Healthy Stuffed Pepper Soup
Ingredients:
- 1 pound ground turkey (lean) or ground beef (lean)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 bell peppers, diced (you can use green, red, or a combination)
- 1 can (14 ounces) diced tomatoes (no added sugar)
- 1 can (14 ounces) tomato sauce (low-sodium)
- 4 cups low-sodium chicken or vegetable broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika (for added flavor)
- Salt and pepper to taste
- 1 cup cauliflower rice (optional, for extra veggies and texture)
- Fresh parsley or grated Parmesan cheese for garnish (optional)
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until they become fragrant and translucent.
- Add the ground turkey or beef to the pot and cook until browned, breaking it apart with a spoon as it cooks. If using beef, consider draining any excess fat.
- Stir in the diced bell peppers and cook for another 3-4 minutes until they start to soften.
- Add the diced tomatoes (with their juice), tomato sauce, low-sodium chicken or vegetable broth, Italian seasoning, dried basil, dried oregano, smoked paprika, salt, and pepper to the pot. Stir to combine.
- If you’d like to add cauliflower rice for added nutrition and texture, include it in the pot at this point.
- Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes. This allows the flavors to meld together, and the cauliflower rice (if added) to cook until tender.
- Taste and adjust the seasonings as needed, adding more salt and pepper if desired.
- Serve your healthy stuffed pepper soup hot, garnished with fresh parsley or a sprinkle of grated Parmesan cheese if desired