The Four Worst Kinds of Soup

limiting calories is a worthy goal. Not eating good food because it is high in calories makes no sense.A bowll of clam chowder for lunch and french onion soup for dinner may be all one eats and how wonderful. The same number of calories in greens or carrots would be sickening. The idea is limit overall calories. If your one meal is a double beef whopper with cheese it willbe very satisfying and have some tomato and lettuce with it.

Leave soup alone.
Its good stuff.

Heck, I agree with the HillbillyReaper...

Oh, for God's sakes. Now they're going to start shredding SOUP? Just stop it. Anyone who has half a brain knows that canned ANYTHING or powdered anything can't be great for you! To those of you counting every half calorie and jumping on scales every 14 minutes, unless you have a health issue (such a diabetes), you need to relax. You're number is up when it's up, it is that simple. Enjoy food while you can. Any chef will tell you that. And we all know you probably won't be getting that steak and potatoes in heaven, so why are you depriving yourselfs so much?

While I agree that it's smart to stay away from many of the 'store bought' soups, in these rough economic times we would all be smart to add more soup to our diet. You wont find many meals that cost less per serving than a good bowl of bean soup, home-made bread and an apple for dessert. We choose to eat these simple meals 4 nights a week at a cost of less than $1. per person. If you work let your slow cooker and bread machine do the work and you will still take a bite out of your food budget and have something healthy to eat.

Yes- so?? I have no problems with MSG, the same as 99.9% of the population.
It's a lot lower in sodium than salt.

Yes, Hullo, ac'cent is MSG

ac'cent is MSG....No thanks

Consider using some other herbs than Ac'cent which contains monosodium glutamate, or MSG. MSG also adds to the sodium content and can cause headaches, at least it does in me.

If you want to reduce the sodium in your soup and keep the flavor, adding sodium glutamate is the way to go!! 1/3 of the sodium of salt, and great flavor enhancement. You can buy it at the store - Ac'cent.

Mash half (or more) of vegetable you have simmered in water or broth of your choosing as the thickener. Cauliflower is one example of where this works well, simmering with some onion/peppers or your choice of flavoring. No flour/cornstarch or cream required. Non-fat yogurt with fresh herb to dress at presentation.

You CAN have your cream and eat it too. There ARE healthy creamy soups -- they use soy milk as their basis for the creaminess, and they are delicious. Imagine Portobello Mushroom soup is out of this world, low fat (3g), low calorie (80), and comparitively low sodium (390 mg/8 oz. serving). Imagine and Trader Joe's have a whole line of these great soups, all organic.

I like to take leftover vegs in their broth, cut leftover meat, and add pasta or noodles to make soup. It's easy and uses up what's let in the fridge.

It really doesn't matter what soups you eat. The key to what you eat is; HOW MUCH AND HOW OFTEN YOU EAT. That is to say, an occasional bowl of the tasty soups listed in this article is fine. However, it's not a good idea to feed you or your children these kinds of soup everyday.

You definitely can make creamy soups without using cream or dairy. Look for vegan recipes for the soups you want to try, like these at http://www.eatingvegan.com/soupsandstews.html#a. Even though I'm not vegan myself, I've tried lots of different vegan recipes and would never have known that they didn't include any animal products of any sort had I not made them myself.

I have been making all types of cream soups for years with nonfat skim milk. Instead of making a traditional butter and flour roux to thicken try masa flour.