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–+ servings
Slow cooker spaghetti sauce soup for Full GAPS with tender beef, tomato, onion and bell pepper in a deep bowl

Slow Cooker Spaghetti Sauce Soup for Full GAPS

A thick Full GAPS ground-beef soup with bell pepper, onion, fresh tomato, garlic, basil, and Italian herbs, finished off heat after seven hours on low.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 4 servings
Course: Dinner, Lunch, Soup
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds 80/20 ground beef
  • 1 bell pepper diced
  • 1 large onion diced
  • 1 cup filtered water or homemade beef meat stock use one or the other
  • 2 cloves garlic crushed
  • 6 ounces pure additive-free tomato paste
  • 14 ounces fresh ripe tomatoes diced
  • 1 teaspoon dried sweet basil
  • 1 teaspoon pure additive-free Italian seasoning
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons natural unprocessed mineral salt
  • warm steamed cauliflower, zucchini, mushrooms, onions, or carrots, or baked spaghetti squash optional, for serving

Equipment

  • Ninja Foodi FD401 8-quart cooker use the Slow Cook function and removable cooking pot
  • Sharp stainless-steel knife
  • Wooden cutting board
  • Kitchen scale for the fresh tomatoes
  • Dry and liquid measuring cup and spoon set
  • Sturdy wooden spoon or silicone spoonula
  • Shallow glass storage containers optional, for leftovers
  • Food thermometer

Method
 

  1. Put the ground beef into the FD401 cooking pot. Add the diced bell pepper, diced onion, and the listed amount of filtered water or beef meat stock. Spread the vegetables across the beef. Do not add the tomato ingredients, garlic, or dried herbs yet.
    Raw ground beef, diced onion, green pepper and stock loaded in the Ninja FD401 for Full GAPS soup
  2. Fit the pressure lid, set its release valve to VENT, and select Slow Cook on Low. Cook for at least 7 hours. Check that the ground beef reaches 160°F with a food thermometer; color alone cannot confirm doneness. Continue until it crumbles with almost no spoon pressure, the onion is translucent and collapsed, and the bell pepper is fully soft.
    Tender slow-cooked beef, soft onion and pepper with a used spoon coated in cooking juices before the tomato finish
  3. Turn the cooker off. Add the crushed garlic, tomato paste, fresh diced tomatoes, sweet basil, Italian seasoning, black pepper, and mineral salt. Stir until no dark tomato-paste pockets remain and the beef is evenly broken into soft crumbles.
  4. Let the soup stand for a few minutes. Serve alone, over baked spaghetti squash, or with warm steamed vegetables folded into individual bowls.

Notes

Full GAPS: Use after ground beef, cooked onion and garlic, bell pepper, tomato, black pepper, and dried herbs are individually tolerated.
Tomatoes: Use fresh diced ripe tomatoes and pure additive-free tomato paste. Do not use canned diced tomatoes.
Liquid: Use 1 cup filtered water or 1 cup homemade beef meat stock, not both.
Optional vegetables: Steam or bake them separately and add them only at serving.
Storage: Refrigerate promptly in shallow containers for 3 to 4 days, or freeze in meal-size portions.

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