canned soups--an additional comment

[Guest guest]

Also, serve vegetable soup as a first course for a meal when they are

really hungry. When they have eaten most of it, then bring on the

rest of the food. It works well with my 64 year-old meat eating

husband who is also diabetic who needs all the vegetables he can get

shoved into him.

 

Kathleen

 

My experience is--stay away from nationally advertised standard brands

of canned soup. They tend to be loaded with salt, often contain trans

fats [hydrogenated fats], and generally smell awful when you heat them

up [one of the indicators]. I note that, even in this list, people

often add canned mushroom soup to casseroles--my rule is: if I cannot

make it from real food, I do not make it.

>

Since I shop at a local Coop, there are many organic canned soups low

in sodium and, as someone else mentioned the brand, Health Valley.

They are much more expensive, but, if you don't cook soup, for your

health, you just have to pay higher prices. I usually have some kind

of home made soup in my refrigerator that I can reheat in the

microwave. Someone else mentioned miso soup. I also make simple

vegetable soups beginning with beans [you can use canned, but home

cooked ones are better] and adding seasonal vegetables, onions,

garlic, maybe canned tomatoes. Most of the time is spent cutting up

the veggies.

>

Also, freeze the soup in edible portions, and reheat them when you are

ready to eat.

 

I recently purchase a great vegetarian soup book called A Beautiful

Bowl of Soup by Paulette Mitchell, published by Chronicle Books in 2004.