Easy Stuffed Pepper Soup

Ingredients (raw weights)

• 4.5 g olive oil, as sold
• 907 g ground beef 93/7, raw
• 150 g onion, raw
• 150 g onion, raw
• 450 g bell pepper, raw
• 20 g garlic, raw
• 32 g tomato paste, canned
• 0.5 g salt, dry
• 0.5 g black pepper, dry
• 3 g oregano, dried, dry
• 6.8 g paprika, dry
• 4 g chili powder, dry
• 5 g Worcestershire sauce, as sold
• 794 g crushed/diced tomatoes, canned
• 794 g water, as sold
• 411 g crushed/diced tomatoes, canned
• 480 g bone broth, as sold
• 227 g Kaizen lupin low-carb pasta, dry
• 28 g cheddar cheese, regular, as sold
• 62 g Greek yogurt, plain, nonfat, as sold
• 15 g parsley, raw

Steps

1. Season it with the spices, the worcesrhire season, and cook it for another minute or two.
2. Add the crushed tomatoes, canned tomatoes, broth, and Parmesan rind if using. Pour water into the empty canned tomato and add it to the rest. Bring to a simmer, then reduce the heat and cook uncovered for 15–20 mins.
3. Add your rice of choice. I used my kaizen high protein lowcarb rice, but use whatever rice you like. If the soup gets thicker than you want, splash in a little additional broth.
4. Finish it off, remove the Parmesan rind, taste and adjust the salt and pepper. Spoon into big bowls and finish with more shredded cheese, a dollop of of sour cream or yogurt, parsley, and enjoy!