In a large dutch oven or heavy bottomed soup pot, add the ground beef. Break it up and cook it until it begins to brown.
Add in the bell peppers, onion, garlic, oregano, basil, salt and pepper. Sauté until the onions are translucent and the bell peppers are soft, about 5 to 7 minutes.
3 garlic cloves, 1 tablespoon dried oregano, 1 tablespoon dried basil, 1 1/2 teaspoons kosher salt, 1/4 teaspoon ground black pepper
Add in the Zoup! Good, Really Good® Beef Bone Broth, crushed tomatoes, and undrained diced tomatoes. Stir in the rice, and bring to a boil.
32 ounces Zoup! Good, Really Good® Beef Bone Broth, 28 ounces crushed tomatoes, 14 ounces diced tomatoes, 1 cup long grain rice
Reduce the heat to a simmer (you should still see consistent pea sized bubbles), and cook (covered) for 20 minutes or until the rice is soft. Regularly (at least four times), stir the soup, scrapping the bottom of the pot so the rice doesn't stick.
Taste the soup. If the soup has a slightly bitter taste to it, add 1 to 2 teaspoons sugar. This will balance the acidity from the canned tomatoes and eliminate the bitter taste. (Read more about this here.) Add more salt and pepper if necessary. Serve with freshly grated Parmesan cheese.