For the Soup Base:

• 1 lb lean ground beef (I get whatever’s on sale at Kroger)
• 2 tablespoons olive oil, divided
• Salt and freshly ground black pepper, to taste
• 1 small yellow onion, chopped (~1 cup) (sometimes I use frozen chopped onions because crying sucks)
• 1 cup chopped red bell pepper (the expensive pretty ones)
• 1 cup chopped green bell pepper (way cheaper and more flavorful anyway)
• 2 cloves garlic, minced (or that squeeze bottle stuff when I’m being lazy)

For the Tomato Base:

• 2 (14.5-oz) cans petite diced tomatoes (keep every drop of that juice)
• 1 (15-oz) can tomato sauce
• 1 (14.5-oz) can low-sodium beef broth (whatever brand’s cheapest)

For the Seasonings:

• 2½ tablespoons chopped fresh parsley, plus extra for garnish
• ½ teaspoon dried basil
• ½ teaspoon dried oregano

For Serving:

• 1 cup uncooked long grain white or brown rice (do NOT put this in the soup, I’m serious)
• Cheddar or mozzarella cheese, for serving (because everything needs cheese)