What are the benefits of eating soup?
Soup is a quick, hot meal that offers plenty of health benefits. You can throw a variety of ingredients into a slow cooker in the morning before you leave for work or school and return home to a delicious meal in the evening. The healthiest soups include fresh, low-fat ingredients and a minimum of salt and extra fat. You can use up leftovers in a soup pot and create new variations of favorite recipes, since soup lends itself to experimentation.
The American Heart Association recommends adults consume eight or more servings of fruits and vegetables every day. That's 4 ½ cups. Soups can contribute to that total. Almost any vegetable lends itself to use in soup, from creamy squash or tomato bisques to vegetable beef or chicken vegetable soup. Add fresh or frozen vegetables to canned soups to increase the servings of vegetables and add flavor.
Soups made with beans and lean meats such as fish provide lean protein. Beans also give you fiber. Tomatoes are a good source of lycopene. Vegetables in soup contain many vitamins, such as A and C. Cream soups supply calcium and vitamin D.
Most soups, if made with lean meat, are low in fat, making them a good choice for anyone concerned about fat in his diet. Use fat-free broths and lean meat to reduce the fat content of soups. se skin milk for cream soups; or, instead of milk, you can use pureed white beans to thicken soup. To further reduce the fat content of your soup without sacrificing flavor, chill it and skim off the fat before reheating and serving.
Because soup contains so much water it fills you up with fewer calories. Research at Penn State University discovered that students who ate chicken and rice soup instead of a chicken and rice casserole, consumed fewer calories yet reported being equally satisfied.
Phil’s Soup kitchen
I love soups. All kinds of soup. While most people have a sweet tooth, I don’t – soup is my thing. And so here’s how I do my soup. Basically, I have a simple foundation that I complement with low-cal canned soups – my favorite being chicken noodle soup.
Just cut all these in small pieces and sauté them with garlic paste. Just as they all become soft, add water and chicken bouillon. That’s it. You should prepare enough for the week, aka 2 big bowls per day.
Daily soup prep and assembly
Basically, what I do is to take my soup foundation and run it through my nutribullet to get a really nice velvety base. Then I add organic chicken noodle like Yes or Rao’s. And then one more flavor if I feel like it, for example Amy’s black bean and vegetable canned soups. And voila! Healthy, hearty, and filling soup every day!
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