I made SOUPS and LOTS of it.

i feel like a squirrel going into hibernation.
here are all my soups, keep in mind we ate a good chunk of the ham and cheese soup.



I did NOT double the recipies and it made a BUNCH!!

The lentil soup alone made 14 cups, yes, 14!!! I put 6c in one bowl and 5c in another and 3 1/2c in another.

The other soups made about 9-10 cups.

I actually measured as i was putting them in bowls.

__________________

Nothing tastes as good as thin feels.

Hi Colleen,

Yum.  Soup is such a comfort food especially in the winter.  Yours looks delicious.  I wish I lived close to you and I'd visit you with an empty bowl!

Cathy

Hey Colleen - do you have your recipe for WLS-friendly ham & cheese soup?  Looks wonderful and I'm in the mood for soup - it's cold here!!  But all I can find are too high in fat and I dump on more than 5-6 grams of fat. 

Oh Boy, Cathy that is what you need is a bowl of Colleen's soup to make you feel better

Yes, Yes, can we have the recipe?

Take care,
Kathy

Ham & Cheese Soup
This is a hearty and delicious soup. If you prefer use grated Cheddar or Jack cheese in place of the Velveeta. Taste before salting.

2 Tablespoons butter
1/2 cup carrots, chopped
1/4 cup onion, chopped
2 Tablespoons flour
1 teaspoon paprika
1 teaspoon dry mustard
6 cups chicken broth
12 ounces Velveeta Light, shredded
8 ounces lite firm silken tofu, diced
10 ounces deviled ham (2 cans)
1 cup sour cream, light
salt and pepper, to taste
1/4 cup Parmesan cheese
parsley, for garnish

In a large Dutch Oven over medium heat butter. Add carrots and onion and saute until soft and translucent. Stir in flour, paprika and dry mustard using a whisk. Cook for 2 minutes then slowly add the chicken broth whisking to prevent lumps. When soup is thickened add shredded Velveeta, the diced tofu and ham. Cook on a low simmer for 20 minutes stirring occasionally.

Remove from heat and stir in sour cream. Add salt and pepper to taste and serve garnished with a sprinkle of Parmesean cheese and a sprig of parsley.

Servings: 10

Notes: Per 1-cup serving: 264 calories. 19 grams protein, 15 grams fat (8 saturated) and 12 grams carbohydrate. Rich in Vitamin A and one serving has 53mg of calcium.

 

Ham & Split Pea Soup
For spicier soup select a hot sausage. Garnish with shredded cheese and parsley.

This country classic comfort food, complete with bacon and ham, is great for Days 1 and 2 of the 5 Day Pouch Test. It freezes well in 1-cup portions too. Enjoy!

Ingredients:
8 slices bacon
1/2 medium onion, chopped
1 cup carrot, chopped
1 pound split peas
16 ounces chicken stock
2 cups water
1 cup ham cubes
1 each bay leaf
ground pepper, to taste
1/4 teaspoon nutmeg

Directions:
In a large heavy dutch oven cook the bacon over moderate heat, stirring until crisp. Transfer to paper towels to drain.

Leave rendered bacon fat in pot and cook the onion and carrots until translucent and soft.

Add remaining ingredients and bring to a simmer. Simmer uncovered, stirring occasionally for two hours. Add more water if soup is too thin, it should be thick.

Discard bay leaf and serve warm topped with crumbled bacon.

Servings: 12

Notes: Per 1-cup serving: 184 calories. 13 grams protein, 4 grams fat and 25 grams carbohydrate (10 grams dietary fiber). Rich in Vitamin A and Thiamin (B1).

Serving Ideas: For creamier soup stir in some sour cream. For spicier soup season with curry powder or cayenne pepper. (i did not add the sour cream or any other spices, i made it just as it was)

 

Lentil Soup

Prep Time:

10 min

Inactive Prep Time:

hr min

Cook Time:

1 hr 0 min

Level:

Easy

Serves:

6 servings

2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan

 

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.

Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

( i did not add the pasta to this, so i assume it is pretty good for you otherwise.  as a matter of fact i think i accidently left out the parmesean cheese now that i am looking back at the recipie, but it tasted great w/out it)

 

 

You're awesome - sound so yummy and look easy to make!!  THANK YOU!!