How to Make an Easy, Inexpensive Broccoli, Ham, and Cheese Soup (Low Carb, Diabetic Friendly)

This broccoli, ham, and cheese soup is far better than Panera's, and it's a lot less expensive and far more nutritious. The soup is especially good on a cold day. With a salad and bread, the hearty soup makes a great meal. The ingredients for the soup are easy to find, inexpensive (well, relatively, as everything has gone up in price), and quick to pull together into a nice soup. This is a slightly chunky soup, and you won't need to send it through a blender or food processor or use an immersion blender. A potato masher works just fine to squish down some of the broccoli pieces and emulsify the soup. I use fresh broccoli in the soup, but frozen would work equally well, just zap it in the microwave a few minutes first to thaw it. I also use packaged carrot shreds, because I'm lazy, don't want to grate the carrots, and usually have the shreds on hand. Ham and cheese provide extra protein and flavor to the soup and turn it into a hardy main dish. If you're on a diabetic diet or want to "eat healthy," the low-carbohydrate, high protein, high fiber soup is a great option. Leftover soup reheats well in the microwave later in the week. Enjoy!

How to Make an Easy, Inexpensive Broccoli, Ham, and Cheese Soup (Low Carb, Diabetic Friendly)

Broccoli, Ham, and Cheese Soup (Low Carb, Diabetic Friendly) -- Makes 2+ Quarts

2-3 teaspoons of canola oil

1/2 medium onion, chopped (about 1/2 cup)

1 cup of shredded carrot

1 pound of broccoli florets, washed well

1/2 teaspoon of salt

1/4-1/2 teaspoon of pepper

1/2-1 teaspoon of garlic powder

1 teaspoon of onion powder

6 cups of water

1 tablespoon of low-sodium chicken base (I use "Better Than Bullion)

3/4-1 cup of low-fat milk whisked with 1/4 cup of white whole-wheat flour

1 cup of lean, chopped ham, preferably the "uncured" type (leftover ham is fine here!)

2 tablespoons of grated Parmesan cheese

1 1/2 cups of shredded cheddar cheese, plus a little extra to serve

Heat the canola oil in a large soup pot and add the onion. Saute the onion for about five minutes until it softens a bit, then add the shredded carrots and broccoli. Sprinkle on the salt, pepper, garlic powder, and onion powder and saute the veggies for a few minutes. Stir in the water and chicken base and bring the mixture to a boil. Turn down the heat to medium low, partially cover the pot, and let the mixture cook for 30-45 minutes or until the broccoli is quite soft. CAREFULLY use a potato masher to mash and further break down the vegetables--primarily the broccoli--into smallish pieces. Stir in the chopped ham and let the soup cook for a few minutes. Whisk in the milk/flour mixture. Let the soup cook over low-medium-low heat for about 15 minutes to reduce it down and thicken it to your preference. Stir in the grated Parmesan. Stir in the cheddar cheese, a little at a time. Let the soup cook a few minutes more until the cheese is thoroughly melted and incorporated. Taste the soup and add more salt/pepper, if you'd like (the ham usually provides a lot of saltiness, so taste the soup before adding more salt). Serve the soup with a little extra shredded cheddar on top, if you'd like.

How to Make an Easy, Inexpensive Broccoli, Ham, and Cheese Soup (Low Carb, Diabetic Friendly)