1-First, brown the 450 grams of lean ground beef in olive oil over medium heat, seasoning it with salt and pepper, then set it aside once it’s cooked through.

2-Next, sauté the 1 cup each of chopped red and green bell peppers and 1 cup chopped yellow onion for about 3 minutes in the same pot.

3-Add the 2 cloves of minced garlic and cook briefly until fragrant, stirring to avoid burning.

4-Combine the browned beef with the sautéed vegetables, then mix in the 400 grams diced tomatoes, 240 ml tomato sauce, 1 liter beef broth, 1 tablespoon parsley, 1 teaspoon basil, and 1 teaspoon oregano.

5-Season everything with salt and pepper, bring to a boil, then cover and simmer on low heat for 30 minutes, stirring occasionally to blend the flavors.

6-Cook the 1 cup of white or brown rice separately according to package directions, and stir it into the soup or serve it on the side based on how thick you want the soup to be.