| March 9, 2010, 11:44 am
updated Mar 9, 2010, 12:48 pm Soup lovers help!
MelissaEileen | I love soup. I could eat just soups or stews for the rest of my life and be happy. One major problem, they are packed with sodium! Even the lower sodium varities are still not-so-low in sodium.
My husband made a fabulous soup in the crock pot this weekend. It's delicious! He knows that I am trying my hardest to keep my sodium under control, so he used low sodium broth and rinsed the canned beans. Still, it is fairly high in sodium and put me way in the red yesterday. However, besides the sodium factor, the soup seems healthy. ... |
continue reading 28 comments March 2, 2010, 6:17 am The best soup I've made all winter!
kmm0630 | WARNING: If you do not like Cilantro, do not read further!
I make a big batch of soup every week for my lunches at work, so I've made a lot of soup this winter. This recipe is the one of my new favorites. It's refreshing, different, and incredibly easy!
Yucatan-Style Chicken, Lime and Rice soup
2 cups cooked brown rice*
1 medium white union
6 cloves of garlic, minced
2 jalapeno chiles, diced, seeds removed*
6 oz cooked chicken, shredded
5-6 cups low sodium chicken broth
1 can diced tomato with liquid*
1/4 cup chopped fresh cilantro (yes, it must be fresh or you'll be missing out!)
The recipe ... |
continue reading 4 comments February 28, 2010, 9:09 am Soup is souper for lunch!!
watrmlon |
 One of my favorite really quick put together soups!
I put some low sodium chicken broth in a pan, i chop whatever veggies i have on hand which today happen to be broccoli, red pepper, carrots, baby spinach. Then i add some frozen oriental dumplings and voila instant soup :)
And the "icing on the cake?" A heart shaped bowl of fresh pineapple and banana :) ... |
continue reading 13 comments February 10, 2010, 7:25 pm for gennat
lorilane | Garden Vegetable Soup
8 c water
2-3 vegan bouillion cubes (low sodium)
2 tsp. olive oil
celery with leaves ~ 3-4 ribs
1 small onion, minced
1 green or 1 red or half of each bell pepper, diced
set bouillion to boil and saute celery, onion and peppers. when nicely softened, add to bouillion along with
1 (or more) cup broccoli, chopped
2-3 carrots, sliced
1 T cumin
1-2 tsp turmeric
2-3 tsp garlic powder (to taste)
pepper (to taste)
2 bay leaves
simmer until veggies are bright in color and slightly soft. add
1 can no sodium added garbanzos or white beans
simmer for 10 minutes more and enjoy!
***i am truly a cook, NOT a baker, ... |
continue reading 1 comment February 8, 2010, 5:19 pm
updated Feb 9, 2010, 11:04 am Store-Bought SOUP ideas for head cold? THANKS.
nylatinjazz | Hi NM friends,
This evening, I've caught my son's head cold and don't feel like cooking. For medical reasons, I have to rest in bed when my respiratory system is compromised. In fact, I'm typing this from my bed. (Love laptops!)
My husband wants to buy me some canned or jarred soups for the next couple of days.
Since I usually make my own, I'd appreciate any suggestions for soups that he can purchase at the average supermarket that are:
low-sodium, free of as much "junk additives" as possible, preferably organic or all natural.
THANKS.
BTW: I'm allergic to mushrooms.
Ciao for Now,
nylatinjazz
UPDATE: Thanks for ... |
continue reading 14 comments February 7, 2010, 8:52 am One of the easiest lunches ever!
watrmlon |
 I love taking some low sodium broth and adding whatever i have to it :)
Today i added baby spinach, edamame, broccoli, shrimp and carrots, and three dumplings! Yummers
Healthy doesn't have to be boring! ... |
continue reading 12 comments February 5, 2010, 4:41 pm
updated Feb 6, 2010, 4:49 am Cauliflower Soup
gennat |
 Cauliflower Soup
(Adapted with slight changes from MediterrAsian.com)
3 tablespoons extra virgin olive oil
1 whole cauliflower—cut into florets
1 potato—peeled and cut into small cubes (I left peel on for extra vitamins)
5 cups vegetable or chicken stock (I used low sodium vegetable)
2 cloves garlic—finely chopped
½ teaspoon freshly ground black pepper
½ teaspoon dried rosemary
Grated Parmesan cheese to serve
1) PREHEAT the oven to 250C/500F.
2)PLACE the cauliflower and potato in a baking dish, toss with 2 tablespoons of the olive oil and roast for 15 minutes.
3) DURING the final 5 minutes of roasting, heat 1 tablespoon of the olive oil in a large ... |
continue reading 4 comments January 26, 2010, 8:17 pm
updated Jan 27, 2010, 4:07 am Ambiguously Foreign Lentil Soup
gennat |
 This soup was born as "Moroccan Lentil Soup" from Allrecipes.com. When I was in college I participated in a (mostly) vegetarian dinner co-op, and we tried this one night (our significant increase in the spices is reflected in the recipe below). It was a big hit, but its Moroccan-ness was called into question. Thus my friends and I re-dubbed it "Ambiguously Foreign Lentil Soup."
Below are the stove-top instructions, although I'll be testing it in the slow-cooker tomorrow.
Ambiguously Foreign Lentil Soup
Serves 8??? (I will measure and edit tomorrow)
2 onions, chopped
4 cloves garlic, minced
1.5 teaspoon grated fresh ginger
6 cups water
1 cup lentils
1 ... |
continue reading 12 comments January 13, 2010, 3:06 am
updated Jan 13, 2010, 3:41 am It'sssssss WEDNESAAAAY !!
munkstir | Good morning, my peeps !! It's a chilly 20 degrees outside, but I have my Maine Coon & Shortharied Tuxedo sitting here helping me (NOT !) at the computer -- so my life is pretty darn mellow right now. =D
Got an MRI, Mammogram, plus an Xray scheduled for tomorrow -- which can only mean that I'll have an even more glowing personality come tomorrow night ! With any luck the aforementioned "cocktail" will hopefully determine #1 if the 3 bulging discs in my lower back are "behaving," #2 just how much of a sense of humor I really have once ... |
continue reading 15 comments December 9, 2009, 3:46 pm
updated Dec 9, 2009, 8:17 pm Tuscan Garbanzo Bean Soup
csiegfried | So I had an onion I needed to get rid of and noticed this recipe on the side of the chick pea can. Turned out I had all the ingredients, minus the carrot (but I don't like carrots, so its all good).
IT WAS AMAZING! (A little high in sodium from the sun-dried tomatoes, but still yummy in my tummy!) I made a half batch and it made three 1-cup servings.
Tuscan Garbanzo Bean Soup
1 cup medium pasta shells
2 tbsp olive oil
1 small white onion, chopped
6 garlic cloves, sliced
2 tsp. dried rosemary or 3 tbsp fresh
1 bay leaf
1/2 tsp dried red ... |
continue reading 9 comments December 7, 2009, 5:37 am Black Bean Soup (vegetarian)
csiegfried | A little while back, someone asked for my to post a black bean soup recipe and I never got around to it. So here it is for everyone to see!
Black Bean Soup from Good Housekeeping Favorite Recipes: Vegetarian Meals
For extra south-of-the-border flavor, serve this shortcut soup with thinly sliced pickled jalapeno peppers and crumbled queso fresco.
Prep: 10 minutes
Cook: 20 minutes
Makes about 6.5 cups or 4 main-dish serving
Ingredients:
1 tb vegetable oil
1 medium onion, finely chopped
2 garlic cloves, crushed with press
2 tsp chili powder
1 tsp ground cumin
.25 tsp crushed red peper
2 cans (16-19 ounces each) black beans, rinsed and drained (I used ... |
continue reading November 6, 2009, 11:23 am
updated Nov 6, 2009, 12:13 pm 16 bean soup.. what do you add?
loriann7 | I have a bean soup in the pot.. I've added ham flavoring *(Goya), onion, celery, carrots, bay leaves, pepper, garlic and a dash (and I do mean a dash) of salt. I just taste tested it and feel it needs something more, but I have no clue what.
Any ideas? ... |
continue reading 30 comments October 3, 2009, 1:41 pm Crock Pot Tomato Basil Bean Soup
csiegfried |
 Hey all! Its a gloomy chilly day in North Dakota, so I decided to try something different: Tomato Basil Bean Soup.
I found this recipe at: http://www.simple-vegetarian-recipes.com/crock-pot-tomato-basil-bean-soup.html
I just did a little sample of the soup before my friend came over to make sure it was good in case I needed to find an alternative, and its delicious! So I thought I would share!
Ingredients:
- 1 med. onion, chopped
- 2 cloves garlic, minced
- 2 tbsp Extra Virgin Olive Oil
- 1 cup or can diced tomatoes w/ juice (no salt added) (I added 2 cans)
- 4 cups vegetable broth (low sodium preferred)
- 1 cup ... |
continue reading 6 comments September 24, 2009, 2:33 pm Chicken Tortilla Soup
erinATX | Susano had requested a Chicken NOODLE soup but down 'round these parts we tend to eat more Chicken TORTILLA soup. Hope someone makes this and finds it as delicious as we do. I think the addition of the chard really sets this recipe apart. Freezes wonderfully, too. (Just make a fresh batch of tortilla strips for topping.)
INGREDIENTS
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 2 teaspoons of cumin
• 2-3 large tomatoes, chopped or 1 (28 ounce) can crushed tomatoes
• 1 Poblano pepper, roasted, peeled and chopped or 1 can of green chiles
• 6 cups of low sodium ... |
continue reading 19 comments August 5, 2009, 7:10 am Adzuki Butternut Squash Soup
susano | I made this soup from 101cookbooks.com last night - it is a wonderful balance of flavors - slightly sweet with a little kick...it's so good I had to share it...I plan to make lots more of this! I will also use less salt - I don't think it needs it.
Nutrition Info
Serving Size 1 (I based this on 1 cup servings)
Calories 148
Total Fat 2.4 g
Saturated Fat 0.3 g
Trans Fat ... |
continue reading 6 comments July 30, 2009, 10:25 am Pumpkin Soup Recipe
susano | It's been so long since I made this that I can't be positive it's the right recipe, but I think this is the one I used to make (over 9 years ago!)
It was a big hit each time.
Yield
5 servings (serving size: 1 cup)
Ingredients
* 2 teaspoons stick margarine
* 1 cup chopped onion
* 3/4 teaspoon dried rubbed sage
* 1/2 teaspoon curry powder
* 1/4 teaspoon ground nutmeg
* 3 tablespoons all-purpose flour
* 3 (10 1/2-ounce) cans low-salt chicken broth
* 1 tablespoon tomato paste
* 1/4 teaspoon salt
* 3 cups cubed peeled fresh pumpkin (1 ... |
continue reading 11 comments July 1, 2009, 5:06 pm Broccoli Soup!!
ninaolsen | We are leaving for a 4th of July celebration weekend to San Francisco tomorrow, and I wanted to empty out the fridge
I found this recipe at Foodnetwork and made it a bit healthier...it was pretty healthy to start out with, but I thought I could make it better..LOL
The original recipe called for 4 tbsp of butter, 4 tbps of flour and 1/5 cup of cream
But I have to pat myself on the back and say that my version is really good and I did not miss the extra butter and the cream.
Broccoli Soup, serves 4
3 tablespoons light butter
1.5 pounds broccoli, ... |
continue reading 8 comments June 7, 2009, 9:46 am Kale/bean/pasta soup (recipe)
watrmlon |
 Now i tweaked this a little, i had some baby spinach i needed to use up so i used that instead of kale. I'm taking it to work tonight :)
Serves 6
1 tbsp olive oil
1 medium onion chopped
1 jalapeno pepper chopped fine
1 clove of garlic chopped
4 cup of vegetable or chicken stock (i used reduced sodium)
1 28 oz can of chopped tomatoes(reduced sodium)
1 cup whole wheat cork screw pasta
3 cups of kale or spinach
1 19 oz can of navy beans or whatever beans you like
2 tbsp fresh basil chopped or 1 tsp dried
pepper to taste
1. Heat oil and add onion, pepper ... |
continue reading 7 comments April 16, 2009, 11:27 pm Curry soup |
 Do any of you visit ethnic markets in your town? They are fascinating and full of aromas and ingredients that might be new to you.
I havent visited an Indian market in our town yet not sure where one is actually. But we do make trips to the Japanese and Chinese markets and there are Mexican markets everywhere. We get a kick out of visiting these places and always come away with some new thing to try. Sometimes its food, other times its a kitchen gadget, and in the case of the Japanese market there is almost always a fashion |
continue reading 5 comments January 27, 2009, 5:27 pm
updated Jan 27, 2009, 7:29 pm Black Bean Chipotle Soup | 1 onion chopped
1/2 bell pepper, chopped
2 cloves garlic, minced
1 bullion cube-beef
4 cups water
1 15.5 oz can fat free re-fried beans
1 15.5 oz can black beans
1 15.5 oz can corn
1 15.5 oz can petite diced tomatoes
1 C salsa-bottled, medium heat (like PACE)
4 T. Pampered Chef Chipotle Rub, or other chipotle seasoning
Spray pan with PAM, saute onion and pepper until tender and beginning to blacken and caramelize. add water, bullion, tomatoes, salsa, garlic, beans and corn(drain corn). Simmer 10-15 minutes, add seasoning and simmer 5-10 more minutes.
Black Bean Chipotle Soup
Quantity:
Nutrition Info
Black Bean Chipotle Soup
Serving Size 1 serving
Calories 110
%DV
0%
Total Fat 0.4 ... |
continue reading 6 comments January 14, 2009, 5:16 pm
updated Jan 16, 2009, 11:31 am Homemade soup = less sodium (or any dietary concern you have) |
 Cooking your own food is one of the best ways to keep track of ingredients. If you make it, you’ll know what’s in it. Mom recently made this great version of Ribollita (Tuscan vegetable soup thickened with bread) from Sunset Magazine (January 2009 issue). It’s been lightened up (bread is optional) without losing any flavor; it was a total hit.
Ingredients
- 3 tbsp (12 grams) olive oil
- 1/2 (92 grams) white onion, chopped
- 2 cloves (10 grams) garlic, minced
- 2 medium (176 grams) carrots, chopped in to 1/2” pieces
- 2 stalks (112 grams) celery, chopped into 1” pieces
- 1 1/2 quarts chicken broth
- 1 can (8
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continue reading 4 comments view more journal tags |
