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gingerbitch
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Brown the beef first. Heat a large Dutch oven over medium-high heat. Add the olive oil, diced yellow onion, and cook for 1-2 mins until translucent. Add the ground beef, season with salt and pepper, and cook for 7-9 minutes, breaking it apart.
Build up the flavor. Add the red onion and bell peppers and minced garlic, the tomato paste, mix well and cook for 5-6 mins until the veggies somewhat soften.
Season it with the spices and cook it for another minute or two.
Add the crushed tomatoes, canned tomatoes, broth, and Parmesan rind if using. Pour water into the empty canned tomato and add it to the rest. Bring to a simmer, then reduce the heat and cook uncovered for 15–20 mins.
Add your rice of choice. If the soup gets thicker than you want, splash in a little additional broth.
Finish it off, remove the Parmesan rind, taste and adjust the salt and pepper. Spoon into big bowls and finish with more shredded cheese, a dollop of of sour cream or yogurt, parsley, and enjoy!