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  • 3/4-1 lb grass fed, organic ground beef (or a blend of organic sausage and ground beef
  • 1 medium onion, chopped
  • 4 bell peppers (I used one of every color, red, orange, yellow, green, but use whatever you have), chopped in bite sized pieces
  • 1 tablespoon minced garlic
  • 2 14 oz can petite diced tomatoes (bpa free can or jar)
  • 15 oz can tomato sauce (not spaghetti sauce, organic if possible)
  • 2 cups bone broth (homemade if possible. If not, msg free chicken or beef broth will work)
  • 4 cups “riced” cauliflower (You can rice your own or buy it pr-riced at the grocery store. To “rice” cauliflower, put it in the food processor on the grating setting.)
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tsp ground sage
  • 1 tsp paprika
  • 1 tsp black pepper
  • 2.5 tsp Himalayan sea salt


Put everything in the crock pot and cook on high 6 hours or on low 8 hours or more. This recipe should turn out like a super thick, chili-like soup that is super full of veggies. In the end product, you almost shouldn’t be able to tell the ground beef from the cauliflower. If you like things spicy, add a kick of hot sauce to taste.

This recipe makes approximately 6 servings. Each serving contains 235 calories, 7g fat, 2.8g saturated fat, 48 mg cholesterol, 23g carbs, 5.5g fiber, 9.6g sugar, and 21g protein.

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