After fixing a big pot of soup or chili, I divide the leftovers into one or two lunch size containers for the freezer and the rest in a big bowl for the fridge when I clean up the kitchen. That way I have a variety to choose from for lunch and don't end up buying so many canned soups.
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Some soups help you feel more satiated, make you eat less, avoid blood sugar and insulin spikes, target belly fat & burn more fat. Try Beef Barley, Lentil soup, Black Bean Soup, tart cherry soup, chili, chicken soup with barley, HAM AND BEAN, Eating foods like cooked carrots, broccoli or cauliflower can provide you with up to three to five grams of fiber SO TRY VEGGIE SOUP.
Soup is a blank canvas - capable of leaping across tables and cookbooks in a single bound to rescue you from hunger. To prevent myself from making gallons of cream-based soups, I tell myself that VEGETABLE Soup is a blank canvas. And in thinking about it, it truly is! Chicken soup is vegetable soup with chicken. Gazpacho is a vegetable soup served cold. The possibilities are endless and the combinations are oh-so delicious! 481
Frozen Veggies are fairly low in calories, but they can be so bland. Butter or margarine will add lots of calories.
Lower-calorie soups like the Progresso Light series offer a serving of soup at under 100 calories.
So,,, If you take half-a-package of frozen veggies and dump it in a bowl (with a lid), then open the can of soup & pour only the liquid part over the veggies, you can cook up a good lo-cal meal (or half-meal, if you're really hungry). THEN I can cook/eat the rest of the soup!
The nice thing is, I always seem to have lots of liquid left over when I finish the veggies, meat and/or other goodies in a can of soup, so I turn that around: Use the extra to cook the frozen veggies, giving them flavor, and without adding any extra calories for butter or margarine or oils.
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