Category Archives: soup

Pork Chile Verde Stew (Whole30/Paleo friendly)

Last Tuesday was cold and snowy (unusual weather for Charlotte!) and I was in the mood for soup. I was thinking I’d try a Paleo/Whole30 version of chicken posole but couldn’t think of a great replacement for hominy. And I didn’t have any thawed chicken, ha. So I scraped together some random veggies, bone broth, and leftover kalua pig for this loose interpretation of my mom’s White Chicken Chili.

(Apologies for the picture! It was a last-minute snap just before we started eating.)

 

Pork Chile Verde Stew
Serves 6
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140 calories
15 g
5 g
7 g
6 g
1 g
290 g
369 g
5 g
0 g
5 g
Nutrition Facts
Serving Size
290g
Servings
6
Amount Per Serving
Calories 140
Calories from Fat 61
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 5mg
2%
Sodium 369mg
15%
Total Carbohydrates 15g
5%
Dietary Fiber 4g
17%
Sugars 5g
Protein 6g
Vitamin A
46%
Vitamin C
38%
Calcium
7%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. fat for cooking (i used lard; olive oil or ghee also work well)
  2. 1/2 white onion, chopped
  3. 2 cloves garlic, minced
  4. 8 oz. canned green chiles
  5. 2 tsp. ground cumin
  6. 1 1/2 tsp. dried oregano
  7. 4 cups chicken stock or bone broth
  8. 2 medium turnips, chopped
  9. 4 cups cooked pork shoulder, shredded
  10. 4 oz. frozen spinach (or a few handfuls of fresh)
  11. avocado, for serving
Instructions
  1. Sauté onion in fat until translucent.
  2. Add garlic, cumin and oregano and sauté until fragrant.
  3. Add chiles, broth, turnips, pork, and spinach and bring to a boil.
  4. After stew boils, reduce to a simmer for 15-20 minutes, until turnips are cooked through.
  5. Serve with chopped avocado.
beta
calories
140
fat
7g
protein
6g
carbs
15g
more
audrey steinbach https://audreysteinbach.com/

spinach-artichoke stracciatella soup

We’re big soup fans. There are few things so comforting as a bowl of steamy soup after a long, cold day. In an effort to eat more vegetarian meals, this is a soup that we’ve had several times lately. The first time I made it I wasn’t too thrilled, but this time I made some adjustments and it turned out amazingly good. The recipe’s inspired by Gina at Skinnytaste but has a few twists. It’s quite simple- only a few ingredients and takes only a few minutes to make- but is still delicious and healthy.

Here’s the cast of characters: a pound or so of spinach (I used fresh but frozen would work too), eggs, beans, artichoke hearts, parsley, parmesan, eggs, and orzo. Not pictured: chicken broth. Yes, broth is required for soup making…

 

Boil 5 cups of chicken or vegetable stock. The wok is optional- I only used mine because my stockpot happened to be at my apartment and I made this at my fiancé’s place. Turns out, the wok is the only other pot at his house that’s big enough to make soup in!

While the stock is heating, grate yourself about 3/4 cup of parmesan and chop the parsley. Mix parmesan and parsley with eggs and remaining cup of stock in a separate bowl.

Chop artichoke hearts into bite-sized pieces.

Once broth is boiling, add artichoke hearts and beans and let simmer for 3-4 minutes.

Pour in egg mixture and stir or whisk so that the egg forms long strands as it cooks.

Add salt and pepper to taste. Pour in orzo; cook according to package directions. Note: if you’re not planning to eat all of the soup in one sitting, you may want to boil the pasta separately and portion it into individual bowls before adding the soup. Pasta tends to soak up all of the liquid in leftover soup and you’ll end up with spinach-artichoke orzo if you leave it in the fridge for any length of time.

Once pasta is almost al dente but still has a little bite, mix in the spinach and let simmer for a few more minutes until it wilts.

Finish it off with a squeeze of lemon juice. The lemon adds a nice bright note.

Top with parmesan cheese and serve with a nice crusty bread.

Spinach-Artichoke Stracciatella Soup

Ingredients

  • 6 cups stock (chicken or vegetable)
  • 2 eggs
  • 1 cup grated Parmesan
  • 1/3 cup fresh parsley, chopped
  • 1 lb spinach (fresh or frozen)
  • 8 oz. artichoke hearts (about 1/2 of a can)
  • 1 1/2 cups (about 15 oz.) white beans (cannelini or Great Northern), drained and rinsed
  • 4 oz. dry orzo
  • lemon
  • salt and pepper to taste

Directions

  1. Bring 5 cups stock to a boil.
  2. Mix 3/4 cup grated parmesan and chopped parsley with eggs and remaining stock in a bowl.
  3. Chop artichoke hearts into bite-sized pieces; drain and rinse beans.
  4. When stock is boiling, add artichoke hearts and beans; simmer for 3-4 minutes.
  5. Pour in egg mixture, stirring or whisking so that the egg forms long strands as it cooks.
  6. Add salt and pepper to taste. Pour in dry orzo, cook according to package directions.
  7. When orzo is almost al dente but still has a little bite, mix in spinach and simmer for a few more minutes until it wilts.
  8. Finish soup with a squeeze of lemon juice; top with remaining parmesan and serve with crusty bread.

Serves 4-6.