1 (28 oz) can of low sodium stewed tomatoes

1 (28 oz) can of low sodium vegetarian refried Beans

1 (15 oz) can of low sodium whole kernal corn, drain and rinsed (you may need to omit this, if unable to tolerate)

1 (15 oz) of low sodium green beans

1 (24.5 oz) can of low sodium vegetable broth

1 tablespoon dried oregano

1 tablespoon garlic powder

pepper to taste

1 teaspoon dried basil

1 tablespoon dried parsley

2 tablespoons dried minced onion

Directions:

Puree strewed tomatoes in an electric blender or mixer. Place pureed tomatoes, refried beans, corn, green beans and vegetable broth in a large pot. Cook over medium heat. Refried beans and tomatoes will cook down and provide a Soup base. Stir occasionally to prevent stickiness.

Add Water as needed to prevent over-thickening. Add spices and continue to cook until soup is heated through and just boiling.

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Found this in my bariatric manual provided by my surgeon coordinator. Looks really good for fall and wanted to share.

Enjoy, Chad

Thanks I'm going to print it out for when the time comes that I can eat that. I find out my surgery date next Tuesday. Keep the recipes coming:)

Danielle

Thanks I'm going to print it out for when the time comes that I can eat that. I find out my surgery date next Tuesday. Keep the recipes coming:)

Danielle

I second that...keep them coming....I already made a folder in documents just for recipes from VST'ers

Thanks Chad

Great share. I'll add on and share this recipe for creamy tomato soup - much better and healthier than the condensed version and my picky four year olds asked for seconds. Easy to adapt to your diet and can be pureed if you can tolerate the tomatoes in your full liquids stage.

Courtesy of KAF (King Arthur Flour)

Creamy Tomato Soup

5 tablespoons (2 1/2 ounces) butter

1 tablespoon vegetable oil

1 cup (about 4 1/2 ounces) chopped onions (2 small-to-medium onions)

1 (one) 28-ounce can tomato purée or tomatoes in purée - or 28 oz diced tomatoes, pureed with a blender

1/2 teaspoon basil

1/4 teaspoon thyme

a couple of shakes of black pepper

3 tablespoons King Arthur Unbleached All-Purpose Flour

1 can (a scant 2 cups, 14 to 15 ounces) chicken broth

1/4 teaspoon baking soda

1 to 3 tablespoons sugar, to taste

1 (one) 12-ounce can evaporated milk

1/2 teaspoon salt

In a large saucepan, heat the butter and vegetable oil over medium heat. Add the onion and sauté until softened and golden, about 10 minutes. Add the tomatoes, basil, thyme, and black pepper. Bring the mixture to a simmer, and cook for 10 minutes.

In a small bowl, combine the flour and broth, whisking till smooth, and add this mixture to the soup, stirring constantly. Cover and simmer slowly for 25 minutes, stirring occasionally.

If you've used diced tomatoes, purée the soup in a blender or food processor, or use a hand blender. If you've used tomato purée, there's no need to blend; the onion bits will give the soup a bit of body. Return the soup to the stove, and set it on a burner over low-to-medium heat. Stir in the baking soda (the soup will foam up briefly; don't worry, but be sure it's in a big enough pot), the sugar, the milk and the salt. Heat, stirring, to a bare simmer. Serve hot.

Yield: about 8 cups, about 8 servings.

Nutrition information per serving (1 cup, 239g): 205 cal, 13.0g fat, 5g Protein, 12g complex carbohydrates, 4g sugar, 2g dietary Fiber, 34mg cholesterol, 607mg sodium, 444mg potassium, 157RE Vitamin A, 18mg Vitamin C, 1mg Iron, 166mg Calcium, 142mg phosphorus.

Clk- that sounds delicious!

Thanks for posting the recipe, definitely cooking it as well

Thank you clk. I am not a fan of tomato soup (canned), but this I will give a try. Putting this in my vst folder.