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To a large nonstick skillet or large Dutch oven, add the ground beef, kosher salt, and cook over medium-high heat to brown, crumbling it with a spatula as it cooks and tossing it to ensure even cooking. Cook through, about 5 minutes or as necessary. Drain fat if necessary.
Add the onion, peppers, garlic, and cook for about 6 to 8 minutes, or until vegetables have softened, stir intermittently.
Line a 6-quart slow cooker with a slow cooker liner if desired and transfer the beef mixture into it.
Add the broth, diced tomatoes, tomato sauce, marjoram, basil, oregano, pepper, stir to combine, cover, and cook on high for about 4 hours or low for about 8 hours. All slow cookers vary in their heat intensity. Cook until done.
Stir in the fresh parsley.
Taste soup and make any necessary seasoning adjustments, i.e. more salt, pepper, pinch of sugar, etc.
Ladle about 1 ½ cups soup into each bowl and top with about ½ cup rice.