3cupsbeef stock (beef broth or beef bouillon) - more if needed
1mediumorange bell pepper - diced
1mediumred pepper - diced
1mediumyellow bell peppers - diced
¾cuptomato paste
½teaspoonsalt
½teaspoonground black pepper
2teaspoonsdried parsley
½teaspoondried oregano
¼teaspooncayenne pepper
1teaspoonDijon mustard
1teaspoonsugar
4mediumjalapenos
⅓cupColby Jack cheese - for topping
Instructions
Heat oven to 425°F.
Prepare a 9×13 baking pan by covering it with foil.
Toss cherry tomatoes with half of the olive oil in a medium-sized bowl.
Spread the tomatoes in an even layer on the foil-lined pan and place in the oven.
After 20 minutes, flip the tomatoes over with a spatula. Bake another 20 minutes until cherry tomatoes are slightly charred.
While roasting tomatoes heat a Dutch oven with the remaining half of the olive oil. Add the onion, bacon pieces, and garlic and cook over medium heat, stirring, until the bacon is done but not crispy and the onion is translucent.
Add the ground venison, stir and cook until the venison is pink. Discard fat (there shouldn’t be much).
Add the remaining ingredients (except the tomatoes and the shredded cheese) to the Dutch oven and stir well.
Then bring to a boil. Reduce heat and let it simmer for 20 minutes or until the peppers are tender but not mushy.
Add warm roasted cherry tomatoes to the mixture and stir gently. If the soup becomes too dry, add more broth.
You can adjust seasonings to your liking.
Dish into serving bowls and sprinkle shredded cheese on top.
Serve the soup warm with your favourite bread!
Notes
Venison does not need to be cooked as long as ground beef. When using beef, cook it until browned.