Hi, there....

I just started alli last week and already have lost weight....loving the program!

I'm following the menu, but I need more low cal soup recipes anyone have their faves?

Please share if you have the time.  Thanks, Marta.

The thing that I love about soups is that even the cream-based ones usually end up being relatively low in calories and just about spot on for my goals.  I don't exactly have a bunch of good recipies, but if you don't mind canned soup I have some recommendations.

I am on the 1800 cal/19 g fat tier and eat Campbells Chunky Chicken & Dumplings almost daily.  The can fills me up and keeps me full - for 360 calories/14g fat.  It's like the perfect meal.  I also do a lot of the campbells chunky sirloin burger and the progresso chicken & corn chowder.  Same stories there - about exactly what my goals are.

Progresso Chicken and Wild Rice is awesome. The entire can is only 180 calories 1/2 can is of course only 90 calories. 1.5g of fat per serving it has 2 servings per can. I add Tabasco for added heat flavor -OMG is it good. Eating the entire can or 1/2 can still allows you to enjoy it with a low fat sandwich of your choice.

 I make a lot of home made soups.  While I cannot give you the specific fat grams or calories I do some things to help reduce the amount of fat typically in the soup.  First I cook the meat as I would have in the past.  Lots of spices! Then instead of just letting the broth cool and skimming some of the fat off, I put the broth into the fridge over night.  I can then remove the solid fat.  I also transfer that broth to a clean container because you cannot really get all the fat off the container.  This really helps with beef.  Oh and I use lean beef to start!  Then I add a bunch of veggies and barley to the de-fatted beef broth.  Yummy homemade beef vegetable barley soup!

  I love Campbell's >Select Harvest light soups.

Look at labels. For Light Vegetable and pasta 120 cals for whole can.and fat>0.5g.

and the one I really like is>Southwestern light soups>!00cals. whole can and o fat grams.

I also find that I like soups blended with my hand blender for makes soups creamier.

Just read labels and watch salt  intake too.

Also read the book Eat this not that. Very good tips. what you think is healthy is not.

Also add red pepper to soups to up the body heat in body for you will burn more cals.

Also another tip drink your drinks with ice. for it makes body work to heat itself up.

 i like the canned progresso lights i get at costco. the flavors are italian style vegetable and another flavor in an 8 pack. they're both very good.

Next time i go i'm wanting to try the Amy's Canned soups, one of the flavors is Lentil and perhaps the other is a minestrone type. I looked at the cals, fat content and sodium content and all were within really good reason. Sometimes everything is great but the sodium can be so high. the sodium in the Amy's actually looked really low which was refreshing.

good luck. hope this helps.

Soupe au Pistou: Boil in water and a tiny bit of salt a bunch of different diced vegetables (whatever you like in a vegetable soup, and this is ideal for cleaning out your produce drawer before going shopping again.) Just remember to put in the pot first the veggies that take longer to cook, and later on add the veggies that cook relatively fast. You want to do that so none of them get mushy. When they're all done, take the pot off the heat, and then immediately add pesto to taste. If you don't make your own, you can buy it at almost any market. The pesto will flavor the whole soup. Check for salt last because most pestos are slightly salty.

Brazilian Lentil Soup: In a lightly salted pot of water, boil some lentils. If you wish, you can add a little chopped onion when lentils are half way cooked. When done, take pot off heat and immediately add to taste: oregano, and crushed real garlic cloves. The garlic immediately becomes very mild in the hot water, so you needn't worry about garlic odors if it is your concern. But the oregano and (real) garlic are what flavor the soup.    If you want to be authentic Brazilian, you could heat a pinch of ground annatto in a tablespoon  of oil for a minute or two (the oil will turn a vivid orangey red color) and add the oil part to the soup. Everything will taste great even without the annatto though; I just had to throw that in just in case you felt like playing in the kitchen.

 I made a super yummy soup the other night-  It comes out to being 8 grams of fat and 255 cal per 16oz (2 cups)-  It can be made even lower. if you use 2 cans of 98% fat free cream of soup instead of just one.  I would have except, I only had one and didn't want to run to the store.  You can really mix in any veggies you want or have on hand. 

1 package (16oz) hot itailan turkey sausage- remove casings

1 onion diced

2 small- medium potatos- skinned and 1/4-1/2inch cubes

1 large carrot- diced

1 cup celery diced

1/2 package broccoli slaw

8 tsp bouillion and 8 cups water (or chicken broth)

1 (10 1/2oz) can cream of chicken soup

1 (10 1/2 oz) can 98% cream of celery soup

1 1/2 cup cooked wild rice. (optional)

1 tsp dried thyme

Remove casings from sausage cook in pan-  make sure you break it up  into bites size chunks.- drain and set aside

in a stockpot- spray with cooking spray, and add onions cook until tender- add potatos, carrots, and celery- and water and boullion and thyme-  bring to boil and simmer until veggies are tender- about 20 min- Add in canned soups, sausage, cooked wild rice and broccoli slaw.  Mix well and heat 5 more mins.  This makes about 8 (16oz) servings

habanerofire:

 I made a super yummy soup the other night-  It comes out to being 8 grams of fat and 255 cal per 16oz (2 cups)-  It can be made even lower. if you use 2 cans of 98% fat free cream of soup instead of just one.  I would have except, I only had one and didn't want to run to the store.  You can really mix in any veggies you want or have on hand. 

1 package (16oz) hot itailan turkey sausage- remove casings

1 onion diced

2 small- medium potatos- skinned and 1/4-1/2inch cubes

1 large carrot- diced

1 cup celery diced

1/2 package broccoli slaw

8 tsp bouillion and 8 cups water (or chicken broth)

1 (10 1/2oz) can cream of chicken soup

1 (10 1/2 oz) can 98% cream of celery soup

1 1/2 cup cooked wild rice. (optional)

1 tsp dried thyme

Remove casings from sausage cook in pan-  make sure you break it up  into bites size chunks.- drain and set aside

in a stockpot- spray with cooking spray, and add onions cook until tender- add potatos, carrots, and celery- and water and boullion and thyme-  bring to boil and simmer until veggies are tender- about 20 min- Add in canned soups, sausage, cooked wild rice and broccoli slaw.  Mix well and heat 5 more mins.  This makes about 8 (16oz) servings

 I forgot 1 bell pepper diced-  I used orange, but red or yellow would be great too.  add it when you add the potatoes.