I will report back on the soups on how they freeze. I freeze all kinds of soup all the time and have never had a soup not hold up well. The slimming soup is a soup from Women First magazine. It was an except of a book on soups that help with weight loss. Here is the recipe: 1 3/4 lbs lean ground beef, turkey, or chopped chicken* 1 tsp/ olive oil 1 large onion, peeled, chopped 1 large red, yellow, or green pepper, seeded, chopped 1 large yellow squash, chopped 8 oz mushrooms, chopped 1 tsp. chopped garlic 1 bottle 46 oz reduced sodium tomato or veggie juice 1 can 15 oz pinto, garbanzo, or black beens, rinsed, drained. 1 can 14 oz crushed tomatoes 1 tbs. fresh lime juice 1 tbs. ground cumin 1/8 tsp. cayenne pepper or to taste 1/4 cup each fresh cilantro and parsley leaves, chopped. Cook meat in olive oil until cooked, drain, remove from pot. In same pot cook onions, peppers, squash, mushrooms and garlic 5 min or until tender crisp. Stir in cocktail juice, beans, tomatoes, lime juice, cumin, cayenne, and cooked meat. Add up to 1 cup of water if desired. cover, bring to simmer, do not boil. Let simmer 20 min. Add cilantro parsley, cover, simmer 5 min. Garnish with cheese if desired. Can be stored in refrigerator up to 5 days or frozen. * can use 1 additional can of beans instead of meat Other suggestions to reduce digestive yeast are to double the garlic, add some daikon and eggplant and just cook a little longer. My adjustments are: I use an extra can of beans instead of the meat. I do not use mushrooms as I don't like them. I use only half the amount of cocktail juice and instead use homemade turkey or chicken broth for the other half. I do this as it seems a little to "tomatoey" to me with 46 oz of tomato juice. Also note to read the labels on cooktail or tomato juice. I find the regular juice often has less sodium then the reduced sodium juice. I use lemon or line juice, whatever I have. I do add daikon when I can find it.

CREAM OF ASPARAGUS SOUP "Taste of Home Magazine"-2000 Diabetic Exchanges Serves: 4 1 medium onion, chopped 1 garlic clove, minced 3 c. cut fresh asparagus (1-in. pieces) 2-1/2 c. low-sodium chicken broth 1/8 tsp. crushed red pepper flakes 3 oz. fat-free cream cheese, cubed 2 T. light sour cream 1 T. snipped fresh dill - OR - 1 tsp. dillweed 1/2 tsp. ground nutmeg IN a large saucepan coated with nonstick cooking spray, saute onion and garlic until tender. Add asparagus, broth and red pepper flakes. Bring to a boil. Reduce heat. cover and simmer for 10-15 minutes or until asparagus is tender. Place a third of the mixture in a blender. Add cream cheese, sour cream and dill. Cover and process until smooth; return to pan. Cover and cook over medium heat until heated through. Sprinkle with nutmeg. Nutritional Analysis: One serving equals: 91 calories...192 mg sodium...7 mg cholesterol...11 gm carbohydrate...8 gm protein...2 gm fat ++++ Diabetic Exchanges: 1 vegetable...1/2 starch...1/2 fat

ROAST PORK SOUP ÂQuick Cooking Magazine  2000 Diabetic Exchanges Serves: 9 3 c. cubed cooked pork roast 2 medium potatoes, peeled and chopped 1 large onion, chopped 1 can (15 oz.) navy beans, rinsed and drained 1 can (14-1/2 oz.) no-salt-added Italian diced tomatoes, undrained 4 c. water 1/2 c. unsweetened apple juice 1/2 tsp. pepper Minced fresh basil In a soup kettle or Dutch oven, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are crisp-tender. Sprinkle with basil. Nutritional Analysis: One 1-cup serving equals: 192 caloriesÂ236 mg sodiumÂ29 mg cholesterolÂ22 gm carbohydrateÂ16 gm proteinÂ5 gm fatÂ4 gm fiber ++++ Exchanges: 1 starchÂ1 meatÂ1 vegetable

CREAMY LEMON CHICKEN SOUP ÂQuick Cooking Magazine 1999 Diabetic Exchanges Serves: 14 5 c. low-sodium chicken broth 5 c. water 5 tsp. low-sodium chicken bouillon granules 3 medium carrots, cut into small chunks 1 large onion, chopped 4 c. cubed cooked chicken 1 c. uncooked long grain rice Egg substitute equivalent to 3 eggs 1/3 c. lemon juice 1-1/2 tsp. dried oregano Pepper to taste In a Dutch oven or soup kettle, combine the first 5 ingredients; bring to a boil. Add chicken and rice. Reduce heat. Cover and simmer for 15 minutes or until rice is tender. Whisk together egg substitute and lemon juice; quickly stir into soup. Add oregano and pepper. Serve immediately. Nutritional Analysis: One 1-cup serving equals: 133 caloriesÂ64 mg sodiumÂ45 mg cholesterolÂ16 gm carbohydrateÂ10 gm proteinÂ3 gm fat ++++ Diabetic Exchanges: 1 starchÂ1 lean meat