I reduced the carbs in it by replacing the onion soup mix pack (which contains 32 grams of carbs) with my own beef bullion and seasonings (which contain about 3 grams of carbs).
I made this in my 6 quart crock pot. This makes a large batch of about 20 cups of soup. You can freeze any leftovers.
The Carb Count on this works out to be about 2.9 grams of net carbs per cup.
6 medium green onion [4.2 g net carbs]
2 green peppers [7 g. net carbs]
(1) 14.5 ounce can of petite diced tomatoes [adds approx 10 net carbs]
(1) cup of crushed tomatoes [adds approx. 16 net carbs]
1 bunch of medium celery [10 stalks add approx 5.9 grams of net carbs]
4 crushed cloves of garlic [adds approx 3.93 g net carbs]
1 small head of cabbage (I prefer to use savoy) [4 cups adds approx. 8.28 g. net carbs]
Salt, Pepper to taste
(3) Knorr Beef Bouillon cubes [adds approx 3g. net carbs]
2 tsp dried parsley
1 tablespoon dried onion flakes
1 tsp onion powder
1/2 tsp garlic powder
1/3rd cup of grated parmesan cheese (optional, but recommended for flavor)
Crock Pot Directions:
Cut all of the veggies into small pieces. Place them in the crock pot with all the other ingredients (except the parmesan cheese) and fill with water until the veggies are just covered. Cook at least 5 hours on low (this recipe can cook longer – it just depends on how tender you want your veggies). After cooking, stir in your parmesan so it melts in with the soup.
Feel free to add red pepper flakes, hot sauce or other seasonings as you like them. I added a dash of nutmeg as I like how it compliments the parmesan cheese.
*You could also make this on the stove top and just cook until the veggies are tender.
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