1/2teaspoonground black pepperplus additional to taste
1/4teaspooncayenne pepperplus additional to taste
1(10-ounce) can diced tomatoes with green chiles in their juices
4carrotsscrubbed and diced
1medium sweet potatoscrubbed and 1/2-inch diced (or swap 1 medium Yukon gold potato)
1red bell pepperseeded and diced
1green bell pepperseeded and diced
3–4cupslow-sodium beef broth
1 1/2cupspeasfresh or frozen (or frozen mixed vegetables of choice)
1cupshredded sharp cheddar, colby jack, or pepper jack cheese
Chopped green onions or parsleyoptional
In a large pot or Dutch oven over medium-high heat, heat the oil. Once hot but not smoking, add the turkey, onion, and celery. Cook, breaking the meat into small pieces, until it is no longer pink and fully cooked through, about 7 minutes. Stir in the tomato paste, garlic, salt, pepper, oregano, and cayenne and cook for 30 seconds.
Transfer the meat to a 6-quart or larger slow cooker. Add the tomatoes, carrots, sweet potato, red bell pepper, green bell pepper, and Worcestershire. Pour in 3 cups of the beef broth. Stir to combine. Cover and cook on high for 3 to 4 hours or low for 5 to 6 hours, until the sweet potato and carrots are tender.
Stir in the peas. If the soup is thicker than you would like, add additional broth until you reach your desired consistency. If you’d like the soup thinner yet, add water (or if you have more broth on hand, you can use that too). Re-cover the slow cooker and let cook 5 additional minutes to warm through and allow the flavors to marry. Serve hot with cheese and chopped green onions, if using.