SOUPS.....SOUPS.......and MORE SOUPS.

[misskt84]

I made this in the crockpot, but i think you could do it just as easily on the stove.

I did the chicken first w/:
1 envelope Taco seasoning,
3 frozen chicken breasts,
Garlic powder (to taste),
1T. Chili Powder,
1T. cumin,
pinch of dried minced onion
1 can salsa (its a pureed salsa in a small can at walmart in the ethnic food aisle)

Then add: 16 oz. of frozen onion and pepper mix, and 1 can Great Northern Beans undrained.
After 4 hours in the crockpot, i added 4 c. of beef broth. Then simmer for another 15 minutes, and serve with shredded cheddar or mexican cheese. (Sargento makes 2% of both!)
I also made my own WW tortilla chips.
You could easily add avacado at the end, or corn to the mix....its so easy and versatile. Try it, you'll love it!

[lakegran]

Mushroom Barley Soup
I hope this is the right place, Bobbi this is for you.

This recipe in its original form is from the Horn of the Moon Cookbook, a vegetarian cookbook,

My version is;
1 C raw pearled barley (not instant)
6 cups heated beef ( or my personal favorite, lamb) stock.
2 T. olive oil
2 C chopped onion
2 C. sliced carrots (optional)
1 T. dried dill weed ( 1/4 C. chopped fresh dill)
1 1/2 C. sliced celery
4 C. sliced fresh mushrooms (any type)
1 tsp. ( ? ) salt
cayenne pepper to taste ( can substitute red pepper flakes)
1 bay leaf
1 or 2 T. tamari or soy sauce
Soup meat (optional)
Sour cream (optional)

Saute all the veggies and dill weed in the oil, until crisp tender
Combine all ingredients except sour cream and meat in crockpot
Cook on low heat 6 hrs. or more Until done
Remove Bay leaf
Before serving add meat and heat through
Add sour cream to bowl when serving

I often make This in the vegetarian version for my son, He loves it.

[bobojd05]

Turkey, Black Bean and Rice soup

I made this Saturday and it was delicious. For soup, my mom just used to put some meat and veggies in water and cook away. It was ok, but a few years ago Emeril taught me how to really make soup. You have to make your broth or stock first!

TURKEY STOCK
put the turkey carcass in a soup pot.
cover with water
add:
1 carrot
1 celery rib
1/2 small onion
3 cloves garlic

Simmer 1 1/2 - 2 hours. Strain the broth, pick any edible turkey off the carcass, discard the spent veggies.

In the now empty pot:
saute:
1 onion, diced
3 garlic cloves, chopped
2 celery ribs, diced
2 carrots, diced
in
3T olive oil for about 7 mins.
add
1T cumin
1T chile powder
1 chicken buillon cube (optional, but I like 2!)
s&p to taste
then pour the reserved turkey stock back into the soup pot.
Add 1 C. Converted or Brown or Basmati rice.
simmer until rice nearly cooked.
Add
1 can rinsed black beans
the turkey you picked off the carcass.
simmer 10 mins, or until rice completely cooked.
serve and enjoy.*
* I don't mention amounts for stock. You decide if your soup is brothy enough, and add water if needed. I like mine kind of thick.

[surfer376]

Made the Southwest White Chicken Chili tonite....very yummy!

[surfer376]

I have been making this recipe for a few months and love it....I added beans.

CHICKEN QUESO SOUP
INGREDIENTS:
1/2 large onion, chopped
3 T butter
2 sm cans chopped green chiles
2 cans diced tomatoes
1 8 oz package of FF cream cheese
1 can chicken broth
1 1/2 cups of FF half and half
4 t lemon juice
Garlic powder, cumin, cayenne pepper and salt to taste (start with 2 teaspoons and adjust accordingly) This amount does make it spicy.
1-2 cups chopped, cooked chicken. (I usually use however much I have left over. Also, it's good without the chicken.)
1 bunch chopped green onions (white part)
1 bunch chopped cilantro

1. Melt butter over med. high heat. Saute onion in butter until translucent.
2. Add green chiles and tomatoes (do not drain either one) and cook, stirring constantly, until about half of the liquid is evaporated.
3. Add cream cheese and cook until melted, stirring constantly.
4. Add broth, half & half, lemon juice and seasonings. (At this point, I usually puree the soup with my immersion blender, but that's optionally--it's good either way).
5. Add chopped chicken and heat until warmed through. Do not boil.
6. Serve, garnishing each portion with chopped green onions and chopped cilantro.
In my opinion, the garnish is a must for this soup. All the fresh ingredients give it a "crunchy kick."
Love it!

[A-Rod]

From Eating Well magazine:

Squash, Chickpea & Red Lentil Stew

Active Time: 30 minutes
Total Time: 8 hours (including the 1 hour quick-soak for chickpeas)
To Make Ahead: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.

3/4 cup dried chickpeas (or canned chickpeas, drained and rinsed)
2.5 pounds kabocha* or butternut squash, peeled, seeded, and cut into 1-inch cubes
2 large carrots, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 cup red lentils
4 cups vegetable broth
2 tbs. tomato paste
1 tbs. minced peeled fresh ginger
1.5 tsp. cumin
1 tsp. salt
1/4 tsp. saffron (optional)
1/4 tsp. freshly ground pepper
1/4 cup lime juice
1/2 cup chopped roasted unsalted peanuts
1/4 cup packed fresh cilantro leaves, chopped

1. Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from the heat and let stand for 1 hour). Drain when ready to use.

2. Combine the soaked chickpeas, squash, carrots, onioin, lentils, broth, tomato paste, ginger, cumin, salt, saffron, and pepper in a 6-quart slow cooker.

3. Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6.5 hours.

4. Stir in lime juice. Serve sprinkled with peanuts and cilantro.

* Kabocha is a squash with a green-streaked rind and tender, sweet orange flesh. The average kabocha weighs two to three pounds.


From Eating Well magazine:

Flemish Beef Stew

Serves 8

Active Time: 45 minutes
Total Time: 8.75 hours
To Make Ahead: Prepare through Step 3; cover and refrigerate for up to 1 day before cooking.

For this slow-cooker interpretation of Carbonnades Flamandes, a Flemish stew made with beer, if you can't find a brown ale, use a strong, dark beer (but not a stout).

4 tsp. canola oil
2 pounds bottom round, trimmed of fat and cut into 1-inch cubes
3/4 lb. sliced cremini or white button mushrooms
3 tbs. all-purpose flour
2 cups brown ale or dark beer
4 large carrots, peeled and cut into 1-inch pieces
1 large onion, chopped
1 clove garlic, minced
1.4 tbs. dijon mustard
1 tsp. caraway seeds
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1 bay leaf

1. Heat 2 teaspoons oil in a large skillet over medium heat. Add half the beef and brown on all sides, turning frequently, about 5 minutes. Transfer to a 6-quart slow cooker. Drain any fat from the pan. Add the remaining 2 tsp. oil and brown the remaining beef. Transfer to the slow cooker.

2. Return the skillet to medium heat, add mushrooms and cook, stirring often, until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes. Sprinkle flour over the mushrooms; cook undistrurbed for 10 seconds, then stir and cook for 30 seconds more. Pour in ale; bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling, about 3 minutes. Transfer the mushroom mixture to the slow cooker.

3. Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper, and bay leaf to the slow cooker. Stir to combine.

4. Put the lid on and cook on low until the beef is very tender, about 8 hours. Discard the bay leaf before serving.

Per Serving: 272 calories; 9 g fat (3 g sat, 4 g mono); 72 mg cholesterol; 16 g carbohydrate; 27 g protein, 2 g fiber; 359 mg sodium.

Nutrition Bonus: Vitamin A (110% daily value), Zinc (33% DV), Potassium (17% DV), Iron (15% DV).

[jillyjill]

These are three of my favorite soup recipes. Tomato Balsamic is from October 2005 Cooking Light, Coconut Soup off a recipe search engine on the internet, and the Creamy Veg. is one I modified myself.

Enjoy!

Creamy Tomato-Balsamic Soup
Cooking Light 10/05

Can be prepared two days in advance. So good, it’s like there’s a party in your mouth and everyone is invited! Serve with salad and Whole Wheat toast. Yum!

1 cup less-sodium beef broth, divided.
1 tablespoon brown sugar (don't freak! It makes a lot of soup)
3 tablespoons balsamic vinegar
1 tablespoon low-sodium soy sauce
1 cup coarsely chopped onion
5 garlic cloves
2 (28 oz.) cans whole tomatoes, drained
Cooking spray
¾ cup half and half FF, or just use milk.
Cracked black pepper (optional).

1. Preheat oven to 500 degrees.
2. Combine ½ cup of broth, sugar, vinegar, and soy sauce in a small bowl. Place onion, garlic and tomatoes in a 13/9 inch baking pan coated with cooking spray. Pour broth mixture over tomato mixture. Bake at 500 degrees for 50 minutes or until vegetables are lightly browned.
3. Place tomato mixture in a blender. Add remaining ½ cup broth and half-and-half, and process until smooth. Strain mixture through a sieve into a bowl; discard solids. Garnish with cracked black pepper, if desired. Four good sized servings. I always make more and freeze it for lunches.


Thai Coconut Milk Soup

Lemon grass and Kafir lime leaves can be obtained at any Asian market. They can be frozen. Getting these ingredients is the hardest part of making this soup!

Serves 4-6
Ingredients:
2 stalks of lemongrass, white parts only, smashed
6 kaffir lime leaves, crushed
4 shallots, sliced ¼ inch
1 tsp. red chili paste (I like Sambal Oelek), this can be adjusted according to how spicy you want the soup.
2 slices fresh ginger
2 chicken breasts, skinned, sliced into ¼ inch ribbons
1 cup sliced (1/4 inch) button mushrooms
¼ cup fish sauce
1 quart chicken stock
¼ cup lite coconut milk (Thai Kitchen is good).
Juice of 2 limes
Salt and Black pepper to taste

Directions: In a 2-quart sauce pan coated lightly with oil, sweat the lemongrass, kaffir lime, shallots, chiles and ginger, for 3 minutes. Add the chicken and cook for 2 minutes. Add the mushrooms and deglaze with fish sauce. Reduce by 50% and add the stock. Simmer and reduce by 10%. Whisk in the coconut milk and lime juice. Taste for seasonings. Divide the soup among 4-6 shallow soup bowls.


Creamy Vegetable Soup

This is wonderful way to get rid of all the left over veggies from your holiday vegetable trays. I modified it from a recipe that used an entire cube of butter a quart of heavy cream and four cups of cheese!

4-6 cups chopped broccoli florets, cauliflower, and carrots.
1 Quart chicken or vegetable stock, or as much as you need to cover the vegetables.
1 medium onion
1 Potato (optional)
2-3 stalks of celery
2-3 cloves of garlic minced or crushed.
1 tbs olive oil
Two Thyme sprigs
2 Bay Leaves
3/4 C. half and half, FF or just use milk.
Salt and Pepper to taste.
Grated cheese to sprinkle on top.

Saute' onions, celery and garlic in olive oil until soft. Add the other vegetables, chicken stock, thyme sprigs and bay leaves. Bring to a boil. Reduce heat and simmer for about 30 minutes or until veggies are soft. Remove from heat and mash vegetables just a bit with a potato masher.
Discard the thyme stems and bay leaves. Stir in the half and half. Serve with a little grated cheese on top.

[vickil]

I made the Pasta E Fagioli posted by dj_chick and it was outstanding! I halved the recipe (except for the amount of meat and the amount of beans; we like our soup meaty and I hated to save 1/2 a can of two different kind of beans). It still made a large pot full. I translated some of the measurements for those of us who can't figure out how much of something is an ounce! I also left out the pasta, it was still very, very good! Here are my changes:

Olive Garden Pasta E Fagioli, Half Batch

Ingredients:
1 1/2 tsp. Oil
2 lb. Ground beef
1 large onion; chopped
3-4 carrots; diced
3-4 stalks celery; diced
1 48-oz. can of diced tomatoes, with juice
1 14-oz. can cooked Red Kidney beans
1 14-oz. can cooked White kidney beans
3 14-oz. cans of beef broth
1 1/2 tsp. Oregano
1 1/4 tsp. Pepper
3 tsp. Parsley; (fresh chopped)
1 1/2 tsp. Tabasco sauce (I did not change this measurement; we like our soup spicy)
1 24-oz. can of no-sugar-added spaghetti sauce (Hunt's is my brand)
4 oz. dry pasta Shell macaroni; or other pasta (optional)

Preparation:
Sauté beef in oil in large pot until beef starts to brown. Add onions, carrots, celery and tomatoes with juice and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef broth, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes.

[Barb S]

Is this ok for phase one? I just started a few days ago and I am looking for a little variety....
thanks

A friend of mine recently sent me a recipe for Red Pepper Soup, and I tried it. I've never had anything like it. The first bowl tasted good but I thought "nah, I probably won't make this again". Had the second bowl today with a dollop of sour cream and I really REALLY liked it. Perhaps it needs to sit a bit to mix the flavors or it's an acquired taste. It's a gorgeous soup that looks a lot like tomato soup.

Note: I cut the veggies into fairly decent sized hunks so it was easier to strain.


Red Pepper Soup

3 TB butter or margarine
3 large red bell peppers (1 1/4 lbs) seeded and chopped
1 medium onion chopped
1/4 tsp ground Cumin
pinch cayenne pepper
3 1/2 cups Chicken broth
2 tsp lemon juice
salt (optional to taste)
few sprigs of fresh italian parsley for garnish

In 3 Qt sauce pan over medium heat, melt butter. Add bell peppers and onions and cook,
stirring occasionally, until onion is soft but not browned. Mix in cumin and cayenne, then
add chicken broth.

Bring to boil, cover, reduce heat, simmer 20 minutes.

With a slotted spoon, scoop out all the vegetables and transfer to blender/food processor. Add a little of the broth and whirl/process until smooth. Pour purreed veggies through a strainer back into the broth. Mix in Lemon Juice and add salt if needed.

Serve hot, garnishing each serving with a few leaves of parsley. Delicious with a dollop of sour cream.

Makes 5 1/2 cups, 4-5 servings.

[recipelover]

Barb S: the Red Pepper Soups looks great for Phase 1. Just remember to use SB friendly margarine and SB friendly sour cream.

[babice]

I must add these three links to this new sticky--enjoy them all.

Here is Redrabbits soup thread--lots of good recipes there also for soup:
http://www.southbeach-diet-plan.com/for ... hp?t=19242

And chili recipes: http://www.southbeach-diet-plan.com/for ... hp?t=21130

And 5-can soup: http://www.southbeach-diet-plan.com/for ... hp?t=18653

[recipelover]

Just adding more soup links that are also in my recipe summary sticky, but thought that they needed to be linked here as well:

More Chili: http://www.southbeach-diet-plan.com/for ... hp?t=48798
SB book easy chili: http://www.southbeach-diet-plan.com/for ... hp?t=48989
Assorted soups: http://www.southbeach-diet-plan.com/for ... hp?t=45426
http://www.southbeach-diet-plan.com/for ... hp?t=18653
Gazpacho: http://www.southbeach-diet-plan.com/for ... hp?t=58678
Vegetable soups: http://www.southbeach-diet-plan.com/for ... hp?t=43808
Pea soups: http://www.southbeach-diet-plan.com/for ... hp?t=32052
Pumpkin Squash soups: http://www.southbeach-diet-plan.com/for ... hp?t=48027
Onion soup mix substitute: http://www.southbeach-diet-plan.com/for ... hp?t=56180

[recipelover]

Just copying in a recipe:

[posted by beautifultuesday] It has been a challenge to find vegetarian dishes for friday nights during lent having been used to fried fish and macaroni and cheese for the last 28 years of my life. I was watching Everyday Italian on the Food Network the other day and Giada made this really great looking bean soup. Man, oh man! I have never had a better soup in my life. It made a huge pot and was chock full of vegetables! - All I can say is WOW! This one should come with a money back gaurantee, you have to try it!

Spicy Bean Soup (Phase 2) (Phase 1 if you skip the squash)

3 tablespoons olive oil
2 onions, chopped
2 celery stalks, cut into 1/2-inch pieces
1 carrot, peeled and cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
6 cloves garlic, finely chopped
1/2 cup chili powder ( I used about 3/8 C.)
1 tablespoon ground coriander (I omitted)
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried crushed red pepper, optional (I omitted)
2 (14 1/2-ounce) cans diced tomatoes with juices
1 (11 1/2-ounce) can tomato juice
1 (6-ounce) can tomato paste
1 (3-inch) piece Parmesan cheese rind, optional
2 teaspoons salt, plus more to taste
8 cups vegetable or chicken broth (I used vegetable)
2 (15 1/2-ounce) cans garbanzo beans, drained and rinsed
2 (15-ounce) cans cannellini beans, drained and rinsed
1/2 cup dried green lentils
3 cups broccoli florets
2 zucchini, cut crosswise into 1/2-inch thick rounds
2 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds
1/2 cup freshly shredded Parmesan
1/4 cup thinly sliced fresh basil leaves

Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.
Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.

[babice]

LISA'S ITALIAN WEDDING SOUP for all phases

-93% lean ground beef (i think my package was 1/2lb)
-1 pk frozen chopped spinach
-1 egg
-3 cans low sodium chicken broth
-grated parmesan cheese (about a good handful)
-1 TB garlic powder
-salt & pepper
-2 TB extra virgin olive oil


Combine beef, 1 egg, half the parm cheese, garlic powder, sprinkle salt and pepper all together with hands (it's fun!) Then shape beef into small meatballs.
Add 2 TB olive oil to a skillet and heat to medium high. Add meatballs and brown them pretty good, about 5-6 minutes on each side. Drain on paper towels.
While the meatballs are browning, add 3 cans chicken broth to large pot. Heat it until it boils, then turn down the heat to a simmer. Microwave the spinach so it makes it easier to break it into pieces. Throw the spinach pieces into the pot. Mix until the spinach is well blended throughout.
Add the meatballs to the soup, stir and serve in soup bowls. Sprinkle remaining parm cheese over each bowl and it will melt into the soup. ENJOY!!

Autumn Gold Squash Soup (Phase 2-3 ONLY)

1 medium to large butternut squash (will make about two cups when cooked)
1 large Spanish onion, chopped (about 3 Cups)
2 T. canola oil
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. dried thyme
2 bay leaves
1 medium carrot, diced
2 celery stalks, chopped
1-1/2 C. water
------------------
1-1/2 C. tomato juice
1 C. apple juice
1 C. orange juice
salt and ground black pepper

Bake or boil the squash. To bake halve the squash and scoop out the seeds. Place the squash halves cut side down on an oiled baking sheet and cover loosely with aluminum foil. Bake at 350 degrees until tender, about on hour. Scoop out the pulp and discard the skin.
To boil, peel the squash, halve it, and scoop out the seeds. Cut it into chunks and place them in a saucepan with water to cover it. Bring the water to a boil and cook until the squash is tender, about 15 minutes. Drain and reserve the liquid.

Meanwhile, saute the chopped onion in the oil with the nutmeg, cinnamon, thyme, and bay leaves until the onion is translucent. Add the diced carrot and celery and the water (if you boiled the squash, use the reserved liquid). Cover and simmer until the carrots are tender. Remove the bay leaves. In a blender or food processor, puree the cooked squash, the onion-carrot mixture, and the juices in batches. Gently reheat the soup. Add salt and pepper to taste.

Smoked Chicken and Black Bean Soup, P1 [posted by SSBuck}

2 cups dried black turtle beans, soaked (or canned black beans, rinsed)
1 strip of turkey bacon, diced (I cheat and use regular bacon!)
1 cup diced onion
1/2 cup diced celery
1 tablespoon minced jalapeno chili pepper (I use a little crushed red pepper flake)
Black pepper
1 clove garlic, minced
1 bay leaf
2 tablespoons finely chopped cilantro stems (I don’t use these, I just use a ton of leaves)
6 cups of low-sodium canned chicken broth
2 whole boneless, skinless chicken breasts, cooked
1 tablespoon chopped cilantro leaves

Drain the beans and set aside. Cook the bacon in a 4-qt pot over medium-low heat for 2-3 minutes. Add onion, celery, and jalapeno pepper. Season lightly with black pepper and cook until the veggies begin to soften about 5 minutes. Add the garlic and cook for 1 more minute. Add the bay leaf, cilantro stems, beans, and broth and bring to a boil quickly over high heat. Lower the heat and simmer until the beans are completely tender, about 30 minutes to 40 minutes. Cut the chicken into 1/2" cubes. Divide the chicken among the soup bowls, mounting it in the center, and ladle the soup around it.

[babice]

I made this soup after having a whole foods (market) version and realizing I can make the same thing better.

1 lb Tilapia filets - cut in bite size pieces
1 lb shrimp (peeled)
1 lb Shark steak (could be cod but shark holds intact better) - cut in chunks
1 cup coarsely chopped celery
1 eggplant cut in chunks with skin
1 cup chopped onions (you choose the color or variety)
1/2 cup garlic (oh ya baby, PLENTY)
Oregano
Salt
Pepper
1 container Ponni tomato sauce (Ponni is organic, no sugar added, it's more like a thick tomato juice consistency)
1 can Stewed tomatos (basil)
1 can stewed tomatos (red wine)
Olive oil

In stock pot sautee celery, garlic, onions in olive oil. When soft add tomatos and sauce. Bring to a simmer. Add 1 cup water and then add tilapia, let cook for 3 min. Add shark or whatever other thick filet you got. Cook over medium heat. Add oregano, salt, pepper to taste. Cook until flavor is even and satisfactory. Add eggplant and cook until somewhat soft. You may need to add water so that the soup is not too thick. Go slow on the adding of water...you don't want too runny. Finally add shrimp. Let sit a few hours and enjoy!!!

African Peanut Soup

2 tablespoons olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
8 cups vegetable broth or stock
1/4 teaspoon pepper
1/4 teaspoon chili powder (optional)
2/3 cup extra crunchy natural peanut butter
1/2 cup uncooked brown rice

Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

Confetti Rice Soup (P2)

2/3 cup uncooked wild rice, rinsed, drained
1/2 cup chopped onion
3 (14-1/2 oz) cans chicken broth
2 medium carrots, thinly sliced
2 garlic cloves, chopped
1/2 tsp. dried marjoram leaves
1/8 tsp pepper
Good sprinkle of Mrs Dash garlic and herb
2 boneless, skinless chicken breast halves, cut into 1/2-inch pieces
1-1/2 cups frozen whole-kernel corn, thawed, drained
1 cup frozen cut broccoli, thawed, drained

In a 3 1/2- to 4-quart slow cooker (crockpot), combine all ingredients except corn and broccoli; mix well. Cover; cook on Low setting for at least 8 hours. Before serving, stir in corn and broccoli. Increase heat to High setting; cover and cook an additional 5 minutes or until vegetables are crisp-tender.

Tip: To quickly thaw corn and broccoli, place in colander or strainer; rinse with warm water until thawed. Drain well. Note: If you like your broccoli and corn cooked a little more, cook an additional 10 minutes.

Makes 6 servings; Please note that the corn is considered very limited.(I don't have the good carb/fats book handy, but I'm pretty sure that is how it is classified.) you can omit it with great results!