Cold Weather Ahead...the all soups thread

amrevis

bump

sunlover67

bump:flowerforyou:

JPotvin

tagging for when I have time

melodyg

Recipes look fantastic. Can I ask a question, for those of us outside the US, what do you call a 'cup' measurement? Is this a standard teacup? A Mug? Its always confused me!! thanks, would love to try out some of these.

A cup is a standard measuring size here -- for liquid measurements, it is 8 fluid ounces or 240 mL (30 ml/fluid ounce).

Hope that helps!

toots99

I've been wanting to try my hand at soup...great thread to have handy!

Mindful_Trent

Easy, inexpensive soup - all amounts are what we used, but obviously could be adjusted per your tastes:

Pinto Bean & Vegetable soup

6 cups vegetable or chicken broth (we used low-sodium veggie broth)
5 medium potatoes
2 carrots
2 parsnips
5 small zucchini
4 celery stalks
1 small onion
1 can of no-salt-added pinto beans (or about a cup and a half if you cook them yourself) **Personally I'd double this, as the bean to soup ratio was pretty low - I got maybe 10 beans in my whole bowl - :ohwell:
salt and pepper to taste

Combine the broth and veggies (everything except the beans) - bring to a boil and then simmer until all veggies are well-cooked. Use a food processor/blender or hand blender to blend-up the veggie soup base. Add in the beans and heat until beans are warmed.

Simple and delicious!! I can think of so many different versions of this - it would be good with ground turkey or shredded chicken. Other types of beans would be good, too.

Positively_Me

Bump! thanks for hte thread

HealthyChanges2010

bump to add some a bit later

Hard to think of eating Chili today as it's in the 90's again. Though I did have soup on the brain yesterday when it was in the 40's:laugh:

Thanks for starting us out pressica, great thread idea! :flowerforyou:

jvbehr

Thanks so much for a low-carb soup! I love the corn/beans/pasta soups, but just can't do much of those. Any other low-carb soup recipes would be welcome from anyone.

pressica

Hello my lovelies! I have my latest contribution. I had asparagus soup the other night and wanted to find a low-sodium version to make at home. Here it is.

LOW SODIUM ASPARAGUS SOUP

Ingredients
45 Asparagus Spears 8-10 in
2 Cups Carrots (grated)
2 Cups Broccoli (chopped)
2 Cloves Garlic
1/2 cup Onions (minced)
1 Cup sodium free Chicken Broth ( or 1 packet Herb Ox Sodium Free Chicken Bouillon)


Directions
Chop Asparagus and Broccoli ( can use frozen florets). Grate the Carrot and onions. Mince the garlic. Put all in a large pan. Add enough water to just cover the vegetable. Once the water is boiling add a packet of chicken bouillon. If you are using a liquid broth add it before you add the water. Once the soup is boiling turn down the heat and simmer until the soup becomes thick. Makes about 6 cups.

Calories: 72.9
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 37.4 mg
Total Carbs: 15.0 g
Dietary Fiber: 5.9 g
Protein: 5.7 g

lifeis2enjoy

Thank you Jessica for the chili turkey soup receipe. I have been looking for a good one. I am looking forward to making this on the weekend.

blondie76

Hello my lovelies! I have my latest contribution. I had asparagus soup the other night and wanted to find a low-sodium version to make at home. Here it is.

LOW SODIUM ASPARAGUS SOUP

Ingredients
45 Asparagus Spears 8-10 in
2 Cups Carrots (grated)
2 Cups Broccoli (chopped)
2 Cloves Garlic
1/2 cup Onions (minced)
1 Cup sodium free Chicken Broth ( or 1 packet Herb Ox Sodium Free Chicken Bouillon)


Directions
Chop Asparagus and Broccoli ( can use frozen florets). Grate the Carrot and onions. Mince the garlic. Put all in a large pan. Add enough water to just cover the vegetable. Once the water is boiling add a packet of chicken bouillon. If you are using a liquid broth add it before you add the water. Once the soup is boiling turn down the heat and simmer until the soup becomes thick. Makes about 6 cups.

Calories: 72.9
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 37.4 mg
Total Carbs: 15.0 g
Dietary Fiber: 5.9 g
Protein: 5.7 g

mmmmm! Supper Tonight!!

blondie76

I make a quick, easy soup using chick peas. It's my "I'm tired & don't have anything planned" diner. I always have the ingredients on hand.

15 minute Chick Pea Soup

Dang!! This would be SUPER cheap!! I will have to try it.

and super easy love it!

Supper tomorow night!
thanks!!

PlatinumPiggy

BUMP

aawh

I posted this recipe a while back on another thread also.

Turkey, White Bean, Spinach & Tomato Soup

1 20oz package of Ground Turkey (I used Jennie-O Lean Ground Italian Seasoned)
1 large Vidalia Onion, chopped
1 large Green Bell Pepper, chopped
Few dashes of salt & pepper
1/2 tsp Garlic Powder
1 14oz can of Stewed Tomatoes (I used Red Gold)
1 14oz can of Diced Tomatoes (I used Red Gold Petite Diced Garlic & Olive Oil)
1 14oz can of White Beans, rinsed and drained (I used Goya Small White Beans Low Sodium)
14oz water
1 tsp Italian Seasoning
1 9 or 10oz package of Frozen Chopped Spinach (I used Green Giant Chopped No Sauce)

Add ground turkey, salt, pepper & garlic powder to a soup pot over medium heat. When halfway cooked, add chopped onion and green pepper. When turkey is cooked through drain liquid and grease. Add stewed tomatoes, diced tomatoes, white beans, water and italian seasoning. Bring to a boil, reduce heat, cover and simmer for about 20 minutes. Add spinach (I put it in frozen, or you could thaw it first) and cook for 5 - 10 more minutes or until spinach is heated through.

This made 10 cups of very chunky soup. I divided it into 6 servings of 1 2/3 cups for each serving.

Here is the nutrition info per serving based on the specific items I used. The sodium is high, however if you use plain ground turkey instead of italian seasoned, it goes down by like 500g per serving Use low sodium versions of the canned tomatoes to reduce it even more if you need to.

Calories - 271
Fat - 7
Sat Fat - 2
Trans Fat - 0
Cholesterol - 67
Sodium - 1241
Carbs - 27
Fiber - 6
Sugar - 10
Protein - 23

aunienue

yummy

jaylu

bump!

BellaCoconut

Ooooh, what a great thread!! I love soup!! Thanks to all for the delicious recipes!! *mouth watering*:drinker: ( they're cups of soup!)

I make a soup with Pumpkin, Sweet potato and Red lentils..its really easy!

Chop 1 medium brown onion, fry in about 2 tbsp olive oil, then add garam masala/ a combination of spices such as cumin, coriander (ground), mustard seeds, all spice..whatever takes your fancy. Add 2 cups of red lentils, fry them for a minute and then add several cups each of chopped pumpkin and sweet potato(or just the pumpkin, its up to you). Cover the lot with about 750mls water and throw in a couple of vegie stock cubes...then let it simmer for say, 20-25 mins. Season with a bit of cracked pepper.Thats it...you can also add a dollop of yoghurt or light sour cream. I also make this using a bit of curry powder for variation...

:flowerforyou:

browneyesbb89

These all sound so good. I live in utah as well. Not excited for the cold weather. I love turkey chili. I usually just dump stuff in.

Turkey Chili

1 pound ground turkey cooked
1 or 2 cans black beans
1 or 2 cans kidney beans
1 or 2 cans crushed tomatoes
1 small can tomato paste
as much onion as you want
a little garlic
some chili powder
a little brown sugar (I like mine a little sweet)
pepper

Thats the beauty of it you can adjust the spices to what you want.

I also love corn chowder but i don't have my exact recipe but I will do my best to remember

Corn Chowder
1 can cream corn
1 can corn
1 can fat free evaporated milk
green peppers
bacon(i use turkey bacon)

You could also add onion, some white pepper, and most any vegetable you wanted.

Fit4Penny

These all sound great! Here is one of my favorites:

Mexican Veggie Soup-

Large can of reduced sodium chicken broth
Medium Zucchini, sliced
Medium Yellow Squash, sliced
1 bag of frozen tri-colored peppers (yellow, green and red)
1 can of black beans rinsed
1 C salsa (any kind you like)
1 can of rotel tomatoes
1 can diced tomatoes
Taco Seasoning to taste (or for lower sodium add chili powder and cumin)


Dump everything in a stock pot and bring to a boil. Cook until vegetables are tender. Take out 1 cup of veggies and run through blender and add back to the pot.

Can add chicken, low fat cheese, sour cream or guacomole for a great meal!

CeciHarper

Oh!! These all sound delish. And I will have to save them to make when it finally gets cold down here in Florida. Just know I am jealous of all of you with cooler weather already!!

AMEN TO THAT! =D I'm in Louisiana & some cooler weather would be NICE! Now I just have to figure out how to cool a "healthy" gumbo! haha!!

sandara

I just got this recipe on a newsletter from www.BetterReccipes.com I think I'm gonna hafta try it.

Black Bean and Pork Stew

Ingredients
· 1 lb pork roast, loin or chops, cut into 1 inch cubes
· 2 15 oz cans black beans, rinsed and drained
· 1 10 oz or more can of diced tomatoes and chiles
· 1 medium onion, diced
· 1 15 oz can chicken broth
· 1 teaspoon ground cumin
· 2 cloves or 1 tablespoon minced garlic
· Prepared salsa, optional
· Sour cream, optional

Method
If desired brown pork on stove top first; season with salt and pepper then fry in a little vegetable oil until golden brown. Add all ingredients to a crock pot. Cook on low setting 6-8 hours. Serve with salsa and sour cream, if desired.

Notes:

Number of Servings: 6-8

jennybunny

courtesy of my mother to all of you:

"I'm Lazy" Potato Soup

6 cups (or about 3-4 medium potatoes) peeled, cubed potato
1 sweet onion
8 oz fat free cream cheese
8 cups low sodium chicken or vegetable broth
1 tbsp olive oil
pepper to taste

Chop the onion very fine and sauté in the olive oil until the onion is translucent.
Add the potatoes and broth to the sautéed onion and bring to a boil.
Simmer 30-60 minutes or until potatoes have disintegrated. It isn't cheating to help them along with a hand mixer if you're short on time.
Stir in the cream cheese until it is melted and distributed throughout the soup.
Pepper to taste, serve hot. Suggested garnish: green onion.

SP0472

I made a fantastic Potato Chowder last night - here's the link for the recipe and the info is already in the MFP database so it was easy to add!

http://www.eatbetteramerica.com/recipes/featured-brands/healthified-cheesy-potato-chowder.aspx

lisajuly

I love Hot & Sour Soup and got this from A Year of Crockpotting. I sometimes add baby corn or other veggies. Very easy and very yummy.


Crockpot Hot and Sour Soup

--1 cup cubed firm tofu
--2 cups chicken broth
--2 cups water
--1 package of sliced mushrooms
--1 can bamboo shoots
--1 can sliced water chestnuts
--2 tablespoon soy sauce
--1 teaspoon sesame oil
--2 tablespoons rice wine vinegar (and some more later)
--1/4 teaspoon red pepper flakes (and some more later)
--green onion for garnish



The Directions:

Combine everything in your slow cooker. Use a 3 or 4 quart. Cook on low for 7-9 hours or high 4-5.

Taste. If you need more of the sour flavor, add more rice wine vinegar. If you need more of the hot flavor, add more red pepper flakes. . Garnish with sliced green onion.

***

beautyqueen1979

tagging this for later!

sjyates

Bump - I really want that Veggie Mexican Soup :drinker:

Jelybe

Bump... Mmmmmm.....

snowflakes

Hey those of you from Utah I am looking for the Turkey Chili recipie that is served at Deer Valley. I would love any help finding it.

One my kids love is Egg Drop Soup

8 Cups water
8 tsp. chicken bouillon granules
1/2 cube of fish bouillon
6 Tbsp. cornstarch
3/4 cup cold water
2 eggs beaten
1 cup frozen corn

Combine water and bouillon to large pot, after the bouillon has disolved bring to a boil.
Mix cornstarch and cold water mix until smooth. Add to soup and bring to boil while stiring.
Add beaten eggs into thickened broth, pull a fork through the soup. (Do not stir)
After a minute add the corn.
Cover and simmer on low about 30 min.

Edit: I will add a few drops of yellow food coloring to make it look more like from the resturant.

nam14uk

These look wonderful! Thanks for sharing these! Can't wait to start trying them out!