Bell Pepper soup

Serves 6...great with Peasant Bread

 2 tablespoons olive oil

4 medium  bell peppers, diced   Green peppers if you want bitter taste

1 large yellow onion, diced 

Kosher salt and freshly ground black pepper 

1 pound ground beef 

2 cloves garlic, finely chopped 

1 teaspoon fresh thyme leaves, chopped 

1 teaspoon dried oregano 

4 cups low-sodium beef broth  

One 14.5-ounce can diced tomatoes 

One 14.5-ounce can crushed tomatoes  

3 tablespoons Worcestershire sauce 

1 cup cooked white rice 

Shredded Cheddar, for serving 

Chopped fresh parsley, for serving Heat the oil in a medium pot over medium-high heat. Add the bell peppers, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until vegetables are softened, about 7 minutes.

1. 
   
2. Add the ground beef and cook, breaking up the meat with a wooden spoon and stirring occasionally, until no longer pink, about 3 minutes.  
3. Add the garlic, thyme and oregano. Cook, stirring, until fragrant, about 1 minute. Add the beef broth, diced tomatoes, crushed tomatoes, Worcestershire, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil. Reduce the heat and simmer until flavors are blended, about 5 minutes.  
4. Stir in the rice and cook until warmed through, about 2 minutes. Season with salt and pepper.