WANTED!!! Your favorite soup recipes

maeadair

Road dog's recipes sound YUMMY , would like nutrient values to be able to put in food log.

thelima

Bump for later

MamaRandall

Definitely some great recipes! Thanks guys:flowerforyou:

princessorchid

I put a couple on my blog...for some reason I can't copy and paste the text but they can be found at:

http://greenfrock.blogspot.com/2010/11/super-healthy-spinach-and-kale-soup.html
http://greenfrock.blogspot.com/2010/11/oxtail-soup.html

Gayalabeille

Hooo just wanted to share the soup I made yesterday for the 1st time and which was yummy.

it is a complete meal soup and it amount to 358 cal per portion

Mushroom Risotto Soup;

For 2 portions:
Can of Cream of Mushroom soup
1 cube of vegetable Stock + 500ml of boiled water
150g of baby white mushroom
1 tbsp of oil
100g of arborio rice.

It was delish and I have my lunch for monday ready.

eleanoreb

Sweet Potato, Coconut and Quinoa soup

healthy, easy and delicious

2 large sweet potatoes
2 tbs water
1/2 cup diced onion
1/2 cup quinoa
3 cups vegetable stock
1 cup coconut milk (can use light coconut milk)
1/4 cup cayenne
1/4 cup chili powder
1/4 cup plain yogurt optional

Wash n peel sweet potato and cut into 2-3 inch pieces. Boil for 5-6 min until soft but not mushy.
Place water onion in large saucepan, medium heat and cook until softens (about 7 min) stir in quinoa and vegetable stock and bring to a boil. Reduce heat to medium and cook about 15 min until quinoa is cooked.
Add sweet potato to saucepan. Puree mixture with hand blender or cool slightly and puree in blender or food processor. Return to low heat and stir in coconut milk. Reheat slowly on low adding cayenne and chili powder. Ladle into bowls, top with yogurt if using

I found it was very thick so I added about 3 cups of water.

superwmn

Weight Watchers Spicy Black Bean Soup

Course: soups
PointsPlus™ Value: 4
Servings: 8
Preparation Time: 20 min
Cooking Time: 30 min
Level of Difficulty: Moderate

The key to thickening this soup without flour? Pureeing some of the beans before cooking it. You'll love the stick-to-your-ribs texture that results.

Ingredients

1 spray(s) cooking spray
1 medium onion(s), finely chopped
4 clove(s) garlic clove(s), minced (medium)
45 oz canned black beans, undrained, divided (three 15 oz cans)
1/2 tsp red pepper flakes, or to taste
1 tsp Cumin seeds
14 1/2 oz fat-free chicken broth, or vegetable broth
10 oz canned tomatoes with green chilis, such as Rotel Tomatoes
11 oz canned yellow corn, drained

Instructions
Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.

Place one can of beans in blender; add sautéed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.

Place second can of beans and broth in blender and puree until smooth; add to stockpot.

Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. Yields about 1 1/2 cups of soup per serving.

Ely82010

Yam-Squash-Apple Soup

Yellow Onion, 0.5 medium
Water - 2 cup (8 fl oz)
Celery , Raw - 1 Stalk, Medium (7-1/2" - 8" Long (40g), 2 Stalk
Kirkland Signature - Extra Virgin Olive Oil, 1 Tbsp (15 ml)
- Yams, Raw-, 2 C cubes (150g)
- Squash, Summer or All Varieties, Raw, 2.5 cup
Swanson - Beef Broth 100% Fat Free 50% Less Sodium, 1 cup (you can use vegetable or chicken broth too)
Fruit - Apple, 1 Apple Lg.
Season with paprika, black pepper and cumin

Serves 6; Per serving: 109 cals; 21 carbs; 81 sodium, 2 prot; 0 sat fat; 4 fiber. Because it is low in calories this soup can be use as a snack during the day, specially in the winter.

Peel and cut in small pieces the onions, yams, squash, and apple. Add the paprika to the squash and yams, toss and set aside. Cut the celery and sautee with the onion in 1 tbs of oil, until they are soft but not mushy.
Add the cubed yams and squash and toss the mixture. Add the broth, toss some more, add the water and bring to a boil. Reduce the heat and cook for about 20 minutes and then add the apple.
Cook until all the veggies are soft and add the rest of the seasoning. Let it cool for an hour and puree in the blender, food processor or hand blender. It will be thick but you can add more broth if you want a more "liquid" soup.

Notice that I didn't add anymore salt to keep the sodium under control. You can add additional seasonings (like sage and thyme) if you wish.

Serve with a teaspoon of low fat sour cream on top. Yummy!!

jrlenig

1 sm. to med. yellow or white onion, diced
1 poblano pepper, diced (reserve 2 tbsp diced very fine for cornbread)
1 small can diced/peeled green chiles
2 green peppers-diced
1 lb. chicken breast, cooked and diced
1 bag of great northern beans
1 can corn, drained
2 tbsp flour
1 cup chicken broth
1 cup medium picante salsa
1 package of taco seasoning
10-12 dashes Frank's Red Hot
2 cloves garlic, finely chopped (optional)
salt and pepper to taste
sour cream and/or shredded taco cheese for garnish

It looks like a lot of ingredients but most of it is usually stuff I have on hand. I cook the chicken breast, poblano pepper and onion (and garlic) in a little oil until the onions are translucent, then add the green chiles (and jalapeno rings).Then add the rest of the ingredients and bring to a boil and simmer at least a half hour.
.

princessmikayla5

Bump

princessmikayla5

Hooo just wanted to share the soup I made yesterday for the 1st time and which was yummy.

it is a complete meal soup and it amount to 358 cal per portion

Mushroom Risotto Soup;

For 2 portions:
Can of Cream of Mushroom soup
1 cube of vegetable Stock + 500ml of boiled water
150g of baby white mushroom
1 tbsp of oil
100g of arborio rice.

It was delish and I have my lunch for monday ready.

So then how do you make it?

JerseyJoe

"Angry Mussels"

Pound of clean mussels
1 tbsp of Smart Balance
1/4 cup of leeks (in 1/2" cuts)
1 tbsp of diced shallots
1 tsp of diced or crushed garlic
1 cup chicken broth
1/2 cup of white wine (not cooking wine... any white will do)


Clean the mussels under cold water and set aside to dry

Prepare all the other dry ingredients and place in a bowl

In a large skillet (cast iron if possible), bring to very high heat for about 1/2 hour. I typically place my iron skillet on the grill and leave it for a while. You want that thing to get really hot.

Once you reach the right temperature, dump the mussels in the hot skillet, distributing them evenly. Cover (important)

Quickly heat the Smart Balance in a pot and throw in the dry ingredients. Cook until translucent.

Carefully remove the mussels from heat and transfer them to the pot. Pour all the juices from the mussels (liquor) in the pot as well. (by now the mussels were cooked for about five minutes. Basically when they open they're cooked)

Carefully fold over the pot ingredients with the mussels so that there's happiness in the world. Still under medium heat.

Pour in the chicken stock and the white wine.

When it all comes to a simmer, turn off the heat and let sit for about five minutes (covered) so that all the flavors settle down.

Then enjoy!

Not sure the numbers but this is a pretty low calorie food and it tastes awesome. Might want to add a home made crouton as well.

French bread sliced about 1/2" thick.
brushed olive oil on both sides (not too much)
Ground pepper and sea salt on both sides
Toast at a low setting until you have a hockey puck.

Place the hockey puck in the bowl first and then spoon on the mussels and broth

(On, now I know what I'm making for the Giants game!)

DawnOf1969

I made this in my crock pot yesterday:

1 package pork stew meat (or any stew meat)
1 package frozen mixed vegetables
1 package steam and mash potatoes (uncooked) (you can used canned potatoes but they have a lot of sodium)
1 can no salt added tomato sauce
water

Throw it all in the crock pot and cook on low all day. Add salt and pepper to taste. Veggies and potatoes should stay frozen until put into the crock pot. Add water so that everything is covered.

Very low calorie.

aunienue

Yum!

bethvandenberg

White Chili is my families fav.

chicken (4 cups)
chicken broth (2 cans)
white beans (1 can)
green chilies or jalapenos (I use a bunch b/c we like it hot)
small onion
cumin
oregano
cilantro
cheese
tortilla or chips (if you want)

Throw the chicken and chicken stock into a pan with the chilies, onion, cumin (1 t), oregano (1 T), salt and pepper to taste, cook till chicken is done or if using left over chicken then till hot. ( I usually use raw chicken and cook it, then debone it and use the stock I cooked it in but wasn't sure how from scratch you wanted to go).

When it has all blended add the beans last serve topped with cheese, chips, cilantro, and avacado if your'd like.

This has been our chili cookoff winner for the past 3 years.

BughaBear

This recipe is from Hungry Girl cookbook

Kickin Chicken Tortilla Soup (per serving: 1 generous cup; 101 calories, 1g fat, 650mg sodium, 13g carbs, 1.5g fiber, 4g sugars, 11g protein)

Ingredients
3 c fat free chicken broth
4 oz cooked lean skinless chicken breast, shredded
1 c canned diced tomatoes, undrained
1/2 c canned sweet corn kernels (but I use the frozen one)
1/2 c chopped onions
1 tbsp chopped jalapeno peppers
1 tbsp line juice
1 tbsp fajita seasoning mix
1 ts minced garlic
1/4 ts ground cumin
1/4 ts chili powder
6 baked tortilla chips, crushed

Optional toppings: cilantro, fat-free sour cream, fat-free or low-fat shredded cheese


Directions
In a medium pot spray with nonstick spray, cook onions, garlic, seasoning and spices over medium heat until onions soften, 3-5 minutes. Add chicken broth and bring to a boil. Then reduce heat to low and simmer for 10 min. Add corn and dice tomatoes, and continue to cook for 5 min. Add chicken, jalapeno, and lime juice. Stir for 2-3 min to thoroughly blend flavors. Once ready to serve top each serving with crushed chips and, if desired cilantro, sour cream and or cheese.

Makes 4 servings

GTOgirl1969

Southwestern Black Bean and Chicken Soup (Serves 6)

1 to 1 1/2 lbs. boneless/skinless chicken breast, cut into bite-size pieces
2 cans of black beans (try to find the low-sodium brand)
1 can of corn with red and green peppers
1 can of diced tomatoes with green chilies (low sodium if you can find them)
1 tablespoon of chili powder
1 teaspoon minced garlic
Dash of salt
A few shakes of pepper
a handful of chopped cilantro

In a medium-size pot, saute the chicken until it is cooked through. Add black beans, corn, diced tomatoes and stir. Add chili powder, garlic, salt, pepper and cilantro, stir again. If soup is too thick, add water until it is the consistency you want. Cook over medium heat for at least two hours (the longer you let it cook the better it is).

Leelah

This is such a great list! Here's another... so good and good for you!

Winter Melon Soup

Dice as much winter melon as you want.... remove the seeds and skin
Boil melon until tender (15-20 min)
Add veggie stock
Add some ginger
Add some scallions
Add some black pepper
Simmer about 20 minutes

Also good with diced ham (I've heard!)

Nom nom...

SimonsGirl

Bump

ComfortFoodAddict

I LOVE SOUP RECIPES! I DON'T REALLY HAVE ANY TO SHARE AT THIS TIME, SO SORRY.