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The holiday season is in full swing here and we are enjoying the festivities. MM and I went to a pot luck holiday party last weekend, and decided to bring a raw vegetable platter with homemade ranch dressing so that there would be something tasty there to entice us to stay somewhat on track. Our hosts are also watching their weight, and we figured that they would appreciate the offering as well.
As it turned out, we were not the only ones thinking healthy! When we arrived there was already a good sized vegetable offering on the buffet, and so ours went back home with us. On the ride home, we discovered that a neighboring farm has started selling their own grass fed pork, so we swung in, grabbed a fresh pound of ground, and turned our veggies into this hearty and colorful winter soup!
6 servings, moderate low carb
- 3 Tablespoons bacon lard (or butter)
- 1 lb ground pork
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 head broccoli, chopped
- 1 pint cherry tomatoes, chopped
- 1 small bag baby carrotts, chopped
- 8 stalks celery, chopped
- 4 cups chicken stock
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
- Sautée the pork, and onion in the bacon lard/butter until onions are translucent and pork is cooked through.
- Add the garlic and the rest of the vegetables and sautée a couple more minutes.
- Add the chicken stock, basil, oregano, bay leaf, and bring to a boil.
- Reduce heat and simmer for at least 30 minutes (add water if necessary to bring soup to desired consistency).
- Season with salt and pepper to taste.
Enjoy! This would pair nicely with some Cheesy Keto Waffles for an even heartier meal.
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Please note: I am not a doctor or nutritionist. While this LCHF and ketogenic diet experiment has worked well for me so far, your mileage may vary. This diet needs to be balanced correctly, in order to avoid potential side effects. It is always a good idea to discuss any major health decisions with your doctor before getting started.