RE: Phase 1-soups?

[Guest guest]

> Is it ok to have chicken broth or similar soups? What if any

> soups are allowed?

> I heated up some progresso chicken noodle...I had the broth

> and my baby son had the noodles and carrots. Was I ok with

> that on phase 1?

Store bought soups like Progresso, s, and so forth are not SBD

compliant. While it's ok to have chicken broth, it's not ok to have the

broth from these soups because it will inevitably contain things other than

just the broth. Additionally, these canned goods are LOADED with sodium --

each can typically contains at least, if not more than, a full day's

recommended allowance of sodium.

A much better solution is to simply make your own soups. This way, you can

ensure that your ingredients are all SBD friendly and at the same time the

soup you make will be far, far healthier than these canned foods.

This weekend, my wife and I were on a soup kick. She made up her umpteen

bean soup, vegetable soup, and potato soup. I made chicken with rice and

chicken with " stars " . Last night she made her family's version of

minestrone; tomorrow I'll be making up my own recipe of minestrone.

One of our regular dinners is a chicken and veggie stir fry. The chicken

has to be cooked up, of course, so we put a couple-three chicken breasts

into a pot of water and boil it until they're cooked up. Then I chop the

chicken into smaller pieces, reserving a small portion for soup (the rest go

into the stir fry). I do the same with the onions and garlic that are going

into the stir fry -- i.e., I chop up some extra and set them aside for the

soup. When the chicken is chopped up, I put the reserves back into the

broth in the pot along with the onions and garlic. Then I add some chopped

carrots and celery, maybe some kosher salt, freshly ground pepper, and

lastly some parsley and basil. This concoction just comes to a boil, then

is dropped to low to cook up for maybe an hour (give the flavors time to

meld) with an occasional stir. If I'm in the mood for something more, I'll

add some chopped cauliflower, a handful of rice, or some whole wheat noodle.

It's a simple soup to make. When it's done, I usually have a bowl then bowl

the rest up for the freezer.

When we make up these soups, a typical pot yields 4 or 5 good sized bowls

(large servings). They're naturally low sodium and of course low fat;

generally SBD friendly (of course the potato soup isn't, but the others are

fine); totally without all the chemical additives and junk the food industry

puts in their products; and they taste great. My kids love them as well.

When you make your own foods from fresh ingredients, you'll find the flavors

a bit on the bland side. This is because you must first detox from the tons

of sodium in your diet. After a period, you'll find these home made

versions rich with many flavors; flavors that you'd forgotten even existed.

SO, don't be discouraged if what you make doesn't have the same flavor --

after a while, you'll prefer it and the other stuff will be so salty you

won't even like it.