Bell Pepper Soup

Serves: 4

Prep time: 20 minutes
Cook time: 45-60 minutes

Stage: 1 | 2


3 C. green bell pepper, diced 
1 C. green onions, diced 
2 garlic cloves, minced
1 TBSP fresh parsley, chopped
1 tsp sea salt
1 tsp pepper
16 oz. lean ground beef, cooked
2 C. tomatoes, diced 
4 C. beef broth, low sodium
1 tsp dried oregano
1 tsp fresh thyme leaves, diced
1/2 tsp red pepper flakes 
3 TBSP Bragg’s Aminos
1 TBSP apple cider vinegar 
1/2 C. coconut milk, unsweetened
1-2 C. Konjac rice or cooked cauliflower rice 


  1. Add bell peppers, onion, garlic, parsley, half the salt and pepper to the skillet used for ground beef. Cook until soft.
  2. In a large pot on medium heat, add beef, veggies, tomatoes, broth, oregano, thyme, red pepper flakes, and remaining salt and pepper.
  3. Stir in aminos and apple cider vinegar.
  4. While stirring slowly, add coconut milk and rice choice.
  5. Turn heat down to low.
  6. Cover and let simmer. Stir occasionally.

Bell Pepper Soup tips

Garnish with fresh parsley. Serve with SSG Brown Bread to add a Shift meal.

SSG Notes (per serving) 

Protein: 1
Veggies: 1.5

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