Soup recipes?
I've been looking for some healthy hearty soups. I do have a minestrone recipe that I use as a base and can modify so much. But if any of you have a special yummy soup you'd recommend, I'd love to see it! I'm not much for red meat but do like chicken, fish, and beans.
Thanks!!
Thanks!!
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Replies
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https://www.bbcgoodfood.com/recipes/collection/low-calorie-soup
There’s a few...specific recommendation for the Moroccan Chickpea Soup from that link. And the Chipotle Black Bean with Lime Pickled Onions.1 -
My grandpa grew up very poor in Arkansas (he was born in 1918), so they had beans a lot. This soup is the only meal I ever saw my grandfather make – because it was his favorite from childhood and evoked memories of his family. He used ham in his soup, but I don't, so you can use liquid Hickory smoke to achieve the smokiness without the meat. I soak 1 pound of Great Northern beans overnight, rinse them, then in the slow cooker I put: beans, 1 large diced onion, 2 sliced celery stalks, 3 sliced carrots, 2 bay leaves, 4 - 6 T bullion (I like Better than Bullion veg base, but you can use whatever you like), and 1 T liquid Hickory smoke. I heat water in my tea kettle on the stove and pour it over everything (I use a 4 qt pot, so I fill it to the top with the hot water). Set it on low for the day (9 hours-ish) and enjoy it when you get home from work. Oh – salt and pepper to taste once it’s in the bowl (I love more pepper, my mom likes more salt…I always invite her over when I make this.) This soup is simplicity at its best. Here's an easier list for you to read:
GRANDPA RV’S GREAT NORTHERN BEAN SOUP
Ingredients:
• 1 pound Great Northern beans
• 1 large diced onion
• 2 sliced celery stalks
• 3 sliced carrots
• 1 ham steak, ½” diced, plus bone (or 1 T Hickory Smoke)
• 2 bay leaves
• 4 - 6 T bullion (depending on saltiness)
• Salt & Pepper to taste (when serving)
Stove Top Directions:
Soak the Great Northern beans overnight, rinse them, then put in a large soup pot. Add remaining ingredients and add water until it’s 3” above ingredients. Bring to a boil, then lower heat to medium and cook for 2 hours.
Slow Cooker Directions:
Soak the Great Northern beans overnight, rinse them, then in the slow cooker. Add remaining ingredients except salt & papper. Heat water in tea kettle on the stove and pour over ingredients until at least 3" above ingredients. Cook on low for 8-9 hours.
Finishing Directions:
Remove bay leaves and bone (if using). Add salt & pepper to taste.10 -
I been taking cans of low calorie soups Store brands adding veggies,lean chicken 4oz 110cal ones,(Parmesan or shredded cheese little if it’s chili),beans (Blk beans to kidney).
Turns the can from 2servings to 4 real fast can lower calories y bulk it up this way. I’m old got a 2yr old my from scratch days are on hold for now.0 -
No problem with doing this to add flavor etc, but adding water then adding calories (chicken, cheese, beans) is unlikely to lower the total calories. If add back mainly veggies, then yes you can probably lower the total calories.0
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I don’t do weight watchers but I tried this soup from a friend who does and I loved it. It feels a little indulgent and sometimes I add a dollop of sour cream after heating my portion up at work to make it creamy. I usually adjust the seasonings to cut back on sodium and add more water for extra broth.
https://www.ww-recipes.net/2012/01/weight-watchers-taco-soup-recipe-4-ww-points-6-ww-points-plus/0 -
I recently made a bean soup similar to Grandpa RV's above. The differences were that I used multiple types of beans instead of just Great Northern, a ham hock, and homemade chicken and turkey stock instead of bouillon. I also added dried thyme and Tony Chachere's.
I find that literally anything I make tastes fantastic when using homemade stock. I rarely buy individual cuts of poultry- I get the whole thing, cook/de-bone it, and then slow cook the bones for stock. Sometimes I then turn around and make chicken chili or gumbo with the remainder of the meat. You can do veggie stock with random pieces of onion tops, celery bottoms, etc. Seafood stock is super easy with boiling shrimp/crab shells. Depending how you like to shop/cook/eat, you can turn one meal into a series of different meals and never waste anything.
If you want my chicken sausage gumbo recipe, PM me. It's quite a process and would need to be emailed. (I am 100% Cajun. It's a family recipe that I'm happy to share.)4 -
What I love about this recipe for minestrone is the "use what's on hand" approach. Two lists of vegetables, hard and soft, and you pick some from each list. By the way, if you're looking for a newsletter with consistently good food discussion and recipes not necessarily revolving around dieting, Mark Bittman's is hard to beat2
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Thanks everybody! Pinned the Taco Soup recipe and am making Minestrone Soup at the moment. Will look into Mark Bittman's newsletter; thanks!
The chicken sausage gumbo sounds good but I'm not a great cook and anything that's described as quite a process intimidates me.
I'll be returning here to check out the other replies and ideas.1 -
I’m making French onion this weekend. I carmelize the onions in the crockpot overnight. Really easy to do this way, then make the soup right in the crockpot I caramelized the onions in.1
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My new favorite is loaded potato and cauliflower soup. It is very tasty and very filling.
4 slices of bacon (or turkey bacon)
1 onion, chopped
4 Potatoes, peeled and chopped
I head of cauliflower
5 cups chicken broth
Sour cream and shredded cheddar cheese for topping
1. Cook bacon in a soup pot. Remove the bacon and set aside. Leave half the grease in the pot.
2. Toss in the onion and cook until translucent.
3. Add the potatoes, cauliflower, and broth to the pot and bring to a boil. Boil until everything is tender.
4. Remove from heat and use an immersion blender (or pour into a regular blender), blend until smooth.
5. Cut up the bacon into small pieces and stir into the soup.
6. top with cheese and sour cream as desired.1 -
This one is pretty good for a crock pot soup. I plan to tweak this recipe and turn it into chicken and gnocci soup tonight (by omitting tomatoes, adding celery and carrots, and switching out the tortellini for gnocci)
https://www.365daysofcrockpot.com/slow-cooker-tortellini-spinach-soup/1 -
My new favorite... pumpkin (or other winter squash) soup.
Saute a diced onion in a medium saucepan until caramelized, adding garlic and ginger paste partway through. Meanwhile, peel, gut, and chop a small cooking pumpkin (maybe 6" diameter), and add to the onion. Pour in enough vegetable broth to cover the pumpkin, and leave simmering until the pumpkin is soft. While it's simmering, you can start adding seasonings... I put in some salt, a hefty dose of curry powder, and some pepper.
When the pumpkin is soft, blend the mixture, adding more broth or water if necessary to get a good soup texture. An immersion blender works fine. Then, taste the soup, and add more curry powder or some garlic powder if needed... Also mix in soy sauce to taste, and some hot sauce - I used sriracha. Use a LIGHT hand with the sriracha... the soup is supposed to be flavorful but not too spicy, so it's easy to go overboard.
I can't give exact amounts for seasonings, because I made this recipe up myself and I don't tend to measure spices precisely when I'm winging it. But it came out very tasty, and made about three generous servings. It's a nice, easy, tasty soup that fills the "creamy soup" need for me, but without any dairy. It's vegan, too, and gluten free depending what soy sauce you use... so good for winter potlucks and such if you made more, since people on many different diets can eat it.3 -
Leek and fish Soup
Sautee shredded leeks in a drizzle of olive oil, covered in the soup pot. Add cut up pieces of salmon, trout, whiting, cod and yellow fin tuna. One pound total. Corn as available, cut off cob. Add 64 oz chicken or vege broth Swanson box. Garlic. One tbsp Better than Boullion Lobster Base. Simmer 45 minutes, add a dozen frozen shrimp, raw, deveined tail on. Simmer 5 more minutes. About 1200 calories for 8 twelve oz servings.1 -
Orzo Spinach Soup
Ingredients
2 tablespoons olive oil
1 small white onion, peeled and diced
1 cup diced carrots
1 cup diced celery
3 cloves garlic, peeled and minced
6 cups chicken or vegetable stock
1 (14-ounce) can fire-roasted diced tomatoes
1 1/2 cups (about 8 ounces) DeLallo whole wheat orzo pasta, or other whole wheat pasta
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
4 cups loosely-packed spinach
salt and black pepper
optional toppings: freshly-grated Parmesan cheese, crushed red pepper flakes
Instructions- Heat oil in a large stock pot over medium-high heat.
- Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add chicken stock, tomatoes, orzo (pasta), thyme, oregano, rosemary and stir to combine.
- Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.
- Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Taste, and season with salt and black pepper as needed. (Also feel free to add more of the thyme, oregano and rosemary, if you’d like.)
- Serve warm, garnished with your desired toppings.
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I like avgolemono soup and it is a nice way to use up Thanksgiving leftovers.
https://www.thekitchn.com/how-to-make-greek-egg-and-lemon-soup-avgolemono-2426591 -
Arg. That recipe is too complicated for what is a simple soup. For avgolemono do this:
You need chicken or turkey broth (boil a carcass with a halved onion or used store bought or even some stock cubes)
Boil a handful of rice or orzo in the broth until soft and squeeze in lemon juice to taste.
Turn down the heat of the soup to low.
Beat a couple of eggs, and stir in some hot broth into the eggs before stirring egg mixture back into the soup and stir.
It's ready when then soup thickens slightly. You can add chopped parsley or dill and chopped leftover chicken or turkey.
Make this a complete meal by serving with a salad.1 -
I have several soup recipes, but these 2 are my favorites: 1. Red Kidney Beans Soup (Vegan, Instant Pot) and 2. Lemon, Rice Chicken Soup (with eggs, stovetop)
I have also a cream of asparagus soup, leek/potato soup, green peas soup (just look under soups in one of the recipes above). Picture is of the red kidney beans soup.
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Just made this last night: slowcooker pea soup. it does have ham in it, but that's an optional add. simple as anything:
1 lb of dried split peas (picked and rinsed, but not soaked)
diced onion (along with a sweet onion, I tossed in some bermuda which was on hand)
diced carrots (to your preference - this was 5 med-large)
diced green pepper (or not)
diced celery to taste (this was 5 large stalks)
chicken broth (I used a combo of 1.5qt size 365 organic low sodium and later, about 1 pint of kitchen basics no-salt)
flavorings to taste (I used black pepper, bay leaf, parsley and some thyme). I reduce salt generally, but the ham made a big contribution so i didn't further salt the soup.
It sounds slapdash, maybe it was, rather than a rigorously spec'ed recipe. Like many soups, this can be a fridge-emptying exercise. 7 hours on high. Monitor for liquid absorption and add more as necessary (which is why I wound up adding the Kitchen Basics halfway through). I might have added a bit more broth towards the end than needed, but it worked out OK. Because of the diced ham (about 3/4 lb of a ham steak with bone), I chose not to buzz the finished result with an immersion blender, and the family liked the chunky-veg-and-thin-broth approach for dinner. A little different than the usual smooth pea soup. I did, however, used my ladle to mash up the peas a bit before serving.
MFP recipe builder assigned this per portion as 213 cal, 4g fat, 16g protein, 29g carb (10g fiber) but 501mg sodium.
Photos:
1. prepared and commencing cook cycle.
2. ready to serve.
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Pinterest is your friend here.1
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Thanks, I've bookmarked this version to try after the holidays.0 -
Thanks, I've bookmarked this version to try after the holidays.
I normally make split pea soup
https://www.thespruceeats.com/traditional-dutch-split-pea-soup-1129011
But I bought some whole dried peas for growing sprouts that didn't germinate well (I think I needed marrow fat peas instead of regular peas) so had a bunch of the whole peas to use up.0 -
Must be a pea soup kind of day! I just made a big pot; one of my best efforts. Fairly standard ingredients but added a pinch of curry with the other herbs/spices while sautéing the veggies, and added an acorn squash and one potato, then blended about 1/3 of the soup. Love the the hint of sweetness that the squash added. Delish!3
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Must be a pea soup kind of day! I just made a big pot; one of my best efforts. Fairly standard ingredients but added a pinch of curry with the other herbs/spices while sautéing the veggies, and added an acorn squash and one potato, then blended about 1/3 of the soup. Love the the hint of sweetness that the squash added. Delish!
was thinking of something like that for after the holidays - using yellow peas instead of green for the curry squash approach. we're going to be busy for the next two weeks, so will only be doing a few more simple preps.1 -
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OK fellow split pea lovers! Split pea is my favorite soup, made a batch in the Instant pot tonight. I was going to post mine but you all beat me to it! Love the idea of Dutch split pea with leeks and celeriac and of split pea with acorn squash.
I'll just say how I make it different than the standard thyme, bay leaf, carrots, celery, garlic, onion, ham bone. I didn't have 2lbs of peas so I added .75lb of red lentils. A plant-based version I've made uses jalapenos, I add 6 jalapeno peppers whenever I make it now. I'll add barley or potatoes to mine but was out of both. I use fresh thyme, basil (plant is almost dead so half fresh/dry), and oregano and 2 bay leaves. A little smoked paprika and pepper. I used Better Than Bouillon vegetable but it's pretty salty so leave out salt if you use.1 -
So I had to make "leftover vegetable management soup" tonight.
We had some leftover roast squash puree I didn't particularly care for (too sweet), also some leftover roast celeriac which I wasn't crazy about (too stodgy). Fried off an onion with a celery stock for freshness. There was a sad looking half beef tomato lurking at the bottom of the vegetable drawer that got tossed in. Added water and a stock cube and the leftover veg and a handful of split lentils.
Boiled, immersion blended and then started adding condiments until I liked the taste. Thai red curry paste made it into something I quite like. I think when we have this for lunch tomorrow I will scatter fresh mint on top. A trick they do in Spain for brightening up stodgy soups and stews.2 -
I normally buy a chiken noodle packet soup from the store, about 60cal each and then add in extra stuff like chicken thigh or breast cut up and then some green chilies. If you like you can also add a bit of sweet soy, but it will bump your calories and sodium up a lot.0
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I made roasted butternut squash soup today ....very yummy0
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I heated up some of the "leftover vegetable management soup" from the freezer today and scattered with mint leaves. The base was roast squash which I didn't particularly like because I found it too sweet. Have since added red curry paste, lemon and coconut milk leftover from making a green curry this weekend and a little fish sauce to give the sweetness a Thai twist. It has improved, and good thing that the hubby likes it.
We still have some leftover so will puree the leftover roast parsnips from Christmas dinner into it, maybe add some leftover gravy from the roast goose, boil furiously for 10 minutes to disinfect and freeze again for when we need an easy starter.
It's turning out to be the never ending vegetable puree soup.
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https://www.youtube.com/watch?v=SzDIQmpcWi0&t=1s
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