When I think about losing weight or staying trim, I think about having 2-3 of my salads each week, and 1-3 of my soups (for lunch/dinner) in the same week, but on different days. Love my soups to keep me slim and trim. They're easy to make, taste delish and well, they're just plain ol' good for ya.
I even remember making my soup at a friend's house some time ago. I asked her if she wanted some. She declined. Well, I knew she was just scared as to what I was making (soup-wise). So, I plopped a bowl of my soup right before her and forced her (smiling) to try it. Not only did she finish her bowl, but she wanted more! So, go figure. HAHA
❑ SMALL, MEDIUM or LARGE POT
How many people are you serving? Just you? Two or more? Then, choose a pot that allows you to cook enough soup for everyone. Typically, you only need 1.5 bowls of this type of soup to fill you up. So, do the math. My soup also saves well in the fridge for a few days.
❑ SMALL/MEDIUM FRYING PAN
I use a small frying pan to precook any chicken I might want to add to my soup. I don’t just want to add uncooked chicken to my soup, although some people do and it works for them. For me, I like to sauté my chicken and then add it to the soup. I even like to use chicken in a can. Really! It's not that bad at all.
❑ CUTTING BOARD OR PLATE
I'll use this to cut my veggies on, of course.
Here's how to make my
"world famous" soup:
❑ Soup base flavor, such as: Garden Tomato, Super Greens, Organic Broccoli, Creamy Tomato, Tomato Basil, Butternut Squash, Potato Leek, Sweet Pea, Black Bean, etc. These can be bought at your local grocery store in the soup section. Also, check for various brands. You don't necessarily have to use ORGANIC IMAGINE. There are other great soup base brands and flavors to choose from.
❑ Chicken (in a can), optional, but you'd be surprised how good this tastes after you sauté it in a separate frying pan before adding it to the soup.
❑ Raw cut vegetables, such as broccoli, cauliflower, carrots, etc.
❑ Black beans or other beans (Kidney, Navy, Pinto, etc.)
❑ Dash® Southwest Chipotle seasoning. (You can substitute pepper, etc.)
❑ Arizona Peppers Jalapeño Pepper Sauce — I like to add a little "kick" in spice to my soup and I do it with this. Sprinkle just a few drops in your soup and you'll love how it adds just that extra little spicy, but without it being too hot.
Here's how to make my
"world famous" soup:
Choose your soup base flavor, such as: Tomato & Roasted Red Pepper, Creamy Tomato Soup, Creamy Corn & Roasted Pepper, Butternut Squash Soup, Pea Soup, Black Bean Soup, etc.
Cut any variety of raw vegetables so you can add them to your soup right away so they begin to cook in soup.
Pour 1/2 to 3/4 carton of soup broth (your choice of flavor) into a medium size pot. Turn stove top burner to MEDIUM / LOW heat for 15 minutes. Do NOT boil. Stir often as you add ingredients.
Add 1-2 cups of bottled water to your soup to dilute the density of the soup base. No tap water allowed.
Once you mix your soup base and water together, add your veggies so they soak and steam in the soup warming up.
Optionally, I like to add black beans to my soup. First, I'll rinse them off in a hand colander so they're squeaky clean. I don't want any bean juice in my soup.
Once your beans are rinsed, optionally, add them to your soup like this.
Stir your beans into the soup so they spread throughout like the other ingredients.
While your soup cooks on LOW heat, sauté your canned chicken in 1/4 cup of grapeseed oil for 7-10 minutes on MEDIUM heat. Add Dash Southwest Chipotle seasoning if you like. I do.
Stir chicken often to avoid burning anything. Cook until your chicken is a nice golden brown color.
While your chicken cooks, optionally, add a little black pepper to your soup. I do.
While your chicken cooks, optionally, add a little Dash Southwest Chipotle seasoning to your soup. I do.
Once your chicken is done sautéing and it looks a nice golden brown, it's time to remove it from the stove and drain all the oil from the pan.
To drain the oil from the pan, hold it up against the wall of the sink and let all the oil drain (between the wall of the sink and the bottom of the pan) for a few seconds. When done, add the chicken to the soup.
You can see, I'm holding the pan at a 90° angle so the oil in the pan can drain quickly and easily. I only do this for about 30-60 seconds or so.
You can see all the oil you're draining from the pan you sautéed the chicken in. That oil will not make it into your soup. Awesome!
Once you've drained as much oil as you can from the frying pan, it's time to add your cooked chicken to your soup pot.
Now, stir in your cooked chicken in with your soup and let everything simmer for about 5-10 more minutes.
STIR IT UP!
SERVE IT UP!
Again, let your soup simmer for 10 minutes or so after adding all your soup's ingredients. Meanwhile, clean up any pans, dishes, any tiny messes you made during this short time. When you're done cleaning, your soup will be done and ready to consume. Stir it up every few minutes on LOW HEAT and dine when it's ready and you're ready!
I've had people tell me this was the best tasting soup they'd ever had. Another person told me hours later they could still taste that great soup. So, you've got that to look forward to.
I also like to add some hot sauce to my soup. Just a few dots as you can see. It adds a little spice to it and flavor. I use Arizona Peppers Jalapeño Pepper Sauce. Again, sprinkle just a few drops in your soup and you'll love how it adds just that extra little spicy, but without it being too hot.
Literally, if you have this soup 1-3 times per week, not only will you see some weight loss, but you'll maintain your weight quite well, just like my salads can help you do. Every time I have this soup, I feel great; not bloated or ultra full from some heavy meal. A good thing. Anyhow, give it a try and let me know what you think!