It’s hard to believe something so good could be Keto. But, it’s true. Stuffed peppers are hearty and so satisfying and of course I’ll post a recipe for them Keto-style but soup, ah, soup.

I like a dutch oven, for so many reasons, but one of the best reasons to use one is the surface area it has to create a great reduced flavor when building layers of goodness.

Ingredients

2 Lbs beef

Butter and olive oil

3 Tbs Italian seasoning

2 Tbs Mushroom or beef base or 3 small bouillon cubes-enough for 4 cups of water

1/2 cup each finely diced onion, carrot, celery

2 diced green pepper

1 diced red pepper

2 cups finely diced onion-or more

4 cups chicken stock

2 cups tomato sauce

4 cups diced or whole tomato – one large can

One finely cut head of cauliflower

Salt and Pepper

Directions

In your favorite pot brown your beef in butter with a splash of extra virgin olive oil. Add your mushroom base or bouillon cube and stir. Add in your vegetables and stir as you go. Add in your seasoning and stock. Add in the tomato ingredients and cauliflower. Taste and adjust. It might need more Italian or even some extra basil if you want. Simmer for at least 20 minutes on low and enjoy with a dollop of sour cream or grated cheese. It’s so satisfying,