Hey everyone that is left on this board!! I am having a hard time finding some soups here that I can make. I LOVE tomato soup, but am assuming Campbells is out of the question!! I love the idea of a bean soup or veggie soup...can someone reply with the links to find them??

Also, is Tomato Paste allowed on P1??

Thanks!!

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:Secret: January 5, 2009 : starting weight 152.6

tomato paste is fine. not sure of the tomato soup but would guess it's the cream in it that makes it off limits. I would think most bean or veggie soup recipes would work as is as long as you check the ingredients against the food list. I don't have any recipes, but if you find one you like, post it and I can review the ingredients and give some suggestions. Basically just avoid carrots and other P2 root vegetabes and ingredients with added sugars or creamy stocks.

if you read the labels--it has a lot of sugar grams. And in theory, you do not want to be dealing with the results of a sugar spike in your insulin (cravings etc). However, you could use your v-8 or salsa allotment each day and add chicken broth to it to make a base for your soup.

my current favorite soup is: one can of chicken broth, one cup or more of pico de gallo salsa, one can white beans, one can black beans, bring to a boil---simmer hard for 15 minutes---puree. It is a zesty bean soup basically. I serve it with lots of spike sprinkled on the top and a glop of non fat plain yogurt in the middle. (it makes a couple servings, also be very careful when pureeing hot liquid--let cool first if necessary and then reheat)
????: South Beach Diet Forums http://www.southbeachdietbulletinboard.com/kitchen/2280-want-some-p1-soup-please.html

I haven't eaten campbells tomato but used to LOVE amy's organic low fat tomato bisque soup. I looked at the label recently and decided i'm not going to eat it at this time. I'd still like to see more results in the loss column.

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:Jump Rope: live life like you mean it!!

I don't follow a recipe. I just start with a base and add from what's available in my fridge and cupboards. Here's what I might do:

Veggie and bean soup: Spray my pot with Pam and add about 1 T. or less of olive oil to it and a little water (maybe 1/4 C.). Cut up an onion and a garlic clove. Cook these for about 3 - 5 minutes, stirring occasionally. While that's cooking I find and prepare what else I might throw in there. It's usually leftover veggies, like green beans, cauliflower, cabbage, carrots (but not til Phase 2), celery, zucchini... Whatever you feel like, basically. If I have leftover lentils I'll add some of those. If not, I put in a can of black beans or red kidney beans (rinsed very well), cause I need protein in it. For liquid I use one of these options: Water and a couple bouillion cubes, or a can of unsalted diced tomatoes (the kind with NO sugar), or some chicken broth. The stuff is already cooked (in my case), so it just needs to warm up and it's ready to eat.
????: South Beach Diet Forums http://www.southbeachdietbulletinboard.com/showthread.php?t=2280

I start a creamed soup the same way (with onions and garlic), then I add either broccoli or cauliflower - again, whatever I have leftover. I add enough water to cover and then add something for protein (a little milk and some beans or lentils). I have a hand blender that will mush the stuff all up for me, just like making a shake or smoothie. I blend it all up, heat it, and enjoy!

As you can probably tell, I'm not much for recipes when it comes to soup. I guess I'm a rebel in the kitchen as well as in other areas! Give me just a little guidance and I'll make it my own. I would like to encourage you to do the same. Make it yours!!

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Here is a recipe that I have made in the past. I love lentils!

Spicy Lentil Soup Recipe (P1)
1 tablespoon Oil
1 cup chopped onion
¾ cup diced green pepper
¾ cup diced red bell pepper
4 cloves, finely chopped
6 cups water
1 can diced tomatoes
2 cups dried red or green lentils, rinsed and drained
2 tablespoon red wine vinegar
1½ teaspoon cumin
1½ teaspoon salt
1 teaspoon paprika
¼ teaspoon red pepper flakes
Heat oil in a dutch oven over medium heat. Add onions, bell peppers and garlic; cook for 2 minutes. Add remaining ingredients (water through red pepper flakes) Bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until lentils are tender, about 25 minutes!

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I'm with Jilly Bean--what ever is on hand, throw in! This is where I use all the celery with the leafy tops. I buy parsley, wash it up, chop it up, freeze it and add it whenever I make soup. It is good for you, high in vit c, so don't skimp. I especially love limas in soup along with turkey sausage or ground beef, turkey or chicken. And if soup is going to be my meal and it is heavy with veggies and light on the protein, throw in a slice of LF cheese...YUM! Using V8 or tomato juice along with the broth adds a lot of flavor. Most anything leftover goes in the soup pot. I usually make 2 or 3 big pots a week. It is something I can always rely on to round out a meal or BE the meal.