Tomato
(medium fresh; (200 g / 7.1 oz) or more tinned)
1/4 cup
Tomato puree, canned
(unsweetened (62 g / 2.2 oz))
2 pepper(s)
Green chili pepper (also chile or chilli)
(small green; (30 g / 1.1 oz))
1 medium pepper(s)
Red bell pepper
(medium; (120 g / 4.2 oz))
1 medium
White onion
(medium; (110 g / 3.9 oz))
2 clove(s)
Garlic
2 cup
Green/yellow string beans, raw
((200 g / 7.1 oz))
1 tsp
Tabasco sauce
(or to taste)
1/4 cup
Ghee
1 tsp
Salt
(or to taste)
1 tsp
Black pepper
(freshly ground to taste)
959 gm
Water
(litre; or bone broth (4 cups / 1 quart) or more if too thick)
1 tsp
Cilantro (coriander)
(Optional: fresh; or parsley)
Instructions
Peel and dice the onion and garlic. Halve, deseed and slice the red pepper and green chili peppers.
Grease a large soup pot or a Dutch oven with ghee. Once hot, add the diced onion and garlic and cook over a medium-high heat for a few minutes while stirring, until lightly browned. Add the sliced red pepper and green chili peppers. Cook for about 5 minutes and stir to prevent burning.
Slice the chorizo sausage and roughly chop the tomatoes.
Add the chorizo, ground beef into the pot and cook until browned from all sides.
Add the chopped tomatoes, tinned tomatoes, tomato puree and Tabasco to taste.
Pour in the water and season with salt and pepper. Wash and cut the green beans into thirds. Cook the soup until you see bubbles and add the chopped green beans.
Cook for about 10 minutes or until the green beans are crisp-tender. Take off the heat. Serve hot and try with Keto Buns! Store refrigerated for up to 5 days or freeze for longer.
Notes:
When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
