Soup- Nutritional Info

So i was at the mall and had to get something to eat, so i figured soup would be pretty reasonable (despite the sodium and whatnot). but i'm here to log it in and i can't find any nutritionals for soup from The Original Soup Man. it was chicken vegetable soup, and it was a bit spicy. serving size was basically a one-cup serving. honestly it could've tasted better, but that's beside the point. i looked up soups with the same name, but even those vary. what should i estimate it around? thanks(:

With noodles? 200ish.  No noodles, you could probably go a little less... unless it had rice or potatoes in it.

=^..^= MOLLY

Pick one that seems roughly right to you... it's only going to be a guesstimate anyway.

I checked the calories on some of those Progresso soups as well as the Select.  Chicken Soup had 100 calories per serving; 2 servings per can = 200.  I checked the one on Vegetable soup; same size = 80 calories per serving/160 per can.

There are a number of articles on how soup really helps in losing weight (if you don't eat anything else, or put crackers in it).

The Cabbage soup I make has about 87 calories per 8 ounces - it's great, because cabbage is a negative food as is tomatoes and celery.  You simply cut up a large cabbage head into 'chunks'; put in a large can of canned, diced tomatoes.  You put in 1/2 can of Vegetable Juice.  You put in 1 or 2 cans of chicken or vegetable broth.  You dice some celery (about 4 stalks), and add.  You cut up about 3 carrots, and add those.  Season to taste (I don't use salt) - just coarse ground pepper; basil, thyme, majorum, and cumin.

Add one onion you've diced and if you like garlic, put in what you like (I use 3T of jarred minced garlic).

You BRING THE CABBAGE HEAD, CARROTS, AND CELERY UP TO A BOIL IN CHICKEN STOCK.  You turn down to a low simmer - then you put in the tomatoes; vegetable juice, onion, and herbs/seasoning.

You add about 2 Tablespoons of cider vinegar or balsamic vinegar, and simmer for at least 3 hours.  It's great hot, warm, room-temperature or even chilled.

I think one must really like cabbage (which I do) to appreciate the soup - it's just about the lowest in calories per serving versus the nutritional value I've found so far.

If you eat meat; have any left-over ham from your dinner, dice it up into 1" cubes, and throw that in - just be sure to add in the calories, but unless you really put in a lot of ham, not much will wind up in each 8 ounce serving, so it's a nice flavor addition without destroying the low-calorie virtues of this soup.

Thanks for the recipe sixtyfive! I have been experimenting with soups as a part of my "healthy living" and was unsure of the calorie content.  I just add tons of veggies, beans and barley along with .5 lb of lean beef, chicken or turkey and that is a meal.

When adding up the colories, should I measure the calories in each ingredient?

Original Post by berrywrap12:

Thanks for the recipe sixtyfive! I have been experimenting with soups as a part of my "healthy living" and was unsure of the calorie content.  I just add tons of veggies, beans and barley along with .5 lb of lean beef, chicken or turkey and that is a meal.

When adding up the colories, should I measure the calories in each ingredient?

 Use the recipe calculator in the foods tab above--just indicate how many servings the recipe makes, type in the food items and it'll tell you how many calories per serving.

Original Post by sixtyfivealive:

I checked the calories on some of those Progresso soups as well as the Select.  Chicken Soup had 100 caloies per serving; 2 servings per can = 200.  I checked the one on Vegetable soup; same size = 80 calories per serving/160 per can.

There are a number of articles on how soup really helps in losing weight (if you don't eat anything else, or put crackers in it).

The Cabbage soup I make has about 87 calories per 8 ounces - it's great, because cabbage is a negative food as is tomatoes and celery.  You simply cut up a large cabbage head into 'chunks'; put in a large can of canned, diced tomatoes.  You put in 1/2 can of Vegetable Juice.  You put in 1 or 2 cans of chicken or vegetable broth.  You dice some celery (about 4 stalks), and add.  You cut up about 3 carrots, and add those.  Season to taste (I don't use salt) - just coarse ground pepper; basil, thyme, majorum, and cumin.

Add one onion you've diced and if you like garlic, put in what you like (I use 3T of jarred minced garlic).

You BRING THE CABBAGE HEAD, CARROTS, AND CELERY UP TO A BOIL IN CHICKEN STOCK.  You turn down to a low simmer - then you put in the tomatoes; vegetable juice, onion, and herbs/seasoning.

You add about 2 Tablespoons of cider vinegar or balsamic vinegar, and simmer for at least 3 hours.  It's great hot, warm, room-temperature or even chilled.

I think one must really like cabbage (which I do) to appreciate the soup - it's just about the lowest in calories per serving versus the nutritional value I've found so far.

If you eat meat; have any left-over ham from your dinner, dice it up into 1" cubes, and throw that in - just be sure to add in the calories, but unless you really put in a lot of ham, not much will wind up in each 8 ounce serving, so it's a nice flavor addition without destroying the low-calorie virtues of this soup.

 

Have you tried looking on their website?  The Original SoupMan is a chain so it might be this ->http://www.originalsoupman.com/art/Nutrition_ Ingred_ChickenVeg.jpg