Step 1

Wash your green peppers, and then place on the grill or in the broiler on a high flame, turning occasionally until all the skin is charred black on all sides. When they are charred, add them to a bowl and place a cover over them for one hour. After one hour, rub the skin off all the peppers, removed the seeds and chop the peppers into bite sized pieces.

Step 2

In a large soup/stock pot, add some olive oil and sauté your onions, carrots and celery until soft and golden brown.

Step 3

Add your ground beef and cook fully, making sure to break up the beef into a fine crumble as you cook. Drain the beef if needed.

Step 4

Season your beef and veggies with the garlic and onion powder, salt and pepper to taste, sugar and oregano.

Step 5

Add your cans of tomatoes and bring to a simmer, simmer for 15 minutes.

Step 6

Add your chopped green peppers, then the water and the beef bouillon.

Step 7

Bring to a simmer, and simmer 45 minutes to one hour.

Step 8

Serve and add the cooked rice to each bowl. I keep the rice separate from the soup, as the rice will absorb all the broth in the soup if you keep it in the fridge for leftovers.