Enhancing my store bought soups

Discussion in 'Nutrition and Recipes For Patients' started by jaminhealth, Mar 3, 2014.

  1. jaminhealth

    jaminhealth Well-Known Member

    I've been buying Progresso Light Soups and yesterday I bought their Heart Healthy soups...all pretty good considering not made in my own kitchen....

    What I've been doing is adding my own black beans, 1/2 can or so of low sodium beans and cutting up at least 1/2 avacodo...soooo good and hearty and full of good fats and protein. Just finishing my Heart Healthy meatball soup with added beans and avacodo.....

    I don't eat the american traditional breakfast of toast, breads, etc.....I bring no breads into my house...

    Just a tip for many of us who are tired of cooking... jam
  2. Granniluvsu

    Granniluvsu Member

    Hi Jam,

    Yes, that is what I have been doing also for some time. Sometimes I even just use one can for the two of us and add extra veggies and either more water or low sodium / and or fat broth. Sometimes too I put two cans of different things together and find out they are really good together plus add stuff, even dehydrated chives and or parsley.

    Not to long ago I used Progresso Lentil soup (the regular not the low fat and lentils or beans are so good for you) which is good by itself and I added the first time the Progresso Minestrone to the Lentil soup. I also add dehyd. parsley and or chives with it. Of course if you have fresh, add that. I know the Minestrone has some pasta and potatoes but is mostly beans. but one can is split between two people.

    Sometimes I take a can of Progresso or other chicken noodle (with carrots) or whatever soup , that you do not add water too normally. Then add another cup of low fat and or sodium broth or water and add 1/2 can of green beans (without juice) or veggie of choice or leftover veggies and this serves two people, using up one canned soup. It is also healthier and more economical.

    Yes, I two am getting awfully lazy cooking when I think of how much I used to cook for so many.

    Am always looking for yummy ideas to make things healthier and more economical too.

  3. jaminhealth

    jaminhealth Well-Known Member

    Yeah, Granni, combining soups sound good too....I eat soup very often for breakfast....
    I did make a pot of curry cabbage, red potatoes and peas today, so yum,mmy and a few meals for me.

    Hope you are well...... jam
  4. Granniluvsu

    Granniluvsu Member

    Jam - Did you use any canned soups to make your curry cabbage , do you have a recipe or just throw things into the pot :)!! I should make more stuff with cabbage I know it is very healthy. Off to make lunch !
  5. jaminhealth

    jaminhealth Well-Known Member

    Not from can Granni, head of cabbage, 2 red potatoes (less starch than russets), frozen peas, coconut oil as my base start with water

    and curry powder.....do potatoes first, chop up cabbage and add peas last and cook, I like curry so I use a good amount..buy my stuff in bulk at our coop health food store...

    My one friend made the above without curry and she liked it a lot....she forgot the peas too....but still enjoyed the cabbage and potatoes...

    And, of course, use amounts for how much you want to make, it's only me so I know what I need to use. jam

    Some years ago and forget where I was, but the lady made mashed potatoes and added a good amount of cooked cabbage and mashed it all together and added a dolop of butter and salt and omgoodness how I remember how tasty that was......I don't use white potatoes too often so I don't make mashed potatoes...I make a sweet potatoe once a week usually, in my toaster oven....so delicious....
  6. Granniluvsu

    Granniluvsu Member

    Hi Jam,

    At least for the first time, how much water do you start with and curry do you use to start out with? I would need to at least double what you are making and leftovers are great too. I know I can change the amounts later on. Haven't used much curry so will have to experiment with that taste. Have you used onion or garlic in this soup at all, just wondering since I am not sure if I have ever made a soup with out one, the other or both :)!! I know if cabbage is in there it will be delicious.

    That is interesting about red potatoes. I have hardly used them but they are probably better fir DH if he has to watch his carbs with possible borderline diabetes. Do you peal them first or not. I know they can be left on in many dishes and looks pretty too.

    I'll bet that mashed potato dish with the cabbage is delicious too. I love it too and so does DH but I am getting lazy and we both should eat less potatoes. OMG, I could make a meal our of mashed potatoes and gravy :)!!! May make it special occasions.

    Thanks and TTYL !
  7. jaminhealth

    jaminhealth Well-Known Member

    Another tip on enhancing my can soups....this morning I did another can of progersso lite, and last night I took out a 1/4lb of ground turkey from my freezer as I thought I'd make a turkey burger for breakfast, well what I did was roll a bunch of little meat balls from the turkey and put them in the soup to which I added the black beans, avacodo and a little water....cooked a little, omgooodness a great meal.... I'll have the rest tomorrow morning.

    Granni, I'll come back with the cabbage starter soon, I have to go out. jam
  8. jaminhealth

    jaminhealth Well-Known Member

    This morning's breakfast soup is: Chicken Orzo from Progresso to which I added cut up asparagus and a good amount of pinto beans and cooked for a short time and so delicious. Asparagus is "in" big time and I eat it almost every day, add it to all the soups. Oh, also add a tsp or so of Collagen I'm now taking, so it's all good... jam
  9. MsBrandywine

    MsBrandywine Member

    Sounds Yummy Jam...
    Didnt know this on the red potatoes.. but.. I do eat alot of the sweet potatoes.. and I have made mashed potatoes using cooked and drained cauliflower.. but the cabbage sounds yummy too..
  10. jaminhealth

    jaminhealth Well-Known Member

    I'd LOVE to be back to making all my own soups.....have lost my motivation and would like to get it back......mashed cauliflower, good and yummy......
  11. Granniluvsu

    Granniluvsu Member

    Jam et al,

    It is all sounding good to me. However, it is a little more tricky cooking for two who wants meat at most meals. We have gotten better though at less potatoes and mostly sweet when we do. Eating more salads too. Keep the ideas coming everyone.

    However, now it is starting to get warm and when it gets hot I know DH is not up for soups as much as in the cold weather. I can eat them at any time.

  12. SuzanneJYates

    SuzanneJYates Member

    This actually does not merely sound healthy, but also sounds really good in a taste sense. I am going to have to try it myself. While I am unable to let go of bread completely, I think that I am going to have to alternate and see how my body responds to it.
  13. jaminhealth

    jaminhealth Well-Known Member

    Ronit, my beliefs after years of research is that protein is our best type breakfast nourishment....right now I'm sauting organic chicken thighs and will eat them in my romaine lettuce wrap for my breakfast....I save a piece of fruit for later and keep fruit to a limit.....berries are good choices, I bought fresh pineapple the other day and will eat small pieces thru my day...but I don't overdose on fruits (sugars)....we need some but too many do overdose on fruit which raises our sugars.......jam
  14. jaminhealth

    jaminhealth Well-Known Member

    I just bought a new stock of the Progresso soups...they make a Heart Healthy type, a Lite product and they were on sale for $2 a can....now there is some "stuff" in the soups I don't like but can't win on everything....I add my own cooked chicken, asparagus lately and whatever in my refrig....I like cilantro and bought a fresh bunch the other day, so add cilantro too....so much depends on how I feel, the better I feel, the more I will do to these soups...
  15. jaminhealth

    jaminhealth Well-Known Member

    I'm still doing these soups but mostly Heart Healthy types of Chicken/Wild Rice and Chicken Gumbo...MSG is not added to these soups, but yes there are preservatives.....

    Today's gumbo I added 2 cut up organic zucchini, cut up celery, chopped onion and a small bonelsss grass fed cut up cooked chicken breast... Cook the veggies and chiken and add to the soup with the water from the cooking the veggies....this gives me about 3-4 small bowls of this yummy soup. I keep my qt pot in refrig and heat a bowl as I need.

    I've been using cut up green beans and broccoli and asparagus in season.

    It's only me and I graze during the day, when I go out to dinner with friends then it's a sit down meal for dinner....but for me grazing works.

    Still off all breads...and I'm sure it will stay this way...it's over 3 yrs.
  16. Granniluvsu

    Granniluvsu Member

    Hi Jam and Welcome Geraldine ,

    I would do more of what you are saying Jam if it wasn't so HOT out and DH didn't keep saying he doesn't like soups so well when it is HOT out. I could eat it at any time. I think that is silly as most things I cook are hot or at least pretty warm , even when it is HOT out, unless we are having cold or cool salads.

    If it were me I would do less actually "cooking" and make more soups using many of the canned ones as a base. You can cut the spices or add more, plus adding more veggies, etc.. to your liking. I could still eat HOT soup but since I am cooking for two I can only do it when he is not around. I have always been a HOT soup lover. Now my mouth is watering for soup :)!!!

    So glad to meet you Geraldine and hope you are enjoying the boards. So much information, including friendship too here. I usually hang around Chit Chat ( and the Porch) but do venture out to other areas. Jam is great at natural and supplements for health which I love too.

    Hope to see you both soon around the boards !

    Granni :)
  17. jaminhealth

    jaminhealth Well-Known Member

    I can eat soups anytime and it's been our hottest summer that I can ever recall in my 48 yrs here....

    I even add flakes of hot pepper in my bowl of morning soup.

    Tomorrow's soup will be with added bok choy, organic chicken, chopped onion and the veggie soup I choose.....

    I don't eat breads or grains so soups are my meals at home.....

    Take care all... jam
  18. I have been trying this myself, and it is especially easy to add a little something to your soups as long as you have some decent suggestions like the ones you mentioned. With just the store-bought soup, you have a plain meal, with some additions you can have an actual meal that will fill you up.
  19. jaminhealth

    jaminhealth Well-Known Member

    I just put together a new pot this morning, Wild Rice Chicken soup, cooked a good amount of brocolli and onion and garlic last night and put in in refrig overnight....sauted some organic chicken breasts this morning and will add it soon....this gives me a nice quart size pot of filling good soup. I add crushed red pepper as I like spice, add to my bowl.

    Last week I had the same wild rice soup and sauted bok choy and a little sweet potatoe with garlic and the extra chicken of course, and put it all together, it was SO GOOD.
  20. jaminhealth

    jaminhealth Well-Known Member

    This weeks' offering was chard, boy choy, onion and sweet potatoe, chopped up and sauted and with pre cooked chicken and added to southwestern bean soup. yummm