Ingredients
- 1 lb extra lean ground beef or turkey cooked and drained
- ½ yellow onion diced (about ½ cup)
- 1 green bell pepper diced
- 1 red bell pepper diced
- 14 oz can diced tomatoes with juices, about 1.75 cup
- 3 cups low sodium beef broth
- 1 +¾ cups tomato sauce
- 2 teaspoon dried oregano
- 1.5 teaspoon garlic powder
- Salt and black pepper to taste
- 1 tablespoon worcestershire sauce
- 3 cups riced cauliflower can be frozen
- 540 mL can lentils rinsed and drained
- Shredded cheddar cheese optional for topping
Instructions
- In a 6 quart slow cooker, add cooked ground beef, diced yellow onion, green pepper, red pepper, diced tomatoes (and their juices), beef broth, tomato sauce, oregano, garlic powder, salt and pepper (to taste), worcestershire, riced cauliflower and lentils.
- Cover and place on HIGH for 3-4 hours or LOW for 6-8 hours.
- After the soup has cooked and the vegetables are tender. Adjust spices to desired taste. Serve and top with shredded cheese (optional).