Hi everyone!

I've probably browsed this forum for weeks getting my induction recipes together and then I figured its only fair to contribute a recipe that i have tried twice and consider it one of my favorites I apologize for not having the specific measurements...I didn't keep the packages after the last time I made this. This reminds me of the soup I grew up eating as a kid and still enjoyed making every saturday..the jerk seasoning give it that kick.:

Ingredients
6 cups of cooked cubed or shredded chicken/turkey/soup bones or pork neck
½ a package of frozen spinach or broccoli
1 package of squash puree (defrosted or frozen)
2 heavy tablespoons of jerk seasoning (mild or spicy)
4 low sodium cubes of chicken bouillion and 6 cups of water or
5 cans of low sodium chicken stock

Combine all, bring to a boil and allow to simmer on low for an hour. Based on my caculations this should have 15 total carbs ~ 2-3 servings,7.5 - 5 carbs per serving.

I eat the majority of my carbs during lunch....I usually have a salad and meat for dinner so this works very well for me.

Tip 1: I use un-sweetened, un-seasoned squash. Some varieties have additional carbs due to flavoring. If you use raw chicken, boil it in hot water with the squash puree till slightly cooked through and if the meat has any skin or fat on it...skim it off the top of the water for a healthier meal
Tip 2: If you are a vegan you can add cauliflower and broccoli for a meat free version
Tip 3: I let this cook down till it was almost a stoup consistency...
Tip 4: If you are in maintenance you can add in lentils or any bean for a thicker and more nutrional soup.