Cheeseburger Soup - Low carb
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 279.9
- Total Fat: 16.6 g
- Cholesterol: 75.1 mg
- Sodium: 887.4 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 1.4 g
- Protein: 24.7 g
View full nutritional breakdown of Cheeseburger Soup - Low carb calories by ingredient
Introduction
This is a low carb adaptation. There are no potatoes in this particular recipe due to my low carb lifestyle. It is tasty. You may add sour cream as a garnish.There are many substitutions to be made to this basic recipe. Have fun playing around with it! This is a low carb adaptation. There are no potatoes in this particular recipe due to my low carb lifestyle. It is tasty. You may add sour cream as a garnish.
There are many substitutions to be made to this basic recipe. Have fun playing around with it!
Number of Servings: 8
Ingredients
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1 lb ground turkey
2 tsp onion powder
1 tsp basil
3 cups chicken broth
1 cup each of frozen brocolli, fozen cauliflower
1/2 cup frozen carrots (I just used a large bag of premixed veggies)
1 1/2 cups fat free half and half
8 oz shredded cheddar cheese
Directions
This makes about 8 large soup bowls
Brown ground turkey and drain off any fat. Return to a large pot/dutch oven and add onion powder. Brown a little longer to flavor the meat. Add chicken broth, basil and frozen veggies. Bring to boil and simmer covered about 20 minutes until the veggies are tender.
Add in FF half and half and then the shredded cheese. Take off heat and stir until cheese is melted. DO NOT return to heat or cheese will separate and not look creamy and pretty. (will still be edible, but clumpy).
So many vegetable/cheese combinations to use. Have fun!
You can garnish with sour cream
Number of Servings: 8
Recipe submitted by SparkPeople user JOEKNEE.
Brown ground turkey and drain off any fat. Return to a large pot/dutch oven and add onion powder. Brown a little longer to flavor the meat. Add chicken broth, basil and frozen veggies. Bring to boil and simmer covered about 20 minutes until the veggies are tender.
Add in FF half and half and then the shredded cheese. Take off heat and stir until cheese is melted. DO NOT return to heat or cheese will separate and not look creamy and pretty. (will still be edible, but clumpy).
So many vegetable/cheese combinations to use. Have fun!
You can garnish with sour cream
Number of Servings: 8
Recipe submitted by SparkPeople user JOEKNEE.
Member Ratings For This Recipe
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CD321310
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BGGRAM
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DEZZNITY
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SHRYNKABELLE
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GALAXYGIRLSIX