The Soup Kitchen: Low Carb Kentucky Burgoo

To celebrate derby day I went back to my roots and made a variation of a Kentucky Burgoo. A stew using three different meats and various veggies. Normally you use higher carb veggies like corn, potatoes, lima beans, and carrots. In my version, I used lower carb veggies of green bell pepper, celery, green beans, cauliflower rice, and green cabbage. 

The ingredients:

1 C Crumbled bacon

1-2 C rotisserie chicken

Sliced beef Smoked sausage

Olive oil

1 TBSP poultry seasoning or Italian Seasoning

1-2 C celery

1-2 C green beans

1 C diced onion

1 C green bell pepper

1 C cauliflower rice

3 tsp garlic powder

15 oz crushed tomatoes

32 oz chicken broth

2 tsp chicken better than bouillon

1 TBSP red wine vinegar or worcestershire

Salt anc pepper

Bay leaf

Parmesan rind

Chopped cabbage

The recipe:

Cook the meat to brown and season with poultry seasoning with onion and celery in oil.

Once done, add to slow cooker with remaining ingredients.

Cook on high for 4 hours or low for 8.

Before serving, remove the bay leaf and parmesan rind.