On Oct 3, 10:10 pm, Patricia Martin Steward <pats...@noteranews.com>
wrote:

I make turkey vegetable from left over turkey.   For vegetables I use
celery, white turnips, parsley, carrots, and onion.   You want to use
less of the carrots and onion, because they are higher in carbs.  If
you wanted to, you could leave the carrots out.  The other ingredients
would be the turkey, bay leaf, salt/pepper, and chicken stock.

I don't have a written down recipe because I can just judge the
quantities.    Basicly you put all the ingredients into a big pot, add
the liquid, bring to a boil and then simmer.   You want to stop
cooking when the vegs are just near done.   The pot will continue to
cook for a long time after you shut it off and you don't want it to be
overdone.

For the chicken stock I recommend using chicken base.   Most big
supermarkets have it, as does Costco.   It's a paste in a jar that is
reduced chicken stock.   When making the soup, I just use water as the
liquid, then add the chicken base paste, keep tasting until it's
right.

I also make new england clam chowder.   The trick there is to
substitute cut up cauliflower for the potatoes.    I cut up the
cauliflower, boil or steam it until nearly done.   Then make the clam
chowder and put the cauliflower in near the end.    You can find
recipes for clam chowder at foodtv.com   To thicken the chowder, use
xanathan gum instead of flower, which is a powder you can add in small
amounts until you get the right consistency.

There are lots of recipes for all kinds of foods online that can be
easily made into LC.     The trick to making them low carb is to know
what to substitute.

BORSCHT

2 cups diced or shredded beets
4 cups shredded cabbage
2 pounds stewing beef or pot roast
2 large onions, chopped
3-1/2 cups canned tomatoes
1/2 cup lemon juice
6 garlic cloves, minced
1/4 cup chopped parsley
1 small bay leaf crumbled
1 t paprika
1 t salt
freshly ground black pepper

  Cover beef with 2 quarts of water.  Bring to boil, reduce heat, cover pan
and simmer for 1 hour.  Add vegetables, lemon juice and seasonings and
simmer for 2 hours.  Remove any bones, trim off meat and discard bone.  Cut
meat into 1 inch pieces.  Return meat to soup and simmer for 10 minutes.
Serve with sour cream.

Per cup:  157 cal., 9 g fat, 6 carbs less 1 fiber, 13 protein.
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Sausage Soup Olé by MarieAnn

1 lb. smoked sausage (cut in 1 in. slices, or diced, as you prefer)  12
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.
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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)
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,
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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
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.
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