CHICKEN,TOMATO AND WHITE BEAN SOUP

Even more vegetables make this version of our Chicken Soup recipe especially tasty and filling!

Yield: 6 servings

1 medium onion, finely chopped
4 celery stalks, finely chopped
3 carrots, peeled and finely chopped
1 tablespoon minced garlic
1/2 teaspoon kosher salt
1 teaspoon black pepper
2 pounds cooked chicken breast, cut into bite-sized pieces (about 4 cups)
2 tablespoons butter
3 14.5-ounce cans chicken broth
2 cubes chicken bouillon
1 14.5-ounce can diced tomatoes, drained
1 14.5-ounce can white beans, drained and rinsed
1/4 cup finely chopped fresh parsley
1/4 teaspoon Tabasco sauce (about 2 shakes)

Place the vegetables, garlic, salt, and pepper in the slow cooker crock. Top with the chicken pieces, butter, broth and bouillon cubes. Do NOT stir.

Cover and cook on low for 7-1/2 hours. Stir in drained tomatoes and beans; continue to cook 1/2 hour more.

Before serving, stir in parsley and Tabasco sauce.

Approximate nutritional content:
Calories: 410 protein: 52g net carbs: 13g fat: 13g cholesterol: 143mg sodium: 1,712mg

Source: The Everyday Low Carb Slow Cooker Cookbook by Kitty Broihier & Kimberly Mayone

CHICKEN,TOMATO AND WHITE BEAN SOUP

Even more vegetables make this version of our Chicken Soup recipe especially tasty and filling!

Yield: 6 servings

1 medium onion, finely chopped
4 celery stalks, finely chopped
3 carrots, peeled and finely chopped
1 tablespoon minced garlic
1/2 teaspoon kosher salt
1 teaspoon black pepper
2 pounds cooked chicken breast, cut into bite-sized pieces (about 4 cups)
2 tablespoons butter
3 14.5-ounce cans chicken broth
2 cubes chicken bouillon
1 14.5-ounce can diced tomatoes, drained
1 14.5-ounce can white beans, drained and rinsed
1/4 cup finely chopped fresh parsley
1/4 teaspoon Tabasco sauce (about 2 shakes)

Place the vegetables, garlic, salt, and pepper in the slow cooker crock. Top with the chicken pieces, butter, broth and bouillon cubes. Do NOT stir.

Cover and cook on low for 7-1/2 hours. Stir in drained tomatoes and beans; continue to cook 1/2 hour more.

Before serving, stir in parsley and Tabasco sauce.

Approximate nutritional content:
Calories: 410 protein: 52g net carbs: 13g fat: 13g cholesterol: 143mg sodium: 1,712mg

Source: The Everyday Low Carb Slow Cooker Cookbook by Kitty Broihier & Kimberly Mayone

CINCINCATI-STYLE CHILLI SOUP

"Spaghetti topped with hot chili - its got all the food groups!"

Servings: 4


INGREDIENTS (Nutrition)
8 ounces spaghetti
1 tablespoon olive oil
1 (12 ounce) package frozen burger-style crumbles
1 onion, chopped
1 tablespoon minced garlic
1 cup tomato sauce
1 cup water
1 (14.5 ounce) can diced tomatoes
2 tablespoons red wine vinegar
2 tablespoons chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon ground allspice
1 tablespoon light brown sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon hot pepper sauce
1 cup kidney beans, drained and rinsed
1 cup shredded Cheddar cheese (optional)

DIRECTIONS
Heat olive oil in a large frying pan. Saute onion until tender. Mix in burger-style crumbles and garlic; cook until the crumbles have browned.

Stir in tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa, and hot sauce. Heat over medium-high heat until the mixture begins to boil. Reduce heat to low, cover, and simmer 15 to 20 minutes until sauce thickens.

While the sauce is thickening, bring a large pot of salted water to boil; place spaghetti in the water and bring it to a boil again. Cook until al dente. Drain well.

Stir beans into the chili and mix lightly.
Spoon cooked spaghetti into bowls and top with chili. Sprinkle with cheese if desired.

BUTTERNUT SOUP

1 tsp vegetable oil
2 green onions, chopped (white part only)
1 two-pound butternut squash (I've substituted acorn squash too!) peeled, seeded, and diced
1 cup water
1/2 tsp dried thyme (I've omitted/forgotten and it was fine)
2 tsp flour
2.5 cups water
2 tsp chicken flavored bouillon granules (I use the low salt kind)
1/2 cup skim milk
fresh nutmeg grated (OK, I've used the stuff in the jar!)

In a large Dutch oven (or other pot) heat vegetable oil over med-high heat. Add green onions and saute 2 min. Add squash, 1 cup water, and thyme. Cover and cook over med heat 10-15 min until squash is tender. Stir in flour. Cook 1 minute. Stir in 2.5 cups water and the bouillon granules; bring to a boil. Reduce heat and simmer, uncovered, about 10 min. Remove from heat and cool slightly. Stir in milk. Process in batches in food processor or blender, until smooth. Serve warm, dusted with nutmeg (and/or a small dollop of sour cream).

Serves 4-6

Per serving: cal-111, protein-3g, fat-2g, sodium-473mg (though may be lower if you use low sodium bouillon)