Pork is the most commonly eaten meat worldwide; and depending on the spices found nearly in every culture. This soup reminds us more of the Mediterranean with the addition of fire roasted tomatoes.
Pork and Spinach Soup
Soups are for the most part easy, once prepped; and perfect for rainy or cooler days. This hearty soup is a meal in itself. Ground pork is versatile, tasty and a nice change from beef or poultry.
Ingredients
- 1 lb (454 gr) extra lean ground pork 0 CHO
- 1 TBSP olive oil 0 CHO
- 1 tsp. salt divided 0 CHO
- ½ tsp. pepper divided 0 CHO
- ½ cup (60 gr) red onion, diced 5 CHO
- 1.5 cups (200 gr) carrots, sliced 13 CHO
- 2 TBSP butter 0 CHO
- 1 can (398 ml) fire roasted tomatoes (4 CHO/1/2 CUP/125 ML) 12.73 CHO
- 4 cups chicken stock 0 CHO
- 2 medium/small potatoes (234 gr) skin on, diced 31 CHO
- 2 tsp chili powder 0 CHO
- 4 cups (55 gr) fresh spinach 2 CHO
TOTAL CHO 63.73 CHO
- TOTAL WEIGHT 1796 GRAMS
- 63.73 CHO DIVIDED BY 1796 GRAMS = .035 CHO/GRAM
- 1 CUP = 233 GRAMS (.035 CHO x 233 GRAMS) 8.15 CHO/CUP
Instructions
Heat olive oil in skillet. Add 1/2 tsp salt, 1/4 tsp pepper and pork to skillet and while breaking the meat into chunks. Remove pork when cooked through and set aside.
- Add onion, butter and carrots to a medium saucepan and gently sauté for about 7 – 10 minutes, without browning.
- Add stock, and simmer for 20 minutes; partially covered, until carrots are fork tender. Purée stock in batches, in a blender.
- Return stock to saucepan and heat.
- *If prepping ahead of time, set stock aside at this stage until ready to cook and serve.
- Add tomatoes, potatoes, remaining ½ tsp. salt, ¼ tsp. pepper, and chili powder.
- Bring to a boil. Reduce heat and simmer for another 20 minutes, mostly covered with the lid; until potatoes are tender.
- Remove from heat and add roughly chopped spinach just before serving. Stir until slightly wilted, adjust seasoning and serve.
