Stuffed Pepper Soup Ingredients 1 lb grassfed ground beef ¼ cup friendly fat to cook in (butter, coconut oil, lard) 1 medium onion, chopped 4 bell peppers, chopped (multiple colors if possible!) 4-5 cloves garlic, minced 2 TB organic tomato paste 2 tsp organic Italian seasoning 1 – 15oz can organic diced tomatoes 2 quarts beef bone broth ½ cup uncooked long grain white rice Sea salt/pepper to taste Optional whole sour cream or raw cheese to garnish Directions 1. Brown the beef in a little bit of butter and set aside. Don’t drain off the fat! Use that for cooking your veggies in! 2. If you are doing the slow cooker method, you can put the browned beef along with the rest of the ingredients into your slow cooker and cook on HIGH for 4 hours. I have tried on low for 8 hours and I feel like it gets too mushy just FYI. 3. If you are doing the soup pot method, sauté your onion and peppers in the beef fat and some extra butter for about 10 minutes. Add a few big pinches of sea salt while they cook to bring out their juices and sweeten them. 4. Add the garlic and tomato paste, and cook for a minute. 5. Add the Italian season, tomatoes, broth, and rice, and bring to a boil. Reduce to a simmer until the rice is cooked through – should take about 20 minutes or so. 6. Top with whole sour cream or grated raw cheese.
Posted on: Wed, 14 Jan 2015 10:03:21 +0000
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