Post by Deleted on Dec 31, 2017 21:05:39 GMT -5
Low-Carb Stuffed Pepper Soup
Will make this in January. Looks delicious
(Makes 8-10 servings; adapted by Kalyn and Kara from my recipe for Stuffed Pepper Soup.)
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 pieces
5 links (19.5 oz.) uncooked turkey Italian sausage, squeezed out of the casing
(I used hot Italian sausage, but if making for kids I might choose milder sweet Italian sausage.)
1 lb. lean ground beef
2 cans (15 oz.) crushed tomatoes + 2 cans water (rinse out the can with the water)
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 many other stores.)
salt and fresh-ground pepper to taste
freshly-grated Parmesan for serving (optional)
Instructions:
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.
kalynskitchen.com/low-carb-stuffed-pepper-soup/
I like cauliflower rice now in place of rice. I even like it better.
Will make this in January. Looks delicious
(Makes 8-10 servings; adapted by Kalyn and Kara from my recipe for Stuffed Pepper Soup.)
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 pieces
5 links (19.5 oz.) uncooked turkey Italian sausage, squeezed out of the casing
(I used hot Italian sausage, but if making for kids I might choose milder sweet Italian sausage.)
1 lb. lean ground beef
2 cans (15 oz.) crushed tomatoes + 2 cans water (rinse out the can with the water)
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 many other stores.)
salt and fresh-ground pepper to taste
freshly-grated Parmesan for serving (optional)
Instructions:
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.
kalynskitchen.com/low-carb-stuffed-pepper-soup/
I like cauliflower rice now in place of rice. I even like it better.
