It was hard to resist something called "Stuffed Red Pepper Soup" when I saw it (for the inspiration, see: http://www.kalynskitchen.com/2017/01/low-carb-stuffed-pepper-soup.html#more). I modified this a bit, but the essence came from here. You can always tone down the spicy but substituting bulk Italian sausage for the Chorizo and cutting back on the hot spices. I went with pork and chicken stock instead of beef and beef stock, and added black beans. —Brian Coppola
sweet onions, chopped (1/2 inch)
red bell peppers, chopped (1/2 inch)
large Anaheim or other hot pepper (diced fine)
Chorizo (or bulk Italian sausage)
low salt tomato paste
low salt diced tomatoes & chilis
low salt chicken broth
black beans, drained
In This Recipe
Partially caramelize the onions in some EVOO, then add the peppers to complete cooking both. Add half of the spices at the end, mix well and move to the soup pot.
Brown the chorizo and the turkey (you can use the oil in the chorizo for this), and add to the pot.
Add beans, tomato puree, diced tomatoes/chili, and tomato paste, broth and water. Stir well. Add the remaining spices and the arrowroot. Mix well and simmer for a few hours.
Chop and then rice a head of cauliflower. Add to the soup and continue to simmer for at least 30-40 minutes before serving.