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Quick Chicken Soup

The Man wasn’t feeling so well the other day, so my first instinct was to make him chicken soup. My version takes an extra pan because I was trying to make it quickly. Cooking the chicken, onions and celery are quicker in a pan than boiling them, but I can never seem to get carrots cooked in a pan quite the way I’d like them. That’s why I get a jump start on softening them up by boiling them while I’m cooking the chicken. Otherwise you could just toss everything in a big pot and let it boil until the chicken is cooked and the veggies were tender.

Ingredients
6 cups reduced sodium chicken broth
2 cups water
1 cup carrot strips or grated
1 cup diced onions
1 cup diced celery
1 cup diced bell peppers
1/4 cup minced garlic
8 oz boneless, skinless chicken breast, diced
1 tablespoon oregano
1 tablespoon rosemary
1 tablespoon basil
1 tablespoon thyme

Directions
Put the chicken broth, water and carrots in a large pot, let it start boiling.
At the same, in a large pan add the rest of the ingredients. Cook until the chicken isn’t pink and the veggies are tender.
Add the chicken mixture to the chicken broth. Let it simmer for at least ten minutes, longer if possible.

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 70.3
Total Fat: 0.5 g
Cholesterol: 13.7 mg
Sodium: 520.3 mg
Total Carbs: 7.6 g
Dietary Fiber: 1.8 g
Protein: 9.0 g

Quick Chicken Soup-001

French Onion Soup

There’s nothing quite like a big bowl of French Onion soup, with big croutons and melted provolone on top. Mine is slow cooked, so more of the flavor is able to develop. Now, you could just throw the uncooked onions in the slow cooker, but it doesn’t taste quite right that way. Cooking them gives the onions a smoother taste. You could also use store bought croutons if you’d like, premade are easie but homemade are better for you. Either way, it’s delicious!

Ingredients
2 rolls, cut into cubes
1 tablespoon olive oil
3 large onions, thinly sliced
6 cups low sodium beef broth
6 slices provolone cheese

Directions
Brush the bread cubes with the oil olive and dust with any herbs you’d like. Cook in a 450 degree oven for 30 minutes or until completely dry. Stir often to avoid burning.
In a large skillet, cook the onions over medium heat until they brown and carmelize. Transfer them to a pot and add the beef broth. Cook on low for about an hour or until the flavors have mixed.
To serve, top a cup of soup with a few of the dried bread cubes and a slice of cheese. Broil for a few minutes, or until the cheese is melted and starts to brown.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 224.9
Total Fat: 10.8 g
Cholesterol: 19.6 mg
Sodium: 804.5 mg
Total Carbs: 18.5 g
Dietary Fiber: 2.1 g
Protein: 13.2 g

French Onion Soup-001

Beer and Brats Chowder

I tried to make this a few weeks ago, but it didn’t quite work out the way I was hoping it would. This time it turned out just the way I was hoping. If you like, you can add some saltines and a little extra cheddar cheese. This would be great to take in a thermos for an outdoor outing. And don’t worry about the alcohol from the beer, it’ll cook off before you eat it.

Ingredients
12 oz turkey brats or smoked sausage, cut into 1/2 inch slices
2 large potatoes, diced
1 large onion, diced
1/4 cup garlic, minced
1 12 oz can light beer
2 cups low sodium beef broth
4 cups milk
2 tablespoons cornstarch
1 cup cheddar cheese

Directions
In a large pot, cook the brats, potatoes, onion, and garlic until the potatoes are almost tender. Add in the beer, broth, and 3 cups of the milk. Whisk the cornstarch into the remaining cup of milk. Mix into the rest of the chowder. Let it come to a boil, then turn the heat to low. Cook for at least an hour (longer if you’d like), stirring every 20-30 minutes to make sure nothing is sticking to the bottom of the pot.
Stir in the cheese before serving.

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 248.3
Total Fat: 9.1 g
Cholesterol: 48.3 mg
Sodium: 747.6 mg
Total Carbs: 22.9 g
Dietary Fiber: 1.1 g
Protein: 17.0 g

Beer and Brats Chowder-001

Sausage Potato Soup

Since winter has taken hold of our part of Texas, it’s time to pull out some recipes that warm you up. And if this one worked while I was growing up in North Dakota (where it’s not uncommon to spend days below freezing), it’ll definitely work wherever you are!
I haven’t tried it yet, but you might be able to skip dicing the potatoes if you use a bag of the frozen diced potatoes, like the ones by the hashbrowns or the ones you steam in the microwave to make mashed potatoes.

Ingredients
1 14 oz package smoked turkey sausage, cut into 1/2 inch pieces
2 medium potatoes, peeled and diced
1 medium onion, diced
5 cups water
1 bag coleslaw mix
3 cups milk (at least 1%)
3 tablespoons flour
1 cup shredded mozzarella cheese
Parsley to garnish, if desired

Directions
In a large soup pan, combine sausage, potatoes, onions with a little salt and pepper. Add five cups of water and bring to a boil. Reduce heat to a simmer, cover and cooked for 20 minutes or until potatoes are tender. Stir in cabbage and cook for ten more minutes. Add 2 1/2 cups of milk, mix the remaining milk with the flour, stir into soup. Cook until thick and bubbly, stirring often. Stir in cheese until melted.

Nutritional Info•Servings Per Recipe: 10
•Amount Per Serving
•Calories: 167.4
•Total Fat: 6.6 g
•Cholesterol: 35.5 mg
•Sodium: 483.4 mg
•Total Carbs: 13.3 g
•Dietary Fiber: 0.7 g
•Protein: 12.0 g

Sausage Potato Soup

Bacon Cheddar Ranch Potato Soup

This is a great slow cooker recipe. It has my husband’s three favorite ingredients: bacon, ranch and cheese. Amazingly, it’s only 176 calories per serving and a serving is about a cup and a half of soup. So you could add a topping or two without any guilt. I like my soup a little less chunky, so about half an hour before serving I scooped out the diced potato and mashed it a bit. Depending how thick you like your soup, you may need to whisk a little flour into the pot. You can reduce the sodium count a bit by using lower sodium beef broth and ranch mix.

Ingredients

2 medium potatoes, diced
1 12-oz can fat free evaporated milk
1 cup beef broth
3 cups water
1 packet ranch mix
1 cup shredded cheddar cheese
1 cup onions, diced
3 cloves garlic, minced
6 slices center cut bacon, diced

Directions

In a large pan, saute the bacon, garlic and onions until the bacon is starting to brown.

In a slow cooker, whisk the ranch mix into the evaporated milk, then combine with the water and beef broth. Add the potatoes, cheese, and bacon mixture to the slow cooker. Cook on low for eight to ten hours.

You can top the soup with some onion straws, parsley, a little sour cream or whatever else sounds good to you. (Extras aren’t included in nutrition facts.)

Nutritional Info
◦Servings Per Recipe: 6
◦Amount Per Serving
◦Calories: 176.3
◦Total Fat: 1.7 g
◦Cholesterol: 10.9 mg
◦Sodium: 830.8 mg
◦Total Carbs: 25.2 g
◦Dietary Fiber: 1.3 g
◦Protein: 14.7 g

Bacon Cheddar Ranch Potato Soup