Finely dice the yellow onion, the green or red bell pepper, the yellow bell pepper, and the fresh tomato.

Add 3 tablespoons of olive oil to a large soup pot over medium heat.

Add the onion and bell peppers. Cook for approximately 4–6 minutes, stirring occasionally, until they start to soften.

Stir in the chopped fresh tomato and cook for another 2 minutes, until it starts releasing its juices.

Add the ground beef, breaking it apart with a wooden spoon. Cook until browned and thoroughly cooked to 160°F (71°C). Remove excess fat if necessary.

Add 3 tablespoons of tomato paste and mix with the beef and vegetables for about 1 minute.

Pour in the beef stock and add oregano, basil, garlic powder, black pepper, and salt to taste. Stir well and bring to a gentle simmer.

Stir in the uncooked jasmine rice, ensuring it's covered by the liquid.

Reduce the heat and simmer partially covered for approximately 15–20 minutes, stirring occasionally, until the rice is tender. Add extra hot water or stock only if the soup becomes too thick before the rice finishes cooking.

Taste and adjust the seasoning. Ladle into bowls and serve warm while the rice is tender and the soup has a hearty consistency.