Tag: best soups

Hearty Homemade Sou for Babies and Toddlers

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Hearty homemade soups make great meals for babies and toddlers. These soups combine meat and vegetables into one easy meal, they are inexpensive to make, and they freeze well for later meals. My twin boys love this split pea soup recipe!

Beef Stew

1/3 c. flour

1 1/2 lb. stew meat, cut into 1-inch cubes

2 tbsp. vegetable oil

3 c. water

4 medium potatoes

3 medium carrots

Coat meat with flour and brown in oil. Place all ingredients in
crock pot and cook on low all day or on high for 4-5 hours. Other vegetables like green
beans or peas can also be added.

Split Pea Soup

3 c. split peas, rinsed

1 c. ham, cut into small cubes

1 medium carrot, cut into small cubes

7 c. water

3 tsp. chicken bouillon granules

Place all ingredients in crock pot and cook on low all day or on high for 4-5 hours.

After soups cool, blend in blender or food processor, adding more water if necessary for desired consistency. Blend soups until completely smooth for younger babies. These soups are suitable for babies 6 months and up who are eating a variety of solid foods and also for toddlers.

To freeze soups for later, pour the cooled soup into ice cube trays and freeze until solid. Transfer frozen cubes to Ziploc freezer bags. Happy cooking!

 

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Convenient, Healthy Meatball Soups

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Meatball soups are a great way for weight loss surgery (WLS) patients to enjoy a nutritious tasty meal with easily digested protein. Here are two very good quick soup recipes that take advantage of pantry staples and ready-made fully cooked chicken meatballs from the freezer. Enjoy!

Chicken-Meatball Mexican Soup

Ingredients:

 

  • 1 package fully cooked chicken meatballs (from the freezer case)

 

  • 1 tablespoon olive oil

 

  • 2 medium onions, chopped

 

  • 4 garlic cloves, minced

 

  • 2 (4-ounce) can green chilies, chopped

 

  • 2 (15-ounce) cans Italian-style stewed tomatoes, chopped, reserving the juice

 

  • 8 cups chicken stock

 

  • 1 tablespoon chili powder

 

  • 2 teaspoon ground cumin

 

  • 1 teaspoon hot sauce or to tastesalt and pepper to taste

    Garnish:

    Chopped cilantro

    low-carb tortilla strips

    Avocado cubes

    Sour cream

    Pickled Jalapeno

    Monterey Jack cheese

    Preheat oven to 425. Arrange meatballs in single layer on a cooking sheet sprayed with non-stick cooking spray. Bake for 10 minutes.

    While meatballs bake heat olive oil in a 4-6 quart stockpot. Brown onion and garlic. To the onions add the green chilies, stewed tomatoes, chicken stock, chili powder, cumin, hot sauce.

    Simmer the soup for 15 to 20 minutes. Stir in the cooked meatballs and bring soup back to a simmer. Serve soup with garnishes.

    WLS patients should eat 3-5 meatballs topped with a modest serving of liquid.

    5 meatballs contain 13g protein, 11g fat (3 saturated), 6 grams carbs.

    Chicken Meatball and Ravioli Soup

    Ingredients:

 

  • 1 package fully cooked chicken meatballs (from the freezer case)

 

  • 1 tablespoon olive oil

 

  • 1 large onion finely chopped

 

  • 1 garlic clove minced

 

  • 1 (28 ounce) can chopped tomatoes (undrained)

 

  • 1/4 cup tomato paste

 

  • 1 (32 ounce) container Swanson chicken broth

 

  • 1 cup water

 

  • 1/2 teaspoon granulated sugar

 

  • 1/2 teaspoon dried basil

 

  • 1/4 teaspoon each dried thyme and oregano

 

  • 8 ounces mini cheese-filled ravioli

 

  • 1/4 cup fresh chopped parsley

 

  • Freshly grated parmesan cheese

 

Preheat oven to 425. Arrange frozen meatballs in single layer on a cooking sheet sprayed with non-stick cooking spray. Bake for 10 minutes.

While meatballs bake heat olive oil in a 4-6 quart stockpot. Brown onion and garlic.

Add tomatoes and liquid, tomato paste, broth, water, sugar, basil, thyme and oregano. Bring mixture to a simmer, cover and simmer 10 minutes. Add ravioli and cook, covered at a gentle boil according to package directions (approximately 10 to 15 minutes), until they are just tender and no longer have a starchy taste. Stir in meatballs and return to simmer. Stir in parsley and sprinkle with cheese.

Serve warm.

WLS patients should eat 3-5 meatballs topped with a modest serving of ravioli and liquid.

5 meatballs contain 13g protein, 11g fat (3 saturated), 6 grams carb