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.