Soup

Turkey Vegetable Soup

Serves:5
CarbsPerServing:?
Prep Time:1/2 hour
Effort:Average
Ingredients:
2 Turkey Legs 2 quarts water 2 bay leaves 1/2 tsp Ginger 1/2 tsp Poultry Seasoning 1/4 tsp celery seed Celery Bottom and center chopped fine 2 TBLS of Onion 1/2 bag frozen green beans 1 yellow squash 1 can tomatoe sauce 1 can stewed tomatoes
How to Prepare:
In large soup pot Boil Turkey legs in water bay leave ginger poultry seasoning and celery seed celery parts and onion for about 2 hours or until meet is falling off bone. Make sure no bones are left and put all meat back in pot. Add remaining ingredients and simmer for 1/2 hour and soup is on.

Italian Soup

Serves:Makes 2 cups/ 1 Serving,10
CarbsPerServing:0 carbs
Prep Time:less than 7 minutes
Effort:Easy
Ingredients:
Chicken or Vegetable Bouillon 2 eggs (whites only)Parmesan Cheese
How to Prepare:
Prepare Bouillon as directed on label.While bringing to a boil add 2 egg whites.Serve with a healthy portion on Parmesan cheese on top.

Mushroom and Leek soup

Serves:8,8
CarbsPerServing:5.1 (40.86 for whole recipe)
Effort:Easy
Ingredients:
1 lb. mushrooms, sliced 1 bunch leeks, white part only, sliced (1 cup) 1 stick butter 1/4 cup whole grain soy flour1 teaspoon salt 1/4 teaspoon white pepper 3 cans chicken broth 1 cup heavy cream
How to Prepare:
1. Saute mushrooms & leeks in butter in large saucepn or dutch oven until tender, about 5 minutes. Stir in flour, salt, pepper & 2 cans of chicken broth. Cook, stirring constantly until mixture comes to a boil. Lower heat; cover; simmer 20 minutes. 2. Remove from heat; cool slightly. Pour mixture, a little at a time, into container of electric blender; cover; puree. Pour into a large bowl. When all the soupe is pureed, return to saucepan. 3. Add remaining can of chicken broth & the cream; heat until thoroughly hot.

Creamy Broccoli Cheddar Soup

Serves:4 Servings,10,10,9,10,10
CarbsPerServing:5g Net Carbos Per Serving
Prep Time:20 Minutes
Effort:Easy
Ingredients:
2 Cups Fresh Broccoli 1 Pint (8 TBS) Heavy Cream 10 TBS Shredded Cheddar 1 Can Cream of Chicken Soup (Campbells is what I use) 1/2 Stick ButterSalt & Pepper to taste
How to Prepare:
Boil Broccoli in a large pot of water until very tender. Drain reserving 1/2 cup of water that the broccoli was cooked in. Return broccoli to pot. Add water, butter and soup. Stir well until the soup is mixed well. Use a hand potato masher and mash contents of the pot. Add cream and cheddar cheese. Over a medium heat, bring to a slow rolling boil. Remove from heat, add salt & pepper to taste.

Beef Bacon Soup

Serves:9,9
CarbsPerServing:no counts provided
Effort:Easy
Ingredients:
1 teaspoon garlic 1 teaspoon basil 1/2 jar Hormel Real Bacon Pieces 1/2 pound lean ground beef1 tablespoon dried chives 3 cups beef broth 1 cup heavy whippin cream tobasco sauce to taste sharp cheddar to taste
How to Prepare:
Saute the garlic, basil, bacon, and hamburger together until hamburger is almost done. Add beef broth and chives, simmer for about 10 minutes after boiling. Add heavy cream slowly and stir occasionally while simmering until hot. Add tobasco to taste, sprinkle with cheddar and serve.

Cream of Mushroom Soup

CarbsPerServing:44 total recipe
Effort:Easy
Ingredients:
8 ounces mushroom -- white button, finely chopped 1/4 cup chopped onion -- finely chopped 2 stalks celery -- finely chopped4 tablespoons butter 2 cups heavy cream 2 cans chicken stock 2 tablespoons flour 1 teaspoon salt 1/2 teaspoon pepper -- to taste
How to Prepare:
In a large saucepan, melt butter over medium heat. Add finely diced veggies and saute, stiring occasionally, for about 5 minutes or until they wilt. Add in the flour and stir well. Let cook, stiring, for about 1 minute, then pour in the chicken stock and cream, whisking constantly. Bring to a simmer and cook about 5 minutes, whisking occasionally. **This makes about 6 cups. If youâre going to use it strictly as a soup, cut the cream back to ¸ cup and increase the chicken stock by 1 can. **You can also increase the flour to ¹ cup (an additional 11g carbs) to get a thicker soup OR use 1T guar gum in place of the flour. If you use the gum ödonât blend it in w/the cooked veggies. Mix with ¸ cup stock before adding. (can be used in recipes calling for canned soup, too)

Vegetable Soup

CarbsPerServing:18 total
Effort:Easy
Ingredients:
leftover roast beef - shredded or cut up - add au jus and water 1/2 medium onion -- cut up 1/2 green pepper -- cut up 4 medium mushrooms -- cut up 1 clove garlic -- chopped fine1/2 head cauliflower -- cut in florets 1/2 cup celery -- finely chopped salt and pepper -- to taste cajun seasoning -- to taste
How to Prepare:
Simmer all ingred. in soup pot for several hours. Eat Hardy!!! Serves 6 - 8 generous servings

Hearty Beef Stew

CarbsPerServing:60 carbs total
Effort:Easy
Ingredients:
1 1/2 pounds beef stew meat 14 1/2 ounces stewed tomatoes -- (1 can) 14 1/2 ounces beef broth -- (1 can) 1 cube beef bouillon 1/2 teaspoon onion powder 1/4 teaspoon garlic powder1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon thyme 1 large rutabaga -- (or two small turnips) 2 medium zucchini
How to Prepare:
Brown stew beef in olive oil on all sides in medium high pot. Add tomatoes, broth, spices and water to cover beef. Turn heat down and simmer for about 1 and 1/2 hours. Add cubed (about 1 inch) rutabagas and simmer for 30 minutes. Add diced zucchini and simmer for 30 more minutes. Add more liquid if necessary (to cover the veggies). Taste for seasonings.

Cabbage Soup

CarbsPerServing:64 total recipe
Effort:Easy
Ingredients:
1 medium cabbage head -- cut into 1/8ths 1 can chicken broth -- Campbells or Swanson's type 1 red onion -- chopped salt and pepper -- to taste 1 pound Ekrich smoked sausage -- Ekrich or similar, sliced
How to Prepare:
Cover with cabbage with water and cook until tender. Add one chicken broth, red onion and salt and pepper. Add the sausage to the soup and simmer until heated through. Even better the second day.

SIRLOIN STEW

Serves:4
CarbsPerServing:13.5g
Effort:Easy
Ingredients:
2 pounds sirloin steak -- cut into large bite size pieces 16 ounces fresh mushrooms -- quartered 1 medium onion -- chopped 1 clove garlic -- minced 2 jalapeno pepper -- minced 14 ounces tomatoes, canned -- diced with juice1 cup celery -- chopped 1 jar beef gravy (Heinz -- savory beef) meat tenderizer salt and fresh cracked pepper 6 tablespoons olive oil
How to Prepare:
Shake meat tenderizer and pepper all over meat, pour over about 2 T of olive oil and mix all together. Set aside in fridge for at least 2 hours. In a dutch oven add 2 T olive oil and saute the celery for about 5 minutes, then add in the onion, garlic and jalapeno saute until soft. Set aside veggies and heat remaining olive oil and pan sear the beef until tender over a high heat. Add veggies to beef mixture, and also add the mushrooms, tomatoes w/ juice and the the jar of beef gravy. Simmer for 15 minutes Salt and pepper to taste. Serves 4 NOTES : Counts for gravy not included in totals.

Home | Useful Links | Low Carb Recipes | Diet Plans | Contact Us