Thursday, January 21, 2010

Low Calorie Soup Recipes What Are Some Very Low Calorie, Low Sodium, Easy To Chew And Inexpensive Soup Recipes? Thank You?

What are some very low calorie, low sodium, easy to chew and inexpensive soup recipes? Thank You? - low calorie soup recipes

She said: "cheap" ... So I would say that, "Campbell's soup. When he has many ingredients in their own soup expensive to buy ready-made soup is the answer. In addition, if the oven, stove, or use for more than a few minutes, your electricity bill is too high is not only using but also with the space later cool.


Meme said...

Which means about cabbage soup. You can omit the teaspoon of salt and low sodium tomato obtained if wanted.You nutritional information on the link provided.

Healing Cabbage Soup
3 tablespoons olive oil
1 / 2 onion, chopped
2 garlic cloves, minced
2 liters of water
4 teaspoons chicken bouillon
1 teaspoon salt or to taste
1 red / black tea, or to taste 2 v.
1 / 2 cabbage, cored and chopped
1 (14.5 ounces) tomatoes with Italian cooking, drained and diced

Heat the oil in a large saucepan and over medium heat. Add onion and garlic until onion is translucent, about 5 minutes to cook.
Add water, broth, salt and pepper. Bring to boil, then add cabbage. Simmer until cabbage Wilts, about 10 minutes.
Add tomatoes. Return to boil, cook for 15 to 30 minutes under constant stirring

Chetak. said...

Soup - mushroom and vegetables.
1 pound fresh mushrooms - sliced
2T butter, divided
1C carrot - finely chopped
1C celery - finely chopped
1C onion - finely chopped
1 clove garlic - minced
1 can of condensed beef broth
2C water
1/4C tomato puree
2 t parsley
1 bay leaf
1 red / 2 t
2T dry sherry (optional)
Combine vegetables and butter in a large pot. Fry for 5-7 minutes. Add the remaining ingredients and bring to a boil.
Cover and cook on low heat for 30-45 minutes soft or until the vegetables are. Add the sherry in the last 15 minutes to cook. You Remove bay leaf before serving.

~Susakins Makoozakins~ said...


1 / 2 medium pumpkin
2 tablespoons olive oil
1 onion, chopped
1 pound carrots - peeled and cubed
To taste 3 cloves garlic crushed or
1 (2 inch) piece fresh ginger, peeled and chopped
4 cups water
Salt and pepper to taste
1 pinch cinnamon
1 / 4 cup cream (optional)

Preheat oven to 350 degrees F (175 ° C). Remove seeds from pumpkin and cut down instead of a greased baking sheet. Bake 30 to 40 minutes or until they are soft. Allow to cool, then the squash meat from the skin with a large spoon to draw and set aside. Discard the skin.
Heat olive oil in a large saucepan or frying pan over medium heat. Add onion and garlic and cook, stirring, until onion is translucent. Pour water and add the pumpkin, carrots and ginger. Bring to boil and simmer for at least 20 minutes or until tender carrots and ginger.
Puree mixture in blender or with a hand blender. Addboiling water if necessary to lose weight, but keep in mind that this is designed as a thick cream soup. Return the soup to the saucepan and heat. With salt, pepper and cinnamon.
Serve on individual plates and pour a thin swirl of cream on for garnish, if desired.

*** Home-Made Chicken Soup ***

1 (3 pound) chicken
4 carrots, halved
4 stalks celery, halved
1 large onion, halved
cover with water
Salt and pepper to taste
1 teaspoon chicken bouillon granules (optional)

Place chicken, carrots, celery and onions in a large pot and cover with cold water. Leave the heat and simmer, uncovered, until chicken falls off the bone (skimming occasionally).
While out of the pan. Strain the broth. Pick meat from bones and cut the carrots, celery and onions. Season broth with salt, pepper and chicken bouillon to taste, if desired. Put chicken, carrots, celery and onion in a saucepan stir, and serve.

*** MangoGazpacho ***

2 cups fresh mango 1/4-inch-diced
2 cups orange juice
2 tablespoons extra virgin olive oil
1 cucumber, remove seeds and cut into 1/4-inch cubes
1 small red bell pepper, seeded and cut into 1/4-inch cubes
1 small onion, cut into 1/4-inch cubes
2 garlic cloves, medium, chopped
1 small jalapeno pepper, seeded and chopped (optional)
3 tablespoons fresh lime juice
2 tablespoons chopped parsley, basil or coriander
Salt and freshly ground black pepper

Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl with remaining ingredients. Season with salt and pepper. Keep in refrigerator until ready to serve. (Can this be done several hours before serving.)
This recipe was originally submitted

pattsywa... said...

"Canned soup.
(My Way!)
What I would like canned vegetables that I was in the closet ..... who goes into the pot with a juice in the can.
Cook stove pot or bowl.

gr.beans (any variety)
Tomato (any variety)
Potatoes (whole or cut into slices, or both ... whatever you want)

You get the idea .... lol.

Also add a package of shredded cabbage (mix) coleslaw.

You can even a packet of onion soup mix.

If allowed dry and needs more liquids .... Add tomato juice ... V-8, etc ...

Many canned vegetables can be purchased without salt or sodium.

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