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Old 09-18-2011, 12:01 PM   #21 (permalink)
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Default ripemango

thanks for the tip! I don't know why I didn't think of it!
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Old 10-06-2011, 06:57 PM   #22 (permalink)
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Have you tried carrot soup? Just cooked and blended carrots with chicken stock, very nice although not sure how healthy chicken stock is.
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Old 10-06-2011, 11:43 PM   #23 (permalink)
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Default chicken stock

In general it is quite health. Prepared stock from the store can have way too much salt, and some processors put other preservatives in it. But if you get "kitchen basics", or one of the better brands, it is quite healthy and a nice beverage/lite meal all by itself.
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Old 10-07-2011, 12:02 AM   #24 (permalink)
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Does any of you have experience with spinach soup? Which other vegetables would go with it in a soup and make it taste less, well, spinachy? All recipies I have found use lots of cream and/or sourcream, and I guess that would do the job, but that's not an option for me. I was thinking maybe carrots, any suggestions?
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Old 11-03-2011, 07:08 PM   #25 (permalink)
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Default Soup For Cold Winter Days

I made Potato Leek Fennel soup yesterday and it was very filling and tasty. Added a nice side salad and was all set for the evening.
This is for people who don't mind having white potato once in awhile.

Ingredients
2 tablespoons olive oil
3 large leeks, cleaned and thinly sliced
4 large stalks celery, thinly sliced
3 large white onions, peeled and halved
1 large fennel bulb, thinly sliced
2 large baking potatoes, peeled and cut into 1/2-inch cubes
1 tablespoon salt
1 1/2 teaspoons ground black pepper
8 cups water
2 cubes vegetable bouillon
Directions
1.In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes.
2.Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in the vegetable bouillon cubes. Simmer over low heat, stirring occasionally to dissolve the cubes, until the vegetables are tender and the potatoes have begun to thicken the soup, about 30 minutes.

Nutritional Information

Nutritional Information-Leek and Fennel Soup Servings Per Recipe: 10
Amount Per Serving
Calories: 117
Total Fat: 3.1gCholesterol: 0mgSodium: 763mgTotal Carbs: 21.3g Dietary Fiber: 4.2gProtein: 2.7g
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Old 11-03-2011, 10:08 PM   #26 (permalink)
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Sounds delicious!!! I love soup this time of year, well let's face it, I love soup if it's anything less than 70 deg F outside.
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Old 11-04-2011, 01:35 AM   #27 (permalink)
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PS : I used low salt veggie broth instead of boulion cubes-reduces the sodium
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Old 11-05-2011, 12:44 PM   #28 (permalink)
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Default

Thanks It sounds great. I plan on making more soups for the cold weather. Mary
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Old 11-06-2011, 01:34 AM   #29 (permalink)
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I pulled this out of Men's Health back in the early 90's. It's a goto recipe for this time of year and makes the house smell fantastic! Enjoy...

Liquid Energy

4 Cups chicken broth 1 Cup dried lentils (rinsed)
4-oz. Smoked turkey sausage, cut into discs 1 med onion, chopped
2 cloves garlic, minced 1 cup chopped canned stewed
1 tablespoon Worcestershire tomatoes (with juice)
1/4 tsp. Oregano 1/4 tsp. Black pepper
1/8 tsp. Ground cumin 1 Cup spinach, chopped
1 carrot & celery, chopped

- Spray pan w/cooking spray. Add the onions, garlic, and sausage. Cook until sausage is browned.

- Stir in broth, lentils, tomatoes, Worcestershire, and spices. Bring to a boil, reduce heat. Cover and let simmer for 15 minutes.

- Wash and chop vegetables – carrots, celery, and spinach

- Add vegetables to the pot and turn up the heat. Once boiling, reduce heat and cover. Let simmer about 20 minutes.



Nutritional Facts

Calories: 271
Carbs: 40 g
Protein: 31 g
Fat: 3 g
Cholesterol 20 mg
Sodium: 470 mg
Fiber: 9 g
Vitamin A: 63% of RDA
Folic Acid: 66% of RDA
Iron: 40% of RDA
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Old 12-08-2011, 10:14 AM   #30 (permalink)
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Default Soup

Guys i am looking for a good soup recipe for dieting... ??
if anyone of you know any so please share with me
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