In a Dutch oven over medium heat brown the ground beef, breaking it up into small crumbles, until well browned, about 8 minutes.
Add the onion, peppers, and garlic and cook, stirring occasionally, for about 5 minutes.
Stir in the rice then cook for about 3 minutes, stirring often to prevent the rice from sticking to the bottom of the pot.
Add the beef broth, tomato puree, thyme, bay leaf, 1 tsp salt, and 1/4 tsp black pepper and bring to boil.
Reduce the heat to medium-low and cook for about 30 minutes or until the rice is tender, stirring often to prevent the rice from sticking to the bottom of the pot.
Season the soup salt & pepper to taste.
Ladle into bowls and top with fresh parsley and Parmesan cheese.
It was good, but if I made it again I would reduce the amount of tomato puree by half and increase the beef broth by 2 cups to make it more of a brothy soup.
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