how do you input home made soup?

acg1305
acg1305 Posts: 224 Member
edited December 2024 in Food and Nutrition
How do people input home made soup? I am making a batch that will last three days, so how do you put it in your diary? Every veg manually?

Replies

  • Zichu
    Zichu Posts: 542 Member
    That's what I would do. Weigh up your ingredients and put them into the database. If you are using stocks I would count that as well because they tend to be high in sodium.

    If you are using your own stock, you could probably weigh the carcass or whatever it is you are using before and then weigh it afterwards, not sure if it would drop in weight or anything, but if it does, I guess you could use the difference in calories and macros between before and after.

    Once the stock has set, skim the fat and weigh the amount of fat, take the amount of fat off in grams from the amount of fat that was originally in your stock. I don't know if this would work overall, but I don't see the harm in trying.
  • rachmass1
    rachmass1 Posts: 470 Member
    I put each ingredient in manually. I don't put the herbs or water in but do estimate servings which vary from 8-10 per pot based on years of making soups. Most soups have only 7-9 ingredients
  • reach53
    reach53 Posts: 46 Member
    I add it as my recipe, all ingredients separately and divide it into servings. Like you make a pot of soup, you add all ingredients as recipe. When you put it into equal amounts and store it in plastic containers (say 5 for this example) then you put in 5 for servings. When you add it to your food tracking you just put 1 serving of xyz soup from your recipes. Oh dear, do I at all make sense?
  • acg1305
    acg1305 Posts: 224 Member
    Thanks guys, so much effort lol I might guesstimate ;)
  • cramernh
    cramernh Posts: 3,335 Member
    I weigh all of my prep before it goes in the pot.

    My stock which is homemade, I count as water.

    Proteins used in the soup are weighed as well.

    Vegetables that require peeling, chopping off the ends and such - only the part that is going into the soup, I weigh out.

    I honestly do not count the fresh and/or dried herbs - there isnt enough in there to be calculated by serving per my review of using the Recipe Builder here.

    When I portion out the servings, I use that number of servings and plug it in to the recipe builder. At that point, I can get my readings per serving.

    I do that for things like a big batch of meatballs, individual meatloaves...

    It requests the effort of weighing everything if you want as close to an accurate number. Its so well worth it.

    And its good also to see if you wanted to tweak a favorite recipe too! You get the whole 'picture' right there on the recipe builder in front of you!
  • tearose4
    tearose4 Posts: 37 Member
    I add it as my recipe

    This is the perfect answer. . . especially if it's a recipe you intend to make more than once. Even my own recipes, which tend to change slightly every time I make them, get done via this method. It's much easier to update an existing recipe than it is to create a new one!
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