I eat basically the same foods everyday. Currently, I have one soup meal, one salad meal and one or two snack meals like yogurt, fruit (lots!) or PNB/celery/raisins. The first year of my diet I never ate a bowl of soup! Instead, I prepared a yogurt shake everyday (as my noon time meal), I still had two other meals, one salad meal and another veg based meal w/pasta or rice and a protein.
I do not know how I ever lived so long without eating soup! I think I've eaten more soup in the last 1 1/2 years, than my whole life combined! It is the perfect meal for many reasons, first it's extememly low cal/high volume (the way I prepare it), it can be prepared in advance, and many different ingredients can be added to accomodate caloric and nutritional needs.
I think I started making soup on a regular basis in the spring (March/April) 2006, after my weight loss, because I was cooking alot more, it was still chilly outside, I needed more diversity in my food, and it was appealing in the fact that I could make a large amount in advance and freeze it, and most importantly, at the time, I could eat huge amounts and still stay within my caloric parameters!
I started with a recipe from The Joy of Cooking cookbook called, Barley Soup with Sausages. From that point I made it so often (soup) that I developed my own recipes using ingredients I had on hand. Vegetable soups are all basically the same and once you get in the habit of making soup, changes comes naturally, the protein and/or carb additions are endless. Here are some of my regulars,
spaghetti squash/butternut squash
I currently make two veggie soups, one basic veg w/cabbage onion, carrot, celery, and kale,(I posted the recipe couple of weeks ago), and a spicier variation of that when I add peppers and/or tomatoes, and spices, like chili powder....the latter has a "mexican" flare.
Kale Soup w/Jalapeno, Roasted Corn and Chicken
onion (1 lg, sliced or diced)
celery (2-3 stalks diced)
carrot (2-3, diced)
jalapeno (4-5, sliced)
kale, stems (diced) and leaves (sliced across width, 1") separated, (1 bunch)
garlic (4-5 cloves, chopped or minced)
4 cups chicken stock, or broth
chicken breast (2)
roasted corn (kernels from 2 ears, or more)
S & P, dried oregano, squeeze of lime
Saute onion, celery, carrots, jalapeno, and kale stems in 2 T. olive oil until soft and starting to brown (10-15 min), add garlic cook for 1-2 min more. Season with S&P, add oregano if using (1 T). Add stock, kale leaves and chicken breast (no bone) if using, bring to a boil, turn heat to low and simmer slightly covered for 15 min.
Remove chicken, dice or shred, and put back in, add corn kernels.
I topped my soup w/ a roasted and sliced jalapeno pepper, and a squeeze of lime.
I'll be taking this soup to work with me today, but with squash and black beans, instead of corn and chicken.
I will post my recipe and step by step instructions for home made chicken stock withinn the next couple of days!
Soup is good!