Taco Soup with 5 day Pouch test???

Hi All!

I am wondering if Taco soup (Steph's recipe) can be used on days 1 & 2 of the 5 day Pouch Test?  I really like both the Taco soup and Pumpkin Sausage soup.  I looked on the pouch test website, but did not see any infomation.  I found on another website the nutritinal info and it does not seem too bad.  Anyone have any thoughts on it??

Thanks in advance,

Leann, I don't know why not.  I love the taco soup.  I would love the pumpkin soup receipe though.

Liz

Please post the taco soup receipe?

Thanks

Here you go!!

Turkey Taco Soup

1 lb ground turkey

1 onion, chopped

1-1/2 cups celery, chopped

1 pkg taco seasoning

1  15 oz can tomato sauce

1  15 oz can tomatoes, chopped (petite diced)

1-1/2 cups water

1 small can green chilis, chopped

4 16 oz cans beans (mix and match kidney, black and pinto beans)

1  16 oz pkg frozen white corn

1 pkg Hidden Valley Ranch Dressing

2 tsp *** i-n seasoning

1/4 cup ketchup

Brown turkey, adding onions and celery about half way thru browning.  One by one add remaining ingredients.  DO NOT DRAIN anything, just dump it in.  Heat thru.  Use sour cream for topping.

NOTE:

Alternate recipe:

4 cans of assorted beans, with juice

1 can corn

1 lb lean ground meat, browned

1 pkg each Taco Seasoning and Ranch Dressing

Onion Flakes, if desired

Same directions for cooking

I could eat both soups daily.  In fact I have!!

Low-Carb Pumpkin & Sausage Soup
A delicious autumnal soup. Use a butternut squash puree if you prefer. You probably want to hide the leftovers of this soup if you are including it in your pouch test - or your spouse and kids will gobble it up when you are not looking.

16 ounces country style sausage
1/2 cup onions, minced
1 clove garlic, minced
1 tablespoon Italian seasoning
1 cup fresh mushrooms, chopped
15 ounces pumpkin, canned
5 cups low sodium chicken broth
1/2 cup heavy cream
1/2 cup sour cream
1/2 cup water

Over medium heat brown the sausage breaking into small bits. Drain fat. Add the onion, garlic, Italian seasoning and mushrooms and saute until vegetables are cooked.

Add the canned pumpkin and the broth, stirring to mix well. Cook at a low simmer for 20-30 minutes. Remove from heat and stir in heavy cream, sour cream and water.

Servings: 8

Notes: Per 1-cup serving: 376 calories. 15 grams protein, 32 grams fat (14 saturated) and 9 grams carbohydrate (2 grams dietary fiber). Rich in Vitamin A, Thiamin and B12 and one serving has 63mg of calcium.