Soups
TrishP1961
Posts: 9 Member
I like to make soups in my crockpot and then freeze them in individual servings. I take them to work and plop them into my mini crockpot/fondue pot. It cooks all morning and is nice and warm by my lunch time. Looking for new soup recipes to try. If anyone wants a recipe for black bean and sweet potato chili or lentil and carrot soup, I'd be happy to add them here. Looking for new things to try. Winter has just begun and it looks like I will be in need of a good warm soup for a long time!
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I made this last night, next time I think I will use half of the tomatoes. I also used half the amount of cumin. My family loved it and requested it for future meals.
http://allrecipes.com/recipe/vegan-black-bean-soup/0 -
Love soup too! Would love to have your recipes. I have a bunch of soups on my blog.
soupspiceeverythingnice.blogspot.com/p/soup.html
Also this has to be one of the largest collections of soup recipes I have seen.
lovebakesgoodcakes.com/2012/10/the-ultimate-soup-recipe-list-linky.html
soupspiceeverythingnice.blogspot.com/2014/02/rotisserie-chicken-soup.html0 -
Thanks. I will make a batch of the lentil soup and try to take pictures to include with the recipe. It is vegan and one of my favorites.0
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My favourite and really filling soup is a big, chunky minestrone soup but it's stove top
Sweat onion in a pan with 2 crushed cloves garlic, add 3 stalks chopped celery, 3 large chopped carrots. Add bay leaf, tbsp dried basil, oregano and a pinch of rosemary
Throw in 2 tins chopped tomatoes, good vegetable stock (probably around 1.5 litre), chopped red bell pepper cover and simmer for 45 minutes
Remove lid, throw in 2 handfuls of fusilli (around 100g) - large splash of Worcestershire sauce and cook for 15 minutes
Really filling and low calorie0 -
Sounds good thanks!0
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Helloo0
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I just made this over the weekend. I substituted unsalted chicken stock for the bone broth and used celery hearts instead of carrot (personal preference as I HATE cooked carrots).
It was beyond easy, toss it all in the crock and leave it.
http://www.ourfifthhouse.com/2014/03/slow-cooker-chicken-kale-soup.html
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I have several fave's
All freeze well for later reheating
Crock-Pot Sante Fe Chicken - under 200 calories per cup
http://www.skinnytaste.com/2009/02/crock-pot-santa-fe-chicken-425-pts.html
Colleen's Slow Cooker Jambalaya - about 200 calories per cup without rice or quinoa
http://allrecipes.com/recipe/colleens-slow-cooker-jambalaya/
and my personal chili recipe that has won, placed and received several honorable mentions...Three Bean Award Winning Chili - about 450 calories per cup (cut the meat back to drop the calories.
http://www.food.com/recipe/three-bean-award-winning-chili-3940240 -
Here's a basic formula that uses a can of fat-free evaporated milk to make good and easy cream soups: http://heidicookssupper.com/blog/2011/01/05/creamed-soup-basic-formula/
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Bump
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Lentil Soup - my Mothers recipe
2 x Carrot chopped
12 x cups 99% Fat Free Chicken Broth
2 x Idaho Potatoes (cubed small)
1 x Large Yellow Onion - Large (finely diced)
1 1/4 cups Red Lentils
Havent met anyone yet who didnt love this and its its only about 210 calories a cup.0 -
BumpHeidiCooksSupper wrote: »Here's a basic formula that uses a can of fat-free evaporated milk to make good and easy cream soups: http://heidicookssupper.com/blog/2011/01/05/creamed-soup-basic-formula/
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Just made this yesterday...Ham and bean soup. Winner! My wife pinned it on her Pinterest account (I think I said that right). By my calculations - it is about 195 calories a cup.
http://www.artandthekitchen.com/search?q=ham+and+bean+soup
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My favorite is a basic veggie soup. I make it in all different amounts so I've no measurements, but here's the gist:
Base of veggie stock and water in a 2:1 ratio
Minced garlic and onion
Cubed potatoes, about 1/3 of your total veggie volume.
Thick-sliced carrots
Thin-sliced celery
Stewed tomatoes, same amount as the water you used
Optional: sliced parsnips, canned beans, broccoli/cauliflower, green beans, snow peas, corn...
I just start the stock and water simmering (for about 8 generous servings I use two cans of stock and one of water) with the garlic and onions. Let it simmer slowly while you wash and chop your raw veggies; add the veggies to the pot along with the stewed tomatoes (for this amount I'd use one can tomatoes to match my one can of water). Stir well, simmer for about 20 minutes, then taste the stock and season it however you like. Simmer another 20 minutes, or until potatoes and carrots are tender. If you're using canned beans, corn kernels, leafy greens, or peas -- things that cook very quickly -- add them right before serving.
I eat this by the gallon as it is, but I also like it as a meal base. I can drain off some of the stock, add turkey meatballs or flakey salmon, and have an excellent stew. Serve it over rice or quinoa for a nice veggie-medley type of dish. Simmer a portion gently and poach an egg right on top. Etc.0 -
I love French onion soup, minestrone and ham and bean soup. I always change up the recipe but the idea stays the same0
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bump
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HeidiCooksSupper wrote: »Here's a basic formula that uses a can of fat-free evaporated milk to make good and easy cream soups: http://heidicookssupper.com/blog/2011/01/05/creamed-soup-basic-formula/
Thanks for the tip.0 -
thank you!0
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Thank you to all who posted links for soup recipes. I was already planning on making 3 different soups to put in the freezer this weekend. I'll be checking out the links to see what else I can add.0
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Olive Garden® Zuppa Toscana
I lightened this up and sometimes put it in the crock pot.
Makes: 6-8 servings
INGREDIENTS
• 16 oz ground chicken or turkey Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 2 tsp garlic
• 6 cups FF chicken broth
• 1/2 cup FF half and half
• 3 large red potatoes
• ¼ of a bunch of kale or more if you like
1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
3. add broth to the onions and garlic. Cook until boiling.
4. Add potatoes and cook until soft, about half an hour.
5. Add half and half and cook until thoroughly heated.
6. Stir in the sausage.
7. Add kale just before serving. Delicious!
To make in crock pot: Sauté Italian sausage and crushed red pepper and onions and garlic. Toss into the crock pot. Add in the potatoes, and chicken broth. Cook 4 hours on high or 8 hours on low. Add in kale and half and half and let sit for 10 minutes.
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