Boise has been cold. For some reason I feel like the cold is useless and annoying if it is any time after the holidays. I’m also very upset if it is warm during Christmas, so I guess that I’m a little particular on the timing of snow. What can I say? I guess it is a good thing that we don’t live somewhere with a lot of snow!
Somewhat bad for the waistline is that cold weather makes me crave hot beverages. Either coffee (which I’m realizing I shouldn’t drink all hours of the day), hot cocoa, or the occasional hot toddy. I’ve been trying to cut back on the hot chocolate, but honestly, it is just so dang good! So, I’m going to try something a little healthier that will also replace a meal. SOUP.
One of my all time favorite soups is the Zuppa Toscana from Olive Garden. It was one of the first things that I checked with the low sodium diet; and I was greatly disheartened by what I found. Holy salty. And the salad dressing! It is a restricted diet nightmare!
BUT guess what my friends? I have debunked the Olive Garden recipe for us Low Sodium eaters along with the help of Mommy on Time Out. I switched out the meat and did a few alterations, but it was JUST AS TASTY and that is really saying something if I can state that!! So please enjoy a nice Cuppa Zuppa on these frigid days of lingering winter.
PS: One of the easiest things to switch out in a recipe is Italian sausage. It’s honestly very easy to make a “copy-cat” with either ground pork (slightly higher) or ground beef with just the right amount of spice and Mrs. Dash. Don’t be afraid of recipes that call for this high-sodium item. Just make your own and nobody will know the difference!
- 1 lb ground beef (300mg)
- 6 slices low sodium bacon (recommend Boar's Head - 570mg)
- 6 medium russet potatoes
- 1 cups of kale
- 1 cup heavy whipping cream (about 80mg)
- 3 cups water
- 4 cups low sodium chicken broth (280 mg)
- 1/2 large onion
- 3 gloves of minced garlic
- 3 tsp red pepper flakes; depending on how spicy you want it
- 3 tsp Mrs. Dash Garlic and Herb seasoning
- 1/4 cup dry white wine
- Get the bacon in the oven to cook. If you don't know how to do this, see my prior post 🙂
- Add the water, chicken stock into a pot on medium high heat. Slice your potatoes relatively thin (about 1"-2") and add into the simmering water. Let those cook while you brown the ground beef, adding Mrs Dash and the red pepper flakes to the meat. Once the meat is cooked throughout, add that to the soup pot, turning the heat down to medium.
- Deglaze the pan with the wine and add in the garlic and onion to cook for about 2 minutes. Once that is done, add it to the soup pot.
- When the bacon is finished, crumble it and add it to the soup pot. Simmer the soup for 30-45 minutes until the flavors have had time to meld and the potatoes are cooked throughout. When you are about 10 minutes out, turn the heat to LOW and add in the chopped kale and heavy cream.
- Serve warm. Top with some Parmesan cheese if you have sodium to spare.