Preparing soups

Jerdtrmndone

How do you calculate calories or pt. values per cup when making a pot of soup ( sausage potatoes beans etc.) Each cup would have different Ingredients.

Al_Howard

LOL. Just figure you get the average. At least that's what we've always done.
A boiled dinner, for two, I remove the potatoes and weig out the portions, as I do the meat. All else is zero.

MurpleCat

Yeah, I just figure it averages out over the week (or however long it takes you to eat up the leftovers). If I'm portioning out for several days at a time -- to take it for lunches, for example, I'll line up the tupperware, and serve into each one, then weigh them to make sure they're pretty close. Sure, one might have a little more liquid and another might have an extra couple slices of potato, but still weigh the same -- but I figure its good enough. Getting any more accurate would entail ALOT more work, for very little net improvement.

misterhub

Does MFP have a recipe builder like the one WW has?

Jerdtrmndone

Al I have done it the way you do but kind of drives me crazy.

Murple sounds more sensible for me to do it your way.

Thanx for the feed back.

myallforjcbill

I pretty much agree with Murple. Serving size can be variable. I don't weigh them. For frequent ones I will measure out the cups in the recipe, and then go from there. I use the MFP recipe builder and divide. On average it all should be reasonably close.

Personally I think the discipline of measuring and keep it real with serving size is more important for me than the precise calorie measurement of each serving.

imastar2

I love soup but this portion thing drives me crazy as well. I'm meeting with a hospital dietician today and am going to put that on my list of questions. Spaghetti is another one with the sauce. Dw uses turkey low fat italian sausage and I ask here to weigh it for me then I have to figure out what oz's I have. It drives me nuts but I usually get it figured out. There are other items but discussion will have to wait.