Stuffed Pepper Soup
This soup is the perfect comfort food while being Whole30, Paleo, and Keto friendly, and Gluten-free!
- 1 lb extra-lean ground beef (may substitute ground turkey)
- 1 lb sausage
- 1 tbsp olive oil (may substitute avocado oil)
- 4 cloves garlic (minced)
- 1 cup onion (diced)
- 15 oz tomato sauce
- 28 oz tomatoes (diced)
- 3 tbsp tomato paste
- 3 green bell peppers (seeds removed and chopped)
- 4 cups beef broth (no sugar or salt added)
- 1/2 cup water
- 1 tsp basil (dried)
- 2 tsp oregano (dried)
- 1 tsp sea salt (more or less to taste)
- 1/2 tsp pepper
Heat olive oil in a 5 or 6-quart Dutch oven or large pot over medium heat.
Add onion and garlic and cook until translucent, about 2 minutes.
Add ground beef, or turkey, and sausage and cook until brown, about 4-5 minutes.
Add green peppers, broth, canned tomatoes (with liquid), tomato sauce, water, tomato paste, oregano, basil, salt, and pepper. Stir to combine.
Bring to a boil, then reduce heat and simmer for about 30 minutes until peppers are very tender.
Feel free to serve over cauliflower rice or a sweet potato to make this soup more filling! You can also freeze this soup for up to 3 months! If you would like to use a slow cooker instead, follow the same instrucions and cook on low for 6 to 8 hours.