Tex-Mex Pepper Pot Soup

$Tex-Mex Pepper Pot Soup$

I have a tri-color pack of bell pepper in the fridge and got this soup idea for our lunch today from a photograph I saw on the internet today. This isn’t a classic Pepper Pot, but with all the peppers I put in this, I’m going to call it my Tex-Mex version of a classic recipe (Google Pepper Pot for the original dish). I also had 1 can of Eden brand soy black beans on hand which are so low in carbs (unlike regular black beans), I decided to throw them in the pot for good measure. Good decision, as they made this delicious soup very filling! They are not listed in the ingredients and are not calculated in the numbers below as I know many are opposed to consuming soy beans or any soy products. This recipe is not suitable until you are in Atkins Phase 2, but omit the beans and you can enjoy it while still in Induction Phase.

INGREDIENTS:

1 lb. lean ground beef

4 oz. onion, chopped

4 slices thick bacon, coarsely chopped

½ c. each coarsely cut up red, yellow and green bell pepper

1 c. celery with leaves, sliced

1 c. each parsley and cilantro, chopped

6 plum tomatoes, diced very large

4 c. beef or chicken broth

1 tsp. chili powder

½ tsp. chipotle chili powder (or more regular chili powder)

½ tsp. ground cumin

3 T. rice wine vinegar

½ tsp. each salt and coarse black pepper

VARIATION: Add 1 seeded, chopped jalapeno for a spicier soup.

DIRECTIONS: Brown the bacon in a large soup pot over high heat. Add the onion and stir-fry until it begins to caramelize. Add crumbled ground beef and brown until no longer pink. Add all remaining ingredients. When all comes to a boil, lower heat and simmer for about 20-30 minutes or until celery is tender. Serve at once with a garnish of a few sprinkles of cheddar cheese if desired.

NUTRITIONAL INFO: Makes 8 1c. servings, each contains:

214 cals., 13.3g fat, 5.82g carbs, 1.86g fiber, 3.96g NET CARBS, 17g protein, 296mg sodium.