I’ve been a fan of Hot Sausage and Pepper Soup for a long time. Even when I started the website, that was one of the first recipes I posted (so don’t be in too much shock when you see a cell phone picture – oh, how we’ve come a long way). Since then, I wanted to bring the carb counts down two-fold for the recipe. Re-vamping it made an old favorite into a new, lower carb version.
We’ve replaced all of the onion with onion powder, added a bit more meat to round out the fattiness, and taken away some of the bell pepper without slacking on the flavor. This still has a full bodied, deep, and super delicious taste – just without the carbs!
Another great thing about this re-made version is that the servings are much bigger. You would think that 6 servings doesn’t sound like a lot, but you can certainly get more out of this. Each serving is a hearty, bowl full of soup with plenty of meat and pickins’ to dig through. Oh, and it re-heats perfectly (in the microwave, or on the stove)!
Yields 6 (1-cup) servings of Sausage and Pepper Soup
The Preparation
- 1 tablespoon olive oil
- 32 ounces pork sausage
- 1 medium green bell pepper
- 10 ounces canned tomatoes with jalapeno
- 10 ounces spinach
- 1 teaspoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- 3/4 teaspoon kosher salt
- 4 cups beef broth
The Execution
1. Heat olive oil in a large pot over medium heat. Once hot, add sausage to the pan.
2. Once the sausage is seared on one side, mix it together to allow it to cook slightly.
3. As the sausage cooks, slice green pepper into pieces. I optionally add 1 jalapeno more because I prefer the spiciness of fresh jalapeno.
4. Add the peppers and stir everything together well. Season with salt and pepper.
5. Add the tomatoes and jalapenos from the can and stir once more.
6. Then, add the spinach on top of everything and place the lid on the pot.
7. Cook until spinach is wilted, about 6-7 minutes.
8. In the mean time, measure out all spices and grab your beef stock to have handy.
9. Once the spinach is wilted, mix it together with the sausage. Then add the spices and mix again. Lastly, add the broth and mix once again.
10. Replace the lid and cook for 30 minutes covered, reducing heat to medium-low.
11. Remove the lid from the pan and let simmer for 15 minutes longer.
This makes a total of 6 servings of Low-Carb Sausage & Pepper Soup. Each serving comes out to be 572 calories, 45g fats, 5.3g net carbs, and 34.9g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 tablespoon olive oil | 119 | 13.5 | 0 | 0 | 0 | 0 |
| 32 ounce pork sausage | 2948 | 247.2 | 12.9 | 0 | 12.9 | 168.1 |
| 1 medium green bell pepper | 23 | 0.2 | 5.4 | 2 | 3.4 | 1 |
| 10 ounce canned tomatoes with jalapeno | 45 | 0.7 | 9.8 | 5.4 | 4.5 | 2.2 |
| 10 ounce spinach | 65 | 0.7 | 10.6 | 6.8 | 3.8 | 8.4 |
| 1 teaspoon onion powder | 8 | 0 | 1.9 | 0.4 | 1.5 | 0.2 |
| 1 tablespoon chili powder | 23 | 1.2 | 4 | 2.8 | 1.2 | 1.1 |
| 1 tablespoon cumin | 23 | 1.4 | 2.7 | 0.7 | 2.1 | 1.1 |
| 1 teaspoon garlic powder | 10 | 0 | 2.3 | 0.3 | 2 | 0.5 |
| 1 teaspoon italian seasoning | 3 | 0.1 | 0.6 | 0.4 | 0.2 | 0.1 |
| 3/4 teaspoon kosher salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 4 cup beef broth | 161 | 5.1 | 0 | 0 | 0.1 | 26.3 |
| Totals | 3430 | 270.1 | 50.2 | 18.6 | 31.7 | 209.1 |
| Per Serving (/6) | 572 | 45 | 8.4 | 3.1 | 5.3 | 34.9 |
Low-Carb Sausage & Pepper Soup
Ingredients
- 1 tablespoon olive oil
- 32 ounce pork sausage
- 1 medium green bell pepper
- 10 ounce canned tomatoes with jalapeno
- 10 ounce spinach
- 1 teaspoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- ¾ teaspoon kosher salt
- 4 cup beef broth
Instructions
- Heat olive oil in a large pot over medium heat. Once hot, add sausage to the pan.
- Once the sausage is seared on one side, mix it together to allow it to cook slightly.
- While the sausage cooks, slice the green pepper.
- Add the peppers to the pot, then stir everything together well.
- Add the canned tomatoes and jalapeños and stir once more.
- Add the spinach on top of everything and place the lid on the pot.
- Cook until the spinach is wilted, about 6–7 minutes.
- Meanwhile, measure out all the spices with the kosher salt and get the beef stock ready.
- Once the spinach is wilted, mix it into the sausage. Next, add in the spices and mix again. Finally, add the broth and stir.
- Cover and cook for 30 minutes, reducing the heat to medium-low.
- Remove the lid from the pan and let simmer for 15 minutes longer. Serve and enjoy!
