Category: Soups & Stews

Zuppa Toscana Soup (Low Carb)

Posted on September 8, 2019 by - Soups & Stews

Zuppa Tuscana Soup
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Zuppa Toscana Soup

Zuppa Toscana Soup (Low Carb/Keto)

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  • Author: Jessica Parker
  • Yield: 6 1x
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Description

Soup is such a great way to have something super delicious but also nutrient dense! This is one of my absolute favorites! I LOVE using bone broth in soup for all those extra nutrients like collagen, glucosamine, amino acids and gobs of minerals!

If you are a keto/low carb person, you will appreciate the cauliflower in this recipe (although potatoes would be fine as well).

Enjoy!!

Ingredients

Scale
  • 1 lb Ground Pork, Italian flavor (pasture raised, no antibiotics or added hormones)
  • 1 Onion, chopped
  • 3 Cloves Garlic, minced
  • ¼ tsp Pink Himalayan Salt
  • ¼ tsp Crushed Red Pepper (more if desired)
  • 4 cups Organic Chicken Bone Broth (I make my own)
  • 1 head Organic Cauliflower, cut into florets
  • 1 cup Organic Heavy Whipping Cream
  • 2.5 cups water
  • 2 cups Fresh Kale, ribbed and chopped
  • Topping: 3+ slices of pasture raised bacon

Instructions

  1. In a large skillet cook pork, onion and garlic over medium heat until meat is browned and onion starts to soften. Add salt and crushed red pepper. Cook for another minute then transfer to soup pot.
  2. Add chicken bone broth and water and stir well.
  3. Add cauliflower and bring to a simmer. Let simmer about 30 minutes or until cauliflower starts to soften.
  4. While soup is simmering, cook the bacon and crumble for the topping.
  5. Once the cauliflower is soft, add the heavy whipping cream and kale. Combine well.
  6. Add any additional salt and pepper as needed.
  7. Top with bacon and serve!

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Italian Wedding Soup (Low Carb)

Posted on November 10, 2018 by - Soups & Stews

Italian Wedding Soup
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Italian Wedding Soup (Low Carb)

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  • Author: Jessica Parker
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Description

I love how good bone broth is for you; however, I don’t love to just sip on it like some people do. Instead, I make soups, stews and chili with it! This Italian Wedding Soup recipe is not only low carb/keto it’s delicious and truly good for you!

 

Ingredients

Scale

Meatballs

  • 1 lb. ground turkey or beef (pasture raised)
  • 1 large egg
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. dried basil (I used one drop of basil essential oil!)

Soup

  • 8 cups broth (I used my bone broth of course!)
  • 1/4 cup sliced carrots
  • 1 cup sliced celery
  • 6 oz. bag fresh baby spinach
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • Salt & pepper to taste after cooking

Instructions

Directions:

1) Bring the bone broth to boil in a large pot.
2) While the broth comes to a boil, mix all the meatball ingredients together (you’ll have to use your hands) and form meatballs (whatever size you prefer). I used a small cookie dough scoop, and they were perfect. Remember if they are very big they will have to cook longer.
3) When the broth starts to boil, gently add the meatballs.
4) Add the chopped vegetables (not the spinach) and spices. Simmer until everything is cooked through (about 20-30 minutes). The meatballs should be at least 165 F. and the carrots should be soft.)

5) When everything is done cooking, add the spinach and gently stir. Let the soup boil for another 1-2 more minutes until the spinach is “wilty”.

6) Remove from heat and serve!

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Cheeseburger Soup

Posted on October 22, 2018 by - Soups & Stews

Cheeseburger Soup Recipe from That Vibrant Life
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Cheeseburger Soup

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  • Author: Jessica Parker
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Description

Ok, this soup sounds a little weird, but in all reality it is SUPER healthy! Please do keep in mind that there is dairy in this soup. I am not sure if modifying would give you a soup that has the same delicious flavor and it might alter the texture of the soup too much. But, it’s worth a try!

This is made in a large pot right on the stove and is really pretty simple. I use all hormone free ingredients and our own grass fed, finished beef with no antibiotics. This is super important to me in how I feed my family! Whatever is in your food will then be in your body!

Ingredients

Scale
  • 5 Slices bacon (hormone free, no added nitrates/nitrites, antibiotic free)
  • 12 oz Grass fed ground beef
  • 2 tbsp Butter (grass fed)
  • 3 cups Organic beef broth (it’s easy to make your own!)
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • 2 tsp Yellow Mustard
  • ½ tsp Black Pepper
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 2.50 tbsp Tomato Paste
  • 3 Dill Pickles, diced
  • 1 cup Shredded Cheddar Cheese
  • 3 oz Cream Cheese
  • ½ cup Heavy Whipping Cream

Instructions

  1. Cook your bacon & hamburger meat first and be sure to crumble the bacon.
  2. In a separate, large pot, add the butter and all the spices. Cook about 45 seconds, then add the broth, tomato paste, cheese, mustard & cream cheese. Cook about 5 minutes (until the cream cheese is melted).
  3. Add the pickles and heavy cream to the sause and stir well.
  4. Once combined add the hamburger meat and bacon. Simmer about 5-10 minutes and serve warm!

Nutrition

  • Serving Size: 1

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Immune Boosting Southwest Chicken Soup (Low Carb, Gluten & Dairy Free)

Posted on October 6, 2018 by - Soups & Stews

Immune Boosting Southwest Chicken Soup Recipe from That Vibrant Life
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Immune Boosting Southwest Chicken Soup (low carb, gluten & dairy free)

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  • Author: Jessica Parker
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Description

First of all, hello cold and flu season! This is an excellent soup for boosting your immune system and who doesn’t love soup as the weather turns colder and the days become darker?

 

I have recently learned I am battling some autoimmune “issues” and this soup is perfect for helping to lower inflammation while strengthening the immune system <3

 

Make a bunch & freeze some for those busy nights!

 

This soup has a little bite to it from the crushed red pepper (which I LOVE), but you can omit if you prefer a more mild flavor.

 

We actually picked up an organic rotisserie chicken last night when I made this. I love easy 🙂 Using fattier parts of the chicken like the darker meat is a GOOD thing as those parts offer even more nutrients! Go for it!

Ingredients

Scale
  • 1.50 lbs Shredded Chicken
  • 1 Onion, chopped
  • 4 Garlic Cloves, minced
  • 1 tbsp Olive Oil
  • 14 oz Canned chopped Green Chiles
  • 14.50 oz Canned crushed Tomatoes
  • 3 qts Chicken Broth/Stock {I used organic bone broth}
  • 1 tbsp Ground Cumin or Curry
  • 1 tsp Crushed Red Pepper
  • 1 tsp Tumeric
  • 2.50 cups Sliced Carrots
  • 4 cups Chopped Cabbage
  • 3 cups Brocolli Florets
  • 2 Avocados, diced (for topping)
  • Salt & Pepper, to taste

Instructions

  1. Put a LARGE pot on medium heat and add the olive oil, chopped onions & garlic. Sauté for 5-6 minutes until softened.
  2. Add cooked, shredded chicken, green chilies, crushed tomatoes, chicken broth, all of the spices, carrots, cabbage, brocolli and 1.5 tsp sea salt (adjust to taste).
  3. Bring to boil, lower heat and simmer about 20 minutes or until veggies have started to soften.
  4. Add avocado on top and serve warm!

Nutrition

  • Serving Size: 8

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Creamy Reuben Soup (HFLC/Keto)

Posted on January 17, 2018 by - Soups & Stews

Creamy Reuben Soup Recipe from That Vibrant Life
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Creamy Reuben Soup

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  • Author: Jessica Parker
  • Yield: 1 1x
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Description

I made this for my hubby’s birthday dinner. It looked delicious on paper and did not disappoint! The original recipe is for a slow cooker, but I made mine in the stove stop and it was amazing.

Ingredients

Scale
  • 1 MEDIUM ONION, DICED
  • 2 RIBS CELERY, DICED
  • 2 LARGE CLOVES GARLIC, MINCED
  • 3 tbsp BUTTER
  • 1 lb CORNED BEEF, CHOPPED & COOKED
  • 4 cups BEEF STOCK
  • 1 cup SAUERKRAUT
  • 1 tsp SEA SALT
  • 1 tsp CARAWAY SEEDS
  • ¾ tsp BLACK PEPPER
  • 2 cups HEAVY CREAM
  • 1 ½ cups SWISS CHEESE, SHREDDED

Instructions

  1. HEAT SLOW COOKER ON HIGH SETTING.
  2. TO A LARGE SAUTÉ PAN, OVER LOW-MEDIUM HEAT, ADD ONION, CELERY, GARLIC AND BUTTER.
  3. SAUTÉ UNTIL SOFT AND TRANSLUCENT.
  4. TRANSFER TO THE SLOW COOKER, ADD CORNED BEEF, BEEF STOCK, SAUERKRAUT, SEA SALT, CARAWAY SEED AND BLACK PEPPER.
  5. COVER AND COOK ON HIGH FOR 4.5 HOURS.
  6. ADD HEAVY CREAM AND SWISS CHEESE AND COOK 1 ADDITIONAL HOUR.
  7. ENJOY!!

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Chicken Avocado Lime Soup (Keto/HFLC/Paleo)

Posted on November 28, 2017 by - Soups & Stews

Chicken Avocado Lime Soup (Keto/HFLC/Paleo) Recipe from That Vibrant Life
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Chicken Avocado Lime Soup (Keto/HFLC/Paleo)

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  • Author: Jessica Parker
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Description

‘Tis the season of SOUP! I just LOVE a good soup during the Fall/Winter seasons. Having a delicious soup cooking on the stove or in the crockpot just makes me feel cozy <3 Plus, it’s easy and you can easily have enough for days {easy to freeze for later too!}. Of course, with the shift in seasons we also tend to have a shift in immune systems. This is a definite health bonus to eating soups. Not only can you stock your body up on antioxidants and all the micronutrients it needs to ward off whatever “ick” is going around at the time… if you use a high quality, organic bone broth: the benefits you will gain grow exponentially! {For more on the awesomeness of bone broth check out this article by Dr. Axe} This soup I’m sharing today is SUPER easy to make and I love that it’s filling and yet light at the same time. Plus, cilantro & lime are two of my favs! Both Paleo & keto friendly: you can opt to use tortilla chips and cheese and/or sour cream as toppings if you so choose. *ALSO: there are jalapeños in this recipe. I actually love my food a little more than medium spicy and this soup was NOT spicy at all because I cleaned out the seeds. So, if you are not a spicy hot fan…don’t let the jalapeños scare you off! Just make sure to get the seeds cleaned out and you’ll be good to go.

 

{recipe adapted from mama miss}

 

If you are intrigued by the high fat/ketogenic diet and would like some guidance and support as you jump into your own keto journey, join me in one of my monthly KETO for WOMEN groups! You will learn all the tips and tools you need to have a successful keto experience that you can customize for YOU.

Ingredients

Scale
  • 1 ½ lbs boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 cup chopped green onions (including whites, mince the whites)
  • 2 jalapeños , seeded and minced (leave seeds if you want soup spicy, omit if you don’t like heat)
  • 2 cloves garlic , minced
  • 54 oz low-sodium chicken broth {4 -14.5 oz cans. used organic bone broth! You can make your own or buy it}
  • 2 Roma tomatoes , seeded and diced
  • ½ tsp ground cumin
  • Salt and freshly ground black pepper
  • ⅓ cup chopped cilantro
  • 3 tbsp fresh lime juice
  • 3 medium avocados , peeled, cored and diced

Instructions

  1. In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and sauté until tender, about 2 minutes, adding garlic during last 30 seconds of sautéing.
  2. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts.
  3. Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 – 15 minutes (cook time will vary based on thickness of chicken breasts).
  4. Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup.
  5. Stir in cilantro and lime juice. Add avocados to soup just before serving.
  6. ENJOY!!

Nutrition

  • Serving Size: 1

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