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Traditional Tex Mex soup is a delicious and spicy comfort meal made with vegetables, ground beef, sausage, black beans and corn. My low-carb version uses green beans instead of black beans and corn. It's a great one-pot meal that takes less than half an hour to prepare.
Try this hearty soup with low-carb bread such as Ultimate Keto Buns or Keto Breadsticks!
Hands-on Overall
Serving size about 2 cups/ 480 ml
Nutritional values (per serving, about 2 cups/ 480 ml)
Net carbs5.7 grams
Protein18.4 grams
Fat29.3 grams
Calories371 kcal
Calories from carbs 6%, protein 20%, fat 74%
Total carbs8.4 gramsFiber2.7 gramsSugars4.5 gramsSaturated fat12.5 gramsSodium654 mg(28% RDA)Magnesium38 mg(9% RDA)Potassium605 mg(30% EMR)
Ingredients (makes 8 servings)
- 500 g ground beef (1.1 lb/ 17.6 oz)
- 200 g sausage such as chorizo (7.1 oz) - I used Spanish chorizo but you can also use Mexican chorizo
- 1 large tin tomatoes, unsweetened (400 g/ 14.1 oz)
- 2 medium fresh tomatoes (200 g/ 7.1 oz) or more tinned tomatoes
- 1/4 cup tomato puree, unsweetened (62 g / 2.2 oz)
- 2 small green chilies (30 g/ 1.1 oz)
- 1 medium red pepper (120 g/ 4.2 oz)
- 1 medium white onion (110 g/ 3.9 oz)
- 2 cloves garlic
- 2 cups green beans (200 g/ 7.1 oz)
- dash Tabasco or to taste
- 1/4 cup ghee or duck fat (55 g / 1.9 oz)
- sea salt and pepper, to taste
- 1 L water or bone broth (4 cups / 1 quart) or more if too thick (you can make your own)
- Optional: fresh cilantro or parsley
Instructions
- Peel and dice the onion and garlic. Halve, deseed and slice the red pepper and green chili peppers.
- Grease a large soup pot or a Dutch oven with ghee. Once hot, add the diced onion and garlic and cook over a medium-high heat for a few minutes while stirring, until lightly browned. Add the sliced red pepper and green chili peppers. Cook for about 5 minutes and stir to prevent burning.
- Slice the chorizo sausage and roughly chop the tomatoes.
- Add the chorizo, ground beef into the pot and cook until browned from all sides.
- Add the chopped tomatoes, tinned tomatoes, tomato puree and Tabasco to taste.
- Pour in the water and season with salt and pepper. Wash and cut the green beans into thirds. Cook the soup until you see bubbles and add the chopped green beans.
- Cook for about 10 minutes or until the green beans are crisp-tender. Take off the heat.
Serve hot and try with Keto Buns! Store refrigerated for up to 5 days or freeze for up to 3 months.
Ingredient nutritional breakdown (per serving, about 2 cups/ 480 ml)
| Net carbs | Protein | Fat | Calories |
|---|
| Beef, minced (ground), raw, grass-fed |
| 0 g | 10.7 g | 12.5 g | 159 kcal |
| Chorizo sausage |
| 0.5 g | 6 g | 9.6 g | 114 kcal |
| Tomatoes, canned (unsweetened) |
| 0.8 g | 0.4 g | 0.1 g | 8 kcal |
| Tomatoes, fresh |
| 0.7 g | 0.2 g | 0.1 g | 5 kcal |
| Tomato purée (paste, unsweetened) |
| 0.6 g | 0.1 g | 0 g | 3 kcal |
| Peppers, chile (chili), fresh |
| 0.3 g | 0.1 g | 0 g | 2 kcal |
| Peppers, red bell, fresh |
| 0.6 g | 0.1 g | 0 g | 5 kcal |
| Onion, white, fresh |
| 1.1 g | 0.2 g | 0 g | 6 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Green beans, fresh |
| 1.1 g | 0.5 g | 0.1 g | 8 kcal |
| Tabasco, hot sauce |
| 0 g | 0 g | 0 g | 0 kcal |
| Ghee |
| 0 g | 0 g | 6.9 g | 62 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, about 2 cups/ 480 ml |
| 5.7 g | 18.4 g | 29.3 g | 371 kcal |
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