I was sick last week and just couldn’t eat anything. After I got better and got my appetite back I bought some Campbell’s Select Harvest soup. I was skeptical after having other soups with tiny bits of vegetables and almost non-existent chicken pieces with very tiny noodles.
I was very surprised to find good sized chunks of vegetables, large, thick noodles and large chunks of chicken in this soup. It was very easy to prepare too. All you do is take off the plastic lid, open the metal lid, replace the plastic lid and put it in the microwave for a minute and 30 seconds.
It was very tasty too.. so good, in fact, that I went to the store and bought more. I’ve had soup for lunch for the past 3 days now.
I got sick on Thursday and thought I need to find some quick life insurance quotes because I thought I was about to die. I haven’t been sick in years and it was horrible. It’s Monday and I’m still not quite 100% and I wish this thing would just disappear and never, ever return again.
I never want to see the bathroom as much as I have in the past few days.
I’m finally able to eat food again, but I can’t eat much at a time now. It seems like my stomach shrunk but I’ve been eating soup, at least. Sunday I was hungry and ate only a couple bites of my breakfast and had to throw away the rest. I just couldn’t eat it.. I felt full. I don’t have a scale here and hope that maybe I even lost a couple pounds.
I’m going to have to make this soup. It sounds as good as effective weight loss pills. You make it in a Dutch oven or stockpot and use a box of Hamburger Helper.
2 tbsps EVOO (Extra Virgin Olive Oil)
2 medium carrots – sliced (about a cup)
2 medium stalks of celery – sliced (about a cup)
1 small onion – chopped (about 1/3 cup)
2 cloves of garlic – finely chopped
1 medium zucchini or yellow summer squash, cut into 1/4 inch pieces
1/4 cup chopped fresh basil leaves or 1 tsp dried basil leaves or Italian seasoning
1 box of beef pasta Hamburger Helper
1 can (15 oz) dark red kidney beans – drained & rinsed
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano – undrained
5 cups hot water
1. In a 5 quart Dutch oven or stockpot, heat oil over medium heat. Add the carrots, celery, onion and garlic and cook for about 5 minutes – stirring frequently until the veggies are almost tender.
2. Stir in the zucchini, basil, uncooked pasta and sauce mix from the Hamburger Helper box, beans, tomatoes and hot water. Heat to boiling. Reduce the heat.. cover and simmer for about 10 minutes or until the pasta and veggies are tender.
Prep time: 30 minutes Total time: 40 minutes Makes 7 1 1/2 cup servings.
This is good for these cold winter days. It’s 150 calories per serving so you won’t need to invest in herbal diet pills!
1 pound beef boneless round steak
1 pound small red potatoes, cut into 1/4-inch slices (4 cups)
2 medium stalks celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 tablespoon beef bouillon granules
1/2 teaspoon pepper
4 cans (14.5 ounces each) beef broth
1 jar (6 ounces) sliced mushrooms, undrained
1/2 cup water
1/2 cup all-purpose flour
1. Cut the beef into 1 1/4-inch pieces. Mix beef and remaining ingredients except water and flour in 5-quart slow cooker.
2. Cover and cook on Low heat setting 8 to 9 hours.
3. Mix the water and flour in small bowl; gradually stir into the soup until blended. Turn to High heat setting. Cover and cook about 30 minutes or until slightly thickened.
1 Serving: Calories 150 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 25mg; Sodium 1200mg; Total Carbohydrate 18g (Dietary Fiber 3g, Sugars 2g); Protein 15g
This soup is rumored to be a fat burner. I don’t know if that’s true or not.
INGREDIENTS
5 carrots, chopped
3 onions, chopped
2 (16 ounce) cans whole peeled tomatoes, with liquid
1 large head cabbage, chopped
1 (1 ounce) envelope dry onion soup mix
1 (15 ounce) can cut green beans, drained
2 quarts tomato juice
2 green bell peppers, diced
10 stalks celery, chopped
1 (14 ounce) can beef broth
Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.
I was sick last week and just couldn’t eat anything. After I got better and got my appetite back I bought some Campbell’s Select Harvest soup. I was skeptical after having other soups with tiny bits of vegetables and almost non-existent chicken pieces with very tiny noodles.