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Please keep in mind that other members may claim medical or nutrition expertise or status that they may, or may not, possess. Please use good judgment and discretion in following their advice. Always check with your doctor or nutritionist before modifying your diet.
We want to know what questions you have on health and wellness. Share your questions here and Arlene Sanoy, registered dietician at Kraft Kitchens, will stop by monthly to select two questions to be answered in our new upcoming KRAFT Live Healthy & Happy newsletter. The answers will also be posted here for everyone to see on the message boards.
Please keep in mind that other members may claim medical or nutrition expertise or status that they may, or may not, possess. Please use good judgment and discretion in following their advice. Always check with your doctor or nutritionist before modifying your diet.
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Posts:
42
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Posted:
Jun 30, 2009 7:50 AM
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So I made my own version of taco soup yesterday. I used salsa, ck broth, carrots, pinto beans, 1/2 pack low sodium taco seasoning, chili powder and cumin. Sorry, didn't really measure ingredients because I was just using up what was around. After it cooked on simmer about 30 min. I threw in shredded cooked chicken and a couple handfuls of orzo pasta. I let it cook until the pasta and carrots were tender. Thought there would be some left for hubby & son's lunch today, but when I got up this morning the pot was in the sink. I had to whip up some chicken flavored brown rice pilaf so they'll have a reasonable lunch today! I guess they liked it Ok though.
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Posts:
40
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Posted:
Jun 20, 2009 9:44 PM
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You are right, it does require duck - duck confit to be exact... That would make this much less healthy albeit quite delicious. Being French, I can appreciate a true cassoulet. What the heck, if one can get your hands on real duck confit without sacrificing a week's worth of groceries, make a real cassoulet! However, when I get a craving, this cassoulet soup certainly touches my tummy.
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Posts:
266
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Posted:
Jun 20, 2009 3:45 PM
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Cassoulet requires duck, or it can't be cassoulet.
Kind of like saying it's chicken marsala but there is no chicken.
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Posts:
42
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Posted:
Jun 20, 2009 2:54 PM
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Thanks cvitas! Both of these recipes sound delicious. I might make one for dinner one night and make extra so they can have leftovers for a couple lunches. I love my slow cooker, so I'll probably get to come home from work to a low maintenance dinner. woohoo!!
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Posts:
40
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Posted:
Jun 20, 2009 2:32 PM
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My soup variation of Cassoulet, a traditional dish from France... It is healthy (depending on meat choice), easy to prepare, and super delicious...
Cassoulet Soup
3 cans cannellini beans or white beans
1 can sliced or baby carrots
1 can diced tomatoes - unseasoned
1 qt chicken stock, divided
1 small sweet yellow onion, chopped
2 or 3 stalks celery, chopped
Tbsp minced garlic
1+ lb fresh pork sausage - you can use other ground meats, too, just make sure that you adjust seasoning
1 to 1-1/2 tsp dried thyme leaves - or 2-3 sprigs fresh thyme
Salt, Pepper to taste
Optional, Croutons, coarsely chopped
Optional, Bacon bits
Brown meat in pot or dutch oven being sure to break up any big clumps. Once meat gets going, add garlic, onions and celery to pot and soften. Once meat is completely browned and veggies softened, pour beans, carrots, and tomatoes with can juices into the pot with 2 cups stock and seasonings. Allow to simmer for 30 minutes at least. The longer it cooks, the softer the beans will become, which I like. This is a thick soup, continue adding stock for desired consistency. Serve topped with bacon and bread crumbs or chopped croutons.
This soup does great in a crockpot and freezes great. I live in New Orleans and love to add spices as I cook. The recipe above is not as seasoned or spicy as I would make it. Season to your own tastes. I often make this for my dad as a homemade "frozen meal." He has to limit his salt intake, so I use 1-1/2 heaping capfuls of Ms. Dash Original or Garlic and Herb seasoning.
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Posts:
40
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Posted:
Jun 20, 2009 1:58 PM
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My favorite healthy soup is a bean soup to which there are many variations.... Since chilli is not a fave in your house, you can alter this recipe in many ways... I am not fond of chili either, but I love this soup! Then again, chili means different things to different people. You can prepare this soup with or without meat as the protein and fiber in the beans will keep you nice and full. It's delicious and inexpensive to prepare for those of us on a budget! I will also post my "cassoulet" soup - another fave soup!
Bean Soup
1 can pinto beans
1 can black beans
1 can kidney beans
1 can corn (don't include for your DH - add more tomatoes instead)
1 can diced tomatoes (if you prefer rotel, use two cans rather than one)
1 container salsa - don't use chunky - it's too thick
Taco seasoning packet (can be omitted)
Ranch dressing seasoning packet
Optional - ground meat (any...beef, pork, turkey)
Brown meat in a large pot or dutch oven with some taco seasoning. Once meat is browned, dump all of the cans with can juices and the container salsa into the pot along with the ranch packet and the remaining taco seasoning packet. Allow to cook for 30 minutes at least. The longer it cooks the longer the beans stew and soften, which I prefer.
Serve soup topped with sour cream, cheese, cilantro, or any of your favorite Mexican toppings. Toast tortillas in the oven to serve along side as well!
This is a thick soup! Since you have homemade chicken stock at home, you can thin it nicely. This recipe lends itself well to the crock pot. It also freezes beautifully! If you are not adding browned meat, you can cut up grilled or rotisserie chicken and add it before serving.
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Posts:
42
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Posted:
Jun 19, 2009 3:41 PM
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FrauTotmolders It's ironic you mention lentil soup. Another ingredient they refuse to touch. I just threw out about 1/4 of a bag today while I was putting away my groceries. It was from 2 Christmases ago when I had made soup jars as gifts for the family. It was pushed to the back of my top cupboard shelf. I had left over barley and lentils from that and found out the son and hubby hate both. Gave the ma-in-law the barley, but no one wanted the lentils. I even tried to sneak them into things with lots of other ingredients, but no luck. I'm surprised they don't protest brown rice, but they actually like that. I'll be making ck and br. rice soup this week, and maybe minestrone next. I'll continue to check back for new ideas. Sauerkraut soup isn't an option. Even if they did like it, even turkey kielbasa is far too processed to be healthy. That's something they might get once every few weeks as a weekend treat. It's on my list with lunch meat and hot dogs.
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Posts:
12
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Posted:
Jun 19, 2009 2:05 PM
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we like to eat campbell's soup right out of the can not even heating it and you don't even have to dirty a dish is the best part
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Posts:
197
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Posted:
Jun 19, 2009 1:54 PM
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>Lottielovesafc...I think Caywoodeye would love your recipe!
>If I remember, it is hard for him to chew because of his gums.
>Caywoodeye...you there????
Thankee Ruckala for thinksin of me. My guns are god, its my blighted eye that give me truoble.
Lottie god to see ya, I always keptt an eye out for yourn postses.
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Posts:
8
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Posted:
Jun 19, 2009 1:21 PM
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Lentil soup is easy and healthy. I lg. container of chicken broth, 1 can of lentils (drained), brown rice, 1 onion, any green leafy veg like escarole, spinach, chard.
Slice or chop the onion and saute it in a bit of olive oil in the soup pot. When the onions are light brown, add the broth and bring to a boil. Add about a handful of brown rice ( I have big man-hands) so you may use 1/4 cup instead. Boil for about 15 minutes. Add the lentils. Simmer for about 1/2 hour. Add the greens. Simmer until just done. Add S&P as desired.
You can add other veggies like carrots, turnips, celery and just adjust the cooking time.
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Posts:
66
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Posted:
Jun 19, 2009 12:15 PM
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> Where do you get your healthy kielbassa, marygraves?
> I would love some! 
Butterball (I think that's the brand) makes a low fat turkey keilbasa that is quite good.
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Posts:
14
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Posted:
Jun 19, 2009 12:09 PM
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How much saurkraut do you add?
> > Hi all! I'm looking for some healthy soup
> recipes for
> > my husband and son. I make my own chicken broth,
> so
> > I've got a good base. Already made ck noodle
> and
> > wedding soup. I like to make something every
> week to
> > keep in the fridge for their lunches. Looking to
> keep
> > carbs and fat low. They don't really like chili
> and
> > hubby hates corn mixed with anything. Prob.
> doing ck
> > and brown rice soup next, but I'm open to any
> recipes
> > you all might have. Thanks!
>
> saurkraut soup
> 8c. chicken roth
> 6 med. sized potatos diced
> 3 carrots chopped
> 1 onion diced
> 1pkg.kielbasa sliced
> pepper to taste
> 1cup tomato juice(optional)
> cook on med. heat 2 hrs.
> or til veg. are the softness you like
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Moderator_Jane
Posts:
1,656
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Posted:
Jun 19, 2009 8:02 AM
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> 90 minutes to cook a raw vegetable? and 60 minutes
> for raw meat?
> I thouroughly disagree. It is wrong.
If you simmer on top of the stove it takes far less time than a slow cooker. For example, my recipe for taco soup says simmer for one hour on top of the stove, or 6-8 in a slow cooker on low.
My slow cooker cooks way too hot, so I have to cut the times way down if I'm using it, but it still takes longer than using the stove.
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Posts:
266
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Posted:
Jun 18, 2009 6:31 PM
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Where do you get your healthy kielbassa, marygraves?
I would love some!
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Posts:
1
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Posted:
Jun 18, 2009 6:20 PM
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> Hi all! I'm looking for some healthy soup recipes for
> my husband and son. I make my own chicken broth, so
> I've got a good base. Already made ck noodle and
> wedding soup. I like to make something every week to
> keep in the fridge for their lunches. Looking to keep
> carbs and fat low. They don't really like chili and
> hubby hates corn mixed with anything. Prob. doing ck
> and brown rice soup next, but I'm open to any recipes
> you all might have. Thanks!
saurkraut soup
8c. chicken roth
6 med. sized potatos diced
3 carrots chopped
1 onion diced
1pkg.kielbasa sliced
pepper to taste
1cup tomato juice(optional)
cook on med. heat 2 hrs.
or til veg. are the softness you like
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