If you’re following a low-carb or keto diet and craving something warm and satisfying, this Hearty Keto Stuffed Pepper Soup is the perfect meal for you. Packed with ground beef, bell peppers, and flavorful spices, this soup brings the comfort of stuffed peppers in a bowl without the extra carbs. With a rich tomato broth and a hint of paprika and turmeric, it’s a filling and flavorful dish that you can enjoy guilt-free. Top it off with cheddar cheese and sour cream for an extra layer of deliciousness, and you’ve got yourself a new keto-friendly favorite!
Ingredients:
- 1 tablespoon olive oil
- 70 g (2.5 oz) onion, chopped
- 450 g (1 lb) ground beef
- 80 g (2.8 oz) green or yellow bell pepper, chopped
- 145 g (5.1 oz) red bell pepper, chopped
- 3 cloves garlic, minced
- 1 cup (200 ml) canned crushed tomatoes
- 1.5 cups (300 ml) beef broth
- 2 cups (400 ml) water
- ½ teaspoon of salt, adjusting to your preference.
- Pepper to taste
- 1 teaspoon ground paprika
- 1 teaspoon turmeric
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon of freshly minced parsley, used as a garnish.
- Sour cream (for serving)
- Shredded cheddar cheese (for serving)
- Chopped spring onion (for serving)
Instructions:
- Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Incorporate the diced onion and sauté for 2 to 3 minutes until it becomes tender and translucent.
- Brown the Beef: Introduce the ground beef to the pot, using a spoon to crumble it while it cooks. Continue cooking until the meat is browned and fully cooked through, roughly 5 to 7 minutes.
- Add the Vegetables: Stir in the chopped green and red bell peppers, and minced garlic. Cook for an additional 2 to 3 minutes, allowing the peppers to become a bit tender.
- Add the Broth and Seasonings: Pour in the canned crushed tomatoes, beef broth, and water. Stir in the salt, pepper, paprika, turmeric, basil, and oregano. Bring the mixture to a boil.
- Simmer the Soup: Once the soup reaches a boil, reduce the heat to low and let it simmer for 20-25 minutes, allowing the flavors to blend and the vegetables to soften completely.
- Taste and Adjust: Taste the soup and adjust the seasoning with more salt or pepper if needed.
- Serve: Ladle the soup into bowls and top with freshly chopped parsley. For an extra layer of flavor, garnish with sour cream, shredded cheddar cheese, and chopped spring onions. Enjoy this warm and satisfying keto-friendly soup!
Conclusion:
This Hearty Keto Stuffed Pepper Soup is a delicious and wholesome option for anyone following a low-carb or ketogenic diet. With the savory combination of ground beef, bell peppers, and rich spices, this soup is packed with flavor and will keep you full for hours. The best part? It’s incredibly easy to make and versatile, perfect for meal prepping or a cozy dinner with the family. Whether you’re new to keto or just looking for a nutritious and satisfying soup, this recipe will become a staple in your kitchen.
Hearty Keto Stuffed Pepper Soup: A Low-Carb Comfort Dish
Ingredients
- 1 tablespoon olive oil
- 70 g 2.5 oz onion, chopped
- 450 g 1 lb ground beef
- 80 g 2.8 oz green or yellow bell pepper, chopped
- 145 g 5.1 oz red bell pepper, chopped
- 3 cloves garlic minced
- 1 cup 200 ml canned crushed tomatoes
- 1.5 cups 300 ml beef broth
- 2 cups 400 ml water
- ½ teaspoon of salt adjusting to your preference.
- Pepper to taste
- 1 teaspoon ground paprika
- 1 teaspoon turmeric
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon of freshly minced parsley used as a garnish.
- Sour cream for serving
- Shredded cheddar cheese for serving
- Chopped spring onion for serving
Instructions
- Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Incorporate the diced onion and sauté for 2 to 3 minutes until it becomes tender and translucent.
- Brown the Beef: Introduce the ground beef to the pot, using a spoon to crumble it while it cooks. Continue cooking until the meat is browned and fully cooked through, roughly 5 to 7 minutes.
- Add the Vegetables: Stir in the chopped green and red bell peppers, and minced garlic. Cook for an additional 2 to 3 minutes, allowing the peppers to become a bit tender.
- Add the Broth and Seasonings: Pour in the canned crushed tomatoes, beef broth, and water. Stir in the salt, pepper, paprika, turmeric, basil, and oregano. Bring the mixture to a boil.
- Simmer the Soup: Once the soup reaches a boil, reduce the heat to low and let it simmer for 20-25 minutes, allowing the flavors to blend and the vegetables to soften completely.
- Taste and Adjust: Taste the soup and adjust the seasoning with more salt or pepper if needed.
- Serve: Ladle the soup into bowls and top with freshly chopped parsley. For an extra layer of flavor, garnish with sour cream, shredded cheddar cheese, and chopped spring onions. Enjoy this warm and satisfying keto-friendly soup!