Stuffed Pepper Soup

 

Ingredients

• 1 ½ pounds ground beef, I use 85%, grass-fed
• ▢4 cups beef broth
• ▢3 bell peppers: red, yellow and orange
• ▢28 ounces canned diced tomatoes
• ▢15 ounce can tomato sauce, lowest carb
• 12 ounces frozen cauliflower rice
• ▢½ yellow onion, diced
• ▢4 cloves garlic, minced
• ▢2 tablespoons fresh parsley, chopped
• ▢1 tablespoon tomato paste
• ▢1 tablespoon olive oil
• ▢1 tablespoon butter
• ▢1 teaspoon dried basil
• ▢1 teaspoon salt
• ▢½ teaspoon dried thyme
• ▢½ teaspoon ground black pepper

Instructions

• Heat a large pot or dutch oven to medium and add in the ground beef, half the salt and pepper.
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• Brown the ground beef, then remove and set aside.
• Add in the olive oil and butter, then once melted, add in the onion, peppers and remaining salt and pepper. Sauté for a few minutes to until slightly softened and just starting to get some color.
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• • Add in the garlic and sauté for 15 seconds, then pour in the diced tomatoes, dried thyme, tomato sauce, tomato paste, browned ground beef and beef broth. Simmer uncovered for 15 minutes, then stir in the cauliflower rice and cook for another 5 minutes.
  • Add in the parsley and serve.