Soup can be a great way to combine vegetables and protein into one comforting meal, and can be an especially good option when on certain diet restrictions like those during the first month after weight loss surgery. However, some soups are high in saturated fat (the kind of fat that is linked to increase risk for heart disease), and can be a major source of sodium (which can lead to increased blood pressure).
We love this recipe from Eating Well which uses beans as an added source of protein and to make it extra creamy. Better yet, this recipe uses simple ingredients which you probably have in your pantry and can be ready to eat within 20 minutes.
Next time you are in the mood for soup, save yourself the extra calories and fat and try the recipe below so that you can Eat This, Not That.
Broccoli, Cannellini Bean and Cheddar Soup (per 1 cup)
Fat: 7g total (4g saturated fat)
Panera Bread® Broccoli Cheddar Soup (per 1 cup)
Fat: 13g total (8g saturated fat)
Amanda and Molly are the MUSC Metabolic & Bariatric Surgery Program Registered Dietitians. With 15+ years of experience combined, they facilitate behavior change through nutrition counseling for weight loss and maintenance with children through adults.