Low Carb Soup Recipes
Delicious And Healthy Low Carb Soup Recipes
Copyright
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Disclaimer
All the material contained in this book is provided for educational and informational purposes only. No responsibility can be taken for any results or outcomes resulting from the use of this material.
While every attempt has been made to provide information that is both accurate and effective, the author does not assume any responsibility for the accuracy or use/misuse of this information.
Table of Contents
Cabbage Soup
Ingredients
1 pound ground beef
1 clove garlic, minced
2 1/2 ounces onion, chopped, 1 small
28 ounce can diced tomatoes
1 pound cabbage, chopped, 1/2 medium
3 stalks celery, coarsely chopped
2 cups chicken or beef broth
1 teaspoon beef bouillon granules
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
2 teaspoons granular Splenda or equivalent liquid Splenda
Directions
In a large soup pot, brown the ground beef, garlic and onion; drain. Add the remaining ingredients and bring to a boil.
Simmer, uncovered, until the vegetables are tender, about 30 minutes. Adjust the seasonings to taste.
Creamy Cauliflower Soup
Ingredients
2 ounces onions, chopped, about 1/3 cup
1 tablespoon butter
2 cups chicken broth
2 cups water, optional
10 ounces frozen cauliflower or broccoli
Salt and pepper, to taste
1/2 cup heavy cream
Pinch parsley
Directions
In a medium to large pot, saut the onions in the butter until soft. Add the broth and water, if using; bring to a boil.
Stir in the frozen cauliflower; bring to a boil. Cover and simmer about 10 minutes until very tender.
Puree with a stick blender, if desired, or just break up the cauliflower into tiny pieces. Stir in the cream and parsley.
Per Serving: 225 Calories; 20g Fat; 6g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
Creamy Chicken Soup
Ingredients
2 tablespoons butter
1/2 cup onion, chopped, 2 3/4 ounces
1 clove garlic, minced
2 stalks celery, chopped
1 medium carrot, chopped, 3 ounces
2 teaspoons chicken bouillon granules
1 teaspoon pepper
1 teaspoon dry parsley
1/2 teaspoon paprika
2 teaspoons xanthan gum
12 ounces cauliflower, chopped, about 1/2 small
4 cups chicken broth
2 cups heavy cream
2 cups diced cooked chicken
1/4 cup fresh parsley, chopped
Salt, to taste, about 1-2 teaspoons
Directions
In a large soup kettle, saut the onion, garlic, celery and carrot in butter until almost tender.
Meanwhile, in a small bowl, stir together the bouillon, pepper, dry parsley, paprika and xanthan gum.
When the vegetables are tender, sprinkle the seasoning mixture over them; mix well. Add the cauliflower and broth.
Bring to a boil. Cover and simmer, stirring occasionally, on low heat about 20 minutes or until vegetables are very tender. Stir in the cream, chicken and fresh parsley.
Simmer until soup is heated through. Add salt to taste.
Per 1/8 Recipe: 340 Calories; 28g Fat; 15g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
Tomato Soup
Ingredients
2 tablespoons butter
1/2 cup onion, 2 3/4 ounces
28 ounce can diced tomatoes, undrained
2 cups chicken broth, homemade preferred
1 cup heavy cream
Salt and pepper, to taste
2 tablespoons parsley, minced, optional
Directions
In a 3-quart pot, saut the onion in butter until tender. Add the tomatoes, with their liquid, and broth; bring to a boil.
Simmer 5 minutes. Puree with a stick blender until smooth. Stir in the cream and adjust the seasoning.
Stir in the parsley and serve at once.
Per 1/8 Recipe: 135 Calories; 11g Fat; 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
White Bean Soup
Ingredients
2 tablespoons butter
2 stalks celery, diced
2 medium carrots, diced
1 small onion, chopped, 2 1/2 ounces
1 clove garlic, minced
1 teaspoon xanthan gum
15.5 ounce can Great Northern beans, undrained
4 cups chicken broth, homemade preferred
2 teaspoons chicken bouillon granules
Salt and pepper, to taste
16 ounces smoked sausage, cut into bite-sized pieces *
2 tablespoons fresh parsley, chopped
Directions
In a large pot, saut the celery, carrot, onion and garlic in butter until very tender, covered, 15 minutes.
Sprinkle the xanthan gum lightly over the surface of the vegetables; stir in well. Add all but the parsley.
Bring to a boil; cover and simmer 30 minutes. Adjust the seasonings, if needed, and add the parsley.
Per 1/6 Recipe: 396 Calories; 28g Fat; 17g Protein; 16g Carbohydrate; 4g Dietary Fiber; 12g Net Carbs
Pumpkin and Sausage Soup
Ingredients
1 pound pork sausage
1/2 cup onion, chopped, 2 3/4 ounces
1/4 pound fresh mushrooms, chopped, about 5 medium
1 clove garlic, minced
15 ounce can pumpkin
4 cups chicken broth
1/2 cup heavy cream
1/2 cup water
Salt and pepper, to taste
Directions
In a large pot, brown the sausage along with the onion, mushrooms and garlic; drain fat. Add the pumpkin and broth.
Season with salt and pepper, to taste. Cover and simmer 20-30 minutes. Add the cream and water; simmer 10-15 minutes longer. Adjust seasoning.
Per Serving: 277 Calories; 21g Fat; 15g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Low Carb Pizza Soup
Ingredients
1 (16 ounce) can crushed tomatoes (can use stewed or whole)
2 (16 ounce) cans beef broth (can sub bouillon)
2 (16 ounce) cans mushrooms (can use fresh if desired)
1 medium green pepper, diced
1 small onion, diced
1 lb Italian sausage
lb pepperoni, thinly sliced
1 teaspoon garlic powder
2 teaspoons dried oregano
2 teaspoons italian seasoning
1 cup freshly grated mozzarella cheese
cup grated parmesan cheese
Directions
Saute the sausage until brown.
Drain grease from the sausage and place the sausage in a crock pot.
Add all the other ingredients (except the cheeses) to crock pot.
Cook in slow cooker on low for 6 to 8 hours.
Spoon into bowls and sprinkle with cheeses.
Vegetable Beef Soup
Ingredients
3 pounds beef, cubed
6 cups water (can use part beef broth)
8 ounce can tomato sauce
2 1/2 ounces onion
1 clove garlic, minced
1 tablespoon salt
Dash pepper
1/4 teaspoon chili powder
1 bay leaf
1 cup celery, coarsely chopped, about 4 ounces
1 very small cabbage, about 13 ounces, coarsely chopped
1 cup fresh or frozen green beans, about 2 1/2 ounces
Directions
In a large kettle, heat some oil; brown the beef in the hot oil. Add the remaining ingredients; bring to a boil.
