Oh, I accidentally left off the title. It's Chunky Red Dal Soup. I should have also mentioned that you can sub any chili paste for the harissa. I used sambeel oleek. Here is the recipe: find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1571453
We don't have Trader Joe's in OK and until the antiquated liquor laws are changed, we never will. I have friends in St. Louis and usually stock up when I am there visiting them! Other places I know they have them are Chicago-that was the first one I went to, and Albuquerque.
DONNAC228 12/29/07 6:05 A
Sounds good, what's harissa? I've never heard of it. You have a Trader Joes in OK!! I've wondered if they were nationwide, now I know that at least they're in Mass. and OK. Aren't they great! Have you tried their Greek yogurt? Incredible! For Christmas my daughter gave me a basket that she filled with dried fruit and nuts from Trader Joes, scrumptious.
What is that soup named in Cooking Light? I tried to copy the recipe from this page but am having no luck, so I want to go to the Cooking Light site, but need a name. Thanks. Donna
JJSOONER73 12/29/07 2:37 A
I made this soup tonight and it was really good. I upped theamount of cumin, using regular paprika but added a dash of ground chipotle to get the smoky flavor. I also had to add about a cup of extra water towards the end of the cooking time, as it was thicker than I prefer. I served it with mini pitas from Trader Joe's and a tbsp. of plain yogurt.
It's a cooking light recipe.
Ingredients
1 1/2 teaspoons olive oil 1/2 cup chopped onion 1 teaspoon minced garlic 1 1/2 teaspoons minced peeled fresh ginger 3/4 teaspoon Spanish smoked paprika 1/2 teaspoon salt 1/4 teaspoon ground cumin 1/8 teaspoon freshly ground black pepper 3 cups water 1 cup dried red lentils, rinsed and drained 1 cup canned chickpeas (garbanzo beans), rinsed and drained 1 (14.5-ounce) can diced tomatoes, undrained 1 tablespoon fresh lemon juice 1 teaspoon harissa Chopped fresh cilantro (optional) Preparation Heat oil in a large saucepan over medium heat. Add onion and garlic; cook 6 minutes or until tender, stirring frequently. Stir in ginger, paprika, salt, cumin, and pepper; cook 1 minute. Add 3 cups water, lentils, chickpeas, and tomatoes; bring to a boil.
Cover, reduce heat, and simmer for 30 minutes or until the lentils are tender, stirring occasionally. Stir in lemon juice and harissa. Garnish with chopped fresh cilantro, if desired. Yield
5 servings (serving size: 1 cup) Nutritional Information
MIFFLIN, that sounds good, is the finished product thick? It sounds like it would be, if you can put it over baked potato. I'm imagining it's the consistancy of Wendy's Chili, or anybody elses Chili if you don't have a Wendys in your area. Donna
MIFFLIN 12/28/07 12:21 P
Thanks for the great soup ideas! I love warm soup in winter, and low sodium is important to me. Here's one other idea to try. I use all low sodium items.
6 cups water 1 ½ cups dried lentils 1 medium onion, chopped 1 16 oz can corn 1 16 oz can stewed (or diced) tomatoes 1 small can tomato paste 2 packets taco seasoning
1. Toss everything into a large pot and stir. 2. Bring to a boil 3. Reduce heat to a simmer, cover, and cook 1 hour. 4. Stir every 15 minutes to prevent burning.
Serving suggestions: • Serve over pasta as Chili Mac • Serve over baked potato (we esp. like Yukon Gold potatoes) • Sprinkle with cheddar cheese and top with a dollop of sour cream or yogurt • Top with ranch salad dressing • Add hot sauce (Tobasco) to taste
Makes 6 servings. All WW core. I just added it to SparkRecipes.com - title is "Lentil Chili - vegetarian"
DONNAC228 12/27/07 4:06 P
JENMEG, If you're looking for low sodium soups, you won't be able to use many canned products. I've resorted to making my own chicken broth with the carcass of a roast chicken. You can freeze it for later use. And I buy dried beans and cook them up in big batches, they can be frozen in useable proportions- I freeze 2 cups per bag. Then I make soups and chili with those and the canned 'no salt added' tomatoes, and fresh veggies and herbs. Then you can add a low sodiumsalt product at the table. I measure the salt, otherwise I'm afraid I'd be too generous. I stick to about 1000mg/day, but don't worry if I go as high as 1500mg, and I have no problem doing this. Except when I eat out, so we don't do that very often. Donna
DEVONLYNNE 12/27/07 3:52 P
there are two very simple soups i make all the time.
easy pea soup:
3/4 cup frozen peas, thawed 1/2 cup milk salt & pepper to taste
blend until creamy, place in bowl and microwave or heat it up on the stove.
i use light soymilk, so for a serving of soup it's only 95 calories.
fiesta soup:
1 can black beans 1 can corn 1 can diced Tomatoes (with chilis if you prefer)
open cans and dump into a saucepan. heat thoroughly. for topping you can use light sour cream or light cheese. but i prefer mine plain. i also add chili powder and garlic powder. eat alone, or with tortilla chips. also great on a potato.
J70460 12/27/07 3:37 P
I abhor cooking by opening cans, I prefer fresh ingredients. This is my #1 guilty pleasure.
Refried Bean Soup
1 can fat-free refried beans 1.5 cups frozen corn for low-sodium (1 can whole kernel corn, drained if not) 1 can Rotel 1.5 cups of fat-free, low sodium chicken broth (I use the dreaded Wal-mart's generic chicken broth, it beats the nutrition panel on Swanson's at half the price.) 1 tsp of chili powder 1 tsp ground cumin (until you become addicted, then MORE)
With feeling: Open cans/bags, scrape refried beans into saucepan, mix slowly and thoroughly with half of chicken broth being careful to rinse the bean can into the saucepan. Add can of Rotel to saucepan, rinse can as above. When well blended, add corn and spices. Bring to boil. Enjoy.
It's low-fat, low-sodium, high-fiber, low-calorie heaven (if you like Mex). In the WW world, 8 ounces is 1 pt.
Oh, and it can be prepared in a microwave, just mix all the ingredients in a microwave-safe container.
FRIENDLY_CAT 12/23/07 1:18 A
Hello my name is Cat,those soup recipes sounds very good,thanks,im going to try them..
MADELINE23 12/3/07 10:06 A
Escarole is kinda like spinach
JENMEG 11/30/07 8:37 P
whats escalor or how ever its spelled taste like?
KELLY_S 11/30/07 8:06 P
I am a soup fanatic. This is one of my favorties, from cookinglight.com
1 whole garlic head 1-15oz can great northern beans, rinsed, drained & divided 1/2 teaspoon fresh chopped sage 1 tablespoon extra virgin olive oil 8 cups chopped escarole (or swiss chard) - about one pound 4 cups low sodium vegetable broth 2 cups prepared marinara sauce 1 teaspoon ground black pepper 1-15oz. can kidney beans, rinsed & drained 1-15oz. can pink beans, rinsed & drained 4 tablespoons grated parmesan cheese
Preheat oven 350º. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350º for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and 1/4 cup great northern beans; mash with fork until pastelike. Stir in chopped sage; set aside. Heat olive oil in soup pot over medium heat. Add escarole to pan; cook 3 minutes or until escarole wilts, stirring frequently. Add remaining great northern beans, broth and remaining ingredients except parmesan. Bring to a simmer. Reduce heat and simmer 20 minutes or until escarole is tender. Stir in garlic mixture; remove from heat. Cover and let stand10 minutes before serving. Sprinkle with cheese. Garnish with sage sprigs if desired. Yield: 6 servings. Serving size: 1.5 cups soup and about 1.5 teaspoons cheese.
JENMEG 11/30/07 4:28 P
that sounds really good too thanks now i just need to get a stock pot to cook everything
DERBSKORN 11/30/07 1:41 P
I am a Weight Watcher member and am doing my best to do their Core plan... I made a soup last night out of about anything I had on hand and it was sooooo good, that I will definitely make it again. My husband did not even complain or make suggestions as he usually does, it could use this or use that, he just ate it and was satisfied...
MY OWN CREATION SOUP
1 can of black beans, rinsed and drained 1 can of pinto beans, rinsed and drained 1 can of diced italian tomatoes, blended in a blender (my husband does not like tomato chunks) 2 cans of chicken fat free broth 1 onion, chopped 1 c. celery, chopped and diced 1 large white potato, peeled and diced 1-2 cups (2 handfulls) baby carrots, jullien sliced 1-2 cups left over turkey, cut up into bite size pieces 1 tsp. thyme 1 tsp. rosemary 1 tsp. sweet basil salt and pepper to taste
Cook until carrots and potatoes are tender..
This is delicious... for myself I added a pinch of red pepper and I also used 1 oz. of Laughing Cow cheese, put it on the bottom of my bowl, then put the soup on top of it... once it dissolved it was yummy...
I gave myself one point for the cheese... It was strictly core...
JENMEG 11/30/07 9:05 A
thats sounds really good i defintiely will try that thank you. it'll be good on those freezing butt cold days.
MADELINE23 11/30/07 8:54 A
I GOT THIS RECIPE A LONG TIME AGO AND IT IS SOOOO GOOD !! *******************
WEIGHT WATCHERS SOUP
5 MEDIUM CARROTS CUT INTO 1 INCH SLICES 3 CELERY STALKS CUT INTO THIN SLICES 3 LARGE onions CHOPPED 1 LARGE garlic CLOVE OR MORE IF YOU LIKE 1 CAN (28 OUNCE) CRUSHED Tomatoes 1 HEAD CAULIFLOWER CUT INTO BITE SIZE PIECES 1 POUND FRESH GREEN BEANS CUT IN THIRDS 3 MEDIUM ZUCCHINI (YELLOW OR GREEN) CUT INTO 1 INCH SLICES 1 HEAD broccoli CUT INTO BITE SIZE PIECES 1/2 CUP CHOPPED PARSLEY 2 CHICKEN BOULLION CUBES 1 TEASPOON salt 1/2 TEASPOON BLACK PEPPER
COAT LARGE SAUCEPOT WITH COOKING SPRAY AND OVER MEDIUM HEAT, ADD CARROTS, CELERY , onions AND GARLIC. COOK FOR 5 MINUTES. STIR IN Tomatoes WITH THEIR LIQUID BREAKING UP Tomatoes WITH SIDE OF SPOON. ADD THE REST OF THE INGREDIENTS AND 12 CUPS OF WATER. HEAT TO BOILING, THEN REDUCE TO LOW, COVER AND SIMMER FOR 15 MINUTES OR UNTIL ALL VEGGIES ARE TENDER. MAKES 24 CUPS. TO RETAIN FRESHNESS, KEEP ONLY A 2 DAY SUPPLY IN YOUR FRIDGE. FREEZE THE REST IN AIRTIGHT CONTAINERS THAT YOU CAN MIRCOWAVE. I BUY ZIPLOCK CONTAINERS. THIS MAKES A LOT AND THE SMELL OF THE VEGGIES WILL CONSUME YOUR FRIDGE SO DON'T LEAVE TOO MUCH IN THERE. IT TASTES LIKE MINESTRONE SOUP. YOU CAN ADD SOME PASTA OR CHICKEN BEFORE YOU EAT IT BUT NOT TO THE POT. ADD IT TO YOUR BOWL.
THIS IS BY FAR THE BEST LOW CAL SOUP I HAVE EVER EATEN !! CANNED SOUPS ARE TOO SALTY AND NOT VERY HEALTHY , THIS SOUP IS ALL FRESH VEGGIES !!
MADELINE
JENMEG 11/30/07 8:29 A
does anyone know of any soup recipes that are good for you as well as lower sodium?
