DECONSTRUCTED STUFFED PEPPER SOUP

DECONSTRUCTED STUFFED PEPPER SOUP

I love creating 'deconstructed' soups based on my favorite dishes. If you love stuffed peppers this is the soup for you. Serves 6. 

INGREDIENTS

2lbs organic grass-fed ground beef
6 cups water
1 (16oz) can organic tomato sauce
1 (28oz) can organic diced tomatoes
1 Tbsp garlic olive oil
1 clove of garlic, finely diced
½ white onion, finely diced
2 cups chopped green bell pepper
½ cup chopped red bell pepper 
1 fresh jalapeño, deseeded and diced
1 tsp JF Universal Salt
1 tsp JF Spicy Salt
¼ tsp paprika
2 tsp beef bouillon
1 tsp fresh cracked black pepper
3½ cups white rice, cooked (sub cauliflower rice)

TOPPINGS

Fresh parsley, chopped
Green onion, chopped
Parmesan cheese, shaved (sub plant-based cheese)
Feta, crumbled (sub plant-based cheese)

PROCESS

In a large soup pot or dutch oven, heat the garlic olive oil and sauté the garlic, white onion and ground beef. Sauté until the ground beef is very crumbly. Stir in the rest of the ingredients except for the rice. Bring the pot to a boil. Reduce the heat and simmer for approximately 30 minutes.

 

Add the cooked white rice and simmer uncovered for about 10 minutes. Serve with fresh chopped parsley, fresh green onion, and cheese of your choice.

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