Carrot Chowder

D Carrot Chowder

Book: Steve' diabetic recipe book
Chapter: SOUP

This recipe is based on an award winning recipe invented by Melanie Zimmerman. It has been tweaked to make it diabetic friendly
If you don't like the idea of condensed soup, make some from scratch.
Low carb meal. You might need some crusty bread to prevent a sugar low.
Serves: 10

2 pounds lean ground beef
1 teaspoon pepper
2 tablespoons olive oil
3 ribs diced celery
1 diced green pepper
1 cup diced, sweet onions
10 ounces shredded carrots
1 46-ounce can tomato juice low sodium
4 cups water
2 teaspoons splenda
1/2 teaspoon garlic powder
1/2 teaspoon powdered marjoram (1 T dried flakes)
4 10 3/4-ounce cans cream of celery soup low sodium condensed


In a pan, brown beef, drain most fat and set aside. Don't clean the pan. You want as much beef flavor as possible for the vegetables.
In the pan, with a little EVOO, saute celery, peppers and onions approximately 5 minutes.
Then add carrots and simmer additional 5 minutes.
To a soup pot, add tomato juice, cream of celery soup, water, vegetables, beef, splenda, garlic powder, and marjoram.
Bring to a boil and turn down the heat to a simmer. Simmer at least 30 minutes.

Tastes better the next day. Keeps five days in the fridge. Freezes quite well.

NUTRITION FACTS
Amount Per Serving
Calories 316 Calories from Fat 109
% Daily Value*
Total Fat 22g 34%
Saturated Fat 11g 53%
Cholesterol 57mg 19%
Sodium 315mg 13%
Total Carbohydrate 17g 6%
Dietary Fiber 3g 12%
Sugars 5g
Protein 17g
Vitamin A 129% Vitamin C 63%
Calcium 4% Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet.