 | === VEGETABLE SOUPS ===
BEEFY ONION SOUP
By Dottie
1 large onion, sliced super thin on a mandolin (14g - approx)
1 large clove garlic, sliced paper thin or minced fine
2T olive oil
1T butter
1/2 tsp coarse salt
1/4tsp fresh ground pepper
dash nutmeg
1 T dried onion flakes (3g)
2 cans double strength beef bullion
2 soup cans water
2T chopped parsley (1g?)
2T additional butter (if desired)
additional salt and pepper to taste
Heat oil and butter over medium heat until it hot, but not smoking.
Add sliced onions, then garlic, stiring to make a single layer as much as possible -and making sure all the onions are coated in oil/butter.
Reduce heat to med/low and let caramelize, stiring occasionally, about 10 minutes. They should turn a golden brown and be fragrant.
Once they reach this stage, add the seasonings, broth and water.
Bring to a simmer and add the dried onion flakes and parsley. Let simmer 5 minutes.
Add the remaining butter, if desired, and stir to melt.
Makes 5-6 servings at approx 3-4g each.
You can add some diced, cooked beef if you like after the onions caramelize for a heartier soup.
===
CAULIFLOWER-BACON SOUP
By BostonKitty
4 cans (about 14oz each) chicken broth
1 head of cauliflower, cut into florets
1 medium onion, finely chopped
1 tsp dried thyme leaves
1/2 lb bacon, chopped
1 cup shredded Cheddar cheese
Combine broth, cauliflower, onion, and thyme in large pot & bring to a boil over high heat. Reduce heat to medium-high and boil 10 minutes or until cauliflower is tender.
While cauliflower is cooking, fry bacon until crisp;
drain on paper towels and crumble bacon. Add it to broth mixture;
Simmer 3 to 5 minutes. Season to taste with salt and ground black pepper.
Ladle into bowls and sprinkle with cheese. Serves 8.
===
ASPARAGUS SOUP 1
By BostonKitty
1/2 lb asparagus
2 qts chicken broth / stock
2 egg yolks
1 tsp chopped parsley
1 tsp basil
1 cup cream
1 tsp white pepper
Nu-Salt to taste
Put chicken broth in large pot over high heat and bring to a boil.
Meanwhile, trim asparagus spears, cutting off the woody ends, peeling the stalks slightly; cut the tips off. Take the stalks and cut into pieces.
Steam asparagus tips until tender, then run cold water over immediately to preserve the bright green color & set aside.
Put the pieces of stalk into the boiling broth, throw them into the boiling broth, reduce heat to a simmer & cook gently one hour.
Pass the broth through a fine colander or 'chinaman', bring to another boil & add asparagus tips.
Beat the egg yolks into the cream. Add 1/4 cup of the broth & mix vigorously. Add another 1/4 cup broth, mix vigorously & then add the cream/egg mixture to the broth, blending in thoroughly.
===
ASPARAGUS SOUP 2
By Dottie
I just cut off about 1" of the bottom (and don't toss those -you can make cream of Asparagus soup with them:)) and steam them (15 minutes) -then just a little salt and pepper.
To make soup out of the bottoms (I also use about 3 whole stalks), toss bottoms in food processor and pulse to break up (don't puree).
Throw in saucepan with 2T butter and 1T olive oil, 1 stalk celery (sliced thin) and 1 clove minced garlic. Saute for about 5 minutes, then add 2 cans chicken broth and 2 can water and the reserved stalks, cut into 1/2" pieces. Bring to simmer and add 1/3 cup heavy cream (more to taste -but count the carbs). Add salt and pepper to taste.
About 15g for the whole pot -makes 5 - 6 cups.
===
NIGERIAN PEANUT SOUP
By Ivy
4 cups chicken broth
1 -2 jalapeno peppers, seeded and finely chopped, or milder variety of small green pepper
1/2 cup green bell pepper, chopped
1/2 cup chopped onions
1/2 cup chunky-style peanut butter
In 1-quart saucepan, add broth and chili peppers and bring mixture to a boil.
Stir in bell pepper and onion and return to a boil. Reduce heat to low, cover, and let simmer until vegetables are tender, about 10 minutes.
Reduce heat to lowest possible temperature; add peanut butter and cook, stirring constantly, until peanut butter is melted and mixture is well blended.
Makes 4 servings
===
SPICEY VEGETABLE NOODLE SOUP
By Dottie
Makes 4 large servings
1 recipe low carb pasta - cooked and drained well (see recipe below)
1lb boneless skinless chicken or beef - cut into small pieces
2 ribs celery -sliced thin (2g)
1/2 of a small onion -diced small (4g)
4 white button mushrooms -sliced thinly (2g)
1/2 cup fresh snapped green beans (3g)
2 cans chicken or beef broth (low sodium) (2g)
2 cans water
salt, pepper and 1-2 dried red chili peppers (you could use 1/2 tsp crushed red pepper flakes if you can't find the whole pods)
1T oil for cooking
Heat oil in large saucepan and add chicken, salt and pepper. Saute for 2 minutes, then add veggies. Cook, stiring constantly, for 2 minutes or until cleery starts to soften a bit. Add chili and saute for 1 more minute.
Add broth and water and allow to simmer for 5 minutes. Remove whole chili and discard.
Add in cooked noodles and heat until just warmed through.
Approx 4 servings at 4g per serving (including noodles).
PASTA recipe:
1/2 cup protein powder (0 carbs -check the label)
1/8 cup gluten (2g)
1/2 tsp salt
1 egg -slightly beaten and mixed with: (.6g)
1/8 cup water
extra protein powder for rolling
Mix gluten, protein powder and salt. Beat egg and add to water. Mix with dry ingredients, adding a little more protein powder or water if needed. (I cheat and use the food processor -gets it mixed much better).
Sprinkle some powder on counter. Place dough on counter and roll as thick as you want the noodles to be.
Fold dough and cut into strips as wide as you want the noodles.
Cook in boiling, salted water for about 2 minutes -they cook very fast. If you make them thick -add another minute or 2:)
Daring? Add a little black pepper, chili powder, garlic powder, or other seasonings to dry ingredients for the noodles! I added a tablespoon of Pesto in place of some of the water -it was wonderful!
===
CREAMY MUSHROOM SOUP
By Dottie
This makes about 2 cups -so it's either 1 big serving or 2 regular ones with a total of only 5g for the entire recipe!
1T butter
1T olive oil
4 white button mushrooms -chopped (1g)
1/2 stalk celery -diced fine (0.5g)
1T onion -minced (1g)
1 chicken bullion cube (0.5g)
1/4 cup heavy cream (2g?)
1 1/2 cups water
salt, pepper, garlic powder, cayenne -whatever you desire
I like the flavor of the butter and oil mixed -but you can use all of either.
Melt butter in saucepan and add veggies. Saute until soft - about 5 minutes. Add water and bullion and bring to a boil. Make sure cube dissolves (I like Knorr -they're softer and break down fast), then add the seasonings and cream. Boil for 2 minutes then serve.
1 carb add in's: 1 oz. Velveeta or 1 oz any other cheese (I'm thinking Swiss or Parmesan would be great!); 1 shallot added to saute; 1 clove roasted garlic; more mushrooms; more celery or onion; 1/4 box frozen spinach; some sesame seeds; etc - use your imagination:)
The basic base (cream, butter, bullion, veggies) can be used for practically any cream based soup - spinach, chicken, broccoli, zucchini, etc.
If you want it thicker- adjust the amount of cream/water. More cream would make it somewhat thicker - but count the carbs.
===
BACON AND MUSHROOM SOUP
By Joye
2 8 oz. Pkg. Of mushrooms, quartered
1 pkg. Hormel Fully cooked bacon, chopped
2 Tbs. Olive oil
1 onion, finely chopped
2 tsp. Garlic, minced
1 Tbs. Fresh thyme, chopped
1 Tbs. Black pepper
1 Tbs. Salt
?? Brandy
4C.Chicken stock
2 C. Cream
In large pot heat oil and saute mushrooms and onions for 5 min.
Add bacon , garlic, thyme, pepper and salt & saute 2 min. Add brandy and cook 2 mins. longer.
Add chicken stock, bring to boil and cook 15 min. at a simmer.
Add cream and simmer for 5 min.
Pour into bowls and garnish with sour cream, chopped green onions, or parsley.
===
QUICK VEGETABLE SOUP
By Dottie
You can make a basic vegetable beef or chicken soup: use 1 can or bag mixed vegetables, 3 cans broth and 2 cans water - makes about 6-7 servings at under 5 carbs per serving (cup). Just skip the noodles or rice.
===
BLT Soup
By Carol Williams
4 slices bacon -- crisp and diced (set aside)
1 tablespoon butter
1/4 cup onion -- chopped
1/4 cup green bell pepper -- chopped
1/4 cup celery -- chopped
Minced garlic (optional)
14 ounces chicken broth
1/2 medium tomato -- diced
2 cups romaine lettuce -- shredded
1/4 cup heavy cream
salt and pepper
Tabasco sauce
In 2 quart saucepan, melt butter and saute onion, pepper, & celery until tender.
Add broth and bring to a boil. Lower heat and simmer for 10 minutes.
Just before serving add tomato, bacon, Romaine lettuce and cream. Heat gently, but do not boil.
Add salt & pepper to taste.
Serves 2
575 Calories (kcal); 49g Total Fat; (75% calories from fat); 20g Protein; 16g Carbohydrate; 134mg Cholesterol; 1848mg Sodium
===
FRENCH ONION SOUP
By Lisa
Thinly slice one small onion(5 carbs) add a glop of butter to a frying pan, and brown the onion. Add 3 cups of water.
Add enough bullion for a rich flavorfull broth. Add about 1tsp of pepper.
Pour soup into oven proof soup bowls, top with 1 cup shredded mozarella(2.4 carbs). Put under the broiler until the cheese is melted..Yummy!!!!..About 5 carbs per serving
===
GOURMET SPINACH SOUP
Creator unknown
5 ounces butter
1 cup champignons (mushrooms)
1 scallion
2 tb proteinpowder
2 1/2 cups chicken broth
1 cup cream
1 1/2 cup water
4 ounces Mascarpone
1 cup grated chester or cheddar cheese
1 pound fresh spinach
pepper, salt, nutmeg
Fry the scallion and mushrooms in the butter, until soft.
Add the protein powder and stir for 2 minutes.
Add the broth, water and cream and stir.
Add the mascarpone and the cheese and stir, until melted. Add salt, pepper and nutmeg and the spinach.
===
CAULIFLOWER 'VICHYSSOISE'
From alt.support.diet.low-carb
4 leeks, sliced
2 tablespoons butter
1 cup chicken broth
1 cup cooked cauliflower, florets only
1 cup heavy cream
Salt & pepper to taste
1 tablespoon minced chives.
Wash leeks very thoroughly. It's best to cut them in half lengthwise before washing; otherwise, they'll be sandy / gritty.
Place leeks & chicken broth in blender and blend until smooth.
Combine leek mixture, cauliflower, cream, salt & pepper in a pot and cook over low, steady flame for 10 to 15 minutes.
Run all ingredients through blender again (cool a bit before this step) and blend until smooth.
Traditionally served chilled but equally tasty hot.
Yield: 8 servings Total Grams: 24.8 Grams per serving: 3.1
===
AVOCADO & GREEN CHILE SOUP
Creator unknown
2 Ripe avocados
3 c Soy milk
4 oz can green chiles
1 med onion, chopped
Salt and pepper; to taste
2 Tbl Lemon juice
2 Tbl Dry sherry
Cut the avocados in half and remove the pits. Scoop out the avocado pulp and puree in a blender.
Add the remaining ingredients to the blender and puree until smooth.
Pour the mixture into a serving bowl and serve immediately.
===
BROCCOLI CHEESE SOUP 1
By Nancy E
1 can Campbell's Chicken Broccoli soup 22.5g carbs
2 cups cooked broccoli 14g
1 small shallot (or 1/4 onion) 4.2g
5 med cloves garlic 5g
1/2 cup heavy cream 3.3g
1/4 stick butter 0g
1/2 cup water
3 oz. cheddar cheese 3g
salt and pepper to taste 0g
Steam broccoli, shallot and garlic in the microwave until soft (6 minutes).
Heat up the can of soup, add the cream, butter and water to the soup.
When the broccoli, shallot and garlic are cooked, puree in a food processor and add to the soup mixture.
Stir until completely mixed and heated. Add cheese and serve.
Total carbs: 52
Total servings: at least 4
carbs/serving: 13 or less depending on serving size.
===
BROCCOLI CHEESE SOUP 2
By Dottie
1 box (10oz) frozen chopped broccoli - thawed (8g)
4oz velveeta brand cheese stuff - diced (12g)
1 cup heavy cream (6.6g)
2 cans chicken broth (0)
1 can water (0)
salt and pepper to taste
Pour broth and water in a large saucepan and add broccoli. Bring to a good simmer and add cream, salt and pepper. Simmer for about 5 minutes to thicken slightly, then add the cubed Velveeta and stir to melt (should take another minute or 2). Makes 5 servings (about 1 cup each) at around 5.5g carbs each.
===
BROCCOLI CHEESE SOUP 3
By Deb P
3 cups broccoli -- cooked and chopped, or frozen
4 ounces cream cheese
3/4 cup heavy cream
3/4 cup water
2 packages chicken bouillon
pepper -- to taste
4 ounces cheddar cheese, shredded
Combine Broccoli, cream cheese, heavy cream & 1/4 cup water in food processor and blend until smooth.
Transfer mixture to pot, add bouillon, pepper and rest of water
Simmer over medium heat. Add cheddar & stir until melted.
It makes a lot.
1571 Calories (kcal); 146g Total Fat; (81% calories from fat); 49g Protein; 23g Carbohydrate; 488mg Cholesterol; 4136mg Sodium
===
CHILI CHEESE SOUP
By Rachel
Serves 1
4 oz tomato sauce
4 oz water
1/3 cup shredded Mexican cheese
favorite low carb chili seasoning to taste
1/4 cup cooked ground beef
Heat tomato sauce, water, and seasoning in pan and bring to simmer.
Carefully stir in shredded cheese, stirring as it melts into the soup.
Stir in ground beef and let simmer for about 30 minutes.
Serve in bowl with extra cheese sprinkled over the top and a dollop of sour cream.
Carb count will vary according to the seasoning mix you use.
=== CHINESE SOUPS ===
CHINESE VEGETABLE SOUP 1
By Dottie
(4 servings; under 2g carbs each, 20 calories each)
1 can La Choy Fancy Mixed Chinese Vegetables (6g carbs, 3 fiber; net carbs 3g; 30 calories )
1 can Swansons chicken broth (1.7g carbs; 40 calories)
2 chicken flavored bullion cubes (2g carbs; 10 calories)
3 cups water
1/2 tsp ginger (.5g carbs)
1/2 tsp black pepper (.5g carbs?)
Heat broth, water and bullion cubes to a simmer and dissolve cubes.
Stir in vegetables and seasonings - heat through, then serve.
**I did not add salt -the broth and cubes had plenty:)
**I also found that bean sprouts make a kind of "noodle substitute" in soups -not the real thing, but not bad:) (And very low carb! Just 1.4g carbs and 31 calories per cup!)
===
CHINESE VEGETABLE SOUP 2
By JudyK
1 can of La Choy Chinese Vegetables (9 carbs, 3 fiber = 6 carbs)
2 cups of Swanson Chicken Broth (Fat Free)---less than 2 carbs
Drain the Chinese Vegetables and put in saucepan. Add the chicken broth. Heat till hot, but do not boil. Serves 2 (4 carbs each)
===
Hot and Sour Soup
By celeste m
2 quarts chicken broth
1 piece fresh ginger -- size of walnut
1/2 cup white vinegar
4 tablespoons Soy Sauce
2 cans sliced mushroom
1 can bamboo shoots, canned
1/2 pound pork -- cut into cubes
10 ounces firm tofu
2 teaspoons white pepper
5 eggs -- beaten
green onions for garnish
hot (spicy) sesame oil
peel ginger, slice thinly . simmer for 15 min in chicken broth. add pork and
simmer 20 min until tender. add rest of ingredients except for eggs. heat
thoroughly, slowly pour eggs in to create "noodles" garnish with green
onions and sesame oil. If you like it spicier, add pepper sauce such as Tabasco to taste
1514 Calories (kcal); 84g Total Fat; (50% calories from fat); 140g Protein; 49g Carbohydrate; 1092mg Cholesterol; 10662mg Sodium
NOTES : Counts include 7 carbs for mushrooms, and 4 carbs for bamboo shoots.. adjust accordingly.
=====
HOT & SOUR SOUP
By Stump
Hot & Sour Soup
6 sm cans of chicken broth (does not have to be exact)
1/4 c Cut up chicken
1 box of bean curd (~8 carbs)
4 oz Bamboo Shoots ???
4 oz canned mushrooms (~5 carbs)
2 T Dry Tree Ears (optional)
14 Tiger Lillies (optional)
1 T Soy Sauce (~2 carbs)
1 t Black Pepper
2 T Wine Vinegar
2 bundles Green Onion chopped
3 eggs Beaten
1 T Seasame Oil
Chili Oil to taste
Bring broth to boil and add bean curd, bamboo shoots, chicken, mushroom, tree ears, tiger lillies and soy sauce. Bring to boil again and simmer for about 2 minutes. Add pepper, vinegar and bring to boil once again. Add eggs to boiling water and stir immediately and remove from heat. Add Seasame Oil, Green onion and Chili Oil. Makes about 5 bowls. Great for leftover!! Just reheat and add vinegar and pepper to restore taste.
===
GINGERED EGG DROP SOUP
By Toni Smith at the Atkins Lowcarb List
1 chicken breast, skinned and boned, chopped in to small pieces
1 coin fresh ginger (a slice of ginger)
3 c chicken broth
salt and szechuan pepper, to taste
1 egg, beaten
Simmer chicken in broth w/ginger coin until chicken is opaque, about 6 min.
Remove and discard ginger coin.
Season as desired.
Whisk egg and drizzle into broth & serve immediately.
Less than 1 carb per serving.
===
EGG DROP SOUP 1
Creator unknown
2 1/2 quarts water
1 tablespoon chicken bouillon granules
2 tablespoons soy sauce
1/4 cup chopped green onions
4 eggs -- slightly beaten
Combine first 4 ingredients in a large saucepan & bring to a boil. Slowly pour eggs into the boiling broth. Cook for 1 minute. Serve immediately.
Servings: 8
305 Calories (kcal); 18g Total Fat; (55% calories from fat); 25g Protein; 8g Carbohydrate; 749mg Cholesterol; 3469mg Sodium
===
EGG DROP SOUP 2
By Vicki
1 can chicken broth, add 1/2 can water and 1 small chopped green onion, green part too. bring to boil. drizzle 2 well beaten eggs into boiling soup. can add handful of chopped mushrooms if desired. season however you like or just add a little pepper. good on a cold day and it's actually filling!
=== MEAT SOUPS ===
PIZZA SOUP
By Dale
1 16oz can crushed tomatoes (can sub stewed or whole) 9gr carb
2 16oz beef broth (can sub boullion) 0 gr carb
1 16 oz mushrooms (can use fresh if desired) 6 gr carb
1 med green pepper diced 7 gr carb
1 small onion diced 6 gr carb
1 cp freshly grated mozzerella cheese 2 gr carb
1/4 cp grated parmesan cheese 0.9 gr carb
1 lb. italian sausage trace
1/2 lb pepperoni (thinly sliced) trace
1 tsp garlic powder trace
2 tsp oregano trace
2 tsp Italian seasoning trace
Brown and crumble the sausage in a fry pan, drain grease and put in slow cooker.
Add all other ingredients to slow cooker except the cheeses. Cook in slow cooker on med for 8 hrs.
Spoon into bowls and sprinkle cheese on top
Yeild 8 servings 3.8 carbs per serving
===
HAM & CHEESE SOUP
Creator unknown
1 tablespoon olive oil
1/2 cup onions -- chopped
1/2 cup celery -- chopped
1/4 cup bell pepper -- chopped - any color
1 tablespoon garlic -- chopped
1 cup ham -- diced
4 cups chicken stock -- or water with bouillon
1 bay leaf
1/2 teaspoon dried basil
1/4 cup heavy cream -- optional
1/2 cup grated cheddar cheese -- (1/2 to 1)
chopped green onions for garnish -- optional
Fry all onions, celery, bell pepper, and garlic in oil till tender.
Add ham and fry to release some oils and meld the flavors.
Add stock or water and bullion, bay leaf, and basil. Simmer to reduce slightly (20-30 minutes).
Add cream and bring back to a boil (optional).
Slowly add cheese - stirring constantly.
Serve immediately.
(Make sure you only use cheddar cheese or any other cheese you know will melt into the liquid well. Mozzarella, for instance will not work.)
951 Calories (kcal); 70g Total Fat; (69% calories from fat); 45g Protein; 25g Carbohydrate; 218mg Cholesterol; 10798mg Sodium
===
CHEESE & BEER SOUP
Creator unknown
6 cups chicken stock
1 cup onion
1 cup celery
2 Tbl vegetable oil
1/2 tsp Mustard powder
dash worcestershire sauce
dash tabasco
ground pepper
1 cup extra sharp chedder cheese
1 tsp guar gum or xanthan gum
1 lb polish sausage
1 bottle good beer
Saute celery and onions in 2 Tbs vegetable oil until onion wilts.
Add broth and boil.
Simmer covered 45 min to 1 hour.
Mix cheese with the gum (to keep the cheese from becoming one big mess in the soup), then add to soup. Don't stir for a short while to allow cheese to break up a bit.
Add everything else and heat until sausage is hot.
===
MIXED MEAT SOUP
By Phyl
28 ounces canned tomatoes -- 1 28 ounce can, whole, peeled
28 ounces chicken broth -- fresh or canned
2 tablespoons butter
1/2 large green pepper -- chopped
1 large onion -- chopped
2 stalks celery -- chopped
1 pound ground beef -- browned
12 ounces Smoked Sausage
2 large chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder -- or more to taste
1/2 teaspoon Tony Chachere's Creole Seasoning (or more) -- (1/2 to 1)
Place canned tomatoes into a large soup pot. Break or cut whole tomatoes into small pieces.
Fill tomato can with fresh or canned chicken broth and add to tomatoes. (A combination of chicken broth and water may be used, but the soup is better if chicken broth is used.) Bring soup to a boil and then reduce heat to allow soup to simmer while remaining ingredients are prepared and added to the soup.
Cut green pepper, onion, and celery into bite size pieces.
Saute vegetables in butter until slightly tender & then add to
soup mixture.
Add salt, pepper, garlic powder, and Tony's seasoning. (The more Tony's you add the spicier the soup will be. Add 1/2 t. at a time and taste to determine correct spiciness level .your preference.
Brown the ground beef, breaking it into large bite size pieces. Once well browned, add beef to soup.
Slice the smoked sausage and then cut each slice into halves or quarters, depending on the size of the sausage. Heat sausage in frying pan & add to soup.
Cut chicken breast into bite size pieces. Brown chicken in frying pan. Add butter if necessary.
Once browned, add chicken to soup.
Simmer soup for at least 15 minutes to allow flavors to blend.
Makes 12 cups. Freezes well. Any leftover meat can be used in this soup, including ham, leftover taco meat, etc.
Also: try shrimp, crab, pork, etc. and add other low carb. vegetables for variety. Just remember, adding vegetables will add carbohydrates.
2470 Calories (kcal); 176g Total Fat; (63% calories from fat); 162g Protein; 69g Carbohydrate; 634mg Cholesterol; 5566mg Sodium Carbs for Creole Seasoning not included in above total - adjust
===
BEEF VEGETABLE SOUP
By RoseMary
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 fine
1/2 head cauliflower -- cut in florets
1/2 cup celery -- finely chopped
salt and pepper -- to taste
cajun seasoning -- to taste
Simmer all ingredients in soup pot for several hours.
Makes 6 - 8 generous servings.
82 Calories (kcal); 1g Total Fat; (6% calories from fat); 4g Protein; 18g Carbohydrate; 0mg
Cholesterol; 73mg Sodium
===
ITALIAN WEDDING SOUP
By Elle
1 can chicken broth
1/2 cup frozen spinach -- thawed and sqeezed
2 ounces chicken -- cooked, cubed or shredded
2 ounces ground beef -- in meatballs, cooked
1 tablespoon onion -- chopped
1 tablespoon celery -- chopped
1/2 egg -- beaten
6 tablespoons parmesan cheese
salt and pepper -- to taste
1 Dash hot sauce -- if desired
Simmer chicken, ground beef, onion and celery in chicken broth 5 minutes.
In small bowl, add parmesan to beaten egg and mix thoroughly.
Add egg mixture, spinach and spices to soup. Stir to distribute egg mixture.
Simmer 5 minutes and serve hot.
Those on higher carb levels or Maintenance could add 1TBL uncooked tiny pasta (like stars, alphabet, orzo, acini de pepe) or rice at the beginning.
496 Calories (kcal); 34g Total Fat; (62% calories from fat); 39g Protein; 7g Carbohydrate; 203mg Cholesterol; 1497mg Sodium
===
PORTUGESE SAUSAGE / KALE SOUP
By BostonKitty
1-2lb spicy sausage (linguica, adouille, chorizo), sliced
2 cups coarsely chopped cabbage
1 bunch kale, coarsely chopped
1 med red onion, coarsely chopped
1 clove garlic, pressed or minced
1 stalk celery, thinly sliced
2 qts chicken broth
8 oz can tomato sauce
1 Tbl chopped parsley
1 tsp dried basil
1 Tbl olive oil
1-2 tsp cayenne pepper (depending on taste)
salt to taste
Saute the sausage, onion & celery in the olive oil in a large pot over med high heat until sausage is browned and onion is translucent.
Add the cabbage & mix it up well with the other ingredients; cook for about five minutes.
Add the kale & let it cook down until it's quite limp.
Add the broth, tomato sauce & spices.
Simmer for 20-30 minutes.
Taste and add salt if needed.
===
SAUSAGE & MUSHROOM SOUP
By MichelleNJ
2 tablespoons olive oil
1 1/2 pounds Italian sausage links
1 medium onion, chopped
3 cloves garlic, minced
7 cups chicken broth
1 pound mushrooms, sliced
1/2 teaspoon thyme
1/4 teaspoon red pepper flakes
4 tablespoons fresh parsley
1 3/4 teaspoons salt
1/8 teaspoon ground pepper
Heat 1 tsp oil. Cook sausage until brown and done. remove. when cool, slice into 1/8 in slices
heat other tsp oil- add onion and garlic, cook until onion is almost translucent (about 5 min) Add mushrooms and cook until golden. Add broth and spices. Bring to boil. Reduce heat and simmer partially covered for 15 min. Stir in sausage and bring back to boil. Serve.
4 servings, 11 carbs each. A little high on carbs, probably not for induction. You could leave out the onion and save 2 carbs per serving.
===
HAM SOUP
By Judy at Barbo's Kitchen
Ham Bone
leftover ham
50 oz. can chicken broth (6 gr.)
16 oz. frozen cauliflower (15 g. -10g. fiber=5g.)
3 mini carrots (1 oz.) grated (2.3g.)
1/4 c. chopped onion (3.5g.)
1/4 c. chopped celery
2 cloves garlic, minced
bay leaf
s&p to taste
Cook bone in broth with cauliflower, celery, carrots, onion, garlic and bay leaf for an hour or so. Remove bone and blend the rest. (I used an immersion blender, but a regular blender would be fine). Return to pot. Cut ham off bone. Add this ham and the rest of the ham you have to the pot and cook about 1/2 hr. This is very tasty and has only about 2.5 gr. carbs per cup.
=== CHICKEN SOUPS ===
SPICEY CREAM OF CHICKEN TOMATO SOUP
By Dottie
1 can (10 oz) Rotel brand tomatoes and green chilies (use diced canned tomatoes if you don't want it hot) - (11g).
1 can (14oz) chicken broth
1 cup water
1 cup heavy cream (6.6g?)
Prep: Bring to a simmer and allow to thicken slightly. Serves 4 @ less than 5g each.
Add diced, cooked chicken or other meat (good with shrimp or crab), or mushrooms, sliced thin or diced - or some shredded cheese if desired (remember to add the carbs!).
===
PMS CHICKEN SOUP
'adapted' by Anita
MORGAN'S PMS CHICKEN
posted by Ladycelt
Boneless, skinless chicken breasts
Ro-Tel Tomatoes
heavy cream
medium onion
olive oil
mozzarella cheese
Tony Cachere's seasoning
Sear chicken breasts in olive oil & season with Tony Chachere's seasoning.
Place in baking pan, and top each breast with one slice of mozzarella.
Bake at 350 for one hour in covered dish.
In same skillet, saute onion in olive oil until carmelized.
Add 2 cans Rotel Tomatoes, one cup water, & bring to a boil. Add 1/2 c. heavy cream & let thicken (reduce) at a simmer(approx. 15 minutes) or until chicken is done.
Pour the sauce over chicken and devour!!!
Anita's adaptation:
Add more cream and chicken broth & a can of green chiles along with the Rotel tomatoes. Then stir in cheese until it melts. Kind of a chunky chicken creamy cheese Mexican soup!
===
CHICKEN SOUP
By Dottie
I leave out the noodles of course -but a quick one is:
1 can double strength chicken broth (if you're making your own, you'll need about 3 cups
2 chicken bullion cubes
3 soup cans water
1 cup diced, cooked chicken
1/2 of a green bell pepper - diced
1/2 of a small onion - diced
1 small zucchini - sliced thin
1 carrot - sliced thin
a small wedge of cabbage(if desired), sliced into shreds
Bring broth and water to a boil and add all the vegetables. Reduce heat amd simmer for about 15 minutes. Makes 4 servings. About 3g carbs per serving -rough based on size/amount of vegetables used.
===
GREEN CHILE SOUP
By brin
1 c onion minced
1 tbspn butter
1 c or so chopped green chiles
2 c cooked chopped chicken, turkey or ham
2 c cream
2 c chicken broth
1/2 to 1 tsp cumin
1/2 to 1 tsp garlic
salt and pepper to taste
Saute onions in butter until soft and tranlucent. Add green chiles and heat through. Add rest of ingredients and bring to simmer for 10 minutes or so. Enjoy!
=== SEAFOOD SOUPS ===
FRENCH OYSTER SOUP
From alt.support.diet.low-carb
1 qt oysters and their liquor
1 c cold water
1 qt cream
1 slice of onion
3 T butter
1 tsp xantan gum
2 egg yolks, beaten
Salt and cayenne to taste
Drain oysters, reserving liquor. Rinse with cup of cold water through sieve and reserve this water also. Combine with liquor.
Chop oysters into uniform, rather small pieces.
Scald cream over low heat with onion. Set aside and let stand 15 min.
Melt butter in heavy saucepan and add xanthan gum. Blend but do not brown.
Remove onion from cream. Slowly stir cream into butter mixture.
Cook over low heat, stirring constantly, until smooth and slightly thickened.
Add oyster liquor and cook 5 min.
Add a few spoonfuls of hot cream to beaten yolks. Blend. Pour slowly into soup and cook 3 to 4 min.
Add the oysters and cook 5 min longer. Season to taste with salt and cayenne
===
BAYOU SEAFOOD GUMBO
By kathy, Louisiana
1 ham hock
1 ham steak
1 Pound sausage meat, preferably hot
2 Quarts water
1/2 lb Okra -- sliced
1/4 cup bacon grease
1 Bell pepper -- chopped
1 Large onion -- chopped
1 Bunch green onion -- chopped
1/2 cup chopped parsley
3 Ribs celery -- chopped
2 Cans Rotel tomatoes and chiles
3 tablespoons garlic powder
1/4 teaspoon ground cloves
4 Tbl Paul Prudhommes Seafood Magic
4 Tbl Cavender's all purpose greek seasoning
6 Tbl artificial sweetener
8 Tbl butter
3 lb shrimp -- peeled, large, raw
1 lb crab meat -- white
1 Pint oysters
1 lb scallops
Place the ham hock and ham steak in the water and simmer for one hour.
In a large skillet fry the okra in the bacon grease until soft and the texture is no longer ropey.
Add the bell pepper, onions, parsley, celery, and simmer for 30 minutes.
Remove all . Separate meat from ham hock and cut into tiny pieces along with ham steak. Return the cut up meat to the stock pot.
Slice hot sausage into small pieces and add to stock pot. Place the vegetables, rotel tomatoes & chiles in the pot.
Add garlic powder, cloves, seafood magic, greek seasoning, and cook over moderate heat for three hours (3 hrs.).
Add shrimp and scallops 30 minutes before serving. Add the crab meat and oysters 10 minutes before serving.
Skim off excess grease, add butter, stir in gently , and serve. Freezes beautifully.
Serves 8-10
6353 Calories (kcal); 391g Total Fat; (56% calories from fat); 568g Protein; 115g Carbohydrate; 3603mg Cholesterol; 9826mg Sodium. Note: Carbs for rotel tomatoes, seafood magic and greek seasoning not included in total - adjust accordingly
===
CREAMY SEAFOOD SOUP
By kathy
2 tablespoons butter -- divided
1/2 pound shrimp -- peeled and deveined
1/2 pound scallops
1 onion -- chopped
2 stalks celery -- sliced
1 tablespoon fresh thyme
1 red pepper -- chopped
3 cups heavy cream
1/4 cup sherry
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 sprig thyme -- optional
In large skillet, melt 1 tblsp. butter. Add shrimp and scallops and cook until just opaque; remove.
In same skillet melt remaining 1 tblsp. butter over
medium heat. Add onion, celery and thyme; cook until tender, 8-10 min.
Add bell pepper; cook until crisp-tender, 5 min.
Add cream, sherry salt cayenne pepper, nutmeg and 1 cup of
water. Bring to a boil.
Add shrimp and scallops; heat through. Garnish with thyme sprig if desired.
3293 Calories (kcal); 294g Total Fat; (80% calories from fat); 102g Protein; 56g Carbohydrate; 1461mg Cholesterol; 2352mg Sodium
===
CRAB SOUP
Creator unknown
4 tablespoons butter
1/4 cup chopped celery
6 drops hot pepper sauce
5 cups heavy cream
1 lb crab meat
1/4 cup scallions -- sliced
In a large saucepan, melt the butter over medium heat. Add the celery and cook for 3 minutes, stirring often, until crisp-tender.
Continue cooking over low heat for another 3 minutes stirring often.
Add the hot pepper sauce. Gradually stir in the cream.
Increase the heat to medium and bring the mixture to a boil, then immediately reduce the heat so the sauce simmers.
Add the crabmeat, return to a simmer, and cook for about 3 minutes, or until the crab is heated through.
Stir in the scallions and serve immediately
Servings: 4
4971 Calories (kcal); 492g Total Fat; (87% calories from fat); 119g Protein; 36g Carbohydrate; 2159mg Cholesterol; 2472mg Sodium
===
SPINACH & CLAM SOUP
By Joya at the Atkins Lowcarb List
4 strips bacon, cut into 1 inch pieces
4 oil packed anchovy fillets, chopped
1 small onion, chopped
1 small clove garlic, minced
4 cups chicken stock
10 1/2 oz pkg frozen spinach, thawed and squeezed dry
1/4 cup chopped canned or fresh clams
1/4 cup heavy cream
salt and pepper to taste
Place the bacon, anchovy fillets, onion and garlic in a large saucepan and cook over medium heat, stirring for 3 minutes, or until the bacon begins to brown.
Add the stock and bring to a boil.
Stir in the spinach, clams, and cream and return to a boil. Add the salt and pepper, lower the heat and simmer for 4 minutes. Serve immediately.
12.3 grams for 3 cups
>^,,^< |
