17 Ways to Thicken With Fewer Carbs (Soups, Stews, Gravies, and More!)

 

When I began cooking and baking low carb, I knew that I didn’t want to add 50 carbs to a gravy or soup by using 1/2 cup of white flour to make a roux and thicken soups, stews, and gravies. So I began experimenting with various thickening agents. Since I have some upcoming gravy and cream soup recipes, I thought this would be a good time to share some of my findings with readers. You don’t have to eat specifically low carb to benefit from these tips. They are good ones for any health-conscious cook. So….if you would like to get some new tricks for thickening in less starchy/less carby ways, read on!

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Hamburger Stew (Crock Pot AND Freezer Entree!)

 

On Wednesdays, I like to have something in the crock pot for lunch. We have cottage classes here, teaching over fifty homeschooled students once-a-week classes, such as writing, English, biology, economics, and more. It is tons of fun–but a super busy day, so I put a stew or soup together in the crock pot that my co-teachers (first two sons, Joshua, and Jonathan) and Jakie (our only homeschooled student now 🙁   ) can eat whenever they get a break.

 

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