My non-lc family thought this was fine.I havent worked out the carb count, but used only fairly lc veg. I don't know how to elegantly indent, so will just list stuff: About 2 1/2 to 3 lbs country style pork ribs, cut into cubes. I like to brown them over max heat before adding the liquid. Then cover with 6-8 cups water,depending on the size of your pot. Add 2 cloves minced garlic, one small onion chopped, 1 stalk celery chopped, a teaspoon of paprika, a teaspoon of cayenne (less if you don't like it warm) and a tablespoon of Knorr tomato bullion powder(a bit of tomato flavor and only one carb) Simmer for an hour or more until the meat is tender but not falling apart. Add a medium turnip, cubed into approx 3/4 cubes. Simmer another 10 minutes or so, then add a small head cabbage, chopped, or 1/2 medium head, and the tops from a bunch of beets, not the beets, just the leaves. By the time the turnips are tender and potato-like, the greens should be done. Sprinkle some dillweed, about a teaspoon, on the soup, then serve with some sour cream. The high meat content makes for a very rich broth, this is a hearty soup. I served yeast rolls with it for my family, but passed them up myself, and honestly thought the soup itself was plenty filling. Bill

Thanks so much, will try it tonight-can I substitute spinach for beet greens?

Hi there,

I thought I would let you know that this is a wonderful soup. I made it last weekend. However.....I dont think that I have ever tasted any recipe that was just like it was written. I was about to add the cabbage and I thought that it smelled almost like a Mexican soup/stew called Pozole. Traditional pozole has hominy corn in it, so it is a definite no-no. I added about a cup of chile peppers to the broth. I added some cabbage and was delighted with the results. almost like the pozole that I used to crave on cool nights.

Thanks for the recipe.

Nanci

Glad you liked the soup, and what an excellent idea, to impersonate Pozole!! I make Pozole, the fullcarb beans and hominy for my family quite often, tried a lowcarb version for self with black soy beans, was not a big success. And didn't do good for my diabetic blood sugars. I will try this soon, I think the main feature of pozole is the nice pork/chile broth, the cabbage would be a nice standin for the starchy stuff. Good thinking. Bill