This recipe makes about 6 large servings of soup. You can freeze any leftovers in individual portions. Sometimes I make this with chicken and sometimes I make it with already cooked meatballs instead of chicken. I LOVE the meatball version! The version listed below has about 8.6 grams of net carbs per serving. However, you can alter the ingredients (reduce the carrot and onion) if you need an even lower carb count.
3 cups of chopped cabbage
1 medium carrot chopped
1 large onion chopped
4 large celery stalks with leaves, chopped
(1) 26 ounce can of chopped tomatoes (I use the Pomi Brand)
(1) 14 ounce can of beef stock or beef broth
1 teaspoon of salt
1/4 teaspoon of pepper
4 boneless skinless chicken breasts cut into small pieces
2 large handfuls of baby spinach
Directions: Place all of the ingredients in your slow cooker (except the spinach). Cook on high for 5 hours. Add the spinach the last hour of cook time. Serve with lots of grated parmesan cheese on top.
Variations – Meatball Stew: I made a variation of this recently and is was FANTASTIC. Instead of uncooked chicken I used chopped cooked meatballs + (1) additional 14 oz. can of beef broth. The recipe for my baked meatballs can be found here: http://www.lowcarbcrock.com/2012/02/low-carb-meatball-recipe-awesome/. These meatballs are freezer friendly and great for quick meal and soups etc.
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