Feeling FAT? New year, new plans to get the muffin top under control. And seriously, few foods can do it like soup. This is my recipe Roundup of Homemade Soups on this blog. I make a lot of soups. Once upon a time, I worked for the Campbell Soup company as a foodservice sales rep; I made sales calls where lots of people ate: school districts, hospitals, restaurant chains, prisons. Lompoc State Prison was in my territory, as was Atascadero State Hospital, a lockdown for mentally disturbed. For a girl in her 20s, quite the adventure.
The cost to feed prisoners is pennies a day, and although the places made their own soups, they often used canned soups for sauce and gravy.
I don’t. I haven’t cooked a recipe that uses canned soup (exception: low-salt chicken broth) in decades. That’s not to say I don’t eat canned soups, just not the red and white cans. I harbor no ill feelings toward my former employer. Their soups are too salty for moi.
Soups I make from scratch are usually quite light in calories and fat. Some are meatless. Many feature chicken or turkey. And the crockpot is usually involved. Try these to get the waistline back where it should be:
- Crockpot Chicken Noodle Soup that’s just as good as any Jewish deli. It is. It really is.
- Andersen’s Pea Soup, a California road trip classic
- Corn and Cheddar Chowder, great for chilly California winters. Yes, it does get cold here
- And lest we should forget… my Funeral Soup. It has a story.
Happy New Year!