Stuffed Pepper Soup
This Stuffed Pepper Soup is filled with ground beef, sausage, peppers, tomatoes, onions and lots of herbs. Perfect for an easy weeknight dinner and can even be poured over a sweet potato to make it even more filling. This recipe is Whole30, Keto and Paleo compliant.
Servings: 6 servings
Ingredients
- 1 lb extra-lean ground beef or turkey
- 1 lb sausage
- 1 tbsp olive oil
- 4 cloves garlic minced
- 1 cup onion diced
- 15 oz can tomato sauce
- 28 oz diced tomatoes
- 3 tbsp tomato paste
- 3 green bell peppers chopped and seed removed (2.5-3 cups)
- 4 cups beef broth no sugar added
- 1/2 cup water
- 1 tsp dried basil
- 2 tsp dried oregano
- 1 tsp sea salt more or less to taste
- 1/2 tsp pepper
- Optional: Pour over Cauliflower Rice
Instructions
Stove Top Version
- Heat the olive oil in a 5- or 6-quart Dutch oven or large pot over medium-high. Add the onion and garlic and cook until translucent, 2 minutes. Add the beef and sausage and cook until brown, 4 to 5 minutes.
- Remove the seeds and rough chop the green peppers and add to the beef and sausage mixture.
- Add the broth, canned tomatoes (with liquid), tomato sauce, water, tomato paste, oregano, basil, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce the heat and simmer until the peppers are very tender, 30 minutes.
- Divide among bowls and garnish with the parsley before serving.
Slow Cooker Version
- Heat the olive oil in a large skillet over medium-high. Add the tablespoon olive oil and the ground beef and sausage along with the garlic and onion. Cook until the meat is browned and onion is translucent, 2 minutes.
- Transfer to the slow cooker and add the broth, canned tomatoes (with liquid), tomato sauce, water, peppers, tomato paste, oregano, basil, salt, and pepper. Stir to combine.
- Cover and cook on LOW for 6 to 8 hours.
- Divide among bowls and garnish with the parsley before serving.