It is not very often that I hear from someone who struggles with technical issues when eating soup after weight loss surgery. Soup doesn't get "stuck" going down and if we eat too much the discomfort is short-lived (compared to eating too much solid food that is poorly
chewed and eaten quickly). In fact, when post-WLS patients discover soup it often becomes their go-to comfort food. When animal protein is cooked into a soup it is moist and succulent making it easy to chew, swallow, and digest. Cooked vegetables are more readily tolerated by many WLSers compared to raw vegetables. And grains like pearl barley or quinoa are portion controlled and digestible when included as an ingredient in soup. Perhaps it sounds cliché but there is truly joy in a simple healthy cup of soup.
Stock your freezer: Soups, stocks, and broths are easy to freeze. Use heavy-duty freezer bags or plastic containers, but be sure to leave some room for expansion as the liquids freeze. Identify the contents in writing, and be sure to mark down a use-by date (in general, three months). You can also freeze stock and broth in an ice cube tray and then transfer to freezer bags or plastic containers. When you're ready to use the cubes, melt them with boiling water.
Ham and Split Pea Soup
Split peas are a widely popular legume available year-round throughout the United States. They are an abundant source of fiber and protein and also supply a good amount of minerals including potassium, and the disease fighting B-vitamin, folate. A mild sausage compliments the flavor of split pea soup, but for a spicier soup select a hot sausage. Consider garnishing with sour cream to add richness and dairy protein.
8 slices bacon or 8 ounces bulk pork sausage
1/2 medium white or yellow onion, chopped
1 cup carrot, chopped
1 pound dry green split peas
16 ounces chicken broth
2 cups water
1 cup ham cubes
1 each bay leaf
ground pepper, to taste
1/4 teaspoon nutmeg, freshly grated
Directions: In a large heavy Dutch oven cook the bacon or sausage over moderate heat, stirring until crisp. Transfer to paper towels to drain. Leave rendered bacon fat in pot and cook the onion and carrots until translucent and soft. Add remaining ingredients and bring to a simmer. Simmer uncovered, stirring occasionally for two hours. Add more water if soup is too thick for your taste. The soup should be dense in order to leave you feeling full longer. Discard bay leaf and serve warm topped with crumbled bacon. Nutrition: Serves: 12. Per 1-cup serving: 184 calories; 13 grams protein, 4 grams fat, 25 grams carbohydrate, 10 grams dietary fiber.
5 Day Pouch Test Owner's Manual 2nd Edition
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An Interview with Kaye Bailey