Keto soups
From WikiMD's Food, Medicine & Wellness Encyclopedia
Keto Soups[edit | edit source]
Keto soups offer warmth and nourishment without the carbohydrates. Traditional soups often contain starchy vegetables, beans, or noodles. In keto versions, these are substituted with low-carb ingredients, making them suitable for a ketogenic diet.
Broccoli Cheese Soup[edit | edit source]
Ingredients[edit | edit source]
- 2 cups broccoli, chopped
- 1 cup cheddar cheese, shredded
- 1 cup heavy cream
- 2 cups chicken broth
- 1/2 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tbsp butter
Instructions[edit | edit source]
- In a pot, melt butter and sauté onions and garlic until translucent.
- Add broccoli and chicken broth. Simmer until broccoli is tender.
- Blend the mixture using a hand blender until smooth.
- Stir in the heavy cream and cheddar cheese until melted. Season with salt and pepper.
Keto Chicken Soup[edit | edit source]
Ingredients[edit | edit source]
- 2 chicken breasts, diced
- 2 cups chicken broth
- 1 cup celery, chopped
- 1/2 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tbsp butter
- 1 tsp dried thyme
Instructions[edit | edit source]
- In a pot, melt butter and sauté onions, garlic, and celery.
- Add diced chicken and cook until browned.
- Pour in the chicken broth and add thyme. Simmer until chicken is fully cooked. Season with salt and pepper.
Keto Beef Stew[edit | edit source]
Ingredients[edit | edit source]
- 500g beef chunks
- 2 cups beef broth
- 1 cup cauliflower, chopped
- 1/2 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 tsp dried rosemary
Instructions[edit | edit source]
- In a pot, heat olive oil and brown beef chunks.
- Add onions and garlic, sautéing until translucent.
- Add cauliflower and beef broth. Bring to a boil.
- Simmer until beef is tender and fully cooked. Season with rosemary, salt, and pepper.
Health Benefits[edit | edit source]
Keto soups are rich in healthy fats and proteins, making them filling and energy-boosting. They also provide essential nutrients, including vitamins and minerals, without the extra carbs.
Serving Suggestions[edit | edit source]
Keto soups can be paired with keto bread, a side salad with a keto-friendly dressing, or eaten on their own for a satisfying meal.
Similar recipes
List of keto soup recipes (external)[edit | edit source]
| name | category | ingredients | prep & cook time | servings | yield | calories | net carbs | directions |
|---|---|---|---|---|---|---|---|---|
| Keto Zuppa Toscana | soups-stews-and-chili | 1 pound mild Italian sausage ; 1 ¼ teaspoons red pepper flakes ; 4 slices bacon, cut into 1/2-inch pieces ; 1 large onion, diced ; 1 tablespoon minced garlic ; 5 (13.75 ounce) cans low-sodium chicken broth ; 1 cup cauliflower florets ; 1 cup heavy cream ; ¼ bunch spinach, tough stems removed | 1 hr 5 mins | 6 | 6 servings | 397.3 | 7.6 | Heat a Dutch oven over medium-high heat. Add sausage and red pepper flakes; cook until crumbly, browned, and no longer pink, about 10 minutes. Drain excess grease and transfer sausage to a bowl. Reduce heat to medium and cook bacon in the same pot until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings in the pot. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour in chicken broth; bring to a boil. Add cauliflower and boil until fork-tender, about 20 minutes. Reduce heat to medium. Stir in heavy cream and the cooked sausage; heat through. Mix spinach into the soup just before serving. |
| Creamy Keto Chicken-Poblano Soup | soups-stews-and-chili | 4 skinless, boneless chicken thighs ; salt and ground black pepper to taste ; 10 ounces water ; 1 (10 ounce) can diced tomatoes with green chile peppers ; 1 poblano pepper, sliced ; ½ onion, diced ; 8 ounces cream cheese, softened | 50 mins | 4 | 4 servings | 396.5 | 4.8 | Season chicken thighs liberally with salt and black pepper. Combine water, tomatoes, poblano pepper, and onion in a multi-functional pressure cooker (such as Instant Pot®). Add chicken. Close and lock the lid. Choose Meat setting and set the timer for 17 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken from the pot and shred. Add cream cheese to the soup in the pot and stir until mixed well. Return shredded chicken to the pot and mix well. |
| Poblano Chicken Cheese Soup | soups-stews-and-chili | 5 poblano peppers ; 2 cups chicken bone broth ; 1 (8 ounce) package cream cheese, softened ; 1 cup sharp Cheddar cheese, shredded ; ½ cup shredded Monterey Jack cheese ; ½ cup salsa verde ; 2 tablespoons butter ; ¼ cup chopped onion ; 2 cloves garlic, minced ; 1 teaspoon ground cumin ; 1 pound boiled boneless, skinless chicken breast, shredded ; salt and ground black pepper to taste | 1 hr 15 mins | 8 | 8 servings | 356.2 | 4.2 | Roast poblano peppers over open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth. Peel the cooled poblano peppers and remove seeds. Finely chop peppers in a food processor. Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and saute for 2 to 3 minutes. Add chicken and saute for 2 minutes more. Pour cheese mixture into a stockpot over low heat. Add the chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper. |
| Birria | soups-stews-and-chili | 2 dried California chile peppers, stemmed and seeded ; 2 dried pasilla chiles, stemmed and seeded ; 2 dried guajillo chiles, stemmed and seeded ; 2 dried ancho chiles, stemmed and seeded ; 2 New Mexico dried red chile pods, stemmed and seeded ; water to cover ; 6 cloves garlic ; 1 slice onion, or to taste ; 1 teaspoon ground black pepper ; 1 teaspoon dried oregano ; ¼ teaspoon ground cumin ; ¼ teaspoon ground cinnamon ; 2 ½ onions, chopped ; 3 ½ pounds boneless beef chuck roast, cut into chunks ; 6 bay leaves ; salt to taste | 6 hrs 15 mins | 8 | 8 servings | 353 | 8.4 | Place the dried chiles into a saucepan and cover with water. Bring to a boil, reduce heat, and simmer until chiles are softened, 15 to 20 minutes. Pour chile sauce mixture into a blender. Add garlic, onion slice, pepper, oregano, cumin, and cinnamon. Blend until smooth. Layer chopped onions in the bottom of a slow cooker. Place chuck roast over onions and add bay leaves. Pour the chile sauce on top. Cook on High until beef is tender enough to shred with a fork, about 5 hours. Remove beef from the sauce. Continue cooking sauce until is reduced, 35 to 45 minutes. Add beef back in and season with salt. |
| Keto Cabbage Beef Stew | soups-stews-and-chili | 3 pounds cubed beef stew meat ; salt and ground black pepper to taste ; 1 (32 ounce) carton no-salt-added beef broth ; 1 pound sliced fresh mushrooms ; 3 bay leaves ; 1 ½ pounds cabbage, diced, or more to taste ; 1 (15 ounce) can diced tomatoes ; 2 medium onions, chopped ; 1 (6 ounce) can tomato paste ; 2 stalks celery, sliced | 2 hrs 35 mins | 10 | 10 servings | 326.1 | 8.7 | Season beef with salt and pepper. Heat a large skillet over medium-high heat. Cook beef in batches until browned on at least 2 sides, about 5 minutes per batch. Avoid overcrowding the skillet so beef browns and doesn't steam. Add browned beef, broth, mushrooms, and bay leaves to a large pot. Cover and simmer until beef is tender, at least 1 hour and up to 2 hours. Add cabbage, diced tomatoes, onions, tomato paste, and celery. Cook for at least 1 hour more. |
| Instant Pot® Turkey Cheeseburger Soup | soups-stews-and-chili | 1 pound ground turkey ; 2 teaspoons seasoned salt (such as LAWRY'S®) ; 1 tablespoon butter ; 2 carrots, diced ; 2 stalks celery, diced ; 1 medium onion, diced ; 2 tablespoons all-purpose flour ; 1 teaspoon dried dill weed ; ½ teaspoon ground black pepper ; 3 ½ cups beef broth ; 2 Yukon gold potatoes, diced ; ¼ head cauliflower ; 1 (8 ounce) package shredded sharp Cheddar cheese | 1 hr | 8 | 8 servings | 267.1 | 9.9 | Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add turkey and seasoned salt; saute until browned, about 5 minutes. Remove turkey. Melt butter in the pot. Add carrots, celery, and onion; cook until just starting to soften, about 5 minutes. Add flour, dill, and pepper; cook for about 1 minute. Return turkey to the pot; add broth and potatoes. Top with cauliflower. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove the cauliflower and 1 cup of the soup liquid; blend together until smooth and creamy. Add Cheddar cheese and season to tate. Stir cauliflower puree into the pot with the rest of the soup until cheese is completely melted. |
| Creamy Slow Cooker Beef Stroganoff | soups-stews-and-chili | 1 cup Shamrock Farms® Premium Sour Cream ; 3 tablespoons vegetable oil, divided ; 1 pound white mushrooms, trimmed and cut into thick slices ; 1 pinch salt ; 1 large white onion, minced ; ¼ cup tomato paste ; 6 cloves garlic, minced ; 2 teaspoons dried thyme ; ⅓ cup all-purpose flour ; 1 ½ cups low-sodium beef broth ; ½ cup dry white wine ; ⅓ cup soy sauce ; 2 bay leaves ; 4 pounds boneless beef chuck roast, trimmed of excess fat and cut into 1 1/2-inch chunks ; salt and ground black pepper to taste ; 1 tablespoon Dijon mustard ; ½ teaspoon dried dill | 5 hrs 35 mins | 16 | 16 servings | 245.5 | 5.7 | Heat a 12-inch skillet over medium heat. Add 1 tablespoon oil. Add mushrooms and sprinkle with a pinch of salt. Let mushrooms cook for 5 to 10 minutes, or until softened. Pour mushrooms into a 5-quart slow cooker. Heat remaining 2 tablespoons oil in the now empty skillet. Add onion, tomato paste, garlic, and thyme. Cook until onions have softened, stirring regularly, about 5 to 10 minutes. Stir in flour and cook for 1 minute. Whisk in broth and wine, scraping up any browned bits. Be sure to whisk until there are no flour lumps. Pour into the slow cooker. Stir in soy sauce and bay leaves. Season beef chunks with salt and pepper. Add beef chunks to the slow cooker, pushing them into the sauce. Cover and cook until beef is tender, 5 to 7 hours on High or 9 to 11 hours on Low. Skim any accumulated fat from the surface. Discard bay leaves. Add 1 cup of cooking liquid from slow cooker to a bowl. Stir in Shamrock Farms Premium Sour Cream and mustard. Return mixture to the slow cooker, stirring to combine. Season with additional salt, pepper, and dill to taste. |
| Slow Cooker Pork Chile Verde | soups-stews-and-chili | 1 (3 1/2) pound boneless pork shoulder roast, cut into 5 or 6 pieces ; salt to taste ; 1 tablespoon ground black pepper ; 3 tablespoons olive oil, divided, or more as needed ; 1 large sweet onion, chopped ; 1 large Anaheim chile pepper, chopped ; 2 cloves garlic, chopped, or more to taste ; 2 (15 ounce) cans chicken broth ; 12 large whole Anaheim chile peppers ; 1 (15 ounce) can green enchilada sauce ; ¾ cup chopped fresh cilantro ; 1 tablespoon ground cumin ; 1 tablespoon chili powder | 7 hrs 45 mins | 12 | 12 servings | 226 | 9.2 | Season pork with salt and pepper. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown pork pieces in the hot oil, about 5 minutes. Place pork into the bottom of a slow cooker. Heat 1 tablespoon oil in the same pan over medium-high heat. Saute onion, chopped Anaheim chile, and garlic for 5 minutes, adding more oil if needed. Add mixture to the slow cooker; pour in chicken broth. Cover and cook on High until pork is tender and easily shredded with a fork, about 4 hours. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush the whole chile peppers with oil and place on a baking sheet. Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly, about 5 minutes. Remove pulp and seeds from chiles and cut into pieces. Place into the bowl of a food processor with enchilada sauce, cilantro, cumin, and chili powder. Puree until smooth. Refrigerate until ready to use. Remove pork from the slow cooker and shred using 2 forks; return to the slow cooker. Add pureed chile pepper mixture and stir well. Cook on Low, 3 to 4 hours more. |
| Ropa Vieja (Cuban Beef) | soups-stews-and-chili | 1 (1 1/2-pound) flank steak ; 2 teaspoons kosher salt, or more to taste ; 1 teaspoon freshly ground black pepper ; 1 pinch cayenne pepper, or to taste ; 2 tablespoons olive oil ; 1 large red onion, sliced ; 4 cloves garlic, sliced ; 2 teaspoons ground cumin ; 2 teaspoons paprika ; 1 teaspoon dried oregano ; ¼ teaspoon cayenne pepper ; ⅛ teaspoon ground cloves ; ⅛ teaspoon ground allspice ; ½ cup white wine ; 1 ½ cups tomato sauce ; 1 ½ cups chicken broth ; 2 bay leaves ; 2 bell peppers, sliced ; 1 poblano pepper, sliced ; ½ teaspoon smoked paprika ; 2 tablespoons capers, drained ; 1 cup pimento-stuffed green olives, sliced ; 1 teaspoon white sugar, or to taste (Optional); ⅓ cup chopped fresh cilantro | 11 hrs 30 mins | 8 | 8 servings | 209 | 7.8 | Cut flank steak in half across the grain. Mix salt, black pepper, and cayenne. Season both sides generously with the salt mixture. Heat olive oil in a pot over high heat. Add steaks and cook until outsides are well browned, 4 to 5 minutes per side. Remove steaks to a plate. Reduce heat to medium. Add red onion, garlic, and more of the salt seasoning. Cook and stir until starting to soften, 3 to 5 minutes. Stir in cumin, paprika, oregano, cayenne pepper, cloves, and allspice. Cook and stir for 1 minute. Pour in white wine, scraping up the browned bits from the bottom of the pot. Stir in tomato sauce and chicken broth. Return beef and accumulated juices to the pot. Season with salt and add bay leaves. Reduce heat to low, cover, and simmer until beef is almost fork-tender, not falling apart, about 2 hours. Remove pot from heat and let stew cool to room temperature, at least 45 minutes. Refrigerate, 8 hours to overnight, for best results. Remove beef to a plate and set stew over medium heat. Tear beef along the grain into 1/8- to 1/4-inch-wide shreds; place back in the stew. Add bell peppers, poblanos, smoked paprika, capers, olives, and sugar. Stir together and reduce heat to medium. Simmer until peppers are soft and meat is tender, 15 to 20 minutes. Turn off heat, remove bay leaves, and stir in cilantro. |
| Instant Pot® Pork Stew | soups-stews-and-chili | 2 tablespoons olive oil ; 2 pounds pork shoulder, cut into 6 pieces ; salt and ground black pepper to taste ; 2 tablespoons all-purpose flour ; 1 cup red wine ; 1 cup beef broth ; 2 tablespoons tomato paste ; 1 onion, cut into large chunks ; 4 stalks celery, cut into 1-inch pieces ; ½ pound baby carrots ; 2 cloves garlic, chopped ; 2 bay leaves | 1 hr 10 mins | 8 | 8 servings | 197.8 | 7.1 | Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Season pork with salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, 4 to 5 minutes. Add flour and cook and stir for 1 to 2 minutes. Deglaze the pot by adding wine, broth, and tomato paste, scraping up all the browned bits from the bottom. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in onion, celery, carrots, garlic, and bay leaves. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 5 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. |
| Asado de Puerco (Mexican Pork Stew) | soups-stews-and-chili | 1 ½ pounds pork shoulder, cut into 1-inch cubes ; ½ cup water ; ½ teaspoon salt, or more to taste ; 4 dried guajillo chile peppers ; 4 dried ancho chile peppers ; 2 tablespoons chopped fresh cilantro ; 1 tablespoon chicken bouillon granules ; 10 whole black peppercorns ; 2 garlic cloves ; ½ inch stick Mexican cinnamon ; ½ teaspoon dried Mexican oregano ; ½ teaspoon dried thyme ; ½ teaspoon cumin seeds ; 2 bay leaves ; 2 whole cloves ; 1 tablespoon lard | 1 hr 15 mins | 6 | 6 servings | 178 | 5 | Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, increase heat to medium-high and cook, stirring constantly, until water evaporates. Continue cooking until the pork browns in its rendered fat, 15 to 20 minutes. Meanwhile, cut tops off the dried chiles and remove seeds. Heat chiles in a large skillet over low heat until they start to soften. Do not toast. Place chiles in a bowl of hot water and soak for 20 minutes. Remove pork and set aside. Do not wash, wipe out, or clean the Dutch oven. Transfer chiles to a blender, reserving soaking water. Add cilantro, chicken bouillon, peppercorns, garlic, cinnamon stick, Mexican oregano, thyme, cumin seeds, bay leaves, and cloves. Pour in 1 cup soaking water and blend until smooth. Add 1 more cup soaking water, season with salt, and blend until completely smooth. Melt lard in the Dutch oven. Carefully add blended chile mixture and scrape up all browned bits. Bring to a boil and add pork. Reduce heat and cover partially, leaving about 1 inch open. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes. |
| Cucumber Gazpacho with Mint Paste | soups-stews-and-chili | 2 large cucumbers, peeled and halved lengthwise ; ½ (16 ounce) container sour cream ; 1 pinch white sugar ; 1 pinch cayenne pepper ; ½ bunch fresh mint leaves ; 3 tablespoons olive oil, or more to taste ; 1 tablespoon chopped hazelnuts ; ½ teaspoon salt, or to taste ; ½ teaspoon lemon juice, or more to taste | 10 mins | 6 | 6 servings | 164.8 | 5.1 | Scrape cucumber seeds into a fine mesh sieve and press out as much liquid as possible. Reserve liquid and roughly chop cucumbers. Combine cucumbers and cucumber liquid in the bowl of a food processor; process until smooth. Whisk cucumber puree and sour cream together in a bowl. Season with sugar and cayenne. Cover and refrigerate. Mash together mint, olive oil, and hazelnuts in a mortar and pestle until a paste forms. Season with salt and lemon juice. Divide gazpacho between individual bowls and place a spoonful of mint paste on top of each. |
| Low-Carb Roasted Cauliflower Soup | soups-stews-and-chili | 1 medium head cauliflower, cut into florets ; 3 tablespoons extra-virgin olive oil, divided ; 1 small onion, diced ; 2 cloves garlic, sliced, or more to taste ; 4 cups chicken broth ; 1 sprig fresh rosemary, leaves removed and chopped ; salt and ground black pepper to taste ; ¼ cup raw cashews ; 1 tablespoon tahini ; ¼ avocado | 1 hr 5 mins | 6 | 6 servings | 159.1 | 6.3 | Place cauliflower florets into a bowl of lightly salted water and soak for 20 minutes. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil in the preheated oven until brown on top, 20 to 30 minutes. Meanwhile, heat remaining oil in a soup pot over medium-high heat. Saute onion and garlic in the hot oil until translucent, 5 to 7 minutes. Add broth, rosemary, salt, and pepper. Let simmer until cauliflower is ready. Stir cauliflower into the broth with cashews and tahini. Bring to a boil; reduce heat and let simmer for 10 to 15 minutes. Let cool for 5 minutes. Add avocado and blend using an immersion blender. Serve. |
| Spinach Artichoke Soup | soups-stews-and-chili | 1 (32 ounce) container chicken broth ; 1 ½ cups shredded cooked chicken ; ½ cup chopped onion ; 2 large cloves garlic, chopped ; 1 (10 ounce) package frozen chopped spinach, thawed ; ½ (14 ounce) can quartered artichoke hearts, drained and chopped ; ½ (8 ounce) package reduced-fat cream cheese (Neufchâtel) | 35 mins | 6 | 6 servings | 92 | 4.9 | Combine chicken broth, chicken, onion, and garlic in a large pot over medium heat. Bring to a boil; reduce heat and simmer until onion is tender, about 10 minutes. Stir spinach and artichoke hearts into the pot. Bring broth back to a simmer. Drop in cream cheese in large spoonfuls, stirring continuously until melted, about 5 minutes. |
| Rich Homemade Chicken Broth | soups-stews-and-chili | 2 large carrots, cut in half ; 2 large stalks celery, cut in half ; 1 large onion, quartered ; 3 large cloves garlic, peeled and smashed ; 1 fryer chicken ; 1 teaspoon freshly ground black pepper ; 2 teaspoons low-sodium chicken base (such as Better Than Bouillon®) ; 1 8-inch square of cheesecloth, or as needed ; 3 sprigs fresh thyme ; 3 sprigs fresh rosemary ; 4 large fresh sage leaves ; 16 cups water, or as needed | 1 hr 50 mins | 20 | 5 quarts | 77.6 | 1.8 | Place carrots, celery, and onion in a large stockpot. Place garlic on top of vegetables, making sure it does not touch the bottom of the pan. Lay chicken on top of garlic. Add enough water to cover chicken by about 1/2 inch. Add pepper and chicken base. Make a bouquet garni bag by placing cheesecloth on a work surface and adding thyme, rosemary, and sage leaves. Tie cheesecloth into a bundle, and place in the stockpot. Cover the pot and bring to a boil. Reduce heat and simmer until chicken is falling apart, no longer pink at the bone, and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a large shallow bowl, allow to cool, and reserve for later use. Strain broth into a very large bowl, discarding vegetables, garlic, and bouquet garni bag. |
| Skyline Lentil Chili | soups-stews-and-chili | 2 tablespoons chili powder, or more to taste ; 2 teaspoons garlic powder ; ½ (1 ounce) square unsweetened chocolate, grated ; 1 teaspoon ground cinnamon ; 1 teaspoon ground cumin ; ½ teaspoon salt ; ½ teaspoon cayenne pepper ; ¼ teaspoon ground allspice ; ¼ teaspoon ground cloves ; 1 bay leaf ; 1 tablespoon olive oil, or as needed ; 2 cups diced onions ; 2 cups diced green bell pepper ; 6 cups vegetable broth ; 2 cups dry lentils ; 2 (8 ounce) cans tomato sauce ; 2 tablespoons apple cider vinegar ; 2 teaspoons Worcestershire sauce ; ½ cup water, or as needed (Optional) | 1 hr 35 mins | 10 | 10 servings | 76.8 | 8.8 | Mix chili powder, garlic powder, unsweetened chocolate, cinnamon, cumin, salt, cayenne pepper, allspice, cloves, and bay leaf together in a bowl until seasoning mix is well combined. Heat olive oil in a Dutch oven over medium heat; cook and stir onions and green bell pepper until lightly browned, about 10 minutes. Add vegetable broth and lentils; simmer for 20 minutes. Stir in seasoning mix, tomato sauce, apple cider vinegar, and Worcestershire sauce; simmer for 1 hour more, adding water if chili gets too thick. Remove bay leaf from chili. Blend chili using an immersion blender until desired consistency is reached. |
| Saturday Chicken Stock | soups-stews-and-chili | 1 tablespoon olive oil ; 2 rotisserie chicken carcasses, broken into pieces ; 4 carrots, cut into chunks ; 2 large onions, cut into chunks ; 3 stalks celery, with leaves ; ½ cup dry white wine ; 1 tablespoon whole peppercorns ; 5 whole cloves ; 2 bay leaves ; 1 sprig fresh thyme ; 5 quarts water | 6 hrs 20 mins | 16 | 16 servings | 30.6 | 3 | Preheat oven to 400 degrees F (200 degrees C). Pour olive oil into the bottom of a large roasting pan; top with chicken carcass pieces, carrots, onions, and celery. Roast in the preheated oven, stirring occasionally, until bones and vegetables are browned, about 1 hour. Transfer roasted chicken bones and vegetables to an 8-quart stockpot. Pour wine into the roasting pan, scraping the bottom to release any browned bits of food; pour into stockpot. Add peppercorns, cloves, bay leaves, and thyme to stockpot. Cover the mixture with water and bring to a slow simmer. Set heat to low and simmer, straining off fat as needed, for at least 5 hours. Strain stock through a cheesecloth; refrigerate or freeze stock. |
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