Low-Carb Tex Mex Soup

Ingredients makes 8 servings

• 500 g ground beef (1.1 lb/ 17.6 oz)
• 200 g sausage such as chorizo (7.1 oz) - I used Spanish chorizo but you can also use Mexican chorizo
• 1 large tin tomatoes, unsweetened (400 g/ 14.1 oz)
• 2 medium fresh tomatoes (200 g/ 7.1 oz) or more tinned tomatoes
• ¹/₄ cup tomato puree, unsweetened (62 g / 2.2 oz)
• 2 small green chilies (30 g/ 1.1 oz)
• 1 medium red pepper (120 g/ 4.2 oz)
• 1 medium white onion (110 g/ 3.9 oz)
• 2 cloves garlic
• 2 cups green beans (200 g/ 7.1 oz)
• dash Tabasco or to taste
• ¹/₄ cup ghee or duck fat (55 g / 1.9 oz)
• sea salt and pepper, to taste
• 1 L water or bone broth (4 cups / 1 quart) or more if too thick (you can make your own)
• Optional: fresh cilantro or parsley

Instructions

1. Peel and dice the onion and garlic. Halve, deseed and slice the red pepper and green chili peppers.

2. 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.

3. Slice the chorizo sausage and roughly chop the tomatoes.

4. Add the chorizo, ground beef into the pot and cook until browned from all sides.

5. Add the chopped tomatoes, tinned tomatoes, tomato puree and Tabasco to taste.

6. 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.

7. 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 up to 3 months.