Upgraded French Onion Soup
victoire713
Posts: 720 Member
in Recipes
Ingredients:
1 can Progresso French Onion Soup
1 can cut green beans(drain half the liquid out)
1 tbsp salt, to taste
Directions:
1.) bring soup to a boil-takes three minutes. meanwhile, get the green beans ready to put into the soup.
2.) take soup off burner and turn to low/simmer. put soup on cool burner(turned off is preferred), and then add the green beans and the green bean liquid. stir.
3,) add 1 tbsp.of salt. stir.
4.) put soup back onto the burner and let it heat up for about 30 seconds. then stir again and turn heat back up to boil and let it boil for two and a half minutes. then enjoy ur meal.
1 can Progresso French Onion Soup
1 can cut green beans(drain half the liquid out)
1 tbsp salt, to taste
Directions:
1.) bring soup to a boil-takes three minutes. meanwhile, get the green beans ready to put into the soup.
2.) take soup off burner and turn to low/simmer. put soup on cool burner(turned off is preferred), and then add the green beans and the green bean liquid. stir.
3,) add 1 tbsp.of salt. stir.
4.) put soup back onto the burner and let it heat up for about 30 seconds. then stir again and turn heat back up to boil and let it boil for two and a half minutes. then enjoy ur meal.
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Replies
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Why the T of salt???0
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Why the T of salt???
To make it more flavorful. Basically put, to bring out the full flavor of the dish.0 -
Just sounds like a large amount of salt for this few items.. Just me..0
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Why the T of salt???
1 can Progresso French Onion Soup: 1572 mg sodium
1 can Libby's green beans: 1015 mg sodium
That's already more sodium than anyone should consume in an entire day, according to the standard guideline of 2300 mg. Add a tablespoon of salt (6976 mg) and you get a whopping 9563 mg sodium, which is more than four days worth!!!
Eating this way is a recipe for fluid retention and high blood pressure. Some people's bodies don't seem to mind so much. For others it would be a disaster.0 -
Crimminy, I wouldn't put a tablespoon of salt in a dish meant to feed 10 people, much less one...0
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This is a LOT of salt. I don't have to eat it to know it would make my stomach cramp.
Also....where's the upgrade? You also forgot the cheese.0 -
:ohwell:0
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i am beginning to think these recipes are not serious.
Don't say that, you might get in trouble.0 -
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Julia Child would not approve.0
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Here's a "Light French Onion Soup" recipe I plan to make one of these days...392 mg sodium. Maybe this Fall.
http://www.health.com/health/recipe/0,,10000001842491,00.html0 -
So I guess maybe I should have left my recipes off here? Is that what everyone is implementing?
Have any of u checked out the cabbage and bacon recipe I posted?0 -
Nah, that's not a lot of sodium. Eat that soup with some shots of soy sauce on the side to give it a real boost of sodium. Yum.0
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It's not really a recipe though, is it? It's just two cans of ingredients mixed together.
And one of the reasons I rarely eat tinned soup is that they're too salty, so I wouldn't be adding another tablespoon to that0 -
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:sick: :sick: :sick: :sick: :sick: :sick: :sick: :sick: :sick:
NO0 -
THIS is French onion soup. Green beans would never 'upgrade' the toasted French bread and cheese baked on top. Sorry.
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I still like mine better. Doesn't make any difference if it's from a can or has green beans in it. It doesn't matter if it doesn't have cheese or bread in it. Of course I understand that everyone here has their own opinions.0
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So I guess maybe I should have left my recipes off here? Is that what everyone is implementing?
Have any of u checked out the cabbage and bacon recipe I posted?
Adding a can of vegetables to a boxed dinner/premade soup is not a recipe.0 -
Here's a "Light French Onion Soup" recipe I plan to make one of these days...392 mg sodium. Maybe this Fall.
http://www.health.com/health/recipe/0,,10000001842491,00.html
This looks yummy!0
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