Remember that 10 week weight loss challenge I told you I committed to earlier in the week? Well my theory is I need to eat lots of soup! Soup imparts a warming, comforting feel that makes you feel well fed even if you didn't consume a lot of calories. Under the Weight Watcher program, broth counts for zero points. Obviously you can jack up the calorie load pretty easily with ingredients like cream and cheese. But, if you stay clear of these 'weight loss evils', or at least use sparingly, you'll be able to create some really healthy soups.
For each of the next 10 weeks I will give you ideas for healthy satisfying soups. I'll at least post one soup a week and some weeks more. I've got a few really interesting ones up my sleeve. (what? sauerkraut in soup? you'll see...)
For week one I thought I'd share the soup we enjoyed earlier in the week. There really aren't tortillas in this soup but I used corn flour to impart the flavor of tortillas. Now be sure you are using corn flour and not corn starch. Corn flour is a finer ground version of corn meal. If you don't have or can't find corn flour use corn meal.
Healthy Pork Tortilla Soup Servings - 5, WW pt/serving - 4 6 cups of pork broth (if you can't find pork broth - chicken broth will work fine) 1 1/2 cups lean cooked pork 1 can of red beans - drained and rinsed 1 can of sweet white corn - drained and rinsed 1/4 cup of corn flour 1 1/2 cup celery - diced 1 1/2 cup onion - diced 1 1/2 cup carrots - diced 2 chipolte in adobe sauce - finely minced 1 tbsp olive oil 2 green onion - cut into slices 1/2 cup of cilantro - chopped
Chop the celery, onions, and carrots into small diced pieces. Chop or pull the cooked pork into small pieces.
In a soup pot on medium heat, heat the olive oil and saute the celery, onion, and carrots with 1 tsp of salt. The salt will help pull liquid from the vegetables to aid in cooking. Saute for about 5 minutes. Stir in the corn flour and cook for another minute. Add in the remaining ingredients and let simmer for about a half an hour.
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.