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Old 05-23-2011, 05:25 AM   #31
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I have never had canned soup that I really cared for, so I generally opt for homemade. One of my favorites is a recipe from here, Pumpkin sausage soup. The only thing I do different than the recipe is that I add chopped green chiles to it.

PHOEBE'S PUMPKIN AND SAUSAGE SOUP
1 pound pork sausage (Phoebe used hot sausage)
1/2 cup onion, chopped, 2 3/4 ounces
1/4 pound fresh mushrooms, chopped, about 5 medium
1 clove garlic, minced
15 ounce can pumpkin
4 cups chicken broth
1/2 cup heavy cream
1/2 cup water
Salt and pepper, to taste

In a large pot, brown the sausage along with the onion, mushrooms and garlic; drain fat. Add the pumpkin and broth. Phoebe added a tablespoon of Italian seasoning at this point, but I've left that out. Season with salt and pepper, to taste. Cover and simmer 20-30 minutes. Add the cream and water; simmer 10-15 minutes longer. Adjust seasoning.
Makes 8 cups or 8 servings
Can be frozen

Per Serving: 277 Calories; 21g Fat; 15g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

Last edited by Candid; 05-23-2011 at 05:28 AM..
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Old 05-23-2011, 07:10 AM   #32
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Quote:
Originally Posted by crazyone View Post
I also love that Better Than Bouillon base.....chicken and beef.. dying to try the turkey and mushroom flavors...I basically make the broth, chicken, mushrooms, celery...with the beef, I add tomatoes, celery, some kind of beef, maybe onion...I make it and freeze it in individual portions in freezer bags...I don't own a micro wave.. so I just reheat it up in a pan...
How long does the BTB last? I bought the ham base for Easter and haven't used it since. It made pretty awesome gravy.
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Old 05-23-2011, 07:43 AM   #33
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I just keep in my fridge....but it gets used up pretty quickly...I wonder about freezing it.. but I have never had to.. the one flavor I want to try is Mushroom...
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Old 05-23-2011, 08:06 AM   #34
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I have the BTB beef, chicken, and ham bases. They don't really go bad, but if you don't tightly close the lid, they will dry up. I've had them as long as 2 years and they were fine.
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Old 05-23-2011, 11:44 AM   #35
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Quote:
Originally Posted by eastbruce View Post
I have the BTB beef, chicken, and ham bases. They don't really go bad, but if you don't tightly close the lid, they will dry up. I've had them as long as 2 years and they were fine.
Thanks!
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Old 05-24-2011, 06:42 PM   #36
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Yum, copied/printed Pumpkin Sausage soup recipe.
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Old 01-28-2012, 03:52 PM   #37
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great recipe

Quote:
Originally Posted by Medical Student View Post
This soup is delicious and it's perfect for induction...

4 cups heavy cream
1/2 lb. Land of Lakes yellow american cheese
1/4 lb. cheddar cheese
(Add more cheese if you like a "cheesier" taste)
1 box frozen broccoli or cauliflower florets
Make sure you cook the soup on low heat, adding only a couple of slices of cheese at a time until they fully melt. In addition, try not to bring it to a boil. Add the broccoli or cauliflower once all of the cheese has been melted.

Let me know what you think! This soup is VERY filling (due to the high fat content).
I LOVED this soup. It was like the McDonald's brocolli cheese soup that everyone seems to adore, but without the corn syrup I imagine?
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Old 02-09-2012, 06:27 AM   #38
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Quote:
Originally Posted by Alero View Post
Tomato Soup (Like Campbell's)

1 8 oz can tomato sauce
1/2 c. water
1/4 to 1/2 c. heavy whipping cream
1 pkt Splenda

How To Prepare: Mix all together in saucepan,
heat & serve.
It's delicious.
I am just getting over the flu.. so haven't eaten much in the last couple days.. this was light and hit the spot..

going to try the better than bullion .. also
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Old 02-10-2012, 08:46 AM   #39
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I use the Better than Bullion to make a brine for my poultry- never tried to make soup! Sounds so good- I'm going to try it!
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Old 02-20-2012, 09:23 PM   #40
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Tomato soup sounds great, but is it Induction friendly? And what is the serving size?
Thanks!
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Old 04-30-2012, 09:03 AM   #41
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i was just coming in here to search for canned soups

I am just getting over the flu and had to make it back into work today...i have no appetite for anything right now, thought i'd try some quick soup on my trip to the grocery store

any other ideas aside from the progresso line?
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Old 05-05-2012, 01:23 PM   #42
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I've used #38 post recipe.
I have a cold rt. now. I just nuke up some bouillon or chic broth. I add a few shakes of tabasco and a dash of vinegar to it.
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Old 12-11-2012, 10:49 AM   #43
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New here.. Want to say thanks

I have just registered so that I can thank you all for the "better than bouillon" soup idea. I had never used that product before but found mushroom and chicken at the local Harris Teeter. I made the mushroom with some heavy cream and a little butter. It's so outrageously delicious, I'm thrilled. I've had soups at restaurants that are not nearly as good as this! Yay!
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Old 03-13-2013, 10:08 AM   #44
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Low carb soup

The lowest canned soup i could find was from the Campbell's 100% Natural line- Creamy Gouda Bisque, with Chicken - it was really quite delicious- it said 14g per svg, which really isnt that low, but it had black beans in it, which i am sure accounted for alot of the carbs, and they sort of sink to the bottom anyway, so i just didnt eat them- which i am sure brought the count down quite a bit. To make it go a little farther, i added in a cup of broth and a few cubes of Sharp Cheddar cheese - yum, it worked for something in a pinch. I also found a lower carb Tomato Basil Bisque at my local health food store. It is all natural and no added sugar- 9 g per svg. It looks like it was made specifially for that store, but the point is to check your local health food stores to see if they have something similar.
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Old 03-28-2014, 09:45 AM   #45
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I don't work for Progresso either but they do have a lot of soups that are 20g or less for the whole can, I count about 12 varieties. That's not counting anything with fish or tomatoes in it, I only looked at what I eat haha Mostly in their Light line, if you can go up to 25g you would have even more to select from like my favorite Chickarina!
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