Ingredients
Method
- In a large pot or dutch oven, heat 1 tbsp olive oil over medium high heat. Add your meat and break up with wooden spoon. Once cooked, drain the meat.
- In the same pan (without the meat), heat remaining olive oil over medium high heat. Add onion and peppers and cook until soft, about 5 minutes.
- Add in garlic and cook for a minute.
- Stir in diced tomatoes, tomato sauce, and parsley. Then add the meat back in.
- Stir in spices and broth. Let simmer over low for 20 minutes, stirring occasionally.
- In the last five minutes, add in frozen cauliflower rice. Stir. The heat will cook the rice.
- Serve! Optional: add cheese and parsley.
Nutrition
Notes
- Make in the Instant Pot: Saute meet with olive oil, onion, and peppers on saute function. Add in garlic at the last minute. Turn off saute function and add in diced tomatoes, tomato sauce, broth, salt, pepper, oregano, basil, parsley. Place lid on and cook manual for 10 minutes. Let naturally release for 10 minutes then quick release. Stir in cauliflower rice. It will cook in the hot soup.
- Drain the Meat After Browning: Once the ground beef is fully cooked, drain it before adding it back to the pot — this keeps the soup from being greasy and lets those fire-roasted tomato flavors really shine.
- Add Cauliflower Rice in the Last 5 Minutes: Stir the frozen cauliflower rice in during only the final 5 minutes of simmering. The residual heat will cook it through perfectly, and this prevents it from getting mushy.
- Adjust the Broth for Your Preferred Thickness: The recipe calls for 2–3 cups of beef broth, start with less if you want a heartier, thicker soup and add more as you go to get the consistency that's right for you.