Soups

TrishP1961
TrishP1961 Posts: 9 Member
edited November 8 in Recipes
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!

Replies

  • libbydoodle11
    libbydoodle11 Posts: 1,351 Member
    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/
  • dklibert
    dklibert Posts: 1,196 Member
    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

    Rotisserie+Chicken+Soup+2.JPG

    soupspiceeverythingnice.blogspot.com/2014/02/rotisserie-chicken-soup.html
  • TrishP1961
    TrishP1961 Posts: 9 Member
    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.
  • Sued0nim
    Sued0nim Posts: 17,456 Member
    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 calorie
  • TrishP1961
    TrishP1961 Posts: 9 Member
    Sounds good thanks!
  • Helloo
  • mommyof4cpa
    mommyof4cpa Posts: 82 Member
    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

  • Go_Mizzou99
    Go_Mizzou99 Posts: 2,628 Member
    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-394024
  • HeidiCooksSupper
    HeidiCooksSupper Posts: 3,839 Member
    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/
  • Mygsds
    Mygsds Posts: 1,564 Member
    Bump
  • floridamatty
    floridamatty Posts: 93 Member
    edited December 2014
    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.
  • beachchic3030
    beachchic3030 Posts: 28 Member

    Bump
    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/

  • Go_Mizzou99
    Go_Mizzou99 Posts: 2,628 Member
    edited January 2015
    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

    ham+and+bean+soup+7495-2.jpg
  • avskk
    avskk Posts: 1,787 Member
    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.
  • curvesfordays8907
    curvesfordays8907 Posts: 52 Member
    I love French onion soup, minestrone and ham and bean soup. I always change up the recipe but the idea stays the same
  • francis904
    francis904 Posts: 79 Member
    bump
  • lad323
    lad323 Posts: 82 Member
    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.
  • quilt938
    quilt938 Posts: 57 Member
    thank you!
  • fifty6ford
    fifty6ford Posts: 59 Member
    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.
  • roxielu0422
    roxielu0422 Posts: 102 Member
    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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