Friday, May 20, 2011

Between Seasons

The weather here in Arizona has been very strange for the last couple of weeks.  We've had unusually cool and damp weather some days and record-breaking heat and low humidity on others.  Fortunately my favorite soups can be eaten hot or cold, so I'm ready whatever the temperature.  Although I usually make soup from scratch, I have a few commercial favorites.

The soups listed below are great for lunch or as a first course.  All are low-calorie.  Some are also low-sodium.  Others contain more salt than I would prefer, but we are able to eat them in moderation because the rest of our diet contains so little sodium.
  • Imagine Light in Sodium Creamy Sweet Potato Soup, Creamy Portobello Mushroom Soup, Light in Sodium Creamy Broccoli Soup*
  • Pacific Natural Foods Light Sodium Organic Roasted Red Pepper and Tomato Soup, Light Sodium Creamy Butternut Squash Soup*
  • Progresso Vegetable Classics Hearty Tomato Soup*
  • Campbell’s Select Harvest Garden Recipes Caramelized French Onion Soup
  • Miso soup
*good either hot or cold

"A first-rate soup is more creative than a second-rate painting." ~Abraham Maslow

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