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Old 16-02-2013, 11:57 PM posted to alt.food.diabetic
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Default My favourite soup

Bacon and Lentil Soup (my version of pea and ham)

A few bacon bones or ham hocks (preferably the hocks as they have some
meat on them)
Red lentils according to carb limits
1 large can of crushed tomatoes
Stock, enough to cover all the ingredients after the canned tomatoes are
tossed in
Onions and garlic
Any veggies you like and can tolerate - shredded cabbage, celery plus
leaves, carrots, turnip, broccoli that may have started to seed.
Cook in a slow cooker on low (after bringing to the boil) until veggies
are done to your satisfaction


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Old 17-02-2013, 02:11 AM posted to alt.food.diabetic
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Default My favourite soup

On 02/16/2013 03:57 PM, Ozgirl wrote:
Red lentils according to carb limits


Lentils, mature seeds, cooked, boiled, with salt [1]:
39 Grams of carbohydrate per cup.

I could count how many lentils I could have on one hand.

What would you substitute?

-T


-T
http://nutritiondata.self.com/facts/...roducts/4439/2

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Old 17-02-2013, 02:36 AM posted to alt.food.diabetic
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Default My favourite soup

In article , Todd
wrote:

On 02/16/2013 03:57 PM, Ozgirl wrote:
Red lentils according to carb limits


Lentils, mature seeds, cooked, boiled, with salt [1]:
39 Grams of carbohydrate per cup.

I could count how many lentils I could have on one hand.

What would you substitute?


First, note the 16 or so grams of fiber. Second, if you put the lentils
in soup, you don't have to have a full 1 cup serving of lentils. I just
made a soup, but haven't tasted it yet, as it needs a cool-reheat cycle,
that started with 1/2 cup dry lentils. Given all the other stuff in the
soup, it will probably be 6 or 8 servings of soup. (There are carbs from
some of the other veggies, but the bulk of the soup is shredded cabbage.)

I have generally had no difficulty with other legumes in soup, but this
is my first try in a long time to have lentils. I anticipate extra
testing tomorrow, to see how this works.

--
"Isn't embarrassing to quote something you didn't read and then attack
what it didn't say?"--WG, where else but Usenet
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Old 17-02-2013, 05:55 AM posted to alt.food.diabetic
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Default My favourite soup


"Alice Faber" wrote in message
...
In article , Todd
wrote:

On 02/16/2013 03:57 PM, Ozgirl wrote:
Red lentils according to carb limits


Lentils, mature seeds, cooked, boiled, with salt [1]:
39 Grams of carbohydrate per cup.

I could count how many lentils I could have on one hand.

What would you substitute?


First, note the 16 or so grams of fiber. Second, if you put the lentils
in soup, you don't have to have a full 1 cup serving of lentils. I just
made a soup, but haven't tasted it yet, as it needs a cool-reheat cycle,
that started with 1/2 cup dry lentils. Given all the other stuff in the
soup, it will probably be 6 or 8 servings of soup. (There are carbs from
some of the other veggies, but the bulk of the soup is shredded cabbage.)

I have generally had no difficulty with other legumes in soup, but this
is my first try in a long time to have lentils. I anticipate extra
testing tomorrow, to see how this works.

--
"Isn't embarrassing to quote something you didn't read and then attack
what it didn't say?"--WG, where else but Usenet


I don't know why but lentils spike me probably worse than anything else.
Odd because I can eat 1.5 cups of beans with no problems. A few months ago
I tried lentil soup again in a restaurant because I wasn't particularly
hungry. The soup wasn't very good and I only ate a few bites but still got
a nasty spike. Thankfully lentils are my least favorite of the legumes so
it's no great loss to me. I have been able to eat a mixed vegetable soup
with a few lentils in it but not a full on lentil soup.

Todd doesn't subtract fiber because he said his Dr. told him not to.


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Old 17-02-2013, 10:03 AM posted to alt.food.diabetic
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Default My favourite soup

Just leave the lentils out. I used to have barley so lentils were a
great substitute for them. If you were traditional and used dried peas
then I think they would be way too carby. It would still be ok without
any legumes or grains. Also remember that soup servings could be a lot.
I get maybe 6-8 bowls out of mine so even 39 gr of carb between 6-8
serves is quite small. Of course one has to add in the veggie carbs. I
have always been lucky that I can tolerate tomatoes, carrots and onions
very well. Having the cabbage and celery sticks plus leaves can bring
down the carb count if you had to lessen the other veggies and cut out
the tomatoes. Stock, lower carb veggies and the smoked hocks should be
ok. I know someone who takes some of the veggies out and purees them and
puts them back in the soup as a low carb thickener.

"Todd" wrote in message ...

On 02/16/2013 03:57 PM, Ozgirl wrote:
Red lentils according to carb limits


Lentils, mature seeds, cooked, boiled, with salt [1]:
39 Grams of carbohydrate per cup.

I could count how many lentils I could have on one hand.

What would you substitute?

-T


-T
http://nutritiondata.self.com/facts/...roducts/4439/2



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Old 18-02-2013, 12:16 AM posted to alt.food.diabetic
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Default My favourite soup

"Todd" wrote in message ...

On 02/16/2013 03:57 PM, Ozgirl wrote:
Red lentils according to carb limits


Lentils, mature seeds, cooked, boiled, with salt [1]:
39 Grams of carbohydrate per cup.

I could count how many lentils I could have on one hand.

What would you substitute?

-T


-T
http://nutritiondata.self.com/facts/...roducts/4439/2


On 02/17/2013 02:03 AM, Ozgirl wrote: Just leave the lentils out. I used to have barley so lentils were a
great substitute for them. If you were traditional and used dried peas
then I think they would be way too carby. It would still be ok without
any legumes or grains. Also remember that soup servings could be a lot.
I get maybe 6-8 bowls out of mine so even 39 gr of carb between 6-8
serves is quite small. Of course one has to add in the veggie carbs. I
have always been lucky that I can tolerate tomatoes, carrots and onions
very well. Having the cabbage and celery sticks plus leaves can bring
down the carb count if you had to lessen the other veggies and cut out
the tomatoes. Stock, lower carb veggies and the smoked hocks should be
ok. I know someone who takes some of the veggies out and purees them and
puts them back in the soup as a low carb thickener.


Hi Ozgirl,

Okay, now I understand. You are using the lentils as a "Seasoning"
as I do carrots. Now it makes sense. I catch on slowly. Thank you!

Just small talk: I have never likes lentils, except with bacon. Then
I love them. Your recipe sounds wonderful.

Since I can't get a hold of any hocks and the pork in the supers
has a bad aroma (smells like the stockyard), I wonder if plain old
uncured bacon pieces would suffice. Be nice if I could find some
CSA (community supported agriculture) pork.

Saw a documentary on CSA farming where an apple farmer used pigs
to do the full circle thing. I bet he gets a pretty penny for
that pork!

I am babbling.

-T


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Old 18-02-2013, 12:17 AM posted to alt.food.diabetic
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Default My favourite soup

On 02/17/2013 02:03 AM, Ozgirl wrote:
Just leave the lentils out. I used to have barley so lentils were a
great substitute for them


How stupid dopes it sound to use smashed up walnuts?
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Old 18-02-2013, 11:33 AM posted to alt.food.diabetic
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Default My favourite soup

Nothing sounds stupid to me. I just put things down to individual taste
If you like walnuts in your soup, go for it.


"Todd" wrote in message ...

On 02/17/2013 02:03 AM, Ozgirl wrote:
Just leave the lentils out. I used to have barley so lentils were a
great substitute for them


How stupid dopes it sound to use smashed up walnuts?

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Old 18-02-2013, 05:58 PM
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Default

Thanks for the recipe. Sounds good. Still trying to figger out what is a bacon bone? lol. Will confess not have having messed with lentils too much but found them very good on those few occasions. One point I would hazard to mention is other legumes do not play well with acids early in the cook cycle. With Pinto beans for example..cooking in tomato products is a pretty sure fire method of coming up with a tough i.e. case hardened final product..which is fine if thats what is wanted. We like them soft and chewable in this area..so tomato products are not added till the beans are as tender as wanted. Just a thought. Lentils may march to a different drummer..lol.

Quote:
Originally Posted by Ozgirl View Post
Bacon and Lentil Soup (my version of pea and ham)

A few bacon bones or ham hocks (preferably the hocks as they have some
meat on them)
Red lentils according to carb limits
1 large can of crushed tomatoes
Stock, enough to cover all the ingredients after the canned tomatoes are
tossed in
Onions and garlic
Any veggies you like and can tolerate - shredded cabbage, celery plus
leaves, carrots, turnip, broccoli that may have started to seed.
Cook in a slow cooker on low (after bringing to the boil) until veggies
are done to your satisfaction
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Old 19-02-2013, 12:26 AM posted to alt.food.diabetic
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Default My favourite soup

Bacon bones are what is left over after the smoked pork is removed and
sliced as the bacon you know and love Most bacon bones have enough
"bacon" left on them to make a nice addition to the bowl of soup, if not
hocks have more. The bones add a nice smoky, salty flavour to the soup.
Like in pea and ham. After cooking I take the bones and hocks out and
remove the meat and chop it up and put back in the soup. When I say I
use lentils I think people are thinking if lentil soup which is quite
thick and almost all lentil. My soup is quite liquid and the amount of
lentils in each bowl wouldn't amount to much carb.

"bigwheel" wrote in message
...


Thanks for the recipe. Sounds good. Still trying to figger out what is a
bacon bone? lol. Will confess not have having messed with lentils too
much but found them very good on those few occasions. One point I would
hazard to mention is other legumes do not play well with acids early in
the cook cycle. With Pinto beans for example..cooking in tomato products
is a pretty sure fire method of coming up with a tough i.e. case
hardened final product..which is fine if thats what is wanted. We like
them soft and chewable in this area..so tomato products are not added
till the beans are as tender as wanted. Just a thought. Lentils may
march to a different drummer..lol.

Ozgirl;1814210 Wrote:
Bacon and Lentil Soup (my version of pea and ham)

A few bacon bones or ham hocks (preferably the hocks as they have some
meat on them)
Red lentils according to carb limits
1 large can of crushed tomatoes
Stock, enough to cover all the ingredients after the canned tomatoes
are

tossed in
Onions and garlic
Any veggies you like and can tolerate - shredded cabbage, celery plus
leaves, carrots, turnip, broccoli that may have started to seed.
Cook in a slow cooker on low (after bringing to the boil) until
veggies

are done to your satisfaction





--
bigwheel



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Old 19-02-2013, 04:54 PM
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Default

Ok gotcha thanks, Guess most of our bacon in Americka comes from boneless bellies..but some folks do like to make bacon out of Boston Butts which most call "Buckboard Bacon" or out of boneless loins which is called "Canadian Bacon" eh? The lentil shortage in the soup sounds like a good plan for those trying to dodge carbs.

Quote:
Originally Posted by Ozgirl View Post
Bacon bones are what is left over after the smoked pork is removed and
sliced as the bacon you know and love Most bacon bones have enough
"bacon" left on them to make a nice addition to the bowl of soup, if not
hocks have more. The bones add a nice smoky, salty flavour to the soup.
Like in pea and ham. After cooking I take the bones and hocks out and
remove the meat and chop it up and put back in the soup. When I say I
use lentils I think people are thinking if lentil soup which is quite
thick and almost all lentil. My soup is quite liquid and the amount of
lentils in each bowl wouldn't amount to much carb.

"bigwheel" wrote in message
...


Thanks for the recipe. Sounds good. Still trying to figger out what is a
bacon bone? lol. Will confess not have having messed with lentils too
much but found them very good on those few occasions. One point I would
hazard to mention is other legumes do not play well with acids early in
the cook cycle. With Pinto beans for example..cooking in tomato products
is a pretty sure fire method of coming up with a tough i.e. case
hardened final product..which is fine if thats what is wanted. We like
them soft and chewable in this area..so tomato products are not added
till the beans are as tender as wanted. Just a thought. Lentils may
march to a different drummer..lol.

Ozgirl;1814210 Wrote:
Bacon and Lentil Soup (my version of pea and ham)

A few bacon bones or ham hocks (preferably the hocks as they have some
meat on them)
Red lentils according to carb limits
1 large can of crushed tomatoes
Stock, enough to cover all the ingredients after the canned tomatoes
are

tossed in
Onions and garlic
Any veggies you like and can tolerate - shredded cabbage, celery plus
leaves, carrots, turnip, broccoli that may have started to seed.
Cook in a slow cooker on low (after bringing to the boil) until
veggies

are done to your satisfaction





--
bigwheel
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Old 16-03-2013, 02:48 PM posted to alt.food.diabetic
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Default My favourite soup

In article
,
Billy wrote:


What have you got in a low fat, low carb, low salt soup? Cooking soup
with bacon, or ham shanks is too easy, and deadly for some of us.


Nothing. I don't worry about the fat content of my recipes.

--
"Isn't embarrassing to quote something you didn't read and then attack
what it didn't say?"--WG, where else but Usenet
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Old 16-03-2013, 08:48 PM
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Default

Quote:
Originally Posted by Ozgirl View Post
Bacon and Lentil Soup (my version of pea and ham)

A few bacon bones or ham hocks (preferably the hocks as they have some
meat on them)
Red lentils according to carb limits
1 large can of crushed tomatoes
Stock, enough to cover all the ingredients after the canned tomatoes are
tossed in
Onions and garlic
Any veggies you like and can tolerate - shredded cabbage, celery plus
leaves, carrots, turnip, broccoli that may have started to seed.
Cook in a slow cooker on low (after bringing to the boil) until veggies
are done to your satisfaction
Sounds mighty yummy. Thanks for the recipe. I have a pot of turkey soup going as we speak..made from a leftover smoked turkey carcass. Its tasting purty good but dont have any veggies to go in it..also no noodles..sniff sniff. Thought about dumplings or rice but heck..who needs all those unhealthy carbs huh? Think I just eat it sorta clear and have the bread on the side. Do you think that would be a good plan? Or any other good ideas would appreciated. Thanks.
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Old 16-03-2013, 09:38 PM posted to alt.food.diabetic
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Default My favourite soup

bigwheel wrote:


: Sounds mighty yummy. Thanks for the recipe. I have a pot of turkey soup
: going as we speak..made from a leftover smoked turkey carcass. Its
: tasting purty good but dont have any veggies to go in it..also no
: noodles..sniff sniff. Thought about dumplings or rice but heck..who
: needs all those unhealthy carbs huh? Think I just eat it sorta clear and
: have the bread on the side. Do you think that would be a good plan? Or
: any other good ideas would appreciated. Thanks.
: --
: bigwheel

Too bad you have no nice soup vegetables around lke onins, carrots,
celery, etc. I would eat it with a salad on the side rather than regular
bread, but I guess you have no salad vegetables either:-(

Wendy

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Old 17-03-2013, 12:29 AM posted to alt.food.diabetic
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Default My favourite soup

On 03/15/2013 11:00 PM, Billy wrote:
What have you got in a low fat, low carb, low salt soup?


Isn't that called "Hot Water"?


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