Four pounds of Wagyu, chipotles, and poblanos make a keto soup that's done in 30 minutes flat
Ingredients
Ingredients
- 1 7 oz can chipotles in adobo
- 1 6 oz can tomato paste
- 2 cups celery, chopped
- 2 cups mushrooms, chopped
- 1 medium onion, chopped
- 2 poblano chiles, seeded, cut into bite-size pieces
- 1 head bok choy, chopped into bite-size pieces
- 3 cubes Rapunzel vegetable bouillon with sea salt
- 1 Tablespoon Better Than Bouillon beef base
- 4 pounds ground beef (we used Texas Craft Wagyu ground beef)
- 12 cups water
- FOR GARNISHING
- 1 bunch fresh cilantro, chopped to sprinkle on top
- 1 cup shaved Parmesan cheese to sprinkle on top
- Tabasco sauce, to add acidity as desired
Method
-
01
Chop all vegetables and prepare garnish
15 minCelery, mushrooms, onion, poblanos, bok choy, and cilantro.
-
02
Brown ground beef well in soup pot
8 minUse large thick-bottomed pot that holds 16+ cups.
-
03
Add vegetables, cover, cook 5 min
5 minCelery, mushrooms, onion, poblanos soften on medium heat.
-
04
Stir in tomato paste and water
3 minMix tomato paste evenly before adding 12 cups water.
-
05
Bring to boil then simmer 20 min
20 minCovered, gentle boil then reduce to simmer.
-
06
Taste and adjust seasonings
2 minAdd bouillon cubes and beef base to taste.
-
07
Stir in bok choy and cook 5 min
5 minAdd the bok choy and let it soften into the broth—you're looking for tender but still bright green, not mushy, which takes just about 5 minutes at a gentle simmer.
-
08
Serve in bowls with garnishes
2 minCilantro, Parmesan, Tabasco on the side.
From Mike's Notebook
Don't skip mixing the tomato paste into water first—dry paste clumps and won't distribute evenly.
Brown the Wagyu hard enough that it sticks slightly to the pot; that fond flavors everything.
Add bok choy in the last five minutes or it turns to mush and loses its bite.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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