Fit Fare

When the leaves begin to change, my mind turns to two things:  the NFL and soup.  Lazy Sundays have become a soup and football tradition in my home in the last few years.  Right after breakfast, I start thinking about what kind of soup I plan on making for that afternoon, and I do my weekly food shopping, making sure I pick up any ingredients I need to make my weekly masterpiece.  This is also the best time to clear out any leftovers in your fridge that may be lingering.   

Most soups I make start with beans.  If I could convince any reader to make one healthy change, it would be to incorporate beans into their diet.  They are wonderful sources of protein and fiber, and they give you that wonderful feeling of fullness.  They are the staple which I believe is the cornerstone of healthy diet.  Not to mention their nutty and creamy flavor, they are the perfect backbone for a hearty, tummy-warming soup.   Some of my favorite healthy and hearty soups that start with beans include:

• White Chili This recipe uses a small amount of Monterey jack cheese for a nice sharp flavor.  This recipe also uses cooked chicken, which I usually find leftover in my kitchen.
• Pasta e Fagiole – This recipe is a little non-traditional, using rosemary as the main spice component.  I add a little extra crushed red pepper than the recipe calls for to give it some heat, and my husband always goes back for seconds. 
• Soup au Pistou-  This French vegetable stew with white beans takes a little longer to make, but it’s worth it.  Pairs wonderfully with some crusty French bread.

If I still haven’t convinced you to embrace beans into your life, there are some other options.  All hope is not lost.

Trader Joe’s sells packs of udon noodles in their refrigerated section.  These packages make the wonderful basis for a meal for two people.  I have also seen these packages in the refrigerated section of my local Asian market.  We cook the soup as directed, and add fresh broccoli, snow peas, red peppers, and shrimp.  This is an excellent “kitchen sink” soup, because we usually find any extra vegetables laying in the crisper which are about to go bad.

Winter vegetables are also perfect as the basis for a hearty winter soup.  Sweet potatoes, squash, and other root vegetables are common ingredients this time of year.  Tread carefully though; I find that most soups using these ingredients can go heavy on the butter and cream.  I occasionally make the full fat versions, but have not found a low-fat recipe that I like just yet.  I am still on the hunt though. 

You can also make use of frozen vegetables for those summer favorites which aren’t available anymore.   I recently made corn chowder using 1 ½ tbsp of butter in place of 1 tbsp and bacon fat.  I also substituted frozen corn for the fresh ears, and low-fat milk for the whole milk. 

If these aren’t enough good ideas, Soupsong.com is a wonderful website which is a tribute to the joy of soup.  Many low-fat options can found there. 

Many people who have struggled with their weight feel as though food is the enemy.  Having a healthy relationship with food allows you to begin some wonderful culinary traditions with the ones you love.  Sunday soup days during football season is a tradition I have cultivated with my husband, and it’s a tradition I hope to continue when I have children. 

Enjoy the season!