OMG! I just discovered these! I hate regular broth and was dreading having to eat broth for weeks. However, now I'm happy. I tried the Mexican tortilla variety and to me it tastes just like Spanish rice. However, there is a downsize. You will definitely need to freshen your breath after eating it! I love it. Can't wait to try out the other varieties. I could totally be fine with this.

Oh, and just so you know, all the spices actually gives you the illusion that you have actually eaten a meal and not just broth. It's great.

http://swanson.campbellskitchen.com/SBOurProducts/Products

Edited May 3, 201511 yr by Proud2BMe

You can always add seasonings to broths (or anything, really) for added flavor. Great know about this product...thanks!

@@CanyonBaby

What would you recommend to season regular broth? I've tried black pepper, red pepper, and garlic but it's still really bland.

I agree, these are much more flavorful than regular broth. I would avoid the Thai Ginger one post-op. It was way too hot and spicy. I love hot foods, and it has a great Ginger flavor... but two sips of it made me very sick to my stomach and I had to eat some Tums to get rid of the feeling.

Thank you - I will try these. I have been worried about the bland of regular broth also

I ordered a container of PF Chang Soup and it was delicious!!!! I plan to call them tomorrow and ask If they would sell me just a container of the broth.

The Bariatric Soup packets were so bland....I can't wait till I can have the cream of chicken Cup of Soups. I eat them all the time and will love those!

THANKS!!! I will be using these...

@@Proud2BMe

So I started to answer, then got called out! Sorry! Are you using canned broth, or making your own? Have you had your surgery yet, or is this for your pre-op diet? Or both? To "beef" up the flavor, you can use meat, cooked or raw, just simmer it in a sauce pan, or in a crock pot (for longer periods), if using raw meat, make sure the meat is fully cooked before removing it from the broth. While you're doing this, add seasonings/spices that you prefer. It sounds like maybe you did not add enough of the spices you did use, or maybe didn't cook it long enough, or both. Be careful of pepper, it can get out of hand in a hurry!

For beef broth, I like to add black pepper, garlic, and onion. For chicken, I like thyme, rosemary, sage, and marjoram (if you use a good poultry seasoning blend like McCormicks, it has a great blend of these spices), onion and black pepper.

If you are just wanting broth without bits in it, strain it before using it. You could use whole peppercorns instead of ground pepper, and fresh herbs instead of dried, then tie them up in some cheesecloth, and throw it in the broth to steep for awhile. The longer it sits in there, the stronger the flavor. Then remove the bag before using the broth. Same thing with veggies and meat, strain them out of the broth.

Hopefully this will help. Spices are like gold to me. They add so much interest to what you are cooking. You can change one recipe so many ways just by changing the spices. If you are interested in different spice blends, Penzey's Spices has a catalog (and website), and they make their own blends. Seriously awesome spices! Good luck to you on you endeavors!

@@CanyonBaby

Thanks!

i love the swansons broths! yes the tortilla soup one is great! i also bought the italian soup mix one. havent tried it yet, but it does spice up this broth phase!

Has anyone tried bone broth?

@@CanyonBaby I am jealous It seems these infused flavors have not hit the nutrition wasteland I live in. So far I have been using lemon juice, Frank's Red Hot, and Worcestershire sauce to give the bland broths some flavor.

Your suggestion to use a cheesecloth bag is 'food Network' ingenious.

The cheesecloth will give me a chance to try a bay leaf, chopped parsley and cilantro without worrying about stray bits in the broth.

Thank you.

@@Nikasio

Glad to help. Enjoy!

I add tomato juice with beef broth

@@CanyonBaby I am jealous It seems these infused flavors have not hit the nutrition wasteland I live in. So far I have been using lemon juice, Frank's Red Hot, and Worcestershire sauce to give the bland broths some flavor.

Your suggestion to use a cheesecloth bag is 'food Network' ingenious.

The cheesecloth will give me a chance to try a bay leaf, chopped parsley and cilantro without worrying about stray bits in the broth.

Thank you.

Try Walmart--that's the only place around me that I could find the infused broths.

I just had the Hot & Sour Soup broth again the other day. I am about 3.5 months out and I still like them. I did not like the Italian one at all though. The only bad thing about the broths is the sodium content. 800mg for 1 cup!

For the hot & sour, you can crack an egg and drizzle it in so make it a little close to restaurant soup. You can also add some Protein powder to it to help thicken it instead of cornstarch.