Description
Keto stuffed pepper soup is a flavorful and nutritious low-carb soup featuring ground beef, bell peppers, beef broth, and tomato. This delicious Mediterranean-inspired soup is a family-friendly twist on traditional stuffed peppers.
Ingredients
Scale
- 1 TBS olive oil
- 70g onion, chopped
- 450g ground beef
- 80g green or yellow pepper, chopped
- 145g red pepper, chopped
- 3 cloves minced garlic
- 1 cup (200ml) canned crushed tomato
- 1.5 cups (300ml) beef broth
- 2 cups (400ml) water
- 1/2 tsp salt (or to taste)
- Pepper to taste
- 1 tsp ground paprika
- 1 tsp turmeric
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 TBS fresh parsley, chopped
- Optional for serving: sour cream, fresh parsley, spring onion, shredded cheddar cheese
Instructions
- Step: In a large pot, heat 1 TBS of olive oil.
- Step: When the olive oil is hot, add the chopped onion and stir until golden brown and caramelized.
- Step: Add the ground beef and stir occasionally until browned and caramelized.
- Step: Add the chopped peppers and minced garlic, stirring for a few minutes until the garlic is fragrant.
- Step: Add the crushed tomatoes, beef broth, water, salt, pepper, and spices (excluding the fresh parsley).
- Step: Bring the mixture to a boil, then cover and cook for 20 minutes on medium heat.
- Step: Taste and adjust salt if needed, then cook uncovered for an additional 5 to 10 minutes and stir in the fresh parsley.
- Step: Serve hot topped with fresh parsley, spring onions, and a spoonful of sour cream or shredded cheddar cheese.
Notes
The soup can be prepared in an Instant Pot or slow cooker for convenience. Leftovers store well and can be easily reheated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 cups
- Calories: 334 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3.4 g
- Protein: 14 g
- Cholesterol: 75 mg