Could anyone else eat soup all winter long? It’s been so cold in Missouri and I can’t think of a better way to warm up. I’m also the odd one in my family whose requested ‘birthday meal’ each year is my Mom’s vegetable soup. I’m always looking for variations to try and this one was too good not to share. It’s really easy and I ate on it for days. One thing I particularly like with this recipe is that rather than adding in a starch as a filler I added more veggies with the cauliflower crumbles.
I also love that by using Laura’s Lean Beef I can be sure that I’m using product that is hormone and antibiotic-free. Their cattle live in pastures and graze on natural grasses and grains.
1 teaspoon Coconut Oil
1 pound Laura’s Lean Ground Beef
1 Onion, Diced
1 Green Bell Pepper, Diced
1 14.5 ounce can Diced Tomatoes
1 15 ounce can Tomato Sauce
2 cups Clearly Organic Chicken Broth
1 teaspoon Garlic Powder
Green Giant Cauliflower Crumbles
Salt & Pepper
Heat coconut oil in a large pot over medium-high heat. Add beef, onion, and bell pepper; cook breaking up the beef until no pink remains. Drain if necessary- you usually don’t need to drain with Laura’s Beef since it’s such a lean product.
Stir in diced tomatoes, tomato sauce, chicken broth, garlic powder, and salt & pepper. Bring to a boil; cover and simmer on low for 20 minutes.
While the soup is simmer, heat the coconut oil over medium-high heat. Add the cauliflower and season with salt and pepper. Cook, stirring frequently, for 3 – 5 minutes or until the cauliflower rice has softened.
To serve, spoon cauliflower rice into bowl and top with the soup. Stir together if desired and enjoy!