Guar or Xanthan gum will thicken anything. You can also thicken soups by
taking some of the broth and cooked veggies and puree them in the blender.
Here are a few of my favorite LC soups, no extra thickening needed for them,
they are all meal in a bowl type soups. The sausage soup is my SO's
favorite, the eggplant soup is my favorite.
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 (14 oz cans)
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.
Sausage Soup Olé by MarieAnn
1 lb. smoked sausage(cut in 1 in. slices, or diced, as you prefer) 12carbs
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-I omit this)
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,
In news:
[email protected],
Denise <denise_research@*nospam*hotmail.com> stated
| I'm trying to find some suitable soup recipes and struggling! Most
| need a thickening agent. What should I use (that is easily available)
| here in the UK?
| Regards,
| Denise
|
|
|
|
|
| ................................................................
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