1.   Into a large skillet or frying pan, set over medium heat on the stovetop, add the oil, heat to sizzling and add the onions. Cook the onions until they are translucent. Using a slotted spoon, remove the onions from the pot and set aside

2.   Add the lean ground beef and cook until meat is completely browned and cooked all the way through

3.   Sprinkle the following seasoning over the browned meat: the black pepper, thyme, smoked paprika, salt, sage, tomato paste and dried parsley flakes. Toss well to combine. Cook for 5 minutes. Transfer to a slow cooker or, if continuing on the stovetop, a deep-sided pot.

4.   To the skillet, add the green bell pepper/capsicum and saute for about 1 minute to soften up. Add the grated garlic and toss. Cook for 1 minute. Using a slotted spoon, transfer to the slow cooker or deep sided pot

5.   Pour the chicken or beef stock, or home-made bone broth, into the slow cooker or deep sided pot and stir to combine
STOVETOP METHOD: Cover the deep-sided pot with a lid, bring liquid to a simmer and then reduce heat to medium low. Cook for about 2 hours
SLOW COOKER METHOD: after transfering the meat mixture and adding all the ingredients, cover with the lid and set timer to HIGH – 4 hrs. or LOW for about 8 hrs.

6.   In the last few minutes, toss in the cauli rice. Stir and cook for 5 minutes

7.   OPTIONAL: when the soup is done, the liquid will still be thin, like a soup. You can serve like this or, if you prefer a thicker, more stew- or chili-like thickness for the broth, after adding the cauli rice in the last 5 minutes, sprinkle 1/2 tsp of glucomannan over the meat and stir well to combine. The liquid will thicken a bit as it cools