* Exported from MasterCook *

PHYL'S MEAT SOUP

Recipe By :Shirley
Serving Size : 8 Preparation Time :0:00
Categories : 5-10G Low Carb Soup Meat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
28 oz canned tomatoes -- 1 28 oz can,
whole, peeled
28 oz chicken broth -- fresh or canned
2 tbsp butter
1/2 lg green pepper -- chopped
1 lg onion -- chopped
2 stalks celery -- chopped
1 lb ground beef -- 454gr browned
12 oz smoked sausage -- 350gr thawed
2 lg chicken breast halves
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder -- or more to taste
1/2 tsp Tony Chachere's Creole Seasoning (or more) -- (1/2 to 1)

Place canned tomatoes into a large soup pot. Break or cut whole tomatoes into small pieces. Fill tomato can with fresh or canned chicken brothand add to
tomatoes. (A combination of chicken broth and water may be usedbut the soup is better if chicken broth is used.) Bring soup to a boil and then reduce heat to
allow soup to simmer while remaining ingredients are prepared and added to the soup. Cut green pepper, onion, and celery into bite size pieces.
Saute vegetables in butter until slightly tender. Add vegetables to soup mixture. Add salt, pepper, garlic powder, and Tony's seasoning to soup.
(The more Tony's you add the spicier the soup will be. I recommend adding 1/2 teaspoon at a time and tasting to determine your preference. I like it SPICY and have added as much as 1 tablespoon ) Brown the ground beef, breaking the ground beef into large bite size pieces. Add Ground Beef to soup. Slice the smoked sausage and then cut each slice into halves or quarters, depending on the size of the sausage. Heat sausage in frying pan. Add sausage to soup.
Cut chicken breast into bite size pieces. Brown chicken in frying pan. If there is not enough oil left from the ground beef and sausage to prevent the chicken from sticking, add a little butter to the chicken. Add Chicken to soup. Simmer soup for at least 15 minutes to allow flavors to blend.

This soup freezes well. Any leftover meat can be used in this soup.



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Per Serving (excluding unknown items): 452 Calories; 35g Fat (69.9% calories from fat); 26g Protein; 8g Carbohydrate; 2g Dietary Fiber; 109mg Cholesterol; 1111mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 5 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 2978

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