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Any low-carb soup recipes you really like?
When I get home from work I'm generally pretty hungry, so I'd like to make up a big pot of soup and be able to heat it up right away. Are there any really good recipes you like? -- When you are a Bear of Very Little Brain, and you Think of Things, you find sometimes that a Thing which seemed very Thingish inside you is quite different when it gets out into the open and has other people looking at it. W. T. Pooh (aka A. A. Milne) |
#2
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Any low-carb soup recipes you really like?
On Oct 3, 10:10*pm, Patricia Martin Steward
wrote: When I get home from work I'm generally pretty hungry, so I'd like to make up a big pot of soup and be able to heat it up right away. *Are there any really good recipes you like? -- When you are a Bear of Very Little Brain, and you Think of Things, you find sometimes that a Thing which seemed very Thingish inside you is quite different when it gets out into the open and has other people looking at it. W. T. Pooh (aka A. A. Milne) I make turkey vegetable from left over turkey. For vegetables I use celery, white turnips, parsley, carrots, and onion. You want to use less of the carrots and onion, because they are higher in carbs. If you wanted to, you could leave the carrots out. The other ingredients would be the turkey, bay leaf, salt/pepper, and chicken stock. I don't have a written down recipe because I can just judge the quantities. Basicly you put all the ingredients into a big pot, add the liquid, bring to a boil and then simmer. You want to stop cooking when the vegs are just near done. The pot will continue to cook for a long time after you shut it off and you don't want it to be overdone. For the chicken stock I recommend using chicken base. Most big supermarkets have it, as does Costco. It's a paste in a jar that is reduced chicken stock. When making the soup, I just use water as the liquid, then add the chicken base paste, keep tasting until it's right. I also make new england clam chowder. The trick there is to substitute cut up cauliflower for the potatoes. I cut up the cauliflower, boil or steam it until nearly done. Then make the clam chowder and put the cauliflower in near the end. You can find recipes for clam chowder at foodtv.com To thicken the chowder, use xanathan gum instead of flower, which is a powder you can add in small amounts until you get the right consistency. There are lots of recipes for all kinds of foods online that can be easily made into LC. The trick to making them low carb is to know what to substitute. |
#3
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Any low-carb soup recipes you really like?
BORSCHT
2 cups diced or shredded beets 4 cups shredded cabbage 2 pounds stewing beef or pot roast 2 large onions, chopped 3-1/2 cups canned tomatoes 1/2 cup lemon juice 6 garlic cloves, minced 1/4 cup chopped parsley 1 small bay leaf crumbled 1 t paprika 1 t salt freshly ground black pepper Cover beef with 2 quarts of water. Bring to boil, reduce heat, cover pan and simmer for 1 hour. Add vegetables, lemon juice and seasonings and simmer for 2 hours. Remove any bones, trim off meat and discard bone. Cut meat into 1 inch pieces. Return meat to soup and simmer for 10 minutes. Serve with sour cream. Per cup: 157 cal., 9 g fat, 6 carbs less 1 fiber, 13 protein. __________________________________________________ ___________________ Sausage Soup Olé by MarieAnn 1 lb. smoked sausage (cut in 1 in. slices, or diced, as you prefer) 12 1 can (14-15 oz.) stewed tomatoes 27-4=23 1 can (14-15 oz.) sliced or diced tomatoes in juice 14 1 can (15-16 oz.) pinto beans, undrained 65-20=45 You can use black soy beans and reduce the carbs here to 1 net carb.. 1 can(14 oz.) chicken broth 1/2 of a medium head of cabbage, chopped fairly large 25-10=15 1 Tbs. chili powder 4-3=1 [2 tsp. sugar or substitute (8 if used)] 1 jalapeno pepper, seeded and minced 0 1 medium size onion,chopped 9-2=7 2 cloves garlic, minced 1 TOTAL 168-39=129, makes approx 3 quarts, 6 2-cup servings. Per serving 426 cals, 29 g fat, 21 net carbs-14 with the soy beans, 17 g protein. Put all ingredients in soup pot. This will look to thick to be soup, but will become less thick as cabbage cooks down. Lower heat and simmer from 30 to 60 minutes, depending on how soft you prefer your cabbage. __________________________________________________ Eggplant Supper Soup 2 tbs. butter 200 cal, 0 carb 2 tbs.olive oil or salad oil 200 cal, 0 carb 1 medium-sized onion, chopped 42 cal, 9 carb, - 2 fiber, net 7 1 lb. lean ground beef 1223 cal, 0 carb, 83 g fat, prot 111 1 medium eggplant (about 1 lb.), unpeeled, diced 142 cal, carb 33, -14 fiber, net 19, prot 6 1 clove garlic, minced or pressed 4 carb, 1 carb 1/2 C. each chopped carrot and sliced celery 24 cal, carb 6, -2 fiber, net 4, prot 1 1 large can (about 28 ounces) tomatoes 232 cal, carb 56, -8 fiber, net 48, prot 8 2 cans (about 14 1/2 ounces each) beef broth 8 cal, 2 carb 1 tsp. Splenda (optional) 1/2 tsp. each pepper and ground nutmeg 1 tbs. minced parsley negligible Salt Grated Parmesan cheese Melt butter in oil in a deep 4- to 5-quart pan over medium heat. Add onion and cook, stirring often, until soft (about 5 minutes). Crumble in beef and cook, stirring often, until lightly browned. Stir in eggplant, garlic, carrot and celery. Cut up tomatoes; stir in tomatoes and their liquid, broth, sugar, pepper, and nutmeg. Bring to a boil over high heat; then reduce heat, cover, and simmer for about 30 minutes. Add parsley, season to taste with salt. To serve, ladle soup into bowls; offer cheese to add to taste. Makes 6 to 8 servings. Totals, 2075 cal, 54 g fat, 81 net carb, 126 prot, _________________________________________________ German Cheese Soup 2 lbs, ground beef 1 Bunch leeks,cleaned and cut into rings, discard stems 24 g net carbs 2 cans beef broth Kale ( one half of a large bunch) 20 g (I use the whole bunch) 3 soup cans water 1 (8 oz.) pkg. Cream Cheese 6 g salt and pepper to taste 1 pkg. seasoned cheese (The originator of this recipe was from Germany, so you have to find your own brand of cheese, most anything will do) Brown ground beef with seasoned salt and garlic powder or fresh garlic to taste. Add leeks and sauté till tender. Add beef broth, water, kale, salt and pepper. Cook slowly for 1 to 2 hours. Add cut up cream cheese and seasoned cheese. Simmer until cheese is melted. ______________________________________________ Patricia Martin Steward wrote: | When I get home from work I'm generally pretty hungry, so I'd like to | make up a big pot of soup and be able to heat it up right away. Are | there any really good recipes you like? |
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