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  1. Soup Up Your Diet with a Bowl of Homemade Soup: 3 Easy Recipes


    You don't have to be a football fan to enjoy a super bowl... not when we're talking about a super bowl of hot steaming soup on a chilly winter's day!

    Soup can be a dieter's best friend. A bowl of vegetable-rich, nutrient-dense soup will fill you up without filling you out.

    To avoid extra sodium and other unnecessary ingredients, I urge you to take a few minutes to whip up your own homemade soups.

    In honor of National Soup Month, I turned to Diet-to-Go's registered nutritionist, Rebecca Mohning, for three great, easy to make soup recipes.

    Easy Vegetable Soup

    1.5 quarts of water

    2 quarts of tomatoes

    2 quarts of green beans

    1/2 cup quick pearl barley

    2 quarts of carrots

    2 cups celery

    2 cups onions

    Simply add water to vegetables and barley and bring to a boil. Then simmer for 15 minutes and serve. Makes 4-6 servings.


    Winter Bean Soup

    24-oz. can of navy beans

    6 cups water

    1 cup chopped onions

    8 oz. lean ham, cubed

    1/4 tsp. garlic powder

    1 Tbsp. light butter

    2 cups celery, chopped

    1 cup carrots, diced

    2 whole cloves

    2 bay leaves

    4 cups no-salt-added chicken broth

    1/4 tsp. pepper

    2 Tbsp. cider vinegar

    If using dry beans, place beans and water in a one-gallon kettle and soak overnight. Pour off the water and drain the beans in a colander. Sauté onion, ham and garlic powder in butter until onion is tender. Combine all ingredients except vinegar in the kettle. Simmer 4 hours with dried beans or 20 minutes with canned beans. Add vinegar just before serving. Makes 8 one-cup servings.

     

    Chicken Chili

    6 chili peppers

    1 Tbsp. oil

    3 chicken breasts

    1 1/2 cups chopped onion

    3 garlic cloves, minced

    4 cups fat-free, less-sodium chicken broth

    2 cups water, divided

    1 1/2 tsp. ground cumin

    1 15.5-oz. can cannellini beans or white beans, rinsed and drained

    3 Tbsp. all-purpose flour

    1 tsp. salt

    3 Tbsp. reduced-fat sour cream

    6 lime slices

    Heat oil in a skillet over medium-high heat. Add chicken and cook 4 minutes on each side or until browned. Remove chicken from pan. Add onion and garlic, and sauté 6 minutes or until browned, stirring frequently. Return chicken to pan. Add broth, 1 1/2 cups water and cumin, and bring to a simmer. Cook 20 minutes or until chicken is done then add chopped chilies and beans.

    Combine 1/2 cup water and flour, stirring with a whisk. Stir into chicken mixture. Bring to a simmer; cook 15 minutes. Stir in salt. Spoon about 1 1/2 cups soup into each of 6 bowls; top each serving with 1 1/2 teaspoons sour cream. Serve with lime slices.

    Remember soup can be your own healthy creation. All you need is a pot, some vegetables and water and just take it from there!


    Author: John McGran

    Archived posts 2010
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