I'm going to be having soup as a way to eat healthy and diet. What

[applegrove]

is your favourite kind of healthy soup? Brand?

I just had a red lentil that was good. Not salty at all. My favourite in Habitant split pea with ham but that isn't exactly healthy. My favourite to make is Vichyssoise but that is too fattening.

I've stayed off my knee for the most part or used a cane. It feels much better.

[fierywoman]

1. Make your own ! They are a cinch to make and cheap.

If you love creamy soups get a Vitamix. You can easily do rich and creamy with no dairy. Bon appetit !!!

[democratisphere]

2. Split Pea or Chicken Noodle Soup.

Doesn't need to be so-called healthy to be good for you.

[applegrove]

3. Do you buy the chicken noodle in a can or package?

[democratisphere]

7. Both. Mostly cans.

[Floyd R. Turbo]

4. When I diet I make my own soups. An easy one is chicken vegetable made with Costco

rotisserie chicken or chicken tenderloins slow cooked with carrots, celery, onions, low sodium broth and seasoned to taste.

[no_hypocrisy]

5. You can't go wrong making it from scratch.

Last edited Thu Dec 7, 2017, 10:55 PM - Edit history (1)

Loads of recipes online and in your library. I'm especially smitten with the soup recipes from monasteries.

All you really need is a bunch of homemade chicken stock, beef stock, vegetable stock, and/or fish stock.

The rest is chopping and throwing in a pot.

If you have the time, you let it simmer on the stove for about an hour and a half. You could cut the cooking time by 2/3 if you use a pressure cooker, but the veggies might be a little mushy.

Also if you're going for "pottage", you may want to invest in an immersion blender so you don't have to tip a kettle of soup into a blender glass. You let the "soup" cool and then blend it into a silken pottage with the blender rod.

You also control the fat and salt if you make your own.

Postscript: Commercial soup, no matter the name on the label, can't compete with your kitchen.

[cbreezen]

19. I agree...

I never worry about ingredients if I make soup from scratch. I always have the ability to control everything.

I decide what to make based on how I'm feeling.

Do I need more protein? More salt? More carbs? Comfort food? Need to feel less full?

[Tipperary]

45. This may be a stupid question, but can you use a crockpot/slow cooker?

All hints are welcome. I also have been eating more soup lately.

[no_hypocrisy]

46. Absolutely!

Just chop, throw it in the crockpot, set on low for about 8 hours and you're ready. (Follow the recipe of course)

[Tipperary]

47. Thank you! I want to make a vegetable barley kind of thing.

I have not tried to make soup before.

[eppur_se_muova]

58. Ummmmmmm ... that's not related to this post, is it?

https://upload.democraticunderground.com/115768974

[GP6971]

6. I prefer New England clam Chowder

and Navy Bean. Split Pea comes in pretty close to Navy Bean.

[MissB]

8. Make my own from scratch!

Vegetable soup, butternut squash bisque and chili.

[htuttle]

9. For a change of pace, try Oyakodon

http://www.seriouseats.com/recipes/2016/08/oyakodon-japanese-chicken-and-egg-rice-bowl-recipe.html

It's between a soup and a stew. I like to throw some chunks of oyster mushrooms in there as well. Very non-fattening, too. I make it about three or four times per month during the winter.

[MontanaMama]

31. I'm so bookmarking this.

Looks amazing!

[GreenEyedLefty]

10. I love soup!

I make all kinds:

Sausage and lentil (google Carrabas recipe) - not low calorie but very filling
Red lentil (shorbat adas) - I use the recipe on the back of the package of Ziyad red lentils
Chili with beef and beans
Chicken noodle (usually after roasting a chicken, I boil the leftover carcass and bones for stock and use the meat)
Stuffed pepper [link:https://www.skinnytaste.com/stuffed-pepper-soup/|

[NRaleighLiberal]

11. homemade soup maker here too - healthy, easy, delicious!

cream of cauliflower
cream of pumpkin
both of the above having an Indian, curry flavor due to use of lots of garlic, ginger, garam masala

cream of carrot
(don't let the "cream" scare you - I use 1 cup low fat or skim milk for a recipe using 4 cups of stock- I use Trader Joe low fat, low sodium stock)
more of an orange flavor and a touch of cinnamon - really nice

tomato bisque
tomato rice

gazpacho

no need for a blender - I use an immersion blender - works great

any recipes on request - but my basic start

I use a large Le Creuset - a few tbsp olive oil - and saute onion, celery and garlic (for all of them) - then the main ingredients - with cauliflower, carrot and pumpkin I add one potato to thicken. Add the stock - simmer 30-40 min - add the cup of milk and immersion blend - all sorts of spicing options.

[applegrove]

12. Now I'm hungry. Cauliflower sounds especially good.

[NRaleighLiberal]

13. OK - here is how I make it....

ingredients

2 tbsp olive oil
4 cups low fat, low sodium chicken stock (typically, one box - seems how it comes these days - I like Trader joe's)
2 cloves garlic, peeled and chopped
1 inch piece peeled ginger, chopped
1 large sweet onion, peeled and chopped
2 stalks celery chopped
1 head cauliflower, broken into florets
1 large potato (Yukon Gold best!), quartered
1 cup low fat or skim milk
1 tsp salt
a few grinds of black pepper
1 tbsp black mustard seeds (optional if you have trouble finding them - Indian markets have it)
1 tbsp plus 1 tbsp garam masala (good quality Indian spice mix)

Put the oil in a large (6-7 quart) deep covered pan - heat on medium.
Add the garlic, ginger, onion, celery, black mustard seeds - saute until the veggies are limp (about 10 min, over medium heat)
Add the cauliflower and poatto, the stock, salt, pepper, and 1 tbsp of the garam masala - bring to a boil, lower to a simmer, cover and simmer for 30-40 min (until potato and cauliflower is tender).
Remove from heat - using the immersion blender, start to puree the soup - add the skim milk and other tbsp of garam masala - blend until smooth.

So, so good!

This can be made into carrot or pumpkin simply by substituting a 1 lb bag of peeled, chopped carrots and 1 cup of OJ instead of the cauliflower. Pumpkin or squash by subbing the flesh from one small pie pumpkin or one similarly sized squash (just cut the pumpkin or squash in half, remove seeds and bake at 400 for 30 min - scoop out the flesh and use in the soup).

Have fun!

[applegrove]

15. Bookmarked.

[NRaleighLiberal]

17. my pleasure, my friend!

[flotsam]

14. Semi scratch chicken soup is a good bet

On a bad knee you need to take it easy...a rotisserie chicken takes the curse off of prep. Have an easy meal from that first. Put the balance of the carcass in a small-medium stockpot add water to cover and begin to simmer. Add a little butter or margarine and a couple boullion cubes. After an hour pull the carcass and pick the meat clean and return to pot. Now add any root vegetables like taters and carrots. I like to throw in a bag of frozen rutabagas but that's me. Time also for a chopped onion, some garlic and any spices you fancy. For extra depth I add things like sazon, or worchester sauce, or a touch of liquid hickory smoke. Give these another 45 minute simmer. Now's the time for any more delicate vegetables that an hours simmer would have ruined like fresh corn or sugar peas. If you like you can add some noodles or pasta or rice. Give it 20-30 minutes and you've got a weeks soup. On extra-hungry nights it teams real nice with a grilled cheese sandwich. Enjoy...

On edit-add water as needed throughout...
Second edit-a big old can of diced tomatoes can go in early if you want a big batch

[applegrove]

16. I live a can of tomatoes with chicken stock. Forgot about that.

[flotsam]

18. Good Deal

I love your stories of your Canadian roots and feel remiss I haven't mentioned it before. Feel Better.

[applegrove]

20. Oh you are kind.

[earthshine]

24. I do something similar, but, I bake/broil the bones/carcass before souping it.

Browning the inner chicken parts makes the resulting broth taste even better.

I like to make the broth (proto-soup) the night before and then let it chill over night.

By the next morning, the fat has accumulated on the top as "flotsam," which is easily strained from the broth.

I find it essential to keep the proto-soup as clear and fat free as possible.

At this point, add your veges and meat, and heat it up to make the soup.

I make a huge vat at a time, with several chickens' worth of bones, maybe some pork bones.

My wife likes to drink the clear broth as afternoon tea.

[stopwastingmymoney]

36. My auntie stayed a couple days after thanksgiving and

She had a recipe for broth that involved roasting the carcass pieces with skin on onion and garlic.

Then the whole mess went in the big crockpot overnight, I have never seen such gorgeous rich stock.

It made the best turkey soup with mushrooms, shaved Brussel sprouts and rice, yum!

[earthshine]

38. When I bake the bones, I roast excess pieces of skin, as well.

It makes the equivalent of pork rinds, but with chicken.

It's a guilty-pleasure snack for my wife and I. High in fat, but no carbs.

Thanks.

[stopwastingmymoney]

39. There was skin in there too, now that you mention it

The skin went in the crockpot along with some raw skin she had set aside. Very interesting, this recipe. I wasn't too involved in the assembly/roasting part of the process to be honest, I know there were bay leaves.
But, I did make the yummy soup.

[OAITW r.2.0]

21. Panera at BJ's - Cheddar Broccoli and Baked Potato Soups are to die for.

Reasonably cheap and dying for your own creative input!

[PoindexterOglethorpe]

22. Make your own.

Here's the recipe for a chicken soup I call Chicken of Muchness. It's adapted from a middle eastern recipe I got about 35 years ago.

2 chicken leg quarters
3 or 4 carrots
1 can of diced or crushed tomatoes (prefer the diced)
1 medium onion
1 small green pepper
3 or 4 cups of chicken broth
3 bay leaves
3 cinnamon sticks *** note that this is the main seasoning. With this version of chicken soup do not add garlic.
½ to ¾ tsp each of celery seed, marjoram, thyme, basil, and tarragon
olive oil
2 Tablespoons butter
2 Tablespoons flour

Bring the chicken to a boil with just enough water to cover. Turn heat down to simmer and skim off scum and fat that comes to the surface. This will take ten to fifteen minutes.

Once skimming is done, put the bay leaves, peeled carrots, and cinnamon sticks in pot with chicken, cover and let simmer for an hour.

Remove carrots and chicken. Let them cool while you sauté the sliced onion and green pepper in a little olive oil. You want them to get a little brown. Put in soup pot. Add the tomatoes.

Make a roux with the butter and flour in that same pan, then add a cup or two of broth. Stir and let it thicken over the heat until it seems thick enough. Pour into pot.

Cut up the carrots, strip the chicken from the bones and return to soup pot. Now add the other seasonings. You will probably need to add more chicken broth to have the right amount of liquid.

Cover and simmer for an hour or so.

Make rice, which takes about 20 minutes, when you’re ready to eat. Put rice in a bowl, then add the chicken of muchness. Add pepper and salt to taste.

[applegrove]

23. Mmmm

[PoindexterOglethorpe]

25. I mostly like to cook

and I love winter because I love soups and stews.

Earlier today I made brownies. Because I live alone I've frozen most of the brownies and will have dessert for at least three weeks. Depending on how greedy I get.

I also have one last serving of Chicken of Muchness in my freezer from the last time I made it, some chicken cacciatore and some beef barley soup. Stuff that freezes well is so great because it brings down my per-meal costs dramatically.

[applegrove]

28. Yum. I will have to make this and freeze. Or share when i bring dinner to my dad's.

[Jane Austin]

44. Almost everything freezes well.

I make a bunch of chicken salad or egg salad sandwiches and freeze them.

I take one out at bedtime and put it in the fridge. It's ready to eat by noon the next morning.

[stopwastingmymoney]

40. That sounds really good

Marking to find later, thanks!

[PoindexterOglethorpe]

41. Oh, heck. Do a copy and save.

Or print it out.

If you do make it, let me know how you like it.

[stopwastingmymoney]

42. Haha, I plan to

Right now I'm prone in the dark with my sad old iPad that doesn't do much anymore

[True Dough]

26. My wife loves this stuff

[applegrove]

29. I think i bought that one.

[MontanaMama]

27. Homemade.

I can control what's in it and there's something very satisfying about a homemade soup simmering on the stove during the winter. Once you go scratch you never go back. I save chicken bones after each roast chicken until I have a bunch then make stock every couple months to put in the freezer. Or, Costco has a nice organic chicken stock to use for a short cut.

[applegrove]

30. I wish i had a car and a Costco's membership.

[MontanaMama]

32. I wish I could load you up

and take you with me....because I would.

[applegrove]

34. I just found out a Farmboy's is moving a short bus ride away. That is

Canada's whole foods. I'm thrilled about that. Thanks for taking me to costco's in spirit.

[MontanaMama]

48. You bet!

I've never heard of Farmboy, I'm going to check them out. Sounds wonderful.

[applegrove]

50. They are in ontario. They have both regular and organic food. Always fresh. A little

more expensive. I like their prepared salads.

[bagelsforbreakfast]

33. Corn chowder, cream of potato or tomato, pea top of my head

[dixiegrrrrl]

35. I actually found a commercial soup I like

Face it, there are times when you need/want soup and can't make your own. But you CAN add a few cooked vegies to some canned soups.
I like Progresso soups, esp. their hearty veg. beef and chicken noodle soups. They have enough broth that a handful of cooked veggies or cooked rice can be added.I always have left over cooked rice waiting to be used.
LOVE the Hearty tomato....I mix it with Campbell's Cream of tomato cause I like the combo, with some milk, and perfection is a cup of that and a toasted cheese sandwich.
so I keep a few cans on hand for those soup moments.
My one splurge is hearty organic bread.

[Binkie The Clown]

37. I make my own 15-bean soup. Or maybe 10-bean, depending on what's in the bucket.

I have a large food-grade bucket full of assorted dry beans, and when it gets about half empty I buy a bunch of 1-pound bags of various kinds of dry beans, dump them in and stir the whole thing up, so every time I make the soup it's a little different. But it's always delicious. At any given time it has between 10 and 15 different kinds of beans (including split peas and lentils).

[Jane Austin]

43. Tortilla Soup (sans the tortillas) from Costco.

I practically live on this. It's very good and has lots of tomato, chicken and other vegetables in it.

Yum!

[IrishEyes]

49. Butternut squash soup is good.

I also love corn chowder.

[guillaumeb]

51. Home made soup.

My favorite is green pea with vegetables and tofurkey. I use spices, but no salt.

[snooper2]

52. you can buy this buy the case- can't go wrong and save money!

O trans fat!

[stopwastingmymoney]

60. I bought some recently in a moment of nostalgia

It was really good but I only used about 2/3 of the season packet

[4139]

53. Beef cabbage salsa soup!!!

Walmart sells 28oz cans of Herdez salsa and cheap!

Can of that, can of Campbell’s beef broth, browned hamberger and veggie... I like cabbage... but have also made it with zucchini and ‘young radishes’

[shanny]

54. Vegetarian sweet potato black bean chili;

Lentil vegetable, red pepper & roasted corn bisque, potato / lentil / swiss chard stew, tortilla soup, clam chowder, cioppino

I could go on.

I love soup.

Squash soup, carrot ginger, roasted red bell pepper with tomato...we're not vegetarians but we don't eat meat or poultry.

Found all these online.

Cucumber beet gazpacho, watermelon gazpacho! of all things

[geardaddy]

55. Refrigerator vegetable soup

We just gather all the less than fresh veggies from the fridge to use in soup with some chicken bones.

[mainer]

56. Buy a store-roasted whole chicken. Use it to make chicken soup.

It's the easiest way to make chix soup.

Remove breasts and thigh meat and shred. Set meat aside.

Put remainder of carcass in pot of water. Bring to boil and simmer for 1-2 hours.

Add carrots, celery, onions, garlic, and fresh thyme if desired. Simmer till carrots are tender.

Add shredded meat and, if you want, wide egg noodles. Simmer until noodles are tender.

Add chopped parsley.

[eppur_se_muova]

57. Sweet potatoes are very healthy, and there are a lot of recipes for sweet potato soup ...

... many of them are creamy, thanks to added dairy fat. If you want something lighter, try something like this:

https://www.onceuponachef.com/recipes/autumn-carrot-and-sweet-potato-soup.html

My favorite is hot and sour soup, but it's too complicated to make at home. I always order a side when I get Chinese food. Definitely for mushroom lovers ! Also really great if you're suffering a cold !

[Dyedinthewoolliberal]

59. the challenge with canned soups

is all the sodium. When attending college I cooked to make money. Soups were always on the menu and the reason is the main ingredient is water! Soak a batch of mixed beans overnight in salted water, pour that off, rinse the beans, make a base using onions, carrots, potatoes and so on, add the seasonings you like, put the beans in cover with stock or broth, or water. Cook for an hour or so on a low simmer and you have soup!