Calories in homemade soup?

MaryCS62
MaryCS62 Posts: 266 Member
edited November 12 in Recipes
I have a turkey carcass that I am using to make soup today. There is some meat left on it, but I won't know how much till the soup is finished & I weigh it out. The rest of the ingredients are onion, carrots, celery, garlic, spices & water. I make it in the pressure cooker & when it's done & cooled a little, strain off the bones & pull whatever meat is still on them off & put it in the soup.
All the solid ingredients will be weighable or pre-determined (ie, carrots, celery etc) I just have no idea how to chart the broth part!!! I've seen different entries, homemade & commercial, for 10-25 cal/1 cup. Should I just pick one & go with it?
All opinions welcome!

Replies

  • Notreadytoquit
    Notreadytoquit Posts: 234 Member
    For just the stock try searching homemade turkey stock no salt added or something similar. I have the same problem as I make stock out of everything. My gut feeling is defatted stock probably should have 30-40 calories a cup. If sodium is extremely high you probably guessed wrong.

    Use the recipe maker to make logging soups easier. I have an entry called refrigerator soup. Ingredients change every week but staples are easily edited. You save so much money when you make your own stock and it's much more flavorful than high sodium boxed items.
  • mockchoc
    mockchoc Posts: 6,573 Member
    Sodium content has zero to do with the calorie content. I would just go look up the stock and pick one of the higher calorie ones to play it safe (it won't have very many calories in anycase) then weigh the meat and depends if you are eating the veggie or throwing them out as to if you work those out or not. If throwing them out you don't need to count them since it's part of the stock.
  • MaryCS62
    MaryCS62 Posts: 266 Member
    I typically make it with about a cup of baby carrots 3 ribs of celery a medium onion chopped up and some garlic cloves. The garlic cloves pretty much just melt and the onion carrots and celery are chopped up small enough so that they can can be with the soup, along with whatever meat I pull off the bones.I don't add a lot of salt to it I prefer to flavor it with ground thyme and some black pepper.
  • BWBTrish
    BWBTrish Posts: 2,817 Member
    Weigh your carcass before adding to the soup.
    Weigh all the other ingredients too
    log them in the recipe maker here

    When the carcass is done and you get it out and cleaned it from the meat weigh it. Now distract that amount from your previous logged weight for your carcass.
  • CyberTone
    CyberTone Posts: 7,337 Member
    TheOwlhouseDesigns wrote: »
    Weigh your carcass before adding to the soup.
    Weigh all the other ingredients too
    log them in the recipe maker here

    When the carcass is done and you get it out and cleaned it from the meat weigh it. Now distract subtract that amount from your previous logged weight for your carcass.
    ^ This would be the best method. If you can not do that, use the non-asterisked entry for "Soup - Stock, chicken, home-prepared," which would be the closest to turkey stock, since there is no non-asterisked entry for turkey stock and none in the USDA Foods List database.
  • ajinv71
    ajinv71 Posts: 2
    I always go with the highest one if I can't find what I want exactly. That way I am always safe.
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