Fresh Fruits & Veggies-picture from Squidoo
On July 19th, I had my gallbladder removed. When I awakened I felt good, the reflux wasn't bothering me! My brother said the doctor's instruction were to take it easy and eat whatever I felt comfortable with. So Thursday and Friday I stuck with soups. Even still, by Saturday, diarrhea set in, which lasted for two weeks. By that time I had become dehydrated, even though I drank Powerade like water. When I went to the doctor, he said I had a stomach infection, plus my body wasn't adjusting to the fat in my diet.
He said that though I no longer have a gallbladder, the liver still produces bile, which was also causing a problem. His suggestion, cut out as much fat in my diet as possible. This means Kolaches as well! We have a bakery here called Pops Donuts which takes smoked sausages with cheese, covers them with dough and bake, Kolaches. On my way to Sunday school, I'll sometimes stop and buy a few for the class. But I discovered today that I may have to give them up as they upset my stomach as well.
Friday I went to the Food Network website and found a few low sodium, low fat recipes. The one I tried today was Ellie Krieger's Tuscan Vegetable Soup.
Cooking, can you see the steam?
Ready to eat!
I didn't follow the recipe exactly. One, I'm not crazy about Zucchini, so I left it out. Plus, I didn't use the can of diced tomatoes, because a lot of tomatoes and juice bothers me as well. So I substituted 4 Campari tomatoes, they're juicy, high sugar and low acidity.
Larger than a cherry tomato, smaller and rounder than a plum tomato.
I also substituted Basil for Thyme, simply because I didn't have any Thyme, plus I left out the sage. I also found the cooking times for me were 7 minutes and 5 minutes. The soup was delicious! I found that I was able to eat the celery because it wasn't cooked to death, you know, the slimy consistency. Did you know celery was a natural salt flavoring? Speaking of salt, if you're just coming off of salt, you taste buds are going to be shocked until you get use to less salt, but once you adjust, the food tastes so much better. Once your body adjust to less sodium, eating regular food will taste too salty!
Below is my modified recipe of Tuscan Vegetable Soup:
1 15 oz can low-sodium canellini beans, drained and rinsed
1 Tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots diced (abut 1/2 cup) I used 14 baby cut carrots
2 stalks celery, diced (about 1/2 cups)
1 clove garlic, minced
1 medium pinch of dried Basil leaves (not fresh, but from a jar)
1/2 teaspoon of Kosher salt
1/2 teaspoon freshly ground black pepper
15 oz can of low-sodium chicken brother
4-5 Campari tomatoes sliced and quartered
2 cups chopped baby spinach leaves
I substituted 1 tablespoon of vanilla yogurt for the 1/3 cup freshly grated Parmesan
In a small bowl mash half of the beans with a masher or the back of a spoon, set aside
Heat the oil in a large soup pot (I used a 2-quart sauce pan, as you can see from the picture) over medium-high heat. Add the onion, carrots, celery, garlic, basil, salt and pepper, and cook stirring occasionally until the vegetables are tender, abut 5-7 minutes.
Add the broth and tomatoes and bring to a boil (I added a 1/3 cup of water since I didn't have the tomato juice, but it wasn't needed). Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3-5 minutes more.
Serve topped with vanilla yogurt or Parmesan.
The thing about this recipe is that in about 25 minutes, from start to finish, the soup is on the table to eat!