Heat a large pot over medium-high heat and add the lean ground beef, seasoning it with kosher salt and freshly ground black pepper. Cook for about 5-7 minutes, breaking it apart until browned and cooked through. Transfer the beef to a paper towel-lined plate to drain excess fat.

In the same pot, add 2 tablespoons of extra virgin olive oil, followed by diced yellow onion, red bell pepper, and green bell pepper. Sauté for 3-4 minutes, stirring frequently, until softened and fragrant. Stir in 2 minced garlic cloves, dried basil, oregano, and thyme, cooking for an additional 30 seconds.

Return the browned ground beef to the pot and mix well with the vegetables. Pour in 1 can of fire-roasted diced tomatoes and 1 can of tomato sauce, followed by 4 cups of low-sodium beef broth. Stir everything together and bring to a gentle simmer. Cook uncovered for about 20 minutes, stirring occasionally.

Stir in 1-2 cups of cooked rice, ensuring it integrates into the soup. Adjust thickness with more beef broth as desired. Let it cook for an additional 5 minutes.

Ladle portions into bowls. Garnish with fresh parsley or shaved parmesan if desired. Serve hot with crusty bread or a fresh side salad.