Eat your soup
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
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?