Ingredients: 

1 1/2 tablespoons extra-virgin olive oil

1 pound lean ground beef

1 small yellow onion

2 to 3 bell peppers

1 (14.5-ounce) can petite diced tomatoes with juice

1 (15-ounce) can tomato sauce

2 cups unsalted or low-sodium beef stock

1 to 2 tablespoons granulated sugar, to taste

1/2 teaspoon kosher salt, or to taste

1/4 teaspoon freshly ground black pepper

1 cup long-grain white rice, or brown rice, cooked

Steps to Make It: 

Step 1: Gather the ingredients.

Step 2: Heat the olive oil in a Dutch oven or stockpot over medium heat. Add the ground beef and cook until no longer pink, breaking up and stirring frequently. 

Step 3: Meanwhile, peel the onion and remove the stem and seeds from the peppers.

Step 4: Chop the vegetables and set aside.

Step 5: Drain the beef well and return it to the pot.

Step 6: Add the chopped onion and peppers to the ground beef and continue cooking over medium heat for about 5 minutes.

Step 7: Add the diced tomatoes, tomato sauce, and beef stock. Taste and add sugar and kosher salt, as desired. Add the ground black pepper.

Step 8: Bring the soup to a simmer.

Step 9: Reduce the heat to low, cover the pot, and simmer for about 25 minutes, or until the vegetables are tender.

Step 10: Add the cooked rice to the soup or mound the rice in bowls and ladle the soup around it.

Step 11: Serve and enjoy!

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