The Crazy Low Calorie Count of Homemade Vegetable Soup

After the bliss of success last week, this week’s weigh in revealed a slight gain of a pound and half. A pound is almost a rounding error, a plateau from week to week, but it’s certainly not a step in the right direction.
woman weighing herselfMy immediate response was bitter disappointment, coupled with the strong urge to binge on large quantities of chocolate, but with a few deep breaths, I accepted the ups and downs. I want a slow and steady weight loss, a gradual return to my pre-baby weight. As I am still nursing, I don’t want to shift anything too rapidly and risk affecting my milk supply before Sophie is ready to be weaned. Still, I would have preferred to see the number continue to dip down.

Rather than beat myself up and wonder what happened, I decided to throw a little technological help into my routine. I figured there had to be some sort of app to keep track of my workouts and calorie intake. I chose to download Tap and Track onto my iPhone for $3.99. The large database of foods is easy to browse and log my meals. The design is user friendly and not dependent on an Internet connection.

With just a few days of Tap and Track usage, I’m already learning a lot about the caloric values of different foods. For instance, my big bowls of homemade vegetable soup have crazy low calorie counts! A cup and a half of homemade vegetable soup has only 147 calories. That’s more than a little incentive to throw a big pot of soup together rather than simply grab a cup at Panera. I was also pretty amazed to see just how many calories my favorite cheeses pack. It’s all about indulging in moderation and enjoying every bite. More information won’t limit what I eat but will help me feast intelligently.

Low Calorie Vegetable Soup

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: 12 bowls

Serving Size: 1 1/2 cups

147

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Low Calorie Vegetable Soup

You would not believe how low the calorie count in this vegetable soup is! I guarantee that it will keep you feeling full, just as your belly shrinks.

Ingredients

  • Any veggies you have lying around the house. My latest pot had:
  • 6 carrots
  • 3 small butternut squash
  • 2 small acorn squash
  • 3 apples
  • 1/2 yellow onion
  • 2 teaspoons of ancho chili powder
  • 2 teaspoons of cinnamon
  • 1 teaspoon of kosher salt
  • 1/2 teaspoon of black pepper
  • 4 cups of chicken stock (storebought :( )
  • 1 tablespoon of olive oil

Instructions

  1. Scour your kitchen for veggies. This is the perfect fate for slightly bruised vegetables!
  2. Roast the squashes - Cut in half, remove teh seeds, and bake for an hour an 400 degrees Fahrenheit.
  3. Cut and peel the remaining vegetables into large chunks.
  4. Pour one tablespoon of olive oil into a large stockpot.
  5. Saute the chopped onion on medium heat for 3 to 4 minutes with chili powder, cinnamon, salt and pepper.
  6. Add the roasted squash, carrots, and apples. Saute for 1-2 minutes.
  7. Add the chicken stock. Bring to a simmer. Cook for 45 minutes, making sure the carrots and other vegetables are soft.
  8. Puree with a hand blender. Enjoy warm all week long.
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