Begin cooking the white rice using your preferred method. You can also do this while the soup is simmering.
Preheat a 6 quart Dutch Oven over medium heat for about 1 minute then add ground beef. Use 1 Tbsp. olive oil before adding ground beef if using a lean variety such as 90/10. Sprinkle garlic powder, salt, and pepper directly over the ground beef and brown the meat for about 7-10 minutes, breaking it up as you go. Drain excess fat if necessary.
Add onions and cook until soft and translucent, about 5 minutes.
Add basil, oregano, thyme, and chopped roasted bell peppers. Stir and cook until fragrant, about 1 minute.
Pour in tomato sauce, diced tomatoes with juice, brown sugar, and beef broth, stirring to combine.
Bring to a boil and simmer for 30 minutes.
Remove soup from heat, add cooked rice, garnish with parsley, and enjoy!