- 1 pound lean ground beef
- 1 medium onion diced
- 2 carrot stalks diced
- 2 celery stalks diced
- 14 oz can diced tomatoes
- 5 cups beef stock
- 2 Tbsp sugar-free ketchup
- 1 Tbsp mustard
- 1 bay leaf
- 1 tsp fresh parsley chopped
- ½ tsp thyme
- 1 tsp salt
- 1 tsp pepper
- 1 cup riced cauliflower
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In a medium frying pan, cook beef.
Add all ingredients to a large stock pot and bring to a boil.
Simmer for 30 minutes.
Reduce temperature to low and cook for an additional 30 minutes.
Serve with 90 second keto mug bread.
Serving: 1serving | Calories: 175kcal | Carbohydrates: 7g | Protein: 20g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 50mg | Sodium: 769mg | Fiber: 2g | Sugar: 4g