This is a light low carb low calorie vegetable soup recipe. It is versatile and can be made with what you have on hand and to suit your taste or diet. The basic idea is that you load your slow cooker up with good for you low carb veggies, add enough bullion and herbs to flavor the soup and then finish it with some good grated parmesan cheese to complete the flavor and give it a touch of creaminess.
This recipe is just veggies, but you could easily add diced chicken breasts or beef if you wanted to add more protein to this.
I made this in my 5 quart crock pot. It made about 11 measured cups of soup.
Each cup of soup (as written below) has approximately 4.15 grams of net carbs.
Any leftovers can be frozen in individual sized portions for later.
1 medium chopped yellow onion (8 g. net carbs)
3 cloves of chopped garlic (2.96 g. net carbs)
1/4 cup chopped fresh parsley (.50 g. net carbs)
2 cups chopped celery (2.8 g net carbs)
1 cup chopped broccoli (I use the stem too, but you must peel it before dicing it) (3.64 g. net carbs)
2 cups of chopped green beans (8 g. net carbs)
2 cups quartered and chopped zucchini squash (8 g. net carbs)
2 cups of cauliflower chopped (fresh or frozen) (2.8 g. net carbs)
3 Knorr beef bouillon cubes** (approx 6 g. net carbs)
a small handful of finely chopped fresh basil and fresh sage
Water: Approximately 5 cups (the water level should be just above the top of the vegetables)
3/4 cup grated good quality parmesan cheese (3 g. net carbs)
Add additional salt and pepper to taste after cooking if needed
Crock Pot Directions: Add all of the ingredients (except the parmesan) to your slow cooker. Cook on low for 8+ hours until the vegetables are tender. Once the veggies are tender, remove 2 cups of the vegetables and process them with a immersion stick blender or food processor and then return the pureed vegetables to the soup. This gives texture to the soup and thickens it without adding carbs. Finish the soup by turning the crock pot off and letting the soup cool slightly and then mixing in 3/4 cup of good quality grated parmesan cheese.
Stove top directions: Add all of the ingredients (except the parmesan) to a large soup pot. Cook at a low boil for 1 1/2 hours or until the veggies are tender. Once the veggies are tender, remove 2 cups of the vegetables and process them with a immersion stick blender or food processor and then return the pureed vegetables to the soup. This gives texture to the soup and thickens it without adding carbs. Finish the soup by removing it from the stove burner and letting the soup cool slightly and mixing in 3/4 cup of grated parmesan cheese.
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