You can make this Un-Stuffed Pepper Soup low carb/keto or not, depending on if you use rice or riced cauliflower (which is what I used). In the picture I added siete chips which are not typically part of a ketogenic diet, however they are gluten free (made with cassava flour) and, if you are following a “carb cycle” protocol or just allow yourself a little more from time to time (I do and am a big fan of this! It really seems that the metabolism responds well to this if you’ve been following a ketogenic protocol for quite some time 2+ years for me!).
This was so perfect after a hike and visit to the pumpkin patch today! It is full on FALL here in Oregon and we are just LOVING IT!
- 1/2 medium onion chopped
- 1 Tbsp butter (for sautéing the onion)
- 3 cups riced cauliflower
- 2 pounds grass fed & finished ground beef
- 1 red bell pepper chopped finely
- 1 green bell pepper chopped finely
- 1 (13.5 oz) can tomato sauce
- 1 (28 oz) can fire-roasted diced tomatoes (with juices)
- 4 cups organic chicken broth
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- 1 tsp paprika
- Pink Himalayan Salt & Fresh Ground Pepper to taste
Sauté the onions in butter in a large soup pot (you’ll just add everything to the one pot…yay for not dirtying extra dishes!!). Once they start to brown, add the beef and cook until browned and nicely crumbled.
While the beef is cooking, steam the riced cauliflower, just lightly. It should still have a bit of a crunch, we don’t want it super mushy in the soup! Set this aside, it will be the last ingredient you add.
Once the beef is done cooking, add the diced peppers,tomato sauce, diced tomatoes, chicken broth, garlic, Italian seasoning, paprika, salt and pepper to the pot and stir well.
Bring the soup just to a gentle boil and then turn down to simmer for about 15 minutes.
Add the riced cauliflower and simmer for another 10-15 minutes. Add more salt & pepper as needed.
SO easy!! Enjoy!