I love a good soup! This one was made from a bunch of leftovers my refrigerator! And as is often with leftovers, it turned out to be VERY good! Don't know what it is about leftovers that turns them into the BEST soups. I put this together with: cooked cabbage leftover from a keilbasa/caraway cabbage dish two days ago, a bit of leftover cooked kale and bacon, and one small piece of smoked sausage……it was delicious served with some of my new Rosemary Onion Almond Thins found here. Rosemary Onion Almond Thins « Buttoni's Low Carb Recipes. This soup is Induction friendly.


INGREDIENTS:

1 lb. pork bulk sausage
2 slices bacon, chopped
4 oz. smoked sausage, sliced or chopped to preference
1½ c. green cabbage, cut-up coarsely
1 ½ c. kale, cut up coarsely (or about ½ c. cooked kale)
1 oz. onion, chopped
1 clove garlic, minced
1 oz. poblano pepper, chopped (or jalapeno) [optional]
1 can (14.5 oz) crushed or diced tomatoes (no salt added)
1 c. pork or beef stock
2-3 c. water
Dash each black and cayenne pepper

DIRECTIONS: Brown crumbled sausage in bottom of a pressure cooker (or large stew pot). Add chopped bacon and smoked sausage. Toss in onion, garlic and poblano. Saute until sausage is no longer pink and veggies are half done. Add tomatoes, stock, water and seasonings. Close pressure cooker and bring to steam, lower heat and cook 8-10 minutes. If using conventional stew pot, you will need to simmer until all meat and veggies are tender, or about 30 minutes.

NUTRITIONAL INFO: Makes about five 1½c servings, each contains:

403 calories
32.2 g fat
6.8 g carbs, 1.8 g fiber, 5 g NET CARBS
16.31 g protein
871 mg sodium
352 mg potassium
16 % RDA Vitamin A, 10% B6, 36% C, 12% copper, 26% iron and 11% thiamin

Yum! I've got some leftover greens sauteed in bacon grease. I think I'm going to turn them into a soup like this.

Soup is what I most often do with that dab of leftover greens. Really improves a lot of soups. I've put them into pumpkin pureed soups, creamed soups, and a lot of different vegetable and Cajun soups.