Bacon Cheeseburger Soup

This soup is so easy to make that even my husband can make it!! We originally found this recipe at ruledme, and now this is one of Doug's meals to make. He's been learning to cook, and he loves that he can help me out with dinners and give a break from the kitchen once in a while. Isn't he the best?! 

Click HERE for a printable version

5 servings

5 slices Bacon

12 oz. Ground Beef (80/20)

2 tbsp. Butter

1/2 tsp. Garlic Powder

1/2 tsp. Onion Powder

1 1/2 tsp. Kosher Salt

1/2 tsp. Black Pepper

1/2 tsp. Red Pepper Flakes

1 tsp. Cumin

1 tsp. Chili Powder

3 cups Beef Broth

2 1/2 tbsp. Tomato Paste

2 tsp. Brown Mustard

1 cup Shredded Cheddar Cheese

1 medium Dill Pickle, diced

3 oz. Cream Cheese

1/2 cup Heavy Cream

Directions:

1. Cook bacon in a large pot until crispy, then set aside.

2. Add ground beef in the bacon fat and cook until browned on one side, flip and brown on other side.

3. Move beef to the sides. Add butter and spices to the pan and let the spices sweat for 30-45 seconds.

4. Add beef broth, tomato paste, cheese, brown mustard, and pickles to the pot and let cook for a few minutes until melted.

5. Add cream cheese. 

6. Cover pot and turn to low heat. Cook for 20-30 minutes.

7. Turn stove off, then finish with heavy cream and crumbled bacon. Stir well and serve.

Nutrition info:

This makes a total of 5 servings of Bacon Cheeseburger Soup. Per serving, this comes out to be 572 Calories, 48.6g Fats, 3.4g Net Carbs, and 23.4g Protein.

Gumbo

I found this recipe in the ketogenic cookbook, and my family fell in love, and now they request it all the time! It takes a while to make, but it is so worth it! You can find a printable version here.










Prep Time: 10 minutes
Cook Time: 3 hours
Servings: 12


Ingredients:
6 chicken thighs
1 tsp sea salt
1 tsp black pepper
1/4 cup coconut oil, duck fat, or lard for frying
5 Tbsp bacon fat or duck fat (or unsalted butter if not dairy-sensitive)
1/3 cup chopped onion
6 cloves garlic, minced
1 green pepper, chopped
3 stalks celery, chopped
2 tbsp coconut aminos (or soy sauce)
2 tbsp coconut vinegar (or apple cider vinegar)
1 tsp stevia gycerite
1 cup flat-leaf parsley, chopped fine
4 cups beef bone broth or beef broth
1 (14 1/2 oz) can stewed tomatoes with juice
2 cups frozen sliced okra
1 lb smoked sausage, cut into 1/4-inch slices
1/2 lb medium shrimp
4 green onions, white and green parts, sliced


Directions:
Season the chicken thighs with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Cook the chicken for about 8 minutes, until browned on all sides, and remove from the pan.
Turn the heat to low and melt the bacon fat in the pan. Add the onion, bell pepper, and celery and cook for 10 minutes. Add the soy sauce, vinegar, stevia, and parsley. Season with salt and pepper to taste. Cook, while stirring frequently, for 10 minutes.
Add the broth, whisking constantly. Return the chicken to the pan and bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add the tomatoes and okra. Cover and simmer for 1 hour.
About 10 minutes before the mixture is done simmering, place the sausage in a saute pan or skillet over medium-high heat. Cook until browned on both sides. Remove from pan. Add the shrimp to the pan and cook for about 3 minutes per side or until no longer translucent. Remove from heat.
Remove the chicken thighs from the pan. The chicken should be very tender. Shred the chicken and return to the pot.
Just before serving, add the shrimp and sausage.


Nutrition Information per serving:
Calories 330
Fat 25.3g
Protein 20.1g
Carbs 5.7g
Fiber 1.7g