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Old 10-12-2017, 07:51 PM   #1
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Your favorite Low Carb soup recipe

Hey, everybody. I'm going to a hayride Saturday evening and each family is supposed to bring a pot of homemade soup. I'd love to hear your recommendations. What's your favorite, most deee-licious soup recipe? Thanks for your help!
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Old 10-13-2017, 07:31 AM   #2
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WOE: ADF mostly Paleo
Hamburger Soup can be tailored to suit your tastes and is great for a crowd

The basics are (no amounts, make it with the quantities that suit you) :

ground beef (leaner is better for this one), browned with onions, garlic(if you like), dried italian seasoning then add:
beef broth;
canned or frozen green beans;
celery, sliced;
zucchini, diced or sliced (add near the end of cooking so it doesn't get mushy) ;
turnips (peel and dice, these replace potatoes) ;
chopped cabbage(optional) ;
frozen broccoli and cauliflower (optional) ;
canned diced tomatoes;
tomato sauce (jarred pasta sauce works well here, too, find a lower carb one)
salt and pepper to taste along with whatever seasonings you like. I like to add marjoram and thyme along with some dried parsley.

The carb count will depend on brands and amounts

Oh, if you're using a slow-cooker/crockpot, make sure to brown the beef first anyway - it has an odd texture if you don't.
https://www.supertracker.usda.gov/default.aspx <--FDA tracking tools
http://ndb.nal.usda.gov/ <--FDA nutritional counts

http://www.onlineconversion.com/ <-- cooking and other conversions

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Old 10-13-2017, 04:11 PM   #3
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Mine is pretty simple. Cheddar broccoli soup. In a pot, sweat out onions and garlic in olive oil, add chicken or beef broth, add cut up broccoli and cook until soft. Using an immersion blender, blender soup until smooth. Add shredded cheddar cheese and mix until totally blended. A great variation is using smoked cheddar, or adding liquid smoke to the soup. I realize I'm being really general here, but the recipe is so very forgiving that you can't mess it up unless you burn the vegetables.
Qui ridet ultimum, ridet optime.
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Old 10-14-2017, 07:50 AM   #4
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Two of our favorites.

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Old 10-15-2017, 01:23 PM   #5
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Not sure who originated this, so I don't know who to give credit to but I got it from this site. One of hubby's favorites.


2 c mashed pumpkin (1 15 oz can)
4 c. chicken broth
1/2 c. minced onion
1 c. finely chopped mushrooms
1/2 c half and half mixed with 1/2 c water
1 clove garlic, minced
1 T Italian Seasoning
1/2 pound spicy sausage
Brown sausage, drain, and then add the onion, garlic and herbs. When the sausage is browned, stir in the pumpkin. Stir in the broth and mix well. Simmer 20-30 minutes. Stir in the milk and simmer on low another 10-15 min. Taste and add salt/pepper as needed.

It tastes nothing like you would expect it to! I use Bob Evans hot breakfast sausage, and it is nice and spicy. Really hits the spot
Be Healthy! Everything else you can shop for.

Last edited by lindaokc; 10-15-2017 at 01:24 PM..
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Old 10-15-2017, 01:28 PM   #6
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Made this today for the first time. Pretty good. The only change, I added a pound of Italian sausage to the hamburger. Next time, I'll double the sauerkraut.

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Old 10-19-2017, 07:31 PM   #7
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Stats: Low carb for blood sugar control
Curried cream of chicken soup

1 teaspoon butter •
1 tbsp curry powder •
1 garlic clove, peeled and crushed (or 1/2 tsp garlic powder)•
1/2 cup almond milk, unsweetened (or water)
1/2 cup cream
3 tbsp carbquik
2 cups chicken broth •
1 teaspoon chicken bouillon concentrate
2 cups diced cooked chicken
1/2 cup chopped spinach (or broccoli or asparagus)
1/2 cup diced celery
1 tbsp diced onion
Konjac powder if needed

In a saucepan, over low heat, melt the butter. Stir in the curry powder and sauté for a minute or two. Add the garlic, spinach, onion and celery. Cook until veggies begin to soften.

Mix the Carbquik and bouillon concentrate into the chicken broth and add to the pan. Stir until it begins to thicken.

Add the almond milk, cream, and chicken. Heat through, stirring often.

Let the whole thing simmer for five minutes, then serve. (If it is not quite thick enough, add a little konjac.) Makes 4 1-cup servings or 2 2-cup servings.
Sharon Wertz

Last edited by sbwertz; 10-19-2017 at 07:34 PM..
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