Soup☺️

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Replies

  • corrarjo
    corrarjo Posts: 1,157 Member
    Minestrone soup. With the exception of the bacon and pasta, it's all veggies. I made 1 cup servings, bagged, and froze it.

    Bacon, Onion, Celery, Garlic, Cabbage, Crushed tomato, Kale, Garbanzo beans, Ditalini

    3 strips (3oz) of bacon, and 3/4 cup of pasta spread out over 10 servings.

    125 calories, 20 carbs, 5 sugar, per 1 cup serving.

    Sprinkle some parmesan cheese on top.

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  • Dilvish
    Dilvish Posts: 398 Member
    edited March 2019
    I've used this one quite often. It's really easy, stores well (it's a large recipe) and is vegetarian with some added instructions on how to make it different by using other ingredients like seafood or beef/chicken/turkey. It contains no additives or packaged ingredients except whatever type of broth you decide to use. I use vegetable broth instead of chicken to make it 100% vegetarian. It tastes great and is really healthy.
    https://goodhousekeeping.com/food-recipes/a8327/soup-diet-basic-recipe-ghk1007/
  • Dilvish
    Dilvish Posts: 398 Member
    crazyravr wrote: »
    If I want soup I simply get this. Very very very good.

    ProdImage_CurriedCauli_Eng.png

    ...and at less than half a can (one serving 250ml - one cup) you are consuming 480mg of sodium, more than you need in such a small serving. This is why canned/prepared soup taste good...loaded with sodium.

    Additionally none of the ingredients are organic or non-GMO. If you make your own soup you have the option of using organic and non-GMO vegetables, a far better choice.

    Plus, making your own is much cheaper than buying several cans of prepared soup...Oh and finally, this soup contains modified corn starch and dairy (cream) which makes it non-vegan.

    There are much much much better soups out there.....
  • corrarjo
    corrarjo Posts: 1,157 Member
    We need salt to retain enough water to stave off dehydration. The fiber we consume needs the water to keep our "pipes" clean. My problem with too much salt is too much water retention and increased blood volume, causing my feet and ankles to swell and my blood pressure to rise.
  • BattyKnitter
    BattyKnitter Posts: 503 Member
    I think I need to make a big batch of veggie soup this weekend, I have jaw problems and my jaw is hurting from munching on so many raw veggies!
  • sonilac
    sonilac Posts: 55 Member
    Green peas soup with dill & sweet potatoes. https://mediterraneanlatinloveaffair.com/green-peas-sweet-potatoes-meat-stew-instant-pot/
  • gentlygently
    gentlygently Posts: 752 Member
    Made a dead simple lentil soup for lunch today.

    One onion
    3 large carrots chopped
    2 tins chopped tomatoes
    A good squeeze of tomato paste
    A cup or si of red lentils
    Some extra water (about 3/4 pint this time)
    Bay leaf and generous quantity of herbs (i did oregano) and seasoning

    Lightly fry onion, add all other ingredients (wash the lentils in a sieve before adding) bring to boil then gently simmer for c30/40 minutes. So 5 mins prep and then pretty much ignore!

    I had it chunky today. Tomorrow I might blend. Friday I will probably add some chilli or paprika and posdibly some red kidney beans.
  • zkevinzwalshz
    zkevinzwalshz Posts: 1 Member
    not all of us are chefs,,,,a load of mushrooms and chicken threw into a blender with water, simple :) very nice :)
  • corrarjo
    corrarjo Posts: 1,157 Member
    corrarjo wrote: »
    Beef and barley stew.

    More like a thick, savory soup. Made with beef shank, chicken stock and assorted veggies. Adjust the barley to control the carb content. Grate some fresh horseradish over it at presentation. Contains a boatload of potassium.

    Made it again today. Here's a picture.

    ijcr3wa4kqmr.jpeg

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