This soup can be eaten anytime, thus the name. It is especially helpful for the beginning phases of the low-carb program, when one feels munchy.
Anytime Soup
Makes 8 servings. Each serving: 5 g. protein, 10 g. carbohydrate
1 pounds chicken parts or soup bones
1/2 head shredded green cabbage
1 minced garlic clove
2 chopped celery stalks
2 pounds diced fresh tomatoes
3 chopped carrots
2 Tablespoons chopped fresh parsley
1/2 tsp. dried thyme (optional)
1/2 tsp. dried basil (optional)
freshly ground black pepper, to taste
4 cups chicken stock (recipe below) or vegetable stock (below) or low-sodium canned, or 4 cups water
2 Taqblespoons fresh lemon juice, or 2 Tablespoons cider vinegar
Note: Schwarzbein doesn't approve of added salt, so there is none in the recipe.
In a large heavy-bottomed soup pot, bring all ingredients, except leom juice or vinegar, to a boil. Lower heat and simmer 1 hour. Remove chicken parts or soup bones. Shred chicken and return to pot. Add lemon juice or vinegar. Taste, and adjust seasonings.
Chicken Stock (per cup: 3 g. protein, 1 g. carb) makes about 3 qt.
1 whole stewing chicken (5-6 lb.)
4 qt. water
2 largeonion, quartered and studded with 3-4 whole cloves
4 peeled garlic cloves
2 well-washed, coarsely shopped leeks
3 carrots, cut into 2 inch chunks
4 celery stalks with leaves, cut into 2 inch pieces
3 parsnips, cut into 2 inch chunks
1 bunch coarsely chopped fresh parsley
3 bay leaves
4-5 fresh sprigs thyme, or 2 tsp. dried thyme
10 whole black peppercorns
Rinse chicken and pat dry with paper towels. Cut into quarters. In a large soup pot, bring chicken and water to a boil. Skim off foam as it collects on the surface. When no more foam appears, add remaining ingredients. Bring back to a boil, reduce heat and simmer, partically covred, 2-4 hours. The longer the stock cooks, the richer it will taste.
remove from heat, and cool. Strain through a fine-meshed sieve. Reserve chickn for another use. Thoroughly cool befoer refrigerating or freezing.
Vegetable stock (per cup: 2 g. protein, 3 g. carb) makes about 3 qt.
2 large quartered onions
2 well-washed large, coarsely chopped leeks
4 carrots, cut into cut into 2 inch chunks
4 celery stalks with leaves, cut into 2 inch pieces
2 parsnips, cut into 2 inch chunks
2 zucchini, cut into 1 inch chunks
1 bunch fresh parsley
4-5 fresh sprigs thyme, or 2 tsp. dried thyme
6- 12 whole black peppercorns
4 qt. water
In a large, heavy-bottomed stock pot, bring all ingredients to a boil over high heat. Reduce heat to low and simmer, uncovered, 45 minutes. Using a fine-meshed sieve, strain stock and discard vegetables. Refrigerate or freeze for future use.
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