Eat your soup

by / Monday, 11 November 2013 / Published in Keep Moving, Tips

One way to control your weight is to eat soup, at least not creamed based soup in bread bowl.

Chef Vahé suggests to have a soup ready for when kids come home from school

Fun facts about soup:

– a meal with a protein, crusty bread, cheese.

– a snack before a long evening of activities.

– perfect the next day for lunch in a thermos.

– can be frozen.

It takes too long to make a soup?  Here’s a quick soup recipe: combine veggie or chicken broth, left over cooked vegetables in a blender, add a can of diced tomatoes, if necessary. Return to the stove, and cook some noodles. Voilà a soup!

Try this delicious Three Bean Minestrone from Nuture Your Family

3 Tablespoons canola oilOnion, Carrot and Celery

1 Spanish (sweet) onion, chopped,

3 medium carrots, chopped

3 stalks celery, chopped

3 garlic cloves, chopped

1 large zucchini, diced

10 oz frozen spinach

4 cups low sodium chicken stock and 4 cups water

1 – 15oz can low sodium red kidney beans, drained and rinsed

1 – 15oz can low sodium white beans, drained and rinsed

1 – 15oz can low sodium chickpeas, drained and rinsed

1 – 15oz can diced tomato, with juice

1 – 15oz can no salt added crushed tomato, with juice

1 Tablespoon Italian seasoning, pepper to taste

2/3 cup grated parmesan cheese

4 oz small whole wheat pasta (orzo, macaroni, mini shells, etc)

Turn slow cooker to high, heat with oil, and “sauté” the onion, carrot, celery, and garlic for 30-60 minutes (optional, for those who like onions a little more tender). Add the rest of the ingredients, except for the pasta and cheese, and cook on low for 8 hours (or 4 on high). One hour before serving, add the orzo and Parmesan cheese. Enjoy!

What is your favorite soup recipe?

 

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