It was hard to resist something called "Stuffed Red Pepper Soup" when I saw it (for the inspiration, see: http://www.kalynskitchen.com/2017/01/low-carb-stuffed-pepper-soup.html#more). I modified this a bit, but the essence came from here. You can always tone down the spicy but substituting bulk Italian sausage for the Chorizo and cutting back on the hot spices. I went with pork and chicken stock instead of beef and beef stock, and added black beans.

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