Good and Tasty...
Low Fat... Okay,
Onion soup: http://blog.360.yahoo.com/blog-IYIp5vk7d鈥?/a>
Italian White Bean Soup http://blog.360.yahoo.com/blog-IYIp5vk7d鈥?/a>
Tomatoe and Pasta Soup http://blog.360.yahoo.com/blog-IYIp5vk7d鈥?/a>
Lentil and Pasta Soup http://blog.360.yahoo.com/blog-IYIp5vk7d鈥?/a>
Red Dahl (Lentil) Soup http://blog.360.yahoo.com/blog-IYIp5vk7d鈥?/a>
Lentil and Escarole Lettuce Soup http://blog.360.yahoo.com/blog-IYIp5vk7d鈥?/a>
Hot and Sour Soup http://blog.360.yahoo.com/blog-IYIp5vk7d鈥?/a>Does anyone have a good, quick, easy recipe for a tasty low-fat soup?
';Swanson Turkey Noodle Soup Express'; - Serves 4
2 (14 1/2 oz.) cans Swanson Chicken Broth
Generous dash pepper
1 medium carrot; sliced
1 rib celery; sliced
1/2 cup uncooked medium egg noodles
1 cup cubed cooked turkey
Mix broth, pepper, carrots and celery in saucepan; heat to a boil. Stir in noodles and turkey; cook over medium heat 10 minutes or until noodles are done.Does anyone have a good, quick, easy recipe for a tasty low-fat soup?
Sweet Potato Chowder
1/2 pound thick-sliced bacon, cut into 1/2-inch pieces
1/2 medium sweet red pepper, diced
1/2 medium sweet green pepper, diced
1/2 large white onion, diced
2 large sweet potatoes, peeled and cut into 1-inch cubes
3 (14.5-ounce) cans chicken broth
3 canned chipotle chiles, minced
2 (14-ounce) cans corn
1 cup lowfat milk
1/2 teaspoon salt
Cook the bacon in a large stockpot over medium heat until it begins to crisp. Spoon off the bacon fat, except for a thin coating. Add the peppers and onion to the bacon and continue cooking, stirring frequently, until the vegetables are tender.
Add the sweet potatoes, chicken broth, and chipotles and simmer, covered, 15 minutes or until the potatoes are tender. Stir in the corn, milk, and salt; heat through. Serve with quesadillas and garnish with cilantro.
Good Luck!!
Slow cook a roast... Let broth cool Skim off the fat...Add seasonings, vegetables, and potatoes or rice or barley or all three!!!!........MMMMM....Use excess meat for sandwiches....
These soups to some extent also contribute to reduce level of LDL cholesterol.
Cabbage Soup
Cabbage soup could also be given to cholesterol patients. This soup is prepared with cabbage, ginger, black pepper, onion, green chili, tomatoes and sherry. Its ingredients contribute to very little or negligible cholesterol content. The soup is free of saturated fat content.
Squash And Sweet Potato Soup
The other soup suited to people with high cholesterol is made with squash and sweet potato. This soup, in combination with salads that are rich in fibers are often offered to cholesterol patients. This soup must be prepared in canola oil. One pound each of squash and sweet potato could be used to prepare soup for four people. Other ingredients of this soup are chives, onion, black pepper and ginger. The soup may include chicken broth.
Lentil Soup
A very common of all soups among cholesterol patients is Lentil soup that could be easily prepared. Ingredients are tomatoes, onion, celery, carrot, curry powder and lentils. A balanced proportion of all these contents could be used to prepare this soup. These ingredients could be boiled together for ten minutes to be consumed. You may add chili pepper, chili powder or green chili as per your taste buds.
Canadian Cheddar Soup
INGREDIENTS
* 3 cups chicken broth
* 4 medium potatoes, peeled and diced
* 2 celery ribs, diced
* 1 medium carrot, diced
* 1 small onion, diced
* 6 ounces Canadian bacon, trimmed and diced
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 cup milk
* 2 cups (8 ounces) shredded cheddar cheese
* 1/8 teaspoon pepper
SERVINGS 8
CATEGORY Lower Fat
METHOD Stovetop - One-Dish
PREP 15 min.
COOK 30 min.
TOTAL 45 min.
DIRECTIONS
In a Dutch oven or soup kettle, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are very tender. With a potato masher, mash vegetables several times. Add bacon; continue to simmer.
Meanwhile, melt butter in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk. Bring to a boil; boil and stir for 2 minutes (mixture will be thick). Add vegetable mixture, stirring constantly. Remove from the heat; add cheese and pepper. Stir just until cheese is melted. Yield: 8 servings (2 quarts).
NUTRITIONAL INFO
Diabetic Exchanges: One 1-cup serving (prepared with low-sodium chicken broth, margarine, skim milk and low-fat cheese) equals 2 meat, 1 starch, 1 vegetable; also, 252 calories, 402 mg sodium, 33 mg cholesterol, 22 gm carbohydrate, 19 gm protein, 11 gm fat.
Tomato Rice Soup
1/2 cup onions, chopped
1 clove garlic, minced
2 T. margarine
12 cups water
2 medium potatoes, diced
2 t. salt
2 t. Accent Seasoning
pepper to taste
1 cup rice
2 cups tomato, peeled and chopped
2 t. fresh basil, chopped
Optional: parmesan cheese
Saute onions and garlic in margarine. Add potato, water and seasonings. Bring to a boil. Add rice and tomato. Simmer 20-30 minutes. Sprinkle Parmesan on each serving for additional flavor.
Serves 8
Taco Soup
Recipe By : WW list
2-3 Points* Per Serving
1 pound extra lean ground beef -- rinsed and drained
1 Large onion -- chopped
48 ounces canned pinto beans -- drained
3 cans 16 ounces canned corn -- undrained
16 ounces canned tomatoes -- undrained
16 ounces tomato sauce
1 1/2 cups water
4 1/2 ounces green chili pepper
1 envelope Hidden Valley Dip Mix
--HOMEMADE TACO SEASONING-- --
1 1/4 ounces
2 tablespoons chili powder
1 1/2 tablespoons cumin
1/2 teaspoon red pepper flakes -- or powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
Cook beef and onion until beef is browned; drain, mix beef and onion with other ingredients in a large pan. Bring mixture to boil, reduce heat and let simmer for 15 minutes.
Makes 3 1/2 quarts of soup. Make 14 (1 cup servings)
NOTE: This soup freezes well and can be kept in freezer for up to 3 months.
NOTES : Per serving: 215.5, 6.7g (26.9%), 6.1g fibre, 748mg sodium.3.65 points
VARIATIONS: Use black beans instead of pinto beans or do a mixture of them.
LOWER FAT NOTES: Use 92% lean, 8% fat ground beef instead of extra lean ground beef.
Per serving ( 92%lean, 8% fat): 179.4 cal, 2.5g (11.7%) fat, 6.1g fat, 740mg sodium 2.58 points
Chicken and Rice Soup
2 cans Hormel Chunk Chicken or Chunk Turkey
1/2 cup dry rice
2 chicken boullion cubes
8 cups water
1/2 onion, diced
2 carrots, diced
2 stalks celery, sliced
1 can mushroom pieces and stems, drained
Combine all ingredients in heavy-bottomed pot or in slowcooker. Cook until rice is cooked through about 30 minutes on stove or 3-4hrs on high or 6-8 hours on low in crockpot. Freeze leftovers.
Potato Soup
8-10 large potatoes, peeled and diced
1 large onion, diced
4 stalks celery sliced
Water
6 cups milk
Salt and pepper to taste
In large pot, combine potatoes, onion and celery. Cover with water and simmer 1 hour or until veggies are tender. Add milk and heat through (do not boil!). Salt and pepper to taste.
Chili
2 cans Chili Beans in Hot Sauce (Bush's pref)
1 can Tomato Juice (Campbells pref)
1/2 a white onion
1 jar Hot Picante Sauce (Pace pref)
1-3 lb Stew Meat (to taste)
Combine all ingredients in crockpot and cook 4-6hrs on low.
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