This one would work, the veggies get pretty soft.
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,
In news:[email hidden],
Amanda <[email hidden]> stated
| I'm getting another tooth yanked out in a couple weeks, and last time
| all I ate was chicken broth. Oh boy am I sick of chicken broth.
|
| I'd love to have some low carb soups I can make up ahead of time and
| have around for this. I've not seen any 'low carb' soup type stuff in
| the grocery store at all.
|
|
|
| -----
| 285.5/259/120 monthly-goal: 8 month-start: 265.5