
The first snow of the season is falling today so it’s time to break out my favorite soup recipe. I found this basic recipe a while back in Good Housekeeping as part of a seven day all-you-can-eat soup diet. Since then I’ve jazzed it up with the addition of herbs and garlic, experimented with substituting different veggies and incorporated carbs and proteins in various versions. One of the soup’s pluses is no matter what you throw in, It’s impossible to botch the results (at least I haven’t yet — thank you Soup Gods).
If you like your vegetable soup on the light side and are super serious about losing some weight, you can stick with the original recipe. At 45 calories per cup, it’s meant to be a dinner meal (with added protein) that compliments the dietary-planned breakfast and lunches. These portion controlled meals contain tasty sounding items like ham and cheese sandwiches, tangerine and avocado salad, California turkey pita with bacon, red beans and rice stew and strawberry, orange smoothies. In between meals, you can chow down on as much of the low calorie soup as your culinary heart desires.
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