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I'm mad for soup, lately. Also, I'm trying to eat less meat, and more beans/other alternate proteins.

Last week, we made a minstrone-esque bean soup, which was good.

Tonight, I made me some salsa soup; one jar of hot salsa, two cans of beans, one can of corn, a couple chipotles, and some beer (corona, in my case). Heat. Enjoy with more beer (though in my case, I discovered that the corona from the cooler at the LCBO had been put there moments before I picked it up, and was not, in fact, cold). Even better, enjoy it outside on a patio or balcony.

Strictly speaking, according to the guidelines of my nutritionist, I should have left out the corn - there's enough starch in the beans to take care o the carb part of the meal, and since I eat enough cereals at my other meals, I don't need to worry about the incomplete protein side of things. However, since this is the first time I've made this, I wanted to stay close to the recipe as it was described to me. The chipotles and beer instead of water were my changes.

The Lizard is going to be out at dinner time for the next few days, so I think that I am going to be eating a lot of bean soup in the next few days - I have lots of leftovers from both soups.



( 8 comments — Leave a comment )
Jun. 2nd, 2005 01:12 am (UTC)
Hazzah for soup!

I make a mean split-pea sans bacon.
Jun. 2nd, 2005 01:37 am (UTC)
Jun. 2nd, 2005 01:42 am (UTC)
Jun. 2nd, 2005 12:41 pm (UTC)

Must... control... icon lust....
Jun. 2nd, 2005 02:03 pm (UTC)
Jun. 2nd, 2005 03:19 am (UTC)
Cream of broccoli soup

  • 1 broccolli crown - 40 cals
  • 1 potato - 100
  • Veggie broth - 15
  • 1/4 onion - 15
  • Skim milk to taste (about 1/2 cup to 1 cup) - 90
  • Nature's seasoning - 0 (it's like Mrs. Dash but way better)
  • I can't believe it's not butter or something similar - 25

Total: 285 but this makes at least 3 or 4 servings easily. Ther is no way you can eat all this soup in one sitting. I know. I just tried.

  • Peel and chop the potatos and onions into medium sized pieces.
  • Break broccoli into florets.
  • Put 1/2 teaspoon of margerine in the bottom of a medium-sized pot
  • Put the potatos and 1/2 of the onion pieces in the bottom of the pot. Sprinkle liberally with Nature's Seasoning.
  • Put 1/2 teaspoon of margarine on top of the potatos and onions
  • Place the broccoli and remaining onions in the pot. Sprinkle with more Nature's Seasoning.
  • Add the veggie broth
  • Cook slowly until veggies are tender
  • Remove from heat and place in blender. Blend slowly, adding milk a 1/4 cup at a time until a smooth consistancy is reached.

Lo-cal/No-cal chicken soup
- 16 oz bottle of water (you could use tap water. LA's water is bad)
- 1 bullion cube/teaspoon of your choice. (I went with chicken but you can use veggie or whatever you like)
- 1 celery stalk
- Dash of coarse ground black pepper
- Dash of italian seasoning

Cut the celery into the thinnest peices you can manage (like, paper thin). Throw them into a pot with all the other ingredients. Boil. The celery acts as and tastes like pasta. Yum!

Easy, cheap, and 5 calories. Depending on how you modify this, it has anywhere from 5 to 200 cals. If you are one of those people who believe celery has no cals, then the celery will balance out the bullion, making it no-cals. I've done it just like this as well as with peas, rice, and a whole ton of other things. It's way good!
Jun. 3rd, 2005 12:08 am (UTC)
Mmm... cream of (insert veggie here) soup.... I'd need to work in extra protein (the nutritionist wants me eating vast amounts with each meal), but I think I know what I'm making for my next soup... maybe if I worked in some tofu... that'd puree in fine without messing up the texture/
Jun. 7th, 2005 06:56 pm (UTC)
Use silken tofu, maybe?
( 8 comments — Leave a comment )

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