"Todd" > wrote in message
...
> On 03/17/2013 07:36 PM, bigwheel wrote:
>
>>> Okay, I realize you said you had no vegi's, so recommending
>>> swiss chard stems is beside the point, but they work like
>>> celery without all the carbs. (Okay, you can use a celery
>>> stem as a seasoning, but then the rest of the batch goes bad
>>> waiting for the next seasoning incident. Chards don't
>>> last a week.)
>>>
>>> I keep some frozen vegis around just in case I can not find any
>>> fresh ones. Use about six frozen baby carrots in my chicken broth.
>>> Someday, maybe I will look up broccoli cheese soup.
>>>
>>> -T
>>
>> Thanks for the heads up on Chard. I heard of it but never seen any up
>> close. Course I was full grown before ever trying broccoli and
>> calliflower so guess there aint much mystery to that one. Now this is
>> the first I heard that celery is loaded up with carbs. Richard Simmons
>> always say it burn off more calories to chew it than you get from it.
>> This science changes fast..lol Or he wasn't worried about carbs maybe.
>
> Hi Big,
>
> Celery may taste a little better than chard so soup, but it is
> pretty close.
>
> Celery Raw:
>
> http://nutritiondata.self.com/facts/...roducts/2396/2
>
> One cup chopped: 3 grams carbs.
>
> Okay for seasoning, but you wouldn't want to munch on them.
>
> -T

Why in the world wouldn't you want to munch on them? They're very low in
carbs. If you think 3 grams is a lot of carbs for a cup, then I sure feel
sorry for you!