Ingredients
Method
- In a large pot or Dutch oven, heat the avocado oil over medium heat. Add the ground beef and season with the Italian seasoning, garlic powder, smoked paprika, salt, and black pepper. Crumble the beef as it cooks.
- Once the beef is browned, add the chopped yellow onion and bell peppers and saute for 3-4 minutes, or until the vegetables are softened.
- Add the beef broth, cauliflower rice, diced tomatoes, and tomato sauce and stir. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes.
- Serve with fresh parsley if desired!
Notes
- Make ahead: This soup tastes even better the next day! Prepare it fully, cool, then refrigerate in an airtight container for up to 3-4 days.
- To ensure the ground beef is fully cooked and safe to eat, ensure it reaches an internal temperature of 160°F (71°C) before adding other ingredients.
- For a touch of heat, add a pinch of red pepper flakes with the other seasonings in step 1.
- Make it vegetarian: Swap ground beef for lentils or plant-based crumble and use vegetable broth. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To ensure the ground beef is fully cooked and safe to eat, ensure it reaches an internal temperature of 160°F (71°C) before adding other ingredients.
- For a touch of heat, add a pinch of red pepper flakes with the other seasonings in step 1.
- Make it vegetarian: Swap ground beef for lentils or plant-based crumble and use vegetable broth. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.