I make most of my soups at home, too. There are so few vegetarian options and making it at home saves money. First I will saute onions in some oil (no more than a tablespoon). I do like using Better than Bouillon vegetable base to make it easier. Then I just add whatever beans, vegetable and starch (diced potatoes are good) that I want to it. Yum! Since it is snowing, today will be a good soup day.
I also love to make soup, especially in the winter. I generally make a big pot on the weekend and freeze individual portions to take to work for lunch. I have a short lunch break, but like a hot meal at least once a day, so nuking my soup is a great way to deal with that challenge! I occasionally buy canned soup, but only when I'm in the States and only when it's on sale. Progresso Lentil is a long-time favorite (and, no, I don't work for them)!
I make soup every week and freeze in one cup servings. I take one container out each morning before I go for my walk, by noon its thawed and heat it in the microwave. I add five saltines and a apple and I am set for lunch. I like changing my soup up allot never make the same kind in a month.
TIP on eating less: apparently smooth soups (in contrast to broth-based with bits of veggies, meat etc) are more filling, the effect lasts longer. You can simply smooth a soup with your mixer. Quickest soup recipe I know: mix 1 part strong broth and 1 part pureed tomatoes, heat up, add herbs to your liking.
11/5/2013 11:30:44 AM
Good article in general..... Great idea in general. It really bothers me, however, that even the lower-in-calorie soups are so darned high in sodium. It seems to me that a person could make their own version without so much sodium once or twice a week and reap the same benefits (minus the sodium). I actually am going to make some soup right now and do this. Thanks for a great article!!
10/30/2013 8:27:49 PM
A great article...I really like the specific guidelines of what to look for on the nutrition label. While soup is easy to make for some people, there are those who may not be as comfortable in a kitchen. Also, while I do make my own soups sometimes, I appreciate the availability of healthy options.
When it starts to get cold, like this past week-end, I like to make soups. Made chili w/both kidney and navy beans and lots of chunky tomatoes. super yummy! Also made 2 pots of chicken dumpling soup. Will be eating both between lunch and dinner all week!
I keep Progresso Light, Zesty Southwestern-Style Vegetable on hand for lunch as it is low on calories and carbs. Since my DH and I have Hyperglycemia we watch the carbs, and the calories take care of themselves. I do wish they would use less salt in everything canned though. People could add their own. What a concept!
I too prefer homemade soup, but it's not always possible. This is where reading the labels and making smart choices comes in. Unfortunately, many of the "light" soups have very little taste to them. They're watery, and not very good. I'd like to experiment with some homemade soups that I haven't tried to make, such as butternut squash soup.
I make and can soups at home. (The ONLY safe way to home-can soups is with a pressure canner. Please don't try it unless you have access to a pressure canner.) That means I can control what goes into our diets. Most importantly, my soups have half the sodium of commercially canned soups - if not less - but they still have the full flavor.
Even better? When my husband pulls a half-pint jar of soup out of the cupboard, he says it's like seeing a little jar of love. :)
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