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NorthernNisse 06-30-2002 01:04 PM

Favorite Soups!
I know this will be popular this Fall. Please post your favorites. :)

Josie's Cheesy Cauliflower Soup

1 head of cauliflower - separated into florettes
1 onion - chopped
1 small carrot - chopped
2 stalks celery - chopped
4 cups chicken stock
2 cups Half and Half
1/2 teaspoon Worcheshire sauce
1 cup shredded Cheddar cheese

Place vegetables in soup kettle.
Add enough chicken stock to kettle to barely cover vegetables .
Cover and cook until vegetables are tender.
Remove from heat and cool slightly.
Remove small amounts of mixture and puree in blender until smooth.
Return to kettle.
Blend in cream, Worcheshire, and Cheddar cheese.
Add pepper to taste.
Stir to mix well.
Reheat until cheese is melted and soup is hot. Do not boil.
Garnish servings with chopped chives and/or bacon bits.


NorthernNisse 06-30-2002 01:05 PM

Josie's New England Clam Chowder

6 strips bacon – cooked and crumbled
1 small onion – chopped
3 celery stalks - chopped
3 cups chicken broth
1 (8 ounce) bottle clam juice
4 cups cauliflower – well cooked
3 (6-oz.) cans chopped or minced clams with juice
1 1/2 cups light cream
Dash Tabasco sauce (optional)
Dash Worcestershire sauce (optional)

Saute bacon until cooked, but not crispy. Set aside.
Saute in a little bacon fat, celery and onions until transparent.
Stir in chicken broth and clam juice. Bring to a simmer.
Add 1 cup chopped cooked cauliflower (to replace potatoes)
Puree in blender the remaining 3 cups of cooked cauliflower with cream blend until very smooth.
Add mixture back to soup kettle.
Stir in clams including the juice.
Add Tabasco and Worcestershire to taste
Garnish with crumbled bacon.

Best if you let cool in the refrigerator overnight and reheat to serve the next day!


NorthernNisse 06-30-2002 01:08 PM

Egg Drop Soup

1 cup chicken broth
1 splash of sesame oil
2 large eggs
Ginger or pepper to taste.

Beat eggs well in bowl.
Bring chicken broth to a boil.
Add sesame oil.
While stirring in a circular motion, slowly drizzle beaten eggs into simmering broth.
Add chives sprinkle with ginger or pepper.


NorthernNisse 06-30-2002 01:10 PM

Dottie’s Cream of Mushroom Soup for Recipes

8 small mushrooms - chopped
1 stalk celery - chopped
2 tablespoons onion - chopped
2 tablespoons butter
1/2 cup chicken broth
3/4 cup heavy cream
Salt and pepper

In a medium skillet, saute the mushrooms, celery and onion in the butter until soft.
Add the broth and cook on medium-high heat until reduced by half.
Stir in the cream; bring to boil and cook until reduced slightly, stirring frequently. Season to taste.
Makes about 1 cup

This makes a very rich, tasty sauce that would be nice over all kinds of things, like chicken, meatballs, fish,vegetables etc. After adding the cream, make sure you simmer it long enough so that the cream is no longer white and takes on the light brownish color of the mushrooms. If you can afford the carbs, a few more mushrooms would be even better.

NorthernNisse 06-30-2002 01:17 PM

I've never posted this before, because it is slight infraction using a canned soup. However, it is so conveinient, delicious, and I make it all the time...especially when I am trying to drop a few pounds. I figure it to be less than 10 carbs per serving, depending on how much cabbage you use. Love it!

Hearty Beef Barley Soup

2 (16 ounce) cans Progresso Beef Barley soup
1 pound of ground beef - browned
1 small head of cabbage - sliced thinly
1 can beef broth

In soup kettle, brown ground beef. Drain.
Add 1 can beef broth.
Slice cabbage, add to kettle and boil until wilted.
Add cans of Progresso soup to kettle.
Mix well and heat until warmed through,

Convenient and hearty soup. The added meat and vegies really stretch out the carbs of the canned soup, but keeps the flavor of an old favorite. 4 large servings.


NorthernNisse 06-30-2002 01:28 PM

Dottie's Texas Chili

1 pound ground beef
1 large yellow onion – diced
1 can (14.5 ounce) cut diced tomatoes
1 can (8 ounce) tomato sauce
1 can (14 ounce) beef broth
1 cup water
11/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground oregano
1/2 teaspoon paprika
1 teaspoon salt
1 teaspoon ground black pepper
Optional: 1 can (15 ounce) black soy beans –drained and rinsed well.
Shredded Cheddar cheese
Sour Cream

Brown ground beef and onions, breaking up well. Drain well.
Add spices and continue to cook and blend well.
Add the remaining ingredients.
Reduce heat, cover and simmer for at least 30 minutes or until reduced slightly.
Add beans (if using) in the last 10 minutes, just long enough to heat through. Black soy beans have a softer texture than pinto beans and will break down faster.
Add water or more broth if necessary.
Serve hot with shredded cheddar cheese and sour cream.


NorthernNisse 07-07-2002 12:04 PM

Dottie's Hot & Sour Soup

1 can LaChoy fancy mixed chinese vegetables -- drained
1 can chicken broth
1/2 cup water
1 tablespoon korean fish sauce
1/2 teaspoon crushed red pepper
2 tablespoons red wine vinegar
1 packet splenda packets
1 tablespoon soy sauce
1/2 cup cooked chicken

Put everything but the vinegar in a saucepan and simmer for 5 minutes. Stir in vinegar and serve.

Per serving: 203 Calories (kcal); 5g Total Fat; (20% calories from fat); 30g Protein; 8g Carbohydrate; 3g fiber; 60mg Cholesterol; 1940mg Sodium


KrystaLyn 08-01-2002 07:53 PM

Well, with my big summer vacation now over, my mind has turned to my favorite season...Autumn. I had a huge craving for something pumpkin-y so yesterday and made this soup.

Cream of Pumpkin Soup

1/2 c. chopped onion 1/4 t. cinnamon

2 T. butter, melted 1/8 t. ginger
2 (14.5 ounce) cans chicken broth 1/8 t. black pepper
1 (15 ounce) can pumpkin puree 1 c. heavy whipping cream
1 t. salt

Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Transfer broth mixture into the container of a blender or processor. Process until smooth. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, cinnamon, ginger, and pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with a dollop of sour cream and a sprinkle of chopped pecans, if desired. 6 servings. 27 net carbs. total, 4.5 carbs per serving.

NorthernNisse 08-08-2002 08:42 AM

Posted by Emjay
Creamy Comfort Broccoli Soup
If you are in the mood for almost a "pea soup" thing...... My DH made the best broccoli soup yesterday!!!! He used my Moms recipe but it turned out different.... thicker.

Creamy Comfort Broccoli Soup

Broccoli in some amount, like a head I suppose.
Chunk of an onion
Boil them till soft, stems soft too.

take out of pot, saving the water you boiled it in.
blend the broccoli and onion in blender or processor to puree, adding a bit of water from the pot if needed.

Put this puree back in th pot AFTER you poured the water into something else. My DH's at this point was really thick like baby food.

Add a can of chicken broth or a mix of that plus even a bit more chicken broth granules/boullion.

Through in a chunk of sharp cheddar (you still have the pot on med/low heat) and stir that in to melt

Add also some cream to your liking, and pepper. (my stock mix was salty enough)

You can then adjust how creamy to runny you like this by adding water that you boiled the broccoli in or more chicken broth.

My mom's was runny and she used potato flakes for thickening. My DH's was so thick, like pea soup, to start with due to adding in liquid rather than dealing with extra liquid after the fact.

When he did it, he probably used more than a head of broccoli!!! Actually started out with 2 kettles to boil the broccoli!!!! He threw in a whole 6-8 oz chunk of cheese and about 1/3 of a pint of cream.

This soup was WONDERFUL...... like comfort food!!!!!!!!
Started Atkins 1/27/02
est. wt 380lb
Currently 328lb
52 lbs gone
Wahoo, we're havin' some fun now!
Gaining confidence instead of weight!

08-08-2002 08:54 AM

More hot sour soup... mmm

10 oz can condensed chicken broth + 2 cans water (or 3 or 4 boullion cubes)
2 Tbs white wine vinegar
2 Tbs Light Soy sauce
1/2 Tbs (or more!!) Tabasco
****************ake Mushrooms (1 small pkg dried or 4-5 fresh), cut into slices
1 egg, beated
2 green onions, chopped (white and green part)

Put all but egg and onions in sauce pan and heat until boiling. Stir in egg slowly. When ready add in onions. Good with tofu, too! Less than 5 carbs/serving

09-29-2002 11:44 AM

Ham Chowder

1 1/2 tb Butter
1 lg White onion, chopped
2 cl Garlic, minced
1 1/2 c Water
2 tb Dry sherry
1/2 c Water
1/2 lb Lean bacon or ham cubes
6 Stalks celery sliced diagonally
3 c Cubed turnips, peeled
1 1/2 c cream or yogurt
1 Tbls. guar gum

In dutch oven, saute bacon in butter until bacon in browned. Add onion, celery, garlic, turnips, 1 1/2 c water and cream or yogurt. Bring to boil and simmer 30 minutes uncovered. Combine sherry, water and guar gum thoroughly (no lumps, using a whisk). Whisk sherry mixture into chowder and simmer until thickened. Add salt and fresh black pepper to taste.

09-29-2002 11:46 AM

Colcannon soup
Colcannon soup

2 T Butter
2 Leeks, trimmed and chopped
4 c Diced cabbage
3 small turnips, peeled and diced
4 c Chicken stock
1 c cream or half and half
Salt and Pepper to taste
6 Green onions, sliced

Heat butter in a dutch oven. Add leeks; cook gently until just wilted. Add cabbage and combine well. Cook a few minutes. Add turnips and stock. Bring to the boil. Simmer for 20 minutes,or until potatoes are very tender. With potato masher, gently mash some of the turnips, so that the soup thickens. Stir in cream. Season with salt and pepper. Add green onions and cook 1 minute further.

09-29-2002 11:48 AM

Quick French Onion Soup

1 lb Yellow Onions
2 T Olive Oil
1/4 t Black Pepper
6 oz Jarlsberg Cheese
1 t Splenda
5 c Beef Broth, strained

Thinly slice onions and cheese. In dutch oven, cook onions and splenda in hot oil over medium heat for 15 to 20 minutes or until deep golden brown, stirring frequently to prevent burning. Slowly add broth and pepper; bring to a boil. Reduce heat, cover, and cook slowly for 20 minutes. Ladle into oven proof container or individual oven proof bowls. Place cheese slices on top. Place under broiler 3 to 4 inches from heat and cook 3 to 5 minutes until cheese is hot and bubbly.

09-29-2002 11:58 AM

Avgolemono Soup with Chicken

6 cups chicken stock
1 whole chicken breast, boned, skinned, and halved
the zest of 1 lemon, grated
1/4 cup lemon juice
3 egg yolks
1 Tablespoon chopped fresh mint (or 1 teaspoon dried mint)
1 teaspoon oregano, rubbed into the soup between your palms
1 Tablespoon chopped parsley
1 teaspoon grated black pepper

In a large saucepan, bring the stock to a boil, reduce heat, add the chicken breast with half the lemon zest. Cover and simmer for 15 minutes. Remove the chicken, let cool, then slice finely.

Return the chicken to the soup and let simmer while preparing the avgolemono sauce.

In a small bowl, whisk the lemon juice, remaining zest, and egg yolks in a small bowl. Stir into the simmering soup until it clouds and thickens a bit. Stir in the mint, oregano, parsley, and pepper. Season to taste, then ladle into bowls.

09-29-2002 12:32 PM


5 cups chicken broth

2 pkg. (10 oz. each) frozen chopped broccoli

1/4 cup (1/2 stick) margarine or butter

1 tsp. guar gum

1/2 cup GREY POUPON Country Dijon Mustard

2 cups half-and-half

salt and pepper

HEAT broth and broccoli to boiling in large saucepan, on high heat. Reduce heat to low. Simmer until broccoli is tender, about 5 minutes. Place in blender or food processor; cover. Puree broth mixture in batches until smooth; set aside.

MELT margarine in same saucepan on medium-high heat.Cook, stirring constantly 2 to 3 minutes. Stir in broccoli mixture and mustard. Cook, stirring occasionally, until mixture begins to boil. Whisk together guar gum with half and half until fully mixed and there are no lumps. Stir in half-and-half to the broccoli mixture; heat thoroughly. Season to taste with salt and pepper.

mooette 09-29-2002 03:40 PM

Yummy Cabbage Soup
This sounds sorta weird but it's really good. I boil the hocks for a while longer for more flavor. I also use tomato/chicken boullion. Don't knock it 'till you tried it. I've got it to perfection. I make a big batch each week to last me the week. This has been my main meal each day.

Cabbge and Ham Hock (soup)
3 each ham hocks -- meaty
10 cups cabbage -- cut into
1/2 teaspoon salt
1/2 teaspoon pepper -- or
more to taste
1/2 cup diced onion
4 each sausage links -- cut
into bite-size chunks
1/2 cup dry white wine --
(optional -remove 4g carbs
if not using)
1/2 stick butter
2 cloves garlic -- peeled
and minced 1/2 teaspoon crushed red
pepper -- flakes
water to cover hocks
How to Prepare:
Put hocks in a large kettle and cover with water. Bring to a boil, reduce heat and simmer 20 minutes or until the meat starts falling off the bone.Remove the hocks and let cool. Add the remaining ingredients to the water and cover. (You want the cabbage covered at least 3/4 of the way with broth - so add more water if necessary to get this level. You can add 2 cans chicken broth at this time of you want this for soup). Simmer over low heat until cabbage is tender(about 20 minutes). When cooled enough, cut the meat off the hocks and add back to the pan of simmering cabbage.You can serve this drained or with the broth as a soup. I know this seems pretty high carb - but it makes a lot and it freezes well.

Sausage Balls
1 pound sausage
1 cup cheese -- or more if needed
How to Prepare:
I form this into balls and bake at 400 until done. They are wonderful as snacks. My kids love them!

Banshee5 09-30-2002 11:05 AM

Thai Chicken Soup (Tom Yum)

lemon grass 4-5 stalks
1 -1 1/2" fresh ginger root, sliced roughly
3-4 kaffir leaves (lime leaves), crushed slightly( or add fresh lime juice; lime zest is good too)
2-3 serrano peppers, seeded and chopped small*
Thai Fish Sauce to taste (Nam Pla)**
Cilantro; garnish. Also chopped mushrooms, mung bean sprouts.

Make your usual chicken soup but leave out any veggies. If you can get lemon grass, peel the outer dry leaves first. Then use the lower third of the stalk. Smash it with a chef knife or use mortar/pestle to crush it a bit and release the oils. Cut roughly into a few sections and put them in the soup. Add the ginger root pieces( no need to peel), kaffir leaves and chopped peppers. Simmer for 20-30 min on lo heat. Pour soup through a strainer and discard lemongrass, etc) Now you can add any veggies, shrimp or leftover chicken etc. and simmer them til done/heated through. If you add meat, cut it into bite size pieces first.

* leave the pepper pieces in if you like the heat.

** Fish sauce can vary in salty/strong taste. I advise adding it to an individual serving, try a few drops. That way, if you don't like it, you won't ruin an entire pot of soup.

Micko 10-23-2002 06:17 AM

Crockpot Pizza Soup

1 16 oz can crushed tomatoes (can sub stewed or whole)
2 16 oz beef broth (can sub boullion)
1 16 oz mushrooms (can use fresh if desired)
1 med green pepper diced
1 small onion diced
1 cup freshly grated mozzerella cheese
1/4 cup grated parmesan cheese
1 lb. Italian sausage
1/2 lb pepperoni (thinly sliced)
1 tsp garlic powder
2 tsp oregano
2 tsp Italian seasoning

1. Brown and crumble the sausage in a fry pan, drain grease and put in crockpot.
2. Add all other ingredients to crockpot except the cheeses.
3. Cook in slow cooker on med for 8 hrs.
4. Spoon into bowls and sprinkle cheese on top

Yield 8 servings 3.8 carbs per serving

NorthernNisse 10-26-2002 05:56 AM

Josie's Wisconsin Broccoli Cheddar Cheese Soup

1 tablespoon butter
1 1/2 cups Half and Half
4 cups chicken broth
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
2 tablespoons chopped parsley
3 cups fresh broccoli - coarsely chopped
1/2 cup onion - finely chopped
1/2 cup red bell pepper - finely chopped
1 cup shredded sharp Cheddar cheese
6 slices bacon

Cook bacon and crumble. Set aside.
Melt butter in a large saucepan over medium heat.
Add broth, salt, dry mustard, cayenne pepper and parsley.
Bring to a simmer,
In medium saucepan, boil broccoli until tender. Drain.
Puree half of broccoli for texture and add to soup.
Add remaining half of chopped broccoli, red pepper and onion to soup.
Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally.
Add Half and Half and reheat slowly. Do not boil.
Add cheese; stir over low heat just until cheese melts. Do not boil.
Top with crumbled bacon.

*For a thicker soup, use less broth.


NorthernNisse 10-27-2002 07:56 AM

This recipe is not meant to replace Dottie's cream of mushroom soup for recipes. Her recipe is just perfect. This is a totally different mushroom experience. I enjoy using 2-3 different varieties of mushrooms for a wonderful blend of flavors.

Sour Cream Mushroom Soup

3 tablespoons butter
1/2 pound mushrooms - sliced
1 medium onion - chopped
1 clove garlic - minced
1/2 teaspoon tarragon
1/8 teaspoon nutmeg
4 cups beef broth - divided
1 cup sour cream
1/2 cup Half and Half
1 teaspoon lemon juice
Dash of Tabasco sauce
Salt and pepper

Saute in butter the mushrooms, onion, garlic, tarragon and nutmeg until tender.
Gradually add 2 cups broth and bring to a boil, stirring constantly.
Reduce heat to low and slowly add sour cream.
Add remaining two cups beef broth
Stir in cream,
Add lemon juice, Tabasco sauce and salt and pepper.
Heat through but do not boil.


brennyS 10-29-2002 08:20 AM

Mock Loaded Baked Potato Soup

1 med head cauliflower
olive oil
2 Tbls onion finely chopped
veggie sal or salt
fresh ground pepper
32 oz of chicken or veggie stock
2 slices of crisp bacon chopped
3 Tbls fresh chopped chives
3 oz shreaded cheddar cheese
1/2 cup or more H&H or cream
2 Tbls butter

Take one head of cauliflower chopped into 1 inch peices and steamed until just tender. Drain and place in a baking dish drizzle with olive oil salt and pepper and broil until golden brown. Meanwhile in a 4 quart sauce pan heat 1 Tbls. olive oil and add 2 Tbls finely chopped onions. Stir until soft but not brown. Add cauliflower, chicken or veggie broth, and simmer until very tender, then puree half the mixture in blender or with hand blender recombine and add cheese, bacon, H&H and chives stir until cheese is melted. Add the butter and stirr then serve.This would be great with a cold dollop of sour cream on the top, or some chopped broccoli added or just as is is also terrific! Really tastes like baked potato soup!

brennyS 10-29-2002 08:26 AM

Chinese Beef Soup

1 lb ground beef
1/2 onion, chopped
1/2 lb mushrooms, chopped
1 whole bok choy - stem chopped, leaved shredded
1 Can Black soy beans rinsed and drained
2 cans chicken(Or veggie) stock
Soy sauce, garlic, pepper to taste.

Stir fry beef, mushrooms and onion until cooked. Add Bok Choy and stir. WHen bok choy is almost done, add beans and broth. Add soy and spices to taste.

You coud sub chicken for the beef, or make it just with Veggies. So Easy and quick! Mastercook had it at around 15 gm protein, and under 6 Carbs, 2 fiber! (For 8 servings)

bernie 10-30-2002 05:24 AM


1 med. yellow onion
2 stalks celery
1 med. green pepper
1 small hot pepper
1 package frozen Okra
1 lb chicken breast skinless boneless
1 lb Italian saugage
1 lb peeled shrimp
4 cups chicken broth
1 large can diced tomatoes

Cook cut up chicken and saugage in a large pot until no longer pink. Add onions and celery and cook until soft. Then add every thing else except okra and shrimp and simmer for 1 hour. Add okra and shrimp and cook until shrimp is pink. Serve topped with grated cheese. Very good. Can add alittle rice for non- lowcarbbers or Maintenance.

jimssweetie 11-03-2002 04:37 AM

Gumbo was yummy!
I made the gumbo which was really good, but I did add some cajun seasoning to it and used rotel tomatoes w/green chiles. I also put it over some spagetti squash...Was great!

brennyS 11-03-2002 04:50 PM

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

brennyS 11-15-2002 05:49 AM

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.

NorthernNisse 11-17-2002 07:08 AM

Here's a new one I have had rolling around in my head. I just made a kettle for lunches this week....if it lasts that long. :)
The cream cheese mellows the spicy sausage for a deep rich flavor.

Josie’s Creamy Chicken and Spicy Sausage Soup

1+ cup chicken meat - cooked and diced (I used 2 large breasts)
1 package (8 ounce) spicy breakfast sausage links - cut into small discs
4 cups chicken broth
2 cups cabbage - sliced very thin
2 stalks celery - chopped
1 small carrot - finely chopped (optional...nice for color)
1 can (4 ounce) sliced mushrooms
1 1/2 cups Half and Half
4 ounces cream cheese - cut in chunks
1 teaspoon dried parsley
1/2 teaspoon paprika

Cook sausage links and chicken. Cut up and set aside.
In soup kettle combine broth, cabbage, celery, carrot, paprika and parsley.
Simmer until vegetables are tender.
Add mushrooms including juice.
Add chicken and sausage.
Blend in Half and Half and reheat slowly. Do not boil.
Add cream cheese chunks and stir over low heat until melted. Do not boil.


brennyS 11-20-2002 05:44 PM

This is more complicated than the other gumbo recipe but sounds good!:p

Gumbo-laya (serves 4)

1 tablespoon olive oil
4 each chicken thighs
1/2 lb. sausage -- (Keilbasa) - cubed
1/4 cup onion -- chopped
1/3 large green pepper -- chopped
3 cups chicken broth
1 can (14.4 oz) diced tomatoes
1 teaspoon salt and pepper -- (each)
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Ms. Dash Seasoning Mix
˝ pound shelled shrimp

Boil chicken thighs in 4 cups water seasoned with garlic powder, onion powder & Ms. Dash. Cook about 30 minutes (until chicken cooked through). Take off heat and strain, saving stock (add water to make 3 cups). Heat oil in heavy large pot over med-high heat. Add sausage and saute' until brown (about 8 minutes). Shred chicken w/fingers and add to sausage, cook another few minutes. Using slotted spoon, remove chicken/sausage mixture to bowl. Add onion and green pepper to pot. Saute' until soft and brown (about 6 minutes). Gradually whisk in chicken broth, diced tomatoes with their juices. Bring to boil. Add back in the chicken/sausage mixture. Reduce heat to medium, cook uncovered about 30 minutes. Add in shrimp, cook until shrimp is cooked, about 5 – 10 minutes. Season to taste with cayenne, salt and pepper. This is more like a soup, excellent on a cold winter day!Per serving: 616 calories; 46.8g fat; 37.0g protein; 10.4g carbohydrate

NorthernNisse 12-02-2002 01:01 PM

Posted by JanieP

TOMATO SOUP (like Campbells)

1 8oz can tomato sauce
1/2 c. water
1/4 to 1/2 c. heavy whipping cream
1 pkt Splenda

Mix together in saucepan, heat and serve. It was delish.

NorthernNisse 12-02-2002 01:06 PM

Posted by MelodyM from the Atkins Center recipes.

I have been so hungry for soup lately, but so busy, I haven't bothered. Thursday I gave in and surfed for a low carb one. I was thinking broccoli. I couldn't get on here for some reason, so I went to Atkinscenter. OMG This soup was awesome! You have to try it...

Roasted Cauliflower and Almond Cream Soup

Roasting cauliflower brings out its sweetness and imparts a nutty undertone, which is picked up by the almonds. This rich, ivory-colored soup makes an elegant start to any meal.

1 head cauliflower, florets cut into 1/4" slices
6 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 package (8 ounces) slivered almonds, divided
1 medium onion, chopped
6 cups reduced-sodium chicken broth
1 cup heavy cream

1. Heat oven to 450°F. Toss cauliflower floret slices with 3 tablespoons olive oil, salt and pepper. Arrange in single layer on 2 baking sheets. Roast 45 minutes, until browned. Turn once or twice during cooking time.
2. Remove cauliflower from oven. Reduce oven temperature to 350°F. Arrange 2 tablespoons of almonds on a baking sheet and bake 5 minutes, until lightly browned; set aside.
3. Heat remaining 3 tablespoons of olive oil in a large pot over medium heat. Add onion and cook 5 minutes, until translucent. Add remaining almonds and cook, stirring, until lightly browned, about 5 minutes.
4. Add chicken broth and roasted cauliflower. Bring to a boil, reduce heat to low and simmer 20 minutes.
5. In a food processor fitted with a steel blade (or in a blender), puree soup in batches. Return pureed soup to pot. Stir in cream and 1 cup water. Cook on low a few minutes, just to heat through. To serve, divide soup in bowls and garnish with toasted almonds.

Prep time:**20 minutes
Bake/Cook time:**1 h 25 min
11 grams
Net Carbs:
5.5 grams
4.5 grams
10 grams
37 grams

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