Stuffed Pepper Soup

I have been using Evernote and finding so many wonderful recipes online that I have wanted to try over the last month. I have accumulated hundreds of recipes and today I made Stuffed Pepper Soup. I found the recipe at The Country Cook. Her version had rice and sugar in it and while it looked wonderful it was too high in carbs for my needs so I made a few changes to it. Doesn’t this look good?

Stuffed Pepper Soup

1 lb. ground beef
1 small onion, diced
1 large bell pepper, diced
1 can (29 oz.) diced tomatoes
1 (8 oz) can tomato sauce
1 (14 0z) can chicken broth
2 1/2 cups raw cauliflower, which has been riced
1 tbsp. Splenda
4 minced garlic
salt & pepper, to taste
Franks hot sauce to taste- optional
shredded cheddar cheese, for topping
In a large pot, brown and crumble ground beef along with diced green peppers and onion over medium-high heat.
When cooked, drain excess grease from beef mixture.
Put beef back into pot and add in diced tomatoes. Add in chicken broth. Then add in can of tomato sauce.  Give it all a good stir. Then add in cauliflower.  Then add seasonings; Splenda, garlic, salt & pepper (to taste). Add hot sauce to taste. 
Cover and let soup simmer on low-medium heat for about 30 minutes to let all the flavors blend. Top with cheddar cheese and serve. Serves 10-12. 

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