In article >,
"W. Baker" > wrote:

> Todd > wrote:
> : On 03/15/2013 11:00 PM, Billy wrote:
> : > What have you got in a low fat, low carb, low salt soup?
>
> : Isn't that called "Hot Water"?
> You can do things like chicken soup that are not fatty(let it cool in the
> fridge andremove any fat on the top ) and add lots of onions, carrots,
> celery, parsnip, dill, at the end. FGBP and serve with onion powder to
> sprinkle in place of salt. Low lots of things. I like to add some curry
> to the soup to give it a bit ofa lift that salt usually gives it. Worked
> for me when I was supposed to be low salt. Now my bp is117/70 with 1/12
> the meds i used to take, so I don't have to worry at all about salt.
>
> Wendy

Thanks Wendy. I like these soups because you can control the amount of
carbs, fats, and salt in them.

I particularly like

Mexican Chicken Soup

1 lb (usually less) Boneless/skinless chicken thighs
2 stalks of celery - thinly sliced
1 large carrot - thinly sliced
1 medium onion - finely chopped
1 to 2 14 oz can diced tomatoes, undrained
2 to 5 14 oz cans chicken broth (or homemade stock)
1 teaspoon dried thyme + 2 tablespoons fresh thyme
1package (usually a cup or less of whole wheat) egg noodles, cooked
1 serrano pepper, finely diced
1 bunch cilantro, chopped
juice from 2-3 limes

I use "Kitchen Basics" no salt added broth (650mg NaCl/L).

I have the best B.P. that money can buy at 115/65 on average.

We never had salt on the table, but now I have to watch for it in broth,
tomato sauce, pickles, pepperocini. As a result, most of our meals are
made from scratch.

I guess my grail in my quest for a soup would be something like a
minestrone (beans & pasta adjustable), but so far I haven't found one I
really like.

Thanks again for the outline of the soup.

--
Welcome to the New America.
<http://www.youtube.com/watch?v=hA736oK9FPg>
or
E Pluribus Unum
Next time vote Green Party