Chili Dog Vegetable Soup

I recently found a recipe for Low Carb Chili Dog Soup over on I Breathe, I’m Hungry. I had been wanting to make chili, but when you are doing the low carb thing chili can get kind of boring…you can’t add beans and cheese/sour cream are frowned upon (especially for those doing IP).

So, while I was making the recipe I decided to ramp up the soup with some veggies to make it more filling. I think I was pretty successful because I didn’t even miss the beans or the diary! And in case you were wondering….it does taste like a chili dog!

I think this is the perfect recipe just in time for fall – whether you make it as a quick evening meal or cook it in the slow cooker it will definitely warm you up!

Now, I know that hot dogs can be a no go on Ideal Protein Phase 1. However, I discussed the use of hot dogs with my coach. This recipe was one that I really wanted to make…and I was craving hot dogs. I hadn’t had them in probably over a year. My coach was ok with me using hot dogs for this one recipe. And as long as I didn’t eat hot dogs all the time, she felt that I would stay right on track.

So, I decided to do a little research. I wanted to find lean 100% beef franks with no fillers, etc. I found these:

IMG_3506

These hot dogs are 100% beef with no nitrates, no preservatives, and no fillers. These meet all the marks and they are delicious. When making this recipe I suggest you find something similar.

What is your favorite fall soup recipe? I would love to hear about it in the comments!

Chili Dog Vegetable Soup

  • Servings: 4
  • Print

Recipe by: Jamie Boden at My Beautiful Ideal – Inspired by I Breathe, I’m Hungry

Ingredients

  • 1 pound of lean ground beef
  • 1 jar salsa (whichever is your favorite)
  • 2 cans diced tomatoes
  • 2 medium green bell pepper, diced
  • 2 cups beef broth, low sodium
  • 1 tsp salt
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground mustard
  • 4 hot dogs – sliced
  • 1/4 cup tomato sauce
  • 2 tbsp dijon mustard
  • 1 tsp white vinegar

Directions

  1. Combine ground beef, salsa, tomatoes, green pepper, beef broth, salt, chili powder, garlic powder, onion powder, ground mustard, and hot dogs in a soup pot.
  2. Bring to a boil and simmer over medium heat for 30 minutes. (Make sure to break up ground beef so you don’t just get huge chunks!)
  3. Add in tomato sauce, dijon mustard, and white vinegar.
  4. Cook for another 5 minutes.
  5. Serve with any toppings you like. Cheese, sour cream (if you do dairy), diced onion, etc.)
  6. Enjoy!

IP Note: This recipe will certainly meet your protein requirement for the day. To meet the vegetable requirement I would either serve with a salad or serve it over cauliflower rice.

Nutrition: Calories 332, Protein 31g, Carbohydrate 20g, Dietary Fiber 6g, Total Sugars 10g, Total Fat 15g.

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