Brown the meat and vegetables: In a large pot or Dutch oven, heat over medium heat and add your choice of ground meat, onions, bell peppers, and minced garlic. Stir frequently for about 7–10 minutes, or until the meat is browned and the vegetables are softened.

Drain excess grease: Once the meat is fully cooked, carefully tilt the pot to pour out any excess grease, ensuring your soup maintains a light texture.

Add tomato paste: Stir in a generous amount of tomato paste and let it cook for an additional 3 minutes to intensify the flavor.

Incorporate tomato products and liquids: Add the canned crushed tomatoes, diced tomatoes, and optional bouillon to the pot. Pour in enough water for your desired consistency.

Simmer gently: Bring the mixture to a gentle simmer over low heat, cover the pot, and let the soup cook for 45 minutes to 1 hour, stirring occasionally.

Final touches and serve: After simmering, taste and adjust seasoning as desired. Serve hot, perhaps garnished with shredded cheese.