In a large pot, sauté the celery, carrot, onion and garlic in butter until very tender, covered, 15 minutes. Sprinkle the xanthan gum lightly over the surface of the vegetables; stir in well. Add all but the parsley. Bring to a boil; cover and simmer 30 minutes. Adjust the seasonings, if needed, and add the parsley.
You could use ham instead of the sausage, but then use the higher carb count since ham has some carbs. I think that this might also be good without the beans and some other veggies added instead. Perhaps some green beans or zucchini or even shredded spinach or cabbage. I liked the sound of cabbage soup, so I checked to see what the carb count would be with a pound of cabbage in place of the beans. There would be about 6-8 net carbs per serving, depending on the sausage you use and based on getting 6 servings per batch.
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|Serving Size: 1 Serving (272g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 187 (61%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 7.9g||40 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 44.5mg||14 %|
|Sodium 570.6mg||20 %|
|Potassium 719.4mg||19 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 12.9g|
|Protein 13.7g||20 %|
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Calories per serving: 305
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