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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.
Course Lunch, Main Course, Soup
Cuisine Mediterranean
Keyword Fire Roasted Tomatoes, Ground Pork, Spinach

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

  1. 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.

  2. Add onion, butter and carrots to a medium saucepan and gently sauté for about 7 – 10 minutes, without browning.
  3. Add stock, and simmer for 20 minutes; partially covered, until carrots are fork tender. Purée stock in batches, in a blender.
  4. Return stock to saucepan and heat.
  5. *If prepping ahead of time, set stock aside at this stage until ready to cook and serve.
  6. Add tomatoes, potatoes, remaining ½ tsp. salt, ¼ tsp. pepper, and chili powder.
  7. Bring to a boil. Reduce heat and simmer for another 20 minutes, mostly covered with the lid; until potatoes are tender.
  8. Remove from heat and add roughly chopped spinach just before serving. Stir until slightly wilted, adjust seasoning and serve.