Low Carb Vegetable Soup

Low Carb Vegetable Soup

I love a good flash mob.

My very favorite is one that took place in a London supermarket (below).

It's just a normal day in the produce aisle.  Then this construction worker starts singing very loudly to himself.  This is not, in itself, very odd.  Just some weirdo at the grocery store.  But then other shoppers and store workers join in and suddenly, we're in the middle of this bravura performance of  Funiculì, Funiculà.  It gives me chills every time.  I love it.

I was thinking about the flash mob in the produce aisle this morning, as I shopped for today's recipe: 

CLASSIC VEGETABLE SOUP  

 Low Carb Keto Vegetable Soup Recipe

I stuck with only low carb veggies: swiss chard, onion, yellow squash, red pepper, mushrooms and butternut squash.   

 Low Carb Keto Vegetable Soup Recipe

To make vegetable soup, start by sauteing onions for 1 minute.  Add red bell peppers and saute for 1 minute more.  Add mushrooms and saute for 8 minutes.  Add in broth, tomato paste, bay leaves, salt and pepper and bring to a boil.  Add in yellow squash, butternut squash and swiss chard and boil for 10 minutes.  Top with some snipped parsley before serving.

 Low Carb Keto Vegetable Soup Recipe

You don't absolutely have to listen to opera while you make this, but it certainly makes it more enjoyable.

Funiculì, Funiculà!

 Low Carb Keto Vegetable Soup Recipe

Low Carb Vegetable Soup

Ingredients

  • 1 tablespoon extra virgin olive oil

  • 1 cup onion

  • 2 cups red bell pepper

  • 2 cups mushrooms

  • 3 cups yellow squash

  • 3 cups butternut squash

  • 8 cups swiss chard

  • 10 cups chicken or vegetable broth

  • 3 tablespoons tomato paste

  • 3 bay leaves

  • 3/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 cup chopped parsley for garnish

Instructions

1.  Dice all the vegetables.

2.  Heat 1 tablespoon of olive oil over medium heat in a Dutch Oven or soup pot.

3.  Add onions and saute for 1 minute.  

4.  Add red bell peppers and saute for 1 minute more.  

5.  Add mushrooms and saute for 8 minutes.  

6.  Add in broth, tomato paste, bay leaves, salt and pepper and bring to a boil.  

7.  Add in yellow squash, butternut squash and swiss chard and boil for 10 minutes.

8.  Remove bay leaves.  

9.  Top with snipped parsley before serving.

SERVINGS: 14

PREP TIME: 10 MIN   COOK TIME: 20 MIN

NUTRITIONAL INFO: Serving Size: 1 cup Calories 79 Total Fat 2g Protein 5g Carb 10g Fiber 2g Net Carbs 8g

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