This low-carb frankfurter and pepper soup is a generous, delightful dish that is ideally suited for those hoping to partake in a soothing dinner without the carbs. Loaded with flavorful wiener, vivid chime peppers, onions, and a rich stock, it’s both fulfilling and supporting. The mix of flavors adds profundity to each spoonful, making it an extraordinary choice for lunch or supper. Simple to make and stacked with supplements, this soup is an extraordinary method for partaking in the strong kinds of wiener and peppers while keeping straight with your low-carb objectives. Ideal for feast prep, it’s a filling dish that keeps well consistently.
Preparation Time:
10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Cooking Tips:
1. Brown the Sausage First
Ensure the sausage is browned well for extra flavor before adding the vegetables.
2. Use Low-Sodium Broth
Opt for low-sodium broth to control the salt level while still keeping the soup flavorful.
3. Customize the Veggies
Feel free to add or swap in other low-carb vegetables like zucchini or spinach for variety.
4. Simmer for Depth
Allow the soup to simmer for at least 20 minutes to develop rich, hearty flavors.
5. Adjust Spice Levels
Customize the heat by adding more chili flakes or a dash of hot sauce, depending on your preference.
EQUIPMENT:
- Large Soup Pot or Dutch Oven
- Sharp Knife
- Cutting Board
- Wooden Spoon or Spatula
- Ladles
- Measuring Spoons
INGREDIENTS:
- 32 oz. Pork Sausage
- 1 tbsp. Olive Oil
- 10 oz. Raw Spinach
- 1 medium Green Bell Pepper
- 1 can Tomatoes
Jalapenos
- 4 cups Beef Stock
- 1 tsp. Onion Powder
- 1 tbsp. Chili powder
- 1 tbsp. Cumin
- 1 tsp. Garlic Powder
- 1 tsp. Italian Seasoning
- 3/4 tsp. Kosher Salt
INGREDIENT NOTES
- Sausage Choice
Choose a low-carb sausage, like chicken or turkey, or use pork sausage for more flavor. - Bell Peppers
Use a mix of red, yellow, and green peppers for a vibrant, sweet taste. - Broth
Opt for homemade or low-sodium broth to keep the soup flavorful but not too salty. - Seasonings
Adjust the spices (garlic, onion powder, chili flakes) to suit your taste preferences. - Olive Oil
Use a small amount of olive oil to sauté the vegetables and sausage for added richness.
INSTRUCTION:
Step 1: Heat olive oil in a large pot over medium heat. Once hot, add sausage to the pan.
Step 2: Once the sausage is seared on one side, mix it together to allow it to cook slightly.
Step 3: While the sausage cooks, slice the green pepper into pieces. Optionally, add 1 jalapeño for extra spiciness.
Step 4: Add the peppers to the pot and stir everything together well. Season with salt and pepper.
Step 5: Add the canned tomatoes and jalapeños, then stir once more.
Step 6: Add spinach on top of the mixture and cover the pot with the lid.
Step 7: Cook until the spinach is wilted, about 6-7 minutes.
Step 8: Meanwhile, measure out all spices and have the beef stock ready.
Step 9: Once the spinach is wilted, mix it with the sausage. Add the spices and mix again. Then pour in the broth and mix one more time.
Step 10: Replace the lid and cook for 30 minutes, reducing the heat to medium-low.
Step 11: Remove the lid and let the soup simmer for 15 more minutes.
Nutritional Facts :
- Calories: 250-300 kcal
- Protein: 18-20 g
- Fat: 18-22 g
- 6-8 gSaturated Fat:
- Carbohydrates: 8-10 g
- Fiber: 2-3 g
- Sugars: 4-6 g
- Net Carbs: 5-7 g
- Sodium: 500-700 mg (depending on broth and sausage used)
- Cholesterol: 40-50 mg
- Vitamin A: 15-20% DV
- Vitamin C: 80-90% DV
- Calcium: 4-6% DV
- Iron: 10-12% DV
Key Notes:
Go ahead and change the zest level by adding more jalapeños or bean stew drops, contingent upon your intensity inclination.
For a really filling dish, add extra low-carb vegetables like zucchini or cauliflower.
You can involve turkey or chicken wiener for a more streamlined choice, or stick with pork for more extravagant character.
This soup stores well in the cooler for 3-4 days and can be handily warmed, making it extraordinary for feast prep.
To keep it without dairy, guarantee the stock is liberated from any dairy-based fixings.
TIPS :
Adjust Spice to Taste :
Add more jalapeños or hot sauce for a spicier kick.
Add Extra Veggies :
Zucchini or cauliflower are great low-carb additions to make the soup more filling.
Use Leaner Sausage
Swap pork sausage for turkey or chicken for a lighter version.
Make Ahead for Meal Prep :
This soup stores well in the fridge and can be easily reheated for busy days.
Go Dairy-Free :
Check your broth ingredients to ensure it’s free of dairy for a fully dairy-free option
.Storage:
Refrigeration
Store extras in a sealed shut compartment in the ice chest for up to 3-4 days.
Freezing
This soup can be frozen for up to 2-3 months. Allow it to cool totally prior to moving to cooler safe holders.
Warming
Warm on the oven over low to medium intensity until warmed through. Add a sprinkle of stock or water if necessary to release the soup.
Try not to Freeze Spinach
If conceivable, store the spinach independently prior to freezing, as it can become soft when warmed.
FOR MORE FREE KETO MEAL PLAN : Flavor Keto
