AuthorJessica ParkerCategory,

We've barely dipped our toes into September here in Oregon and just like that it's soup weather! It's been delightfully cooler, overcast and a little drizzly. For this girl with autoimmune stuff going on the heat just really packs a punch! So, I am one happy camper right now!! This weather spells RELIEF for me!
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Last night we cozied up on the couch and my dad brought the movie "Cast Away" with Tom Hanks over and we filled our bellies with delicious warm soup! This is one of those that we make again and again in my house. It's a favorite for sure.
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If you are a keto/low carb person, the cauliflower is perfect. Otherwise, red potatoes are amazing! We actually did red potatoes last night. I am a big fan of carb cycling and so we carbed it up a little last night (plus it's my birthday weekend so it's all about living a little, right?!).
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Recipe adapted from eatingwell.com

Yields6 Servings
 1 lb Ground Pork (pasture raised, no antibiotics or added hormones)
 1 Onion, chopped
 2 Cloves Garlic, minced
 1 tsp Dried Oregano
 ¼ tsp Pink Himalayan Salt
 ¼ tsp Crushed Red Pepper (more if desired)
 4 cups Organic Chicken Broth
 1.50 cups Baby Red Potatoes, cut into small cubes
 12 oz Evaporated Milk (full fat)
 2 tbsp Cornstarch
 2 cups Fresh Kale, chopped
1

In a large skillet cook pork, onion and garlic over medium heat until meat is browned and onion starts to soften. Add oregano, salt and crushed red pepper. Cook for another minute then transfer to crock pot and add broth and potatoes.

2

Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

3

When soup has about an hour to go: in a small bowl combine evaporated milk and cornstarch until smooth; stir into soup. Stir in kale. Cover and cook for 30 to 60 minutes more or until starting to be bubbly.

4

Add additional Pink Himalayan Salt as desired and crushed Red Pepper. This pairs perfectly with some Fat Head Dough Rolls!

Ingredients

 1 lb Ground Pork (pasture raised, no antibiotics or added hormones)
 1 Onion, chopped
 2 Cloves Garlic, minced
 1 tsp Dried Oregano
 ¼ tsp Pink Himalayan Salt
 ¼ tsp Crushed Red Pepper (more if desired)
 4 cups Organic Chicken Broth
 1.50 cups Baby Red Potatoes, cut into small cubes
 12 oz Evaporated Milk (full fat)
 2 tbsp Cornstarch
 2 cups Fresh Kale, chopped

Directions

1

In a large skillet cook pork, onion and garlic over medium heat until meat is browned and onion starts to soften. Add oregano, salt and crushed red pepper. Cook for another minute then transfer to crock pot and add broth and potatoes.

2

Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

3

When soup has about an hour to go: in a small bowl combine evaporated milk and cornstarch until smooth; stir into soup. Stir in kale. Cover and cook for 30 to 60 minutes more or until starting to be bubbly.

4

Add additional Pink Himalayan Salt as desired and crushed Red Pepper. This pairs perfectly with some Fat Head Dough Rolls!

Zuppa Toscana Soup (low carb)

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