Equipment Needed
- Large Dutch oven or heavy-bottomed soup pot
- Wooden spoon or spatula
- Sharp knife and cutting board
- Can opener
- Measuring cups and spoons
- Ladle
Step-by-Step Instructions
I always start by heating the olive oil in my large Dutch oven over medium-high heat. Once it shimmers, I add the ground beef. I break it up with my wooden spoon and let it cook, without stirring too much at first, to get a nice brown sear on some pieces. That browning equals flavor. Once the beef is no longer pink, I use a slotted spoon to transfer it to a bowl, leaving the drippings behind. This step feels fussy, but it prevents the beef from steaming and ensures our veggies sauté in that flavorful fat.
In the same pot with those delicious beef drippings, I add the chopped onion and bell peppers. I stir them to coat in the oil and let them cook for a good 6-8 minutes. You want the onions to become translucent and the peppers to just start softening, releasing their sweet fragrance. This is when my kitchen starts to smell amazing. Then, I add the minced garlic and stir for just 30 seconds until fragrant—any longer and it risks burning and turning bitter. The garlic scent hitting the warm veggies is just divine.
Now, it’s time to build the soup. I return the browned beef to the pot. Then, I pour in the crushed tomatoes, tomato sauce, and beef broth. I add the Italian seasoning, the crucial smoked paprika, and a good pinch of salt and pepper. I give it all a big stir, scraping up any browned bits from the bottom of the pot—that’s flavor gold! I bring the soup to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for at least 25 minutes. This simmering time is non-negotiable; it’s when the flavors truly marry and the peppers become perfectly tender.(See the next page below to continue…)