- Date: 18-Dec-2014
- By: Natasha Renée Hayes
- Comments: 0
Low-Carb Soup Recipes
All Under 200 Calories!
Would you like a little something to warm your tummy without expanding your waistline. What about making sure to nourish your bodies as well? Each of these recipes is under 200 calories, made with nutrient rich vegetables and has almost 30 grams of protein per serving. Don't expect that just because the calories are low that the portions are too. Each serving is over two cups.
Check out each one in more detail on our YB Recipes page.
This stew is a modification of a classic favorite that I had growing up. It's spiced with chili powder (yum!), which, combined with the stewed tomatoes creates a perfect base for the vegetables and meat. Simple modifications like lean ground turkey breast, in place of ground beef, really took the calories down while keeping a lot of great flavor and protein. The original recipe my mom used to make had kidney beans in it, so if you're not low-carbing it, you can always add them back in. Keep in mind that the nutrition data (and calories) would need to be adjusted.
Now when do you get to put noodle and low-carb in the same recipe? Here, when you utilize Miracle Noodles, otherwise known as Japanese shirataki noodles. They are a no-carb, no-calorie noodle made from yam fiber (or very low-carb / low-calorie, if you eat a lot of them). The are a gelatinous style noodle and come in many different shapes and styles (angel hair, spaghetti, fettuccine, ziti, rice & more). Here, we use the fettuccine style to add the thicker, heartier noodle to a classic-style recipe.
Yes, this recipe is actually from my mother-in-law. Papa has had to go low-carb and she has come up with her own tricks to keep him satisfied. One great tip - dice up some scallop squash (or paddy-pan, as she calls them) and add them in place of potato. It's an amazingly hearty substitute. Also, if you're looking for a thicker soup, grate up the zucchini instead of dicing it.
This one barely made the calorie cut due to the ground beef, but the flavor is rich and hearty. We used 95% lean ground beef, but if you're looking to go leaner, you can always substitute with some lean ground turkey. A good tip here is in how you brown the onions before adding any liquid. It gives a fuller, almost smoky flavor to the soup.
What About You?
Try them out and tell us your favorite! Do you have another great low-carb soup recipe that you'd like to share? Let us know.