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beefy tomato soup

slug of olive oil
1/2 large onion--diced in small pieces
2 cloves garlic--finely chopped
1 lb lean ground beef 
(i used ground venison for this particular batch)
3 cups Mr and Mrs T's bloody mary mix
4 1/2 cups tomato juice
1 tsp lemon pepper (optional)
1-15oz can kidney beans--drained
1-28 oz can diced tomatoes
2-3 dashes worcestershire sauce
pinch cayenne (optional)
hot sauce to taste
salt and pepper to taste

Pour enough olive oil in the bottom of a heated pot, to coat in a thin layer.  Drop in onions and cook until translucent and starting to brown.  Drop in the garlic and cook for about a minute.  Add beef or venison and cook, breaking up pieces, until no longer pink. Drain if there is fat at the bottom of the pan. If you use venison, you can skip this part.
Add remaining ingredients and simmer for about 30 minutes allowing all the flavors to meld.  Taste for spice, salt and pepper.
If it is too thick for your liking add chicken stock or water.

I served mine with a cheesy crouton, but that is totally optional. It is great with saltines or oyster crackers crumbled on top.