My surgeon never mentioned anything about soup. Tonight I made a pot of lentil soup with ham, and a 1 cup serving had 19 grams of protein. It was pretty thick though, and it was very filling. I wasn't able to finish the whole cup. I sometimes eat the protein soups as a snack, and I do make chili sometimes too, and when I make chili I am only able to eat half a cup.

Lentil soup has more body to it and chili is pretty thick. I'm pre-surgery but my friend said they are advised to eat soup with a fork and treat the broth as a liquid, consuming it at a later time.

creamed soups were actually on my discharge paperwork for my first at home phase.

When I do soup I do the broth first and then the solids. That way you are not risking washing the solids out of your pouch before it's time. I do alot of soup in the winter. Just made a huge pot of vegetable beef soup with left over pot roast.

I had the sleeve and my nutritionist never said I couldn't eat soup, only that most canned or prepackaged soups don't have enough protein to make the fat and sodium in them worth it. So, I make my own. I load them up with meat and veggies and I use broth that is sodium free and spice to taste. I make chili (ground turkey rather than beef), vegtable beef (heavy on the beef), turkey vegtable, ham and bean, etc. Lots of protein and few calories and fat. There's never enough liquid for that to be like drinking with my meal.

I am seven months out, and I love soup. I make a big pot on the weekends and have it for lunch throughout the week. It has to be really thick, though, as others indicated, or else I don't get filled up. A good 3/4 cup serving of stew or chili keeps me from lunch until 3 or 4 p.m. without any issue. I love chili made with ground chicken and beans, split pea made with smoked turkey legs or lean canadian bacon, or chicken corn chowder made with rotisserie chicken breast. I add tons of chopped veggies to these. Delicious. Try starting out with the Kedem or Manischewitz dry soup mixes - the minestrone and split pea are really good - and you can add as much veggie and protein as you want. It is also easy to keep track of the calories in the recipe if you start with the mix.

Chili has been a go to for me for awhile now. I can't stand the smell of ground turkey (weird I know) but the leanest ground beef is very similar as far as fat, etc. I get low sodium beans and tomatoes, sometimes onion and pepper, and everything else is spices, It's very healthy and I love it, especially in winter. (Just skip the crackers...they're a slippery slope and really don't add anything nutritionally)