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Healthy Cooking Live with Steve
"Soups Only" Version 3.0!


Soups Only version 3.0 features 5 more luscious soups!


The weather is starting to turn, but it still gets a bit nippy out, especially in the evenings, so the soups are still hearty, just not as heavy as a month or two ago.  Spring is an ideal time to feature creamy soups so we’re going to see three of them here, but none of them with any milk, cream, or oil roux to thicken!  Corn chowder, creamy mushroom, and potato leek soups all provide that rich creamy texture we associate with traditional creamed soups, but without the dairy products.  The Lentil soup is an exceptionally clean tasting soup swimming with tender spring vegetables and the last of the winter veggies as well.  The savory black bean soup will heat you up as a preview of the warmer months just around the corner!


For the health conscious eater, especially those going through a lifestyle modification involving weight reduction, soup can be a way to introduce creativity and variety as well as satisfaction.  A small, but well structured study attested to the high degree of satisfaction derived from soups leading subjects to actually consume almost 30% less calories when presented soup as opposed to the same
food items in a different form.[1][2], [3]  Soup is almost an essential dietary component of any lifestyle modification protocol!  These data were confirmed and their implications expanded in a larger 2007 study that found “pre-loading” or consuming soup in a variety of forms before a meal reduced overall calorie intake for both men and women 18-45.[4]


With Soups Only v3.0 we’re going to continue trying to identify that magical moment when ingredients become more than the sum of their parts.  Soups are where you best learn to isolate flavor profiles and blend them to create something that’s truly special.  Learning how to manipulate all the variables of that “flavor graphic equalizer” is what these Soups Only demonstrations are all about...I hope you can join us!

Look for “Soups Only” v4.0 Summer Edition coming later this year!

On the Menu:

  • Creamy Chick Pea Soup with Roasted Pepper

  • Sweet Rice and White Miso Winter Vegetable

  • Oil-Free French Style Onion Soup

  • American Callaloo Soup

  • Shitake Mushroom & Hulless Barley

Topics For Discussion:

  • Chronic disease: the modern dietary dilemma
  • How to cook tasty food with less salt, fat, & sugar
  • Kitchen organization for healthy cooking; the basics
  • Using a pressure cooker; the basics
  • What food to keep on hand
  • What equipment to have in your kitchen

 [1] Bell EA, Rolls BJ.  Effect of water content of food on satiety.  FASEB Journal.  1999;13:A870.
 [2] Rolls BJ, Bell EA, Thorwart ML.  Water incorporated into a food but not served with a food decreases energy intake in lean women.  Am. J. Clin. Nutr.  1999;70:448–455.
 [3] Mattes R.  Soup and Satiety.  Physiol Behav.  2005;83(5):739-47.
 [4] Flood JE, Roll BJ. Soup preloads in a variety of forms reduce meal energy intake.  Appetite.  2007;49:626–634.
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3670 W. Dublin-Granville Road Columbus, OH 43235

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