Progresso Soups???
10-05-08, 06:02 PM
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Progresso Soups???
My wife has been trying to get me to eat these Progresso Soups, at first I was a bit hesitant, but they taste good and the calories appear to be on point. My favorites are the Lentil Soup and the Italian Wedding Soup. I made the names of the soups links to their nutritional facts, and before you ask about portion there are 2 servings to a can, so even knocking down a whole can of lentils is only 300 Calories. I'm no nutritionist but, these are filling and I think I'm doing the right thing.
10-05-08, 06:07 PM
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The balance of carbs to proteins to fats looks just about spot on. However, that amount of sodium is out of whack. See if they make a low-sodium version. Seriously, if it tastes weird you could add a little bit of sea salt and be nowhere near 870mg. That's 1.74g of sodium in one go, holy crud!
10-05-08, 06:10 PM
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The balance of carbs to proteins to fats looks just about spot on. However, that amount of sodium is out of whack. See if they make a low-sodium version. Seriously, if it tastes weird you could add a little bit of sea salt and be nowhere near 870mg. That's 1.74g of sodium in one go, holy crud!
10-07-08, 06:40 AM
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I can't stand the Progresso advertisements on TV where they try to shame me from eating Campbell's soup to eating Progresso. Screw Pro-Crappo -- I won't buy it.
10-07-08, 07:48 AM
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I have become hooked on making soup at home, and haven't looked back. Save veggie/meat trimmings in the freezer, and when you want to make soup, put the frozen trimmings in a metal steamer basket and cover them with water in a pot. Boil for half an hour, remove the basket and trimmings, and then add whatever you want to have in the soup.
My favourite trimmings for broth are kale stems, sweet pepper hearts, onion ends, and celery leaves. This week I've been making awesome pea soup with a split-pea/lentil/bean mix, a rice/barley/millet mix from the Chinese grocery, and cumin and a bay leaf.
My canned-soup weakness is cream of mushroom or cream of celery. But I don't eat them as soups, I just stir them into a pot of pasta. Aah, bachelorette chow.
My favourite trimmings for broth are kale stems, sweet pepper hearts, onion ends, and celery leaves. This week I've been making awesome pea soup with a split-pea/lentil/bean mix, a rice/barley/millet mix from the Chinese grocery, and cumin and a bay leaf.
My canned-soup weakness is cream of mushroom or cream of celery. But I don't eat them as soups, I just stir them into a pot of pasta. Aah, bachelorette chow.
