High-Protein Loaded Bell Pepper Soup

1. Start by browning 2 lbs of ground beef in a large pot (use turkey if you prefer).
2. While the beef cooks, roughly chop the bell peppers and onion, then add them to the pot with the beef.
3. Season with Cajun seasoning, cumin, garlic salt, black pepper, and chipotle peppers in adobo sauce. Stir and cook for about 5 minutes.
4. Add in 2 tbsp minced garlic and cook until fragrant.
5. Stir in the fire-roasted tomatoes, tomato sauce, and beef bone broth. Bring to a gentle boil, then let cook for about 15 minutes.
6. Add 1 cup Parish rice. Bring back to a boil, then reduce heat to low, cover with a lid, and simmer for about 15 minutes or until the rice is tender.
7. Taste and adjust seasoning if needed.
8. Serve hot, topped with shredded cheese!!

Tip: If you’re not planning to eat it all in one sitting, I recommend serving the rice on the side instead of stirring it into the pot. That way it won’t soak up all the broth, and your leftovers will taste just as good later.