I recently read a post on here about cabbage soup. I made the recipe on Friday and it has really made my life easier. I made it in a slow cooker, since then I've been using a measuring scoop to scoop out a portion as my side dish to what ever meat I've made for dinner or lunch.

I just wanted to share this tip because its been so easy!

This week I am going to make a carrot & butternut squash soup.

I love soup! Especially in the winter. Summer I'm usually more into salads, but sometimes a soup with a bright flavor will catch my eye and I'll make it.

I usually make really hearty soups though that are my main course, like my pumpkin and black bean soup or turkey chili, etc.

Thanks for the reminder. Adding cabbage to the shopping list!

Soup is a lifesaver. We're on the Optifast intensive stage, which only allows 2 cups of vegetables a day. We have been making home made soup (with things only included if they're on the Optifast "allowed" list) and having 2 cups of soup for dinner.

<3 Soup!

Soup is recommended in the Volumetrics plans---it helps you stay fuller longer on fewer calories. There are some fruit soups I want to try for the summer that look good!

Not only has soup made my life easier - it's made it yummier and HEALTHIER. LOVE soup. A great "do ahead" dish that freeezes well, is filling & satisfying, delicious, nutritious and low calorie. Good stuff. Make that - GREAT stuff.

DH brought home the biggest head of cabbage I've ever seen yesterday and I think this week is going to be cabbage soup week. I could live off the stuff- even in summer!

Thumbs up on the soup here too. I was watching that new show last night--I think it's called, "I want to change your life" or something. Anyway, the guy on there mentioned it being a lifesaver too when trying to lose weight. Specifically, he picked up organic broth as a base to use but you can use so many things.

From a cost perspective soup is great for using up leftovers or veggies that are not going to get eaten in a different manner before they lose their looks. I love soup for breakfast with a little protein like tofu or diced chicken or a few shrimp, or even a few spoons of cottage cheese (super in butternut squash soup or spinach or other green soups). I must say that unless I am using homemade broth/stock, I stick with water and a little chicken bouillon powder. Way cheaper and the flavor of the veg seems to shine through better. I find canned or boxed broths muddy the taste.

As a side note- I save up scraps of chicken or meat (even cooked leftovers) to make broth/stock in the crockpot overnight, de-fat when it is cold (easy if you used alot of bones cuz the liquid gells and the fat is easy to lift off or scrape off. Cheap, tasty and it needs no attention.

I like to use a product called "Better Than Bullion" as a base for my soups. It's a paste that comes in a small jar and needs refrigeration after opening. In the US, you can find it in most supermarkets next to the regular broth cubes and powders.

It's very high in sodium, but probably not any higher than the other "cubes." It's available in beef, ham, and chicken flavor. I think the ham one makes the best split pea soup ever; even better than the one I make with a real ham bone.

I bet since you're in NC, I'll be sure to find it here in GA. I'm gonna try that! I bet that ham would be great with lima beans as well!

Try making raw soups! Just chuck some veggies (carrots, celery, zucchini, spring onions, fresh oregano sprigs) in a blender with a cube of organic vegetable stock and some water, puree until smooth and eat straight away. You can heat for a few seconds in the microwave if you like it a bit warmer. It's a great way of getting all those raw vitamins and enzymes, and it's incredibly fast way of cooking and tastes wonderfully light for the summer.