How to Pick out a Good Soup?
It comes down to being savvy with scanning the label and ingredient list. Bypass the claims and labels on the front of a product,, many of them are meaningless and are there to lure you into buying it.
- Seek a product with real food ingredients and avoid soups that have chemicals as the preservatives.
- Avoid soups that host common allergens and fillers like corn, maltodextrin, sugar, gluten, and soy.
- Boxed soups are sometimes better than the canned versions. Canned soups can come with toxins due to the packaging. Another option includes frozen soups.
- Choose broth and vegetable-based soups
- Always have soup on hand. It’s a great resource when you are pinched for time or options when pulling a meal together.
- Don’t assume that organic soup is better than it’s the conventional counterpart. Review the ingredient list, opt for one higher in fiber and protein and lower in total carbohydrates.
Soup Formula: use this template when making a homemade soup
- 1 carton bone broth, 3 vegetables, different colors (ex: cabbage, carrots, and broccoli), meat (ground meat, chicken breast, canned seafood) + spices, garlic, onion. Cook this on high for 4-6 hours, or on low for 6-8 hours (this is an option for when you turn it on in the AM and go to work).
- Lemon juice, thyme, s/p, bay leaf, cayenne
- Or – lime juice, fish sauce, cayenne, form of soy sauce (tamari) and ginger.
- Add in non-flavored collagen to hover around the goal of 25 grams of protein, supporting blood sugar control and weight loss.
- Add in your own bone broth. I will often do this, splitting a carton of soup, like lentil or split pea soup, mixing in 1 part bone broth to one part lentil soup.
- Slice and dice additional vegetables to add in, adding texture, fiber, and nutrients.
- Buy some fresh herbs to toss in once heated to enhance the flavor and comfort of the meal.
- Pair the soup with grain-free crackers to add crunch to your meal, a flax muffin or a small salad.