Soup may help stave off hunger...!

Hi you guys!

I came across this very interesting article about soup .... and I wanted to share because I know that one of the most difficult things about trying to lose weight is the food part...

Maybe it will help fight the urge to nibble during work loool. I don't know about you but I think I'll try it!

What's this? Food stops you feeling hungry? Good lord! This is preposterous

LOL... it got a bit technical and it lost me for a moment, but I'll give it a try anyway.

Thanks for the article.  It is nice to have "scientific" reasoning behind what I have found empirically--soup helps me lose weight.  I make a big pot of vegie soup about once a month, freeze it in 1 cup portions, and pull out a portion almost everyday for lunch (along with something else like a tuna sandwich).  It really helps me satisfied in the long stretch between lunch and dinner, and gets in a serving of vegies to boot, all for about 50 calories.

I used to do the tuna and soup for lunch. I think I am going to start that again next week for my lunches maybe do turkey one day and then tuna the next. I noticed I lost most of my weight when I did that.

Great article!

I love soup.  I have been experimenting with making soups at home.  I was eating canned soup all of the time, but they are a lot higher in salt content then the homemade ones.

Hi I will admit that I haven't checked out your link but last night on National British tv there was a programme that at one point was talking about how soup can help you lose weight.

They did this test where where they split a group territorial army volunteers into two groups and fed them the same meal. Group A were served grilled chicken with vegetables and rice and a glass of water like normal. Group B were served the same but everything (including the water) was blended together into a thick soup. They scanned every volunteers stomach to measure how it was expanded before sending them off to do army training. When they returned after four hours, Group A were complaining about feeling hungry and when they scanning their stomachs they were empty and had shrunk back down. Group B however felt fine and when their stomachs were scanned they were still full.
The science was that the extra glass of water stretches out the stomach making you feel full, but it drains away quickly and the small chunks of food solids are easily and quickly digested. However the thick density of soup can't drain away quickly and takes longer to be digested and leave your stomach, meaning that you feel fuller for longer.

I hope this helps others, it definately made me rethink all my original conceptions of food.

Georgia x

WoW!  What a great concept.  Even though it's summertime my office is like an icebox so a cup of soup at lunchtime sounds great.  This article was such a great find - thanks firedoor!!!

I recently started heating up my low sodium V-8.  It tastes like nice hot tomato soup, fills me up, and is only 30 calories.

On hot summer days I like chilled soups too.

I've yet to find any soup that I like. =/ I am so not a soup person.

I FREAKING LOVE SOUP. But probably more to the point where it actually harmed my weight loss more than helped. ):

Original Post by clairelaine:

I recently started heating up my low sodium V-8.  It tastes like nice hot tomato soup, fills me up, and is only 30 calories.

On hot summer days I like chilled soups too.

Oh lord! Thats the best idea I've ever heard.

Original Post by dkenworthy:

Thanks for the article.  It is nice to have "scientific" reasoning behind what I have found empirically--soup helps me lose weight.  I make a big pot of vegie soup about once a month, freeze it in 1 cup portions, and pull out a portion almost everyday for lunch (along with something else like a tuna sandwich).  It really helps me satisfied in the long stretch between lunch and dinner, and gets in a serving of vegies to boot, all for about 50 calories.

I'd love to see the recipe, if you wouldn't mind sharing!

Original Post by dkenworthy:

Thanks for the article.  It is nice to have "scientific" reasoning behind what I have found empirically--soup helps me lose weight.  I make a big pot of vegie soup about once a month, freeze it in 1 cup portions, and pull out a portion almost everyday for lunch (along with something else like a tuna sandwich).  It really helps me satisfied in the long stretch between lunch and dinner, and gets in a serving of vegies to boot, all for about 50 calories.

 What do you throw into your veggie soup? I know most veggies go well together anyway!.. And how's the sodium in those stock cubes you get at the grocery? Cause I use that for a bit of flavour in my veggie soup.

Original Post by rocconess13:

WoW!  What a great concept.  Even though it's summertime my office is like an icebox so a cup of soup at lunchtime sounds great.  This article was such a great find - thanks firedoor!!!

 No prob, I was so excited to share this because we're all on the same boat and we need all the help we can get! :)

I watched the BBC program "10 things you need to know about losing weight" referred to in the BBC article. It was fascinating confirming many things we all know but didn't have the science behind it :)

The soup experiment they did with soldiers. The first group were given chicken, rice and water. The second group was given the same thing but blended into a soup. Both contained exactly the same calories. They scanned the stomachs to show that both groups started with full stomachs. They checked them periodically during an afternoon where they were training. The group that had the food as soup remained fuller for longer.

I can't remember all the 10 things but for those of you in the UK, you can watch it on BBC iplayer. (I don't know if you can watch it outside of the UK). I think I'll watch it again as I missed the first part.

One other thing I remember is regarding exercise. They did a test on the presenter (who is a Dr) where they had him on a treadmill for about 90 mins. They found out that during that time he had burned about 19g of fat. He was clearly disappointed by the small amount. However they tested him the next day and he had lost another 40g or so. Basically exercise continues to work way after you have finished.

Hey,

I also the programme on BBC "10 things you need to know about losing weight".

This is the link for anyone who wants to watch it....http://www.bbc.co.uk/iplayer/episode/b00ksh7c /10_Things_You_Need_to_Know_About_Losing_Weig ht/

I thought it was really excellent.  Loved the bit about the soup - definitely trying that! 

BTW - I have no affiliation with the BBC.  Just think that everyone who's trying to reduce will be happy to have seen this show.

also discussed on another thread.........http://caloriecount.about.com/things-need-kno w-losing-weight-ft140261

As I am reading this post, I am actually eating vegetable (homemade) soup for lunch.  I LOVE soup, so this article makes me happy!  I have always found that I feel fuller for longer after eating soup, and I am happy to have a reason for it! 

If any of you like spicy food, I make a spicy vegetable soup.  Just throw together your favorite vegetables (I use potatoes, zucchini, mushrooms, red or yellow bell pepper, and carrots).  Be sure to use slightly more potatoes than the rest (it is important for the consistency).  Then I saute an onion and a small dried hot red pepper (you can also use fresh ones, but I buy a bottle of dried ones) in olive oil for about 4 minutes.  Then I add the rest of the vegetables and stir for 2 minutes and then cover with water.  Let it cook for about 45 minutes..and it is delicious!

There are a lot of low calorie vegie soups here on CC in the recipe tool.  I tried the Souper Soup, which had V-8 or tomato juice (because I had a huge bottle of tomato juice on hand).  Another good source of recipes is WW "Zero Points" soups, there are several recipes floating around the internet.  The following recipe I got from Chowhound, it's what is in my freezer right now.  I used a stick blender rather than a blender.  As I recall, it made a lot more than 10 cups, but I had a pretty big cabbage, and probably added more of some of the other vegetables.  I just used water, not stock.  The calories are a little higher than some of my other recipes due to the olive oil, but still well below 100 calories per bowl.

Oma's Anytime Roasted Vegetable Soup
Makes Approximately 10 Cups of Soup

Ingredients:

(Please feel free to experiment away with the combination of veggies!)

 Olive Oil

1 large green cabbage, cut in quarters with thick core trimmed and discarded

2 bell peppers, stemmed, seeded and halved

2 jalapeno peppers, stemmed, seeded and halved

1 cup baby or sliced carrots

1 cup mushrooms, halved

2 zucchini, ends trimmed and halved

3 medium onions, peeled and halved

4-5 celery sticks, trimmed and de-strung

1 14oz can fire roasted diced tomatoes

1 bunch fresh basil, chopped

2 tablespoons minced garlic

2 tablespoons tomato paste

Water or Stock (chicken or vegetable)

1 lemon, juiced

Salt and pepper

Directions:

 Place a rack about 6" below the broiler in your oven, and turn the broiler on to high. Line two baking pans with heavy duty foil. (This will make clean up a snap.) Place all fresh vegetables (not the basil) on the two pans and drizzle sparingly with olive oil. Rub the oil all over the vegetables to make sure they have a thin coating on all sides. Place pans underneath the broiler and watch carefully. When the vegetables are beginning to blacken and blister open the oven and using mitts and tongs carefully turn the vegetables over to expose the other side to the heat. Close the oven door and continue to broil until vegetables are softened and lightly blistered on all sides. Remove pans from oven and set aside to cool slightly.

 Place a large stockpot over medium heat, and drizzle a small amount (about 2 teaspoons) of olive oil in the bottom of the pot. Add garlic and tomato paste and stir until fragrant, about 1 minute. Add all roasted vegetables into the pot along with the can of tomatoes and the basil. Next add enough water or stock to completely cover the vegetables by about three-four inches. Stir, and bring liquid to a simmer. Simmer partially covered for 25 minutes. Turn off the heat and allow soup to cool slightly. Stir in lemon juice and taste soup to determine if additional salt is needed. Add salt and pepper to your taste. Carefully puree the soup in batches using a blender. Transfer to a container and store in fridge. Soup can be enjoyed hot or cold.

Thank You!!!! This was VERY Interesting to me....

I'm a so-so soup eater... rather eat solids, usually.

Recently I saw a Great veggie soup recipe and ideas to dress it up in different flavor combinations and decided to try it...

It was FANTASTIC!!! I had to really work to get enough calories in because I was too full... and I only added seasoning, (hickory smoked salt and garlic powder), a half cup of chicken or turkey, usually-- and a half cup of Jasmine rice on 2 other occasions.

I've missed it terribly, and am making it again... it claimed to last a week, but didn't quite-- I'll need to freeze or can some, but the Best part was that the 45 cals claim was wrong... in the analyzer here, it came to only 31 Great calories...

2 cups at 62 cals with 1/2 cup chopped chicken/turkey added, it was less than 200 cals and a big bowl full... I've used cubed steak and the dry meat was much better, too. I had plenty of cals to add the rice...

I aim for approx. 300 cals a meal, 1200-1300 daily. Cooking once for 28 cups of ready-to-eat satisfying soup was Awesome to me.

I decided to share the analyzed recipe and the source link in the recipe section, since the recipe building process is one I dislike the hassle of... if anyone wants to try it, here is the link...

http://caloriecount.about.com/basic-vegetable -soup-recipe-healthy-cals-ft139019

I Believe this post explains a lot of how it worked for me so well! Gotta' get some more...

Love the V-8 tip!!!