Hearth Soup

Step 1 -In a large pot over medium heat, add the olive oil.

Step 2 -Add the red bell pepper, the green bell pepper, the yellow bell pepper, and the onion to the heated oil and cook, stirring frequently, until they are soft, about 7 minutes.

Step 3 -Add the garlic to the veggie mixture and cook, stirring frequently, until it is fragrant, about 1 minute.

Step 4 -Add the ground beef, the salt, and the black pepper to the veggie mixture and cook, while crumbling the meat, until the beef is no longer pink, about 5-7 minutes. Drain the excess grease.

Step 5 -Add 6 cups of the chicken broth, the crushed tomatoes and their juices, the fire-roasted tomatoes and their juices, and the oregano to the beef mixture and bring to a boil, stirring frequently.

Step 6 -Reduce the heat to medium-low and let the soup simmer.

Step 7 -Add the white rice to the soup, cover the pot, and cook, stirring frequently, until the rice is tender, about 40 minutes. Add the extra chicken broth if it gets too dry and stir to combine.

Step 8 -Taste the soup and season with the salt and the black pepper, as needed. Stir to combine.

Step 9 -Serve the soup, garnished with the white cheddar cheese and the parsley.