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Stir fresh spinach into a hot bowl of soup, or add frozen peas or a frozen vegetable medley to the soup as it cooks. It doesn’t take much to turn canned soup into a nutrient goldmine.
“A classic vegetable soup, which contains sweet potatoes, carrots, bell peppers and leafy greens, is a fantastic soup for better blood pressure,” says Sarah Koszyk, M.A., RDN, author of 365 ...
Beans, lentils, and chickpeas last for years if stored in a cool, dry place and are rich in protein, fiber, and nutrients. They’re also incredibly versatile — use them in soups, stews, curries ...
We know sushi is Japanese, but there are plenty of U.S.-born rolls that we have come to adore. The California roll might be the top on your list, but if you’ve never had an Alaska roll, you’re ...
Image credits: anon #3. Carrot soup. Rough chopped onion, fat of your choice. Saute until slightly brown. Bunch of rough chopped carrots. Add to the pot, continue sautéing for a couple more minutes.
A ½ cup serving of canned chickpeas has: 130 calories. 7 grams protein. 3 grams fat. 20 grams carbohydrates. 6.5 grams fiber. 1.8 milligrams iron.
5. Creamy Chicken Enchiladas. You'll notice that adding cream of chicken soup to most dishes makes them, well, creamy. These enchiladas are no exception (the addition of cream cheese helps, too).
Legumes such as chickpeas, lima beans, and lentils, are good sources of protein and high in fiber. They all contain at least 8g of protein per 100g. They all contain at least 8g of protein per 100g.