Description
A hearty and comforting soup loaded with seasoned ground beef, colorful bell peppers, onions, and cauliflower rice, all simmered in a flavorful broth. This one-pot meal is perfect for the whole family!
Ingredients
Units
Scale
- 1 lb 90% ground beef
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (or more for heat)
- 2 (14.5 oz) cans diced tomatoes
- 1 (15 oz) can tomato sauce (no salt added)
- 2 cups low sodium beef broth
- 2 cups fresh or frozen cauliflower rice
- Garnish with fresh parsley
Instructions
- In a large pot or Dutch oven, cook the ground beef over medium-high heat, crumbling with a spoon, until browned. Drain excess grease and transfer to a paper towel-lined plate.
- Drizzle olive oil in the hot pan and add onion and bell peppers. Cook for 2-3 minutes until onion is translucent and peppers are softened.
- Stir in garlic, Italian seasoning, salt, black pepper, and red pepper flakes, sautéing for 1-2 minutes.
- Return browned ground beef to the pot along with diced tomatoes, tomato sauce, and beef broth. Bring to a boil, then reduce heat and cover. Let simmer for 20 minutes.
- Add cauliflower rice to the soup and simmer for an additional 5-7 minutes until softened.
- Ladle the soup into bowls, garnish with fresh parsley, and season with additional salt and pepper, if desired. Enjoy!
Notes
- For a spicier version, increase the red pepper flakes.
- This soup pairs well with a slice of crusty bread or a fresh salad.
- Cauliflower rice is a great low-carb substitute for traditional rice in this recipe.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 7g
- Sodium: 750mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg