Ingredients

The following ingredients have 6 Servings
  • 2 teaspoons olive oil
  • 1 pounds ground chuck
  • 1 yellow onion (diced)
  • 1 garlic clove (minced)
  • 2 bell peppers (any color)
  • 1/4 cup white wine (optional)
  • 2 teaspoons tomato paste
  • 6 cups chicken stock or bone broth
  • 1 can (14 ounces fire roasted diced tomatoes, drained)
  • 1 teaspoon Italian seasoning
  • 1 large pinch crushed red pepper
  • 1/4 cup white rice
  • 1 cup cauliflower rice
  • 2 tablespoons chopped fresh parsley

Instruction

  • Heat the olive oil in a large pot set over medium-high heat. Add the ground beef and cook, breaking up with a spoon until browned, about 5 minutes. Transfer the meat to a plate, leaving about 2 tablespoons of juices in the pot.
  • Add the onion, garlic, and bell peppers to the pot and cook until softened, about 5 minutes. Stir in the wine, if using, and cook until mostly evaporated.
  • Stir in the crushed red pepper and tomato paste and cook 1-2 minutes. Add the chicken stock and tomatoes; return the beef to the pot and bring the soup to a boil. Add the rice and simmer 10-15 minutes, or until cooked through. Stir in the cauliflower rice and parsley and cook until warmed through. Season to taste with salt and pepper.