life

My Favorite Soup

I think, if the goal wasn’t to be eating “Keto”, I could eat a good brothy soup and a grilled cheese every single day and never get sick of it. Legit. Every. Day. I know, I could make some fancy keto bread… but. Lazy. Let me tell you, the Five Day Soup Diet shindig is my favorite. Even after the Keto choices stopped over the past 18 months, I still used this soup as a base to make all the soups I needed.

I always double it because one person is designed to be able to eat this for five days. My husband is always a willing participant in my shenanigans, so x2, I do. I start by scissoring up a package of the best for you bacon I can find. Then I toss in the onion (and I have sometimes forgotten it). Then I get to chopping all the Magic vegetables that go into this soup. Green beans, yellow squash, turnip root things or rutabagas (both of which I’d never had before this soup, nor had I cooked with… I majorly approve), collards, sun-dried tomatoes. All that gets chopped and put in with a good amount of organic stock and water over time. And I’ve lately been instant potting (for about 12 min) my organic chicken breasts or thighs while I get my soup going. Excellent use of time to voila some cooked chicken.

When all this is done, I have a huge amount of soup. Enough to fill like 10,000 plastic ware containers for leftovers. This time I rationed all the smaller containers I had in advance. Single servings, baby, means heat and eat is even simpler.

Recipe from I Breathe I’m Hungry:

  • 4 slices bacon, chopped
  • 1 tbsp olive oil
  • 1/4 cup onion, chopped
  • 1 tbsp fresh garlic, minced
  • 1/4 cup sundried tomatoes, chopped
  • 1 cup sliced white mushrooms
  • 8 cups chicken stock
  • 3 cups water
  • 2 cups celery root, peeled and chopped into ½ inch cubes (or cauliflower, jicama, radish, turnip)
  • 4 cups cooked chicken breast, chopped
  • 2 cups yellow squash, sliced and quartered
  • 1 cup green beans, cut into 1 inch pieces
  • 4 cups swiss chard, chopped (or collards – NOT KALE)
  • 2 tbsp red wine vinegar
  • 1/4 cup fresh basil, chopped
  • Salt and pepper to taste

Instructions from IBIH:

  1. In a large soup pot, cook the bacon and olive oil over medium heat for 2 minutes.
  2. Add the onions, garlic, sundried tomatoes, and mushrooms. Cook for 5 minutes.
  3. Pour in the chicken stock and water, then add the celery root and chicken. Simmer for 15 minutes.
  4. Add the squash, green beans, and swiss chard and simmer for 10 minutes.
  5. Add the red wine vinegar and season with salt and pepper to taste.
  6. Stir in the fresh basil just before serving.

No kidding the best soup and the smartest start for me getting my eating habits back to a healthy balance. In one week, I have lost 6-7 pounds. I had gotten so blah feeling leading up to the choice to start back on the Keto path. For me the weight loss matters, but most importantly, it helps balance my blood sugar that causes me to almost uncontrollably crash after I eat almost any amounts of sugar/carbs. My body responds abnormally and Keto seems to help. So here we are. I’m here for it all! Let me know if you try the soup and what you think of it.

Check out the link to IBIH for comments with results and substitutes for specific ingredients.