Pinewood Stuffed Pepper Soup
2 tablespoons of Olive Oil
1 Sweet white onion
2 tablespoons crushed garlic
1 pound of Pinewood Farms Grass Fed Beef
4 cups tomato (2, 28oz cans)
4 Red Peppers julienned (cut in long strips)
1 teaspoon of ground cumin
1 teaspoon of ground Italian seasoning
1 cup of left over quinoa
2 tablespoons of diluted miso paste
*fresh parsley for serving.
Over medium heat, warm a soup pot add olive oil, onions cook for a few minutes until clear then add garlic, don't brown the garlic. Add grass fed beef and cook until brown. Add tomato sauce, peppers, cumin, Italian seasoning. Add a little water if too thick. Once you have mixed this together add left over quinoa and lower heat. Cover and simmer for 20 minutes.
Just before serving add a quarter cup of water to the miso paste and whisk until diluted. Add to soup, top with fresh parsley and serve!