I know, we’ve all seen a hundred versions of this Sausage Kale and Bean Soup floating around on the internet. What makes this one better? Well, this version is super easy. It’s a dump everything in a pot and cook kind of recipe.
Sausage Kale and Bean Soup
It’s made from things left over from other things, such as the sausage and kale left over when I made sausage and kale, because that’s what happens when you are a sleever. You pretty much can’t finish anything.
LOOKING FOR MORE DELICIOUS SOUP RECIPES? CHECK OUT MYLOW CARB CHICKEN KALE SOUP!
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Sausage Kale and Bean Soup
Ingredients
- ▢ 4 cups chopped kale
- ▢ 8 ounce sausage sliced
- ▢ 1/2 cup cannellini beans , (white kidney beans)
- ▢ 2 teaspoons Garlic
- ▢ 1 cup mirepoix , or you can chop a mix of celery, onions and carrots
- ▢ Pepper to taste
- ▢ 1 cup Water
- ▢ Parmesan Cheese
Instructions
For the Instant Pot
- Throw everything in together and cook for 8 minutes
For the crockpot
- Throw everything in together and cook for 4 hours on low (do you see a theme here?)
For the stovetop
- Throw everything in together and cook until all the veggies are soft, about 30 minutes
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Sausage Kale and Bean Soup
Ingredients
- 4 cups chopped kale
- 8 ounce sausage sliced
- 1/2 cup cannellini beans (white kidney beans)
- 2 teaspoons Garlic
- 1 cup mirepoix or you can chop a mix of celery, onions and carrots
- Pepper to taste
- 1 cup Water
- Parmesan Cheese
Instructions
For the Instant Pot
- Throw everything in together and cook for 8 minutes
For the crockpot
- Throw everything in together and cook for 4 hours on low (do you see a theme here?)
For the stovetop
- Throw everything in together and cook until all the veggies are soft, about 30 minutes
Sausage Kale and Bean Soup https://twosleevers.com/sausage-kale-and-bean-soup/
Korean Short Ribs are packed with protein and a robust umami flavor. Let the tasty marinade sing when quickly broiled for a quick 30 minute weeknight dinner.
Why You’ll Love This Recipe
- Fast. Not counting the time it takes to let them marinate, these Korean short ribs are ready in under 30 minutes .
- Easy. Marinate, grill, and enjoy. That’s it!
- High Protein . Have a whopping 23 grams of protein per serving.
- Low Carb . Only 12 net carbs per serving.
What Is Galbi?
Galbi simply means “rib” in Korean. So, this galbi recipe is exactly as it reads, a delicious marinated rib recipe that is grilled to perfection.
What Does Galbi Taste Like?
These Korean Short Ribs are absolutely bursting with flavor. If you follow my instructions and allow them to marinate for at least 4 hours (they’re even better when left to soak overnight!) you will have an incredibly simple recipe that is made in a flash.
This galbi is a wonderful combination of sweet, smokey, and umami.
How Do You Get Ribs Thin Enough?
Last week while we were traveling, we went to a wonderful Korean restaurant in Austin and it started my cravings for Galbi. I wanted to reproduce these at home.
My main concern was getting the ribs sliced thinly, wondering how I was going to do this since I hate hate hate touching meat. I know, rather silly for someone who is on a high-protein diet, but whatever. I’m finicky that way.
My husband solved this by asking the butcher at the deli to slice ribs 1/4 inch thick and I came home with two pounds of them. Problem solved.
Ingredients You’ll Need
- Korean-style beef short ribs
- Agave nectar
- Soy Sauce
- Mirin (rice wine)
- Onion - peeled and finely grated
- Garlic
- Dark Sesame Oil
- Ground Black Pepper
- Green Scallions - thinly sliced
Korean Short Ribs are typically quite sweet, so I had to figure out how to reduce the glycemic load while keeping the flavor. I decided to try agave nectar and that worked. You could use brown sugar, honey, or anything else that will caramelize.
How To Make Korean Short Ribs
These Korean Short Ribs could not be any easier to make. Just follow the instructions below for perfectly cooked Galbi every time:
- Put ribs in a gallon ziplock bag. This keeps you from having to touch the raw meat.
- Prepare the marinade by whisking together the remaining ingredients.
- Add marinade to the ziplock bag, press out excess air from the bags, and seal. Turn the bag over several times to ensure the beef is evenly coated. I like to massage it all together all squishy.
- Refrigerate for at least 4 hours but preferably overnight.
- Heat oven broiler to high (or cook on an outdoor grill).
- Line a baking pan with foil and place the ribs on them.
- Cook for 3 minutes, then flip the ribs over and cook again.
- Garnish with thinly sliced green onions, if desired.
How Long Do They Last?
Since this short rib recipe is so high in protein, it can be extremely filling. Don’t be shocked if you have leftovers to enjoy the next day.
The good news is that if you store them in an airtight container in the refrigerator, you can munch on them for up to 5 days after you grill them.
What To Serve With Them
These Korean Short Ribs are incredibly flavorful and are the main reason I fell in love with them. However, that’s not the only reason I love them. I love that they can fit my low carb lifestyle. So, when I reach for a side dish for this flavor-packed galbi, I reach for low carb sides as well.
Here are some of my favorite things to serve alongside them:
- Air Fryer Mushrooms
- Wontons
- Air Fryer Asparagus
More Korean Recipes
- Dae Ji Bulgogi
- Bo-Ssäm Pork & Noodles
- Korean Beef Stew
Korean Short Ribs | Galbi recipe
Ingredients
- ▢ 2 pounds Korean style beef short ribs
- ▢ 1/4 cup agave nectar
- ▢ 1/2 cup Soy Sauce
- ▢ 1/4 cup Water
- ▢ 1/8 cup mirin , (rice wine)
- ▢ 1/2 Onion , peeled and finely grated
- ▢ 2 tablespoons Garlic
- ▢ 1 tablespoons Dark Sesame Oil
- ▢ 1/8 teaspoon Ground Black Pepper
- ▢ 1 Chopped Green Scallions , , thinly sliced
Instructions
- Put ribs in a gallon ziplock bag. This keeps you from having to touch the ooky raw meat.
- Prepare teh marinade by whisk together remaining ingredients.
- Add marinade to the ziplock bag, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. I like to massage it all together all squishy.
- Refrigerate for at least 4 hours but preferably overnight.
- Heat oven broiler to high (or cook on an outdoor grill).
- Line a baking pan with foil and place the ribs on them.
- Cook for 3 minutes, then flip the ribs over and cook again.
- Garnish with thinly sliced green onions, if desired.
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Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
