In a large pot set over medium heat, brown the beef. Stir in the onions and peppers and sauté for a few minutes. Drain any excess fat, if needed.
Stir in the broth, tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Bring to a boil and reduce the heat to low. Simmer 15 to 20 minutes, stirring occasionally. You can add a little water if it starts getting too thick. If you have time, let it simmer longer.
Stir in the rice and parsley. Season with salt and pepper, to taste. Ladle into bowls and enjoy warm
Notes
Variation: If you'd like to take this soup further, add in a can of black beans and corn. You could also add in an extra cup of broth or water to thin it out. Crockpot version: Brown hamburger, onions and bell peppers in a skillet first. Then add all ingredients to the crockpot and cook on low for 4-6 hours, or on high for 2-3 hours. Then add rice just before serving.Freeze: Let soup cool. Place in a zip-top bag or freezer container (leaving room for it to expand). Store in freezer for up to 6 months. To thaw, place in refrigerator or microwave. Then simmer in a pot over low heat until warm. Storage: This soup will keep in the refrigerator for about 3 to 4 days. Sometimes the rice will absorb extra liquid as it sits, so you may want to pour in a little broth to thin it out when reheating.