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Saturday, May 4, 2013

Pantry Soup--Low-Carb Version



12 one-cup servings, 3.9 net carbs each

There's a picture here...can you see it?  I thought not.  My picture uploading ability has been compromised!  I'll try again later.

Ingredients:
2 pint jars (home-canned) beef chunks, with liquid
2 pint jars (home-canned) beef broth—4 cups
2 cups raw cabbage, shredded
2 cups (about 3 medium) diced turnips
1 can RO*TEL Diced Tomatoes and Green Chilies
1 can Hunt’s Diced Tomatoes
1 can Allen’s Cut Okra
1 TBS Hidden Valley Ranch dressing powder

Directions:
Prep your veggies—peel & dice the turnips, open the bag of slaw mix (use ½ the bag), and open the cans.
Place all ingredients in a large Crock-Pot and cook on high for about 6-8 hours (you’ll want the turnips to cook through, and that takes a while).

Notes:
Of course you can use commercially-canned beef broth and raw stew meat.  I used what I had on-hand.  I used home-canned as often as possible--I know what goes in it.



Nutrition Facts
  12 Servings
Amount Per Serving
  Calories
92.2
  Total Fat
3.7 g
   
  Saturated Fat
0.3 g
   
  Polyunsaturated Fat
0.1 g
   
  Monounsaturated Fat
0.3 g
  Cholesterol
11.3 mg
  Sodium
479.4 mg
  Potassium
259.0 mg
  Total Carbohydrate
7.8 g
   
  Dietary Fiber
3.9 g
   
  Sugars
2.0 g
  Protein
6.0 g


  Vitamin A
5.0 %
  Vitamin B-12
10.9 %
  Vitamin B-6
5.8 %
  Vitamin C
50.8 %
  Vitamin E
0.1 %
  Calcium
9.4 %
  Copper
2.0 %
  Folate
2.8 %
  Iron
3.9 %
  Magnesium
2.3 %
  Manganese
3.3 %
  Niacin
4.2 %
  Pantothenic Acid    
1.3 %
  Phosphorus    
4.7 %
  Riboflavin
4.2 %
  Selenium
4.9 %
  Thiamin
3.9 %
  Zinc
6.7 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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