I Ate A Large Bowl Of Rice And Gained Weight Slurpy Soup May Lower Your Grocery Bills

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Slurpy Soup May Lower Your Grocery Bills

Soup doesn’t get the attention it deserves. In fact, many of us barely think about soup. But serving slurpy soup before the main course helps to fill you up. Over time, this can reduce your grocery bills because family members eat out less. For example, if you serve a large bowl of tomato soup, you can serve a smaller hamburger.

Notice I said “slurpy soup.” This does not include expensive cream soups such as lobster bisque. Grocery stores carry hundreds of types of soup, but they tend to be high in salt. They may also contain additives that you don’t want to eat. When you make homemade soup you can control the salt and other ingredients.

The Weight Watchers “Fast and Fabulous Cookbook” contains a large section on soup. “Clear soups can also form the basis of a hearty soup,” it explains. “To make a full and delicious soup, simply add barley, meat or poultry, pasta, or rice to plain bouillon.”

According to Weight Watchers, high quality ingredients are the key to delicious soup. While leftovers add flavor to soup, a soup based entirely on leftovers will not be as flavorful. Soup is one of those foods that tastes better the next day. But you should be careful about freezing soup thickened with flour, warns Weight Watchers, because the ingredients can separate if you heat it.

The US government recommends seven servings of fruits/vegetables per day. I try to meet this recommendation with soup. I made spinach, artichoke, broccoli cheese, fresh tomato, and mushroom soup. All of them are delicious and filling. For me, making soup is a way to experiment and some of the best soups I’ve made come from ingredients on hand.

“The Healthy Cook”, published by the magazine “Prevention”, contains many variations for tomato soup: tomato cream with low-fat milk and non-fat sour cream, spicy tomato with chili, cumin, turmeric and cardamom, tomato-rice, and tomato- pasta Instead of adding cream for a thick consistency, “Prevention” says you can puree some vegetables (not all) in a food processor and add this creamy mixture to the soup.

There are three basic types of soups, clear, cream and chowder. Clear soup is made with meat, fish or vegetable broth. Cream soups contain milk, cream and butter. Chowder is actually a cream soup, with chunks of fish, meat or vegetables. Cold soups are in a separate category.

I live in Minnesota and when the thermometer drops below zero, the house gets drafty and food cools quickly. Before serving hot soup, I heat the bowls in the oven on the lowest setting. I also heat dinner plates. If family members do not come to the table immediately, I cover food with aluminum foil. These tips will help you make slurpy, delicious, filling soup.

  • Use the freshest ingredients you can find.
  • Make your own broth or use salt-free commercial broth
  • Contrast hot soup with something cold – a cold sandwich or salad.
  • Refrigerate soup for a day to marry the taste.
  • Experiment with soup recipes.
  • Flavor soup with herbs instead of salt.
  • Turn soup into a meal by adding bread and a salad.

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