Serves 8 Ingredients 2-1/2 cups peeled and diced (1/4 inch) hothouse cucumber 2-1/2 cups diced red and green bell pepper 2-1/2 cups diced ripe tomato 1/2 cup diced red and white onion 2 cups tomato juice, low sodium 1/4 cup red-wine vinegar 2 Tbsp extra-virgin olive oil 1 dash Tabasco sauce Garnish 4 Tbsp Feta Cheese 1/2 cup Tabouli Salad Directions 1. Place all of the vegetables in a large bowl. Add the tomato juice, vinegar, oil, and Tabasco. Toss.
2. Transfer half of the mixture to a blender or food processor and pulse on and off until coarsely puree.
3. Return puree mixture to the bowl and stir to combine. Refrigerate for 5 to 6 hours before serving. 4. Combine Feta cheese and Tabouli Salad. 5. Top Gazpacho with 1-1/2 Tablespoon of Feta Cheese and Tabouli Salad
Nutrition Information
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Many regional variations of Clam Chowder exist. The two most common are New England or "white" clam chowder and Manhattan or "red" clam chowder. Manhattan versus New England Clam Chowder.
1 (15 ounces) can corn, drained
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
Directions.
1. In a large nonstick saucepan, sauté vegetables and
garlic until almost tender.
2. Stir in all ingredients and bring to a boil.
3. Simmer 20 minutes.
4. Soup freezes well.
Nutrition Information
Resources. 1. Wikipedia. Soups - History, Types, and Varieties 2. Food Network. Healthy Soup Recipes 4. EatingWell. Healthy Winter Soup Recipes Ensure accurate nutritional analysis for your recipes utilizing an extensive research database and over 30 years of experience. A valuable service for Recipe Bloggers, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, FAND at recipenews@gmail.com 954-294-6300
In a world brimming with diverse cultures and traditions, nothing quite encapsulates the essence of a place like its local cuisine. Among the many culinary delights, soups stand out as a universal comfort food, transcending borders and bringing the taste of culture to our tables. Each spoonful of these simmering concoctions tells a story – a tale of heritage, geography, and the unique blend of ingredients that define a region's palate.
Join us on a gastronomic adventure, where each sip is a discovery, and every bowl is a celebration of the world's vast and vibrant culinary heritage. Embark on a journey, one spoonful at a time, to discover the stories and secrets simmering within these global soups.
Gazpacho (Spain) is a refreshing, cold soup made from raw, blended vegetables like tomatoes, cucumbers, and bell peppers, often enjoyed in
the summer.
Harira (Morocco) is a rich and hearty soup traditionally eaten during Ramadan. It is made with tomatoes, lentils, chickpeas, and lamb and flavored with
a blend of fragrant spices.
Laksa (Malaysia and Singapore): A spicy noodle soup with a
distinctive coconut milk base, it comes in various forms, including curry laksa
and asam laksa, often served with chicken, prawn, or fish.
Minestrone (Italy): A thick Italian vegetable soup often
containing beans, onions, celery, carrots, stock, and tomatoes, sometimes with
pasta or rice.
Tom Yum (Thailand): A hot and sour soup known for its
intense flavors, it typically includes shrimp (Tom Yum Goong), mushrooms,
tomatoes, lemongrass, galangal, and kaffir lime leaves.
Tortilla Soup (Mexico): A hearty, flavorful soup made with chicken broth, roasted tomatoes, onion, garlic, and chilies and topped with crispy fried tortilla strips, avocado, cheese, and sour cream.
Caldo Verde (Portugal): A simple, comforting soup made with
thinly sliced kale, potatoes, and chorizo sausage, often served during
celebrations.
Phở (Vietnam): A Vietnamese soup known for its fragrant
broth, rice noodles, herbs, and usually beef (Phở Bò) or chicken (Phở Gà).
French Onion Soup (France): A rich and savory soup based on caramelized onions and beef stock, and typically served with a crouton and melted cheese on top.
Chupe de Mariscos (Peru): A creamy seafood soup from Peru,
loaded with various seafood like shrimp, crab, and fish, often enriched with
potatoes, corn, and a base of aji peppers and cilantro.
New England Clam Chowder (USA): A creamy, hearty soup from
the New England region, known for its chunks of clams, diced potatoes, onions,
and sometimes bacon in a milk or cream base.
Borscht (Russia/Ukraine): A sour soup common in Eastern
European countries, famous for its distinctive red color from beetroots,
usually served with sour cream, and can contain a variety of vegetables and
meat.
Ramen (Japan) is a popular Japanese soup consisting of Chinese-style wheat noodles served in a meat- or fish-based broth flavored with soy sauce or miso and topped with ingredients like sliced pork, nori, and
scallions.
These soups not only offer a taste of their respective
cultures but also embody the diversity and richness of global culinary
traditions.
Nutrition Notes
Soup is a combination of foods with endless possibilities. It represents comfort, warmth, tradition, and nourishment. Soups can be an economical way of meeting nutritional needs. Leftovers are perfect when preparing soups.
Soups have been known to curb the appetite and slow the eating process. Studies show slower eaters are more likely to notice signs of fullness sooner and consume fewer calories. With the extra time, enjoy the flavor, aroma, and texture of the foods.
Soups can be prepared with various healthy ingredients and traditional favorites made healthier with some substitutions.
Foods you can substitute to make heart-healthy choices.
Instead of:
Try these heart-healthy suggestions:
whole milk or 2% milk
1% milk or skim milk
whipped cream
chilled evaporated skim milk, whipped
cheese (American, Cheddar, Swiss)
Cheeses with 5 or less grams of fat per ounce. Terms used: reduced-fat, low-fat, or fat-free. Reduced fat is easier to substitute when cooking.
creamed cottage cheese
nonfat or 1% fat cottage cheese, or farmers' cheese
cream cheese
light, fat-free products, or Neufchatel cheese
Mozzarella cheese
part-skim mozzarella cheese
Ricotta cheese
nonfat, lite, or part-skim
sour cream, regular
non-fat, light, or low-fat sour cream or plain yogurt.
butter
lower-calorie margarine in soft tubes, vegetable cooking sprays, or nonstick cookware.
margarine, regular
lower-calorie margarine in soft tubes, vegetable cooking sprays, or nonstick cookware.
mayonnaise, regular
reduced-fat, cholesterol-free, low-fat, or fat-free. If making a dip, you can substitute plain nonfat or low-fat yogurt. Reduce the amount required in the recipe.
salad dressing
reduced-fat, cholesterol-free, low-fat, or fat-free dressings or lemon juice, vinegar, or mustard. Reduce the amount required in the recipe.
one whole egg
equals 2 egg whites or 1/4 cup egg substitute
egg noodles
noodles made without egg yolk
condensed cream soup
99% fat-free condensed cream soup
salt
eliminate or reduce by 1/2; explore herbs and spices
gravy
gravies made with low sodium broth and thickened with flour/cornstarch
beef, pork, veal, lamb
choose lean cuts trimmed of all visible fat, or substitute with chicken or turkey without the skin.
Healthy Soup Additions 1. Instead of salt, add herbs and spices to enhance the flavor. Explore the many possible seasonings available. 2. Add fresh, frozen, or leftover vegetables (use fruits if making a cold soup) to increase fiber, vitamins, and minerals. Avoid canned vegetables high in sodium. Read the label. A low-sodium food contains 140 mg or less per serving of sodium. 3. Increase fiber and protein by eating foods such as beans, lentils, brown rice, whole-grain pasta, barley, and bulgur. 4. Increase calcium and protein by using skim milk, evaporated skim milk, non-fat dry milk powder, or calcium-fortified soymilk. These low-fat ingredients can replace higher-fat alternatives like whole milk or cream. Canned and Dry Soup Mixes are known for their high sodium content. Read the label and check the serving size. Remember, a low-sodium food contains 140 mg or less per serving. Some companies within the food industry are making great strides in lowering the sodium content in their products. At Campbell, they have more than 100 products with a healthy level of sodium, more than 200 that are low in fat and saturated fat, more than 150 products that have 100 calories or less per serving, and more than 85 products certified by the American Heart Association. I was searching the Campbell archives when I came across a 1959 commercial. Campbell had the foresight to recognize the importance of nutrition over 50 years ago.
Campbell's Soup, 1959
Soup Tidbits Soup is a staple in almost every American home. After NBC's "Seinfeld" show introduced the "Soup Nazi" in the United States on November 2, 1995 - Soup became a fashionable food.
Pepper Pot is a thick stew or soup of beef tripe, vegetables, pepper, and other seasonings. Beef tripe is usually made from the first three chambers of a cow's stomach: the rumen, the reticulum (honeycomb and pocket tripe), and the omasum.
Pepper Pot Soup Yields: 12 servings
Ingredients 1 pound sirloin steak, trimmed, cut into 1/2-inch pieces (or 1 pound honeycomb tripe) 5 slices bacon, diced 1/2 cup chopped onion 1/2 cup chopped celery 3 leeks, chopped 1 bunch fresh parsley, chopped 2 green bell peppers, diced 2 quarts low sodium beef stock 1/4 teaspoon dried thyme 1/2 teaspoon dried marjoram 1/2 teaspoon ground cloves (optional) 1/4 teaspoon crushed red pepper flakes 1 bay leaf 1 teaspoon ground black pepper 1 large potato, peeled and diced 2 large carrots, diced 4 tablespoons unsalted margarine 4 tablespoons all-purpose flour
Directions 1. Place the beef in a nonstick saucepan. Cook and stir occasionally until no longer pink on the outside, about 3 to 4 minutes. Drain and cut the beef into 1/4 inch pieces.
2. In a large kettle, saute the bacon until clear. Add the beef, onion, celery, leeks, parsley, and green peppers; saute until tender. 3. Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil. Turn the heat down to a simmer. Cook, covered, until meat is very tender, about 2 hours. 4. Add the diced potato and carrots, and cook for an additional 20 minutes. 5. Prepare the roux by stirring the flour into the melted margarine, and cooking for a moment on the stove. When the soup is done to your liking, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.
Nutritional Information
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Heat soup. Garnish with shredded carrots and raisin bread croutons.
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