The Low Carb Luxury Newsletter: 
Volume III / Number 20: October 25, 2002: Page 4
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Cooking TLC with Karen Rysavy   
Warm Your Autumn with Soup!

I love soups, and since autumn arrived, I find myself making them often. This is one of my family’s favorites from Cooking TLC: Volume I.

This is quick and easy, naturally low in carbohydrates and high in important vitamins and nutrients — what more could you ask for?


  • 1 lb. boneless pork, diced (450 gm)
  • 2 Tb. oil (30 ml)
  • 7 roasted green chilies, diced (you can use canned,
    or you can roast your own, fresh)
  • 4 cups water (1 liter - I use all the liquid drained from
    the whole canned chili’s, and then add water as needed)
  • 2 cups chicken stock (480 ml)
  • 2 tsp. ground cumin (10 ml)
  • 2 Tb. vinegar (30 ml)
  • 3 Tb. hot “wing” sauce (45 ml)
  • 2 Tb. ThickenThin NotStarch™ (30 ml)
  • 1 tsp. salt (5 ml)
  • 1 Tb. black pepper (15 ml)
Heat oil in large stockpot over high heat until smoking hot. Add diced meat carefully, taking care not to crowd the pan. When the meat is well browned all over, add the Notstarch™ to the vinegar and blend, then add that mixture and the remaining ingredients to the pan. Simmer over medium low heat for about an hour, until meat is very tender.

You can make this soup without the thickener, or you can substitute cornstarch and adjust the carb count accordingly.

6 servings, each: 296 cal, 19.5 g fat (5 g sat.), 5 g carb (2 g fiber), 22 g protein

NOTE: My children love this soup. You could always add some jalapenos in place of some of the green chilies, if you like things spicier.

If you like these recipes, you’ll LOVE my cookbook, Cooking TLC! Order your autographed copy direct from for FREE DELIVERY, and prompt order processing!

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