Ingredients:
- Tbsp Olive Oil
- Large Yellow Onion, finely diced
- Celery Stalks, finely diced
- lb Bell Peppers (mix of red, yellow, orange), roughly chopped
- cloves Garlic, minced
- tsp Dried Oregano
- /2 tsp Dried Thyme
- Pinch of Red Pepper Flakes
- lb Lean Ground Beef or Turkey (or 1 cup cooked rice)
- (14.5 oz) can Diced Tomatoes, undrained
- (28 oz) can Crushed Tomatoes
- cups Beef or Vegetable Broth (low sodium)
- Tbsp Worcestershire Sauce
- tsp Granulated Sugar
- Salt and freshly ground Black Pepper to taste
- /4 cup Fresh Parsley, chopped (for garnish)
- Optional: Dollop of Greek Yogurt or Sour Cream per bowl
Instructions:
- Heat olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat. Add diced onion and celery; cook until softened (about 5–7 minutes).
- Add the chopped bell peppers, minced garlic, oregano, thyme, and red pepper flakes. Sauté until peppers begin to soften slightly (about 5 minutes).
- If using meat, push vegetables to one side. Add ground meat, breaking it up with a spoon, and cook until no longer pink. Drain off any excess fat.
- Stir in the diced tomatoes, crushed tomatoes, broth, Worcestershire sauce, and sugar. Season generously with salt and pepper.
- Bring the soup to a boil, then immediately reduce heat to low, cover slightly ajar, and simmer for 30 minutes to allow the flavours to meld.
- After simmering, taste the broth and adjust seasoning (salt/pepper/sugar) as needed. For a thicker soup, mash some of the peppers against the side of the pot.
- Ladle the hot soup into bowls. Garnish heavily with fresh parsley and a swirl of yogurt or sour cream, if using. Serve immediately with crusty bread.