SOUPS: ATKINS LOW CARB DIET SOUP (click here to print)

Mellissa Sevigny

Recipe type: Low Carb Soup Recipe

Cuisine: American

Serves: Fourteen 1.5 cup servings

INGREDIENTS

• 4 slices bacon, chopped
• 1 Tbsp olive oil
• ¼ cup onion, chopped
• 1 Tbsp fresh garlic, minced
• ¼ cup sundried tomatoes, chopped
• 1 cup sliced white mushrooms
• 8 cups chicken stock
   Coupons
• 3 cups water
• 2 cups celery root, peeled and chopped into ½ inch cubes
• 4 cups cooked chicken breast, chopped
• 2 cups yellow squash, sliced and quartered
• 1 cup green beans, cut into 1 inch pieces
• 4 cups swiss chard, chopped
• 2 Tbsp red wine vinegar
• ¼ cup fresh basil, chopped
• Salt and pepper to taste

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INSTRUCTIONS

1. In a large soup pot, cook the bacon and olive oil over medium heat for 2 minutes.
2. Add the onions, garlic, sundried tomatoes, and mushrooms. Cook for 5 minutes.
3. Pour in the chicken stock and water, then add the celery root and chicken. Simmer for 15 minutes.
4. Add the squash, green beans, and swiss chard and simmer for 10 minutes.
5. Add the red wine vinegar and season with salt and pepper to taste.
6. Stir in the fresh basil just before serving.

NOTES

Approx nutrition info per 1.5 cup serving: 136 calories, 4g fat, 4g net carbs, 19g protein