Soup! :)

One of the most nutritious, delicious, low-carb dishes that you can fill
up on is:

*** Soup! ***

Feast on a pot full of low-carb soup that you cook yourself.

Use pre-made chicken or beef broth as a base. You can buy it by the can
at any grocery store. Add any leftovers: meat or veggies (preferably
both). Simmer on low for an hour or so. Add seasonings to taste.
Easy-peasy! Honestly, it could hardly be easier!

For veggies I like to use pre-cut coleslaw cabbage. Add onion and other
veggies as you like. It's yummy! AND EASY.

Just in time for the colder fall days too !
I love soup !

I usually make mine by Saute celery, cabbage, a bit of onion, some
garlic in butter,
add into a pot, put just enough water to cover, and let simmer,
Adding in various spices, bay leaf, or celery seed, salt , pepper
etc.

Add a bit of Pre cooked Meats,
a dash of cayenne if needed for extra zip.

Sometimes I'll add extra water and some bouillon... sometimes I dont.





On Tue, 30 Sep 2003 03:21:47 GMT, ToolPackinMama
wrote:

One of the most nutritious, delicious, low-carb dishes that you can fill
up on is:

*** Soup! ***

Feast on a pot full of low-carb soup that you cook yourself.

Use pre-made chicken or beef broth as a base. You can buy it by the can
at any grocery store. Add any leftovers: meat or veggies (preferably
both). Simmer on low for an hour or so. Add seasonings to taste.
Easy-peasy! Honestly, it could hardly be easier!

For veggies I like to use pre-cut coleslaw cabbage. Add onion and other
veggies as you like. It's yummy! AND EASY.

~Karen~
225/191/140ish
start Jan17/03
Started at the gym September/03

ToolPackinMama wrote in message ...
One of the most nutritious, delicious, low-carb dishes that you can fill
up on is:

*** Soup! ***

Feast on a pot full of low-carb soup that you cook yourself.

Use pre-made chicken or beef broth as a base. You can buy it by the can
at any grocery store. Add any leftovers: meat or veggies (preferably
both). Simmer on low for an hour or so. Add seasonings to taste.
Easy-peasy! Honestly, it could hardly be easier!

For veggies I like to use pre-cut coleslaw cabbage. Add onion and other
veggies as you like. It's yummy! AND EASY.

I'm partial to cream soups myself. Start with a veggie (I like
cauliflower or asparagus, broccoli works well for this recipe too). I
use a head of cauliflower or broccoli, or a pound to a pound and a
half of asparagus per three cups or so of stock.

Cook in a couple cups of canned chicken stock stock (I like organic
ones since I am sensitive to MSG, which is in almost all commercial
stocks/broths) with onions and garlic, maybe a piece of celery.

When veggies are soft, puree with a stick blender or in an actual
blender in batches, until desired consistenty. Finish with heavy
cream, salt and pepper to taste, and grated cheese if desired (sharp
cheddar is especially good in the cauliflower or broccoli).

- jen c
259/213/140

lunanoir wrote:

When veggies are soft, puree with a stick blender or in an actual
blender in batches, until desired consistenty. Finish with heavy
cream, salt and pepper to taste, and grated cheese if desired (sharp
cheddar is especially good in the cauliflower or broccoli).

Sounds yummy! You can use sour cream, too.

I buy Tom Yum Soup Paste in the Asian grocery. Put a few spoonfuls into some
water, add cabbage, onion, celery, bamboo shoots, mushrooms, etc. let that
cook for a few minutes then throw in some raw shrimp or cooked leftover meat
and let cook about 2 minutes more. Yum!
Leslie in Atlanta
"ToolPackinMama" wrote in message
...
One of the most nutritious, delicious, low-carb dishes that you can fill
up on is:

*** Soup! ***

Feast on a pot full of low-carb soup that you cook yourself.

ToolPackinMama wrote:

One of the most nutritious, delicious, low-carb dishes that you can fill
up on is:

*** Soup! ***

Feast on a pot full of low-carb soup that you cook yourself.

Use pre-made chicken or beef broth as a base. You can buy it by the can
at any grocery store.

Almost as easy: make your own stock! Much much better than
storeboughten and can be used in a jillion different ways.

Beef stock: buy a package of "soup bones" (in my area, this is bones
with some meat still on them). For two gallons of stock, buy about
2-3 pounds of soup bones, and add one onion (cut in half), two
carrots (cut in half lengthwise), four stalks of celery (leaves and
all) and as much garlic as you like (we like garlic so we add one
head of garlic); two gallons of water. Cover tightly and keep
stockpot simmering (10-20 tiny bubbles coming to the surface each
minute) for at least four hours. Skim any foamy stuff off the
surface, strain through several layers of cheescloth.

If you want a deeper brown colour and a more savoury flavour, bake
the soup bones in the oven for an hour first (500 degrees, turn
once). Don't worry if there are little burned spots, it's more
flavour for the pot. If you really want a decadent taste, thin some
tomato paste to a spreadable texture and paint the bones halfway
through the baking.

If you don't want all the fat, refrigerate and skim the fat that
comes to the surface.

If you want clear stock, return to the stove in a clean pot. Use two
eggs and whisk into the stock as you heat it to a full boil. Turn
off the heat and let it sit without disturbing for 20 minutes. Skim
off the topping of egg/beef particles and strain through cheesecloth.

It's about 15 minutes of actual labor (assuming you make clear
stock) and what you get in return is just delicious. Like a liquid
steak!

Chicken stock is made the same way but with chicken bones rather
than beef bones. Use the meat for something else, it doesn't
contribute much flavour. If you eat chicken ordinarily, put the
bones in the freezer for stock.

Some people add salt and pepper as the stock is simmering. I prefer
to wait and add it when I'm using the stock as an ingredient. If you
add pepper, be aware that the finer the grind of the pepper and the
longer it simmers, the more flavour it imparts to the broth.

Beef or chicken stock can be kept frozen for six months but it never
lasts that long in my household. I freeze it in one pint (two cup)
containers because that seems to be the size that works for the
dishes I use.

Shirley

to reply via e-mail remove the trees from my address

For new people who did not know this one...easiest and fastest soup
even the kids like...egg drop soup.

chicken broth (If prep time is tight I use canned)
heat to almost boiling
scramble eggs in a seperate bowl
pour scrambled eggs slowly over the back side of a large spoon held
over the cooking broth to allow "ribbons" of the egg to form in the
broth.
season to taste, stir and its ready to go.

If we don't have other "picky" kids over then I add fresh herbs such
as parsley. I have even added cut up left over cooked chicken breasts
for a heavier meal. It can't get much quicker than that!

Connie Joy
LC Since April 14, 2003
272/201/150ish
Oct Goal is 196
Nov (Birthday) goal is 200