Candy's KETO Instant Pot Bacon and Greens Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 oz spinach, fresh or frozen 16 oz collards, fresh or frozen16 slices sugar free thin sliced bacon8 C Low Sodium Free Range Chicken Broth3-4 stems each Fresh Sage, Rosemary and Thyme (or sub 1T dried poultry seasoning with those herbs in it)1/2 t Celery Salt 2 t Garlic powder 1/2 t Morton's Lite Salt
Bag up your Sage, Rosemary and Thyme in a piece of Cheesecloth so it's easy to collect when the soup is done.
Chop up the greens (or veggies) if they're not already.
Chop or cut up the bacon; using kitchen shears is easiest if it's raw. I cut 3-4 slices at a time and just snip it into the pot or skillet. Turn IP on to Saute and toss in the bacon. Stir it up til done. Pour in your 2 quarts of broth (I use bone broth for at least part of this because it's so much tastier and so healthy - be sure to add extra calories if you're counting), then add all your herbs and spices and the greens. I had collards and spinach in my freezer that needed to be used, but you could use 2 pounds of whatever greens you have on hand, or even use some other low-carb veggies like broccoli, cauliflower, or kohlrabi for variety.
Close up the Instant Pot and set to pressure cook for 5 minutes. Let sit 5-10 minutes for NPR, then carefully release left-over pressure.
Pull out the seasoning packet, dish up a big bowl of comfort, and ENJOY! Make sure you get your share of bacon. :-) This soup is about 7.5 net carbs for a large bowl (a little more than 3 cups - I counted out 13 cups when I made it.)
Serving Size: Makes 4 hefty (a meal!) or 6-8 smaller "soup course" servings. Nutrition is for 4.
Number of Servings: 4
Recipe submitted by SparkPeople user CANDYLIND.
Chop up the greens (or veggies) if they're not already.
Chop or cut up the bacon; using kitchen shears is easiest if it's raw. I cut 3-4 slices at a time and just snip it into the pot or skillet. Turn IP on to Saute and toss in the bacon. Stir it up til done. Pour in your 2 quarts of broth (I use bone broth for at least part of this because it's so much tastier and so healthy - be sure to add extra calories if you're counting), then add all your herbs and spices and the greens. I had collards and spinach in my freezer that needed to be used, but you could use 2 pounds of whatever greens you have on hand, or even use some other low-carb veggies like broccoli, cauliflower, or kohlrabi for variety.
Close up the Instant Pot and set to pressure cook for 5 minutes. Let sit 5-10 minutes for NPR, then carefully release left-over pressure.
Pull out the seasoning packet, dish up a big bowl of comfort, and ENJOY! Make sure you get your share of bacon. :-) This soup is about 7.5 net carbs for a large bowl (a little more than 3 cups - I counted out 13 cups when I made it.)
Serving Size: Makes 4 hefty (a meal!) or 6-8 smaller "soup course" servings. Nutrition is for 4.
Number of Servings: 4
Recipe submitted by SparkPeople user CANDYLIND.
Nutritional Info Amount Per Serving
- Calories: 275.3
- Total Fat: 15.1 g
- Cholesterol: 30.0 mg
- Sodium: 1,038.4 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 7.5 g
- Protein: 19.4 g
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