Low-Carb Stuffed Pepper Soup

By peridot728

Ingredients

• 2 tsp. + 2 tsp. olive oil
• 1 large onion, chopped small
• 1 T Italian Herb Blend
• 2 large green bell peppers, seeds and stems removed and chopped into half-inch
• 5 links (19.5 oz.) uncooked turkey Italian sausage, squeezed out of the casing
• 1 lb. lean ground beef
• 2 cans (15 oz.) crushed tomatoes + 2 cans water (rinse out the can with the
• 4 cans (14 oz) beef broth (or use 7 cups homemade beef stock)
• 1-2 T Worcestershire Sauce
• 1/2 cup ketchup (I used Heinz Reduced-Sugar Ketchup)
• 2 cups frozen cauliflower rice (Available at Trader Joes, Target, Kroger, and
• 8-10 8-10 servings
• 2 2 2 tsp. + 2 tsp. olive oil
• 1 1 1 large onion, chopped small
• 1 1 1 T Italian Herb Blend
• 2 2 2 large green bell peppers, seeds and stems removed and chopped into half-inch
• pieces
• 5 5 5 links (19.5 oz.) uncooked turkey Italian sausage, squeezed out of the casing
• 1 1 1 lb. lean ground beef
• 2 2 2 cans (15 oz.) crushed tomatoes + 2 cans water (rinse out the can with the
• water)
• 4 4 7 cans (14 oz) beef broth (or use 7 cups homemade beef stock)
• 1-2 1-2 1-2 T Worcestershire Sauce
• 1/2 1/2 1/2 cup ketchup (I used Heinz Reduced-Sugar Ketchup)
• 2 2 2 cups frozen cauliflower rice (Available at Trader Joes, Target, Kroger, and
• many other stores.)
• to and fresh-ground pepper to taste
• Freshly-grated Parmesan for serving (optional)

Preparation

Step 1

Heat 2 tsp. of olive oil in a large non-stick frying pan. (I used my favorite Green Pan, the largest size frying pan.) Add the chopped onion and cook until the onion is just starting to brown; then add the Italian Herb Blend and cook a few minutes more. Put the seasoned onions into a large soup pot. Add the chopped green peppers to the same frying pan and cook until they start to slightly char. Add peppers to the soup pot.

Add the other 2 tsp. of oil to the frying pan, add the sausage that you squeezed out of the links and the ground beef, and cook over medium-high heat until the sausage and beef is slightly browned. You might have to cook the beef and sausage separately if you don’t have a big enough frying pan. Use your turner to break the ground beef and sausage apart as it cooks. (Or I sometimes use an old-fashioned potato masher to break the meat apart.) Add the beef and sausage to the soup pot.

Add the crushed tomatoes, water, beef broth, Worcestershire sauce, and low-sugar ketchup, bring the soup to a low simmer and let it cook 30-40 minutes. Then add the 2 cups of frozen (or fresh chopped) cauliflower rice and let the soup cook 20-30 minutes more, or slightly longer for fresh cauliflower. Season to taste with salt and fresh-ground black pepper. Serve hot, with fresh Parmesan to add at the table if desired.

This soup will keep quite a few days in the fridge and also freezes well. For best results, reheat in a small pan on the stove.