A pot full of beer soup.

Pepper Soup
A light, satisfying and comforting pepper soup. Made with simple ingredients and easy to make, this soup is a soup the whole family will love. Makes 11 cups 97) 9 tablespoons chopped fresh parsley, plus more for garnish
1/2 teaspoon dried basil*
1/2 teaspoon dried thyme
1 cup uncooked long-grain white or brown rice (I like both options ) Cheddar or mozzarella cheese, on top (optional) Cook, stirring occasionally as you cut the beef, until browned. Remove the meat and drain it on a paper towel-lined plate, set aside.
Heat 1 tablespoon of olive oil in a pan, add the onion, red pepper, green pepper and fry for 3 minutes, then add the garlic and cook for 30 seconds. Pour in the tomato puree, tomato sauce, broth and parsley and season with salt and pepper. Bring to a gentle boil, reduce heat, cover and cook for 30 minutes, stirring occasionally.
While the soup is cooking, prepare the rice according to the package instructions. When the soup is ready, fry it in the soup bowl with the cooked rice.

Note
* For other spices, double the spices. It would also be delicious with 2 teaspoons of Italian potatoes instead of basil and thyme.
** Do not add rice for light soups, add everything for hearty soups.
**If you plan to have leftovers the next day, do not add the rice to the pot, place it in each cup and store the rice in a separate container in the refrigerator to add to the soup. the next day (otherwise it will be porridge).