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At the first sight of falling leaves, visions of soups, stews, chilis and roasts occupy my mind. Not only does the warmth make me feel super cozy, but I love the savory flavors and the scents that permeate throughout the house. The best part of it all, is soups, stews, chilis and roasts always taste better the next day.

Unfortunately, there aren’t too many soups, stews, chilis or roast that can be eaten as-is to be keto-friendly or low-carb. This recipe is a unique twist on deconstructed stuffed pepper soup sans the grains with a bit of a kick from spicy, poblano peppers instead of green bell peppers and fantastic flavor from a blend of herbs and spices in just over half an hour. You can’t beat that, and you won’t even miss the rice, but if you do you always add in riced cauliflower. If you’re not a fan of sausage you can substitute ground beef, ground turkey or ground chicken.

Of course, this Keto Sausage Soup with Peppers and Spinach can be easily adapted to cook in a slow-cooker or electric pressure cooker such as Instant Pot. Steps one and two should be replaced with a saute, then into the slow-cooker or electric pressure cooker it goes.

For the slow-cooker method, cook on low for four hours or high for two hours. For the electric presssure cooker method, use the Soup/Broth preset.

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Comforting Keto Sausage Soup with Poblano Peppers and Spinach

Yield: 6

Author: melsaywhat

Prep time: 10 MinCook time: 37.5 MinTotal time: 47.5 Min

This recipe is a unique twist on deconstructed stuffed pepper soup sans the grains with a bit of a kick from spicy, poblano peppers instead of green bell peppers and fantastic flavor from a blend of herbs and spices in just over half an hour.

Ingredients

Ingredients

• 2 T. extra virgin olive oil
• 1 lb. pork sausage
• 1 medium red pepper, diced
• ½ medium Poblano pepper, diced
• 3 celery stalks, diced
• 1 t. dried basil
• 1 t. dried oregano
• 1 t. dried rosemary
• 1½ t. chili powder
• 1 t. ground cumin
• ½ t. ground cinnamon
• Sea salt and black pepper, to taste
• 6 c. organic sugar-free chicken stock
• 2 c. baby spinach
• 1 c. Cheddar Jack cheese, shredded

Instructions

Instructions

1. Heat olive oil in a large soup pot or Dutch oven over medium-high heat. 
2. Add sausage and cook, stirring occasionally, until the sausage is no longer pink inside, approximately 5 minutes. As the sausage cooks, break it into small pieces with a wooden spoon.
3. Add the red and Poblano pepper, celery, basil, oregano, rosemary, chili powder, cumin, and cinnamon to the pot.
4. Generously season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the veggies have softened, around 5-6 minutes.
5. Add the chicken stock and simmer for 20 minutes, stirring occasionally. Add the spinach and cook for another 4-5 minutes, or just until the spinach wilts.

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Nutrition Facts

Calories

490.83

Fat (grams)

36.69

Sat. Fat (grams)

12.87

Carbs (grams)

13.87

Fiber (grams)

1.51

Net carbs

12.36

Sugar (grams)

6.08

Protein (grams)

26.69

Sodium (milligrams)

1216.67

Cholesterol (grams)

97.09

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https://www.melsaywhat.com/2021/11/comforting-keto-sausage-soup-poblano-peppers-spinach.html

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