Soups can be a very filling, low-carb meal for lunch or dinner. Most soups without noodles or potatoes tend to be low-carb. If you need some new recipes, you’ll love these:
Tomato Soup
1 cup tomato juice
1/2 teaspoon Worcestershire sauce
Sweetener equivalent to 1 teaspoon sugar
Salt and freshly ground black pepper to taste
2 tablespoons heavy cream
In a 1-quart saucepan combine tomato juice, Worcestershire sauce and sugar equivalent. Add salt and pepper. Bring to a boil over medium-high heat, stirring constantly. When soup thickens slightly gently whisk in cream. Serve while hot.
Mushroom and Crab Soup
16 ounces fresh mushrooms, sliced
1 1/4 ounces onion, chopped, 1/4 cup
4 tablespoons butter
4 cups chicken broth
1/4 cup dry white wine
6 ounces crab meat
1/2 cup heavy cream
Salt and pepper, to taste
In a large pot, sauté the mushrooms and onion in butter until tender. Remove about half of the mushrooms and set aside. Add the broth and wine to the pot, then puree soup in blender. Bring to a simmer, then stir in the crab meat, the reserved sliced mushrooms and the cream; heat through.
Ham and Cheese Soup
1 Tbsp olive oil
1/2 cup onions - chopped
1/2 cup celery - chopped
1/4 cup bell pepper - chopped
1 cup diced ham
4 cups chicken stock
1 bay leaf
1 tsp no-salt flavored seasoning
1/4 cup cream
1/4 cup grated cheddar cheese
3/4 cup cubed Velveeta cheese
6 c. water
Beef and Cabbage Soup
1 pound stew beef, diced, browned
1 onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, seeded, finely chopped
1 small head green cabbage, shredded (or about 4 cups)
1 (15-ounce) can tomato sauce
2 cups water
Place all ingredients in a slow cooker and cook on HIGH for 4 to 6 hours or on LOW for 8 to 10 hours.
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