Low Carb Sausage and Pepper Soup
I’ve been a fan of Hot Sausage and Pepper Soup for a long time. Even when I started the website, that was one of the first recipes I posted (so don’t be in too much shock when you see a cell phone picture – oh, how we’ve come a long way). Since then, I wanted to bring the carb counts down two-fold for the recipe. Re-vamping it made an old favorite into a new, lower carb version.
We’ve replaced all of the onion with onion powder, added a bit more meat to round out the fattiness, and taken away some of the bell pepper without slacking on the flavor. This still has a full-bodied, deep, and super delicious taste – just without the carbs!
Another great thing about this re-made version is that the servings are much bigger. You would think that 6 servings doesn’t sound like a lot, but you can certainly get more out of this. Each serving is a hearty, bowl full of soup with plenty of meat and pickins’ to dig through. Oh, and it re-heats perfectly (in the microwave, or on the stove)!
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
32 ounces pork sausage
1 tablespoon olive oil
10 ounces raw spinach
1 medium green bell pepper
1 10 ounce can tomatoes with jalapenos
4 cups beef stock
1 teaspoon onion Powder
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon Italian seasoning
¾ teaspoon kosher salt
Nutrition Summary: This makes a total of 6 (1-cup) servings of Low Carb Sausage and Pepper Soup. Each serving comes out to be 597.67 Calories, 50.25g Fats, 6.86g Net Carbs, and 27.03g Protein.
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