SOUP RECIPES WANTED

monmay01

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cherylaclark

bumping for later

1crazymom

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simp2

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hghiselin

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cutiepie2628

This is a Weight Watchers recipe I have had for years.

1 package Ora Ida frozen O'brein Potatoes
3 16 oz Cans Chicken Broth
1 package Pioneer Fat Free Country Gravy

Place entire package of potatoes in saucepan.
Add 2 cans of chicken broth and bring to a boil.
Mix third can of chicken broth with gravy package and whisk unitil dissolved.
Add gravy mixture to potatoes and broth, stirring until blended.
Simmer until hot.

(Season to taste with garlic pepper seasoning or seasonings of choice. Also good with FF shredded cheese, sour cream and some crumbled turkey bacon)

this sound very good... and i will be trying it....thankss

jbond80

LOADED POTATO SOUP

Ingredients
Soup:
2 teaspoons canola oil
1 large onion, chopped
2 cloves garlic, smashed and chopped
3 stalks celery, chopped
1 yellow bell pepper, chopped
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 tablespoon all-purpose flour
5 Russet potatoes, peeled and diced
1 quart homemade or low sodium chicken or vegetable stock
1 bay leaf
1 ear corn cooked or 1/2 cup frozen kernels
1/4 teaspoon cayenne pepper

Toppings:
8 cherry tomatoes, diced
2 Tablespoons plus 2 teaspoons reduced-fat sharp cheddar cheese, shredded
1 head green leaf lettuce, shredded






Directions
This is not your traditional potato soup recipe. I've added yellow bell peppers and corn for a boost in vitamins and fiber then loaded on my favorite potato toppings tomatoes, cheese and lettuce.
This soup is loaded down--with nutrition not fat! A loaded baked potato can have 460 calories each, and potato soup has gobs of salt.

By the way, it's not a mistake that you put lettuce in this soup. The hot soup will wilt the lettuce, and you will be amazed with the taste within the dish.

Heat a saucepan to medium-low, add the oil, then add the onions once the oil warms. Sweat the onions for 3-4 minutes (to soften them; you don't want them to brown). Add the garlic, celery and bell pepper and cook another 3-4 minutes, until the vegetables are tender. Stir in the flour using a wooden spoon, and cook for 1 minute to remove the raw flour taste. Add the pepper, bay leaf and thyme, then slowly pour in the stock and the potatoes, stir and cover. Simmer for 30 minutes.

After 30 minutes, remove the bay leaf and add the corn and cayenne pepper. Using an immersion blender or food processor, puree the soup until smooth.
If you want a thinner soup, add more stock.

Ladle the soup into bowls. Garnish each one cup serving with 1 cherry tomato chopped, 1 teaspoon sharp cheese, and 2 tablespoons shredded lettuce.

Serving Size: Makes 8 one-cup servings.

Number of Servings: 8

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 167.9
Total Fat: 2.1 g
Cholesterol: 2.0 mg
Sodium: 49.9 mg
Total Carbs: 32.0 g
Dietary Fiber: 4.5 g
Protein: 4.9 g

jbond80

Newly added to my recipe collection!

~FAT FLUSH SOUP~
‎2 tsp. Olive Oil
1 1/4 lbs. Lean Ground Beef, Turkey, or Shredded Chicken
1 Onion, chopped
2 cloves Garlic, chopped
1 Bell Pepper, seeded and chopped
... 8 oz. Mushrooms, chopped
1 (14oz) can Crushed Tomatoes
1 (32oz.) bottle reduced sodium tomato or vegetable Cocktail Juice
1 (14oz) can Beans rinsed and drained.
1 Tbs.Ground Cumin
1/8 tsp. cayenne, or to taste
1/4 cup each fresh Cilantro and Parsley, chopped

In a stockpot, heat Olive Oil over Medium-high setting. Saute meat/ poultry until cooked through, about 5 minutes. Drain and set aside. Saute Onions, Garlic, Peppers, and Mushrooms until soft, about 5 minutes. Stir in remaining ingredients, except Cilantro and Parsley. Cover and simmer 20 minutes. Stir in Cilantro and Parsley. Cover and simmer 10 minutes longer. Store soup in refrigerator up to 5 days. Freezes well. Makes 16 cups.
1 serving = 3 cups
Calories 315 Fat 9g cholesterol 65.8mg Protein 31g Carbs.30g Sodium1185mg. Fiber 8g.
BTW.......I JUST BROWNED MY TURKEY AND TOSSED IT ALL IN A CROCKPOT FOR TWO HOURS! SO MEATY TOO!

corinneselene

I am not a Rachel Ray fan but I fell across this recipe when searching for Bok Choy. I found a few calorie counts but they were all over the place. I do cut calories in making my own Chicken stock and Shrimp stock (not loaded with salt or preservatives.) I also use 1tbsp of olive oil. I add more mushrooms and bok choy. I also swap the vermicelli noodles for soda noodles.

Spicy Shrimp and Bok Choy Noodle Bowl
Ingredients
3 tablespoons vegetable oil, 3 turns of the pan
2 teaspoons crushed red pepper flakes
4 cloves garlic, chopped
2 inches ginger root, peeled and cut into very thin matchsticks or grated
1/2 pound shiitake mushroom caps, sliced, a couple of cups
1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise
Salt and pepper
1 quart chicken broth
1 cup seafood stock, available on soup aisle or, 1 cup clam juice
1 1/2 pounds medium peeled and deveined shrimp
1/2 pound vermicelli (thin spaghetti)
4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks
Directions
Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.

Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.

easfahl

Wow, so many to choose from! Thanks for posting everyone!

XtyAnn17

This is my ALL TIME FAV.

Slow Cooker Chicken Taco Soup

Ingredients

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

jublum

I AM GONNA KEEP THIS ONE SOUNDS DELICIOUS!

kimhurt

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inskydiamonds

Chicken and Shrimp Stew: http://lawstudentscookbook.wordpress.com/2012/01/03/chicken-and-shrimp-stew/
Lentil Soup: http://lawstudentscookbook.wordpress.com/2011/12/12/lentil-soup/

DancinBear63

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nuzland1

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FuzzieJelly

15 oz Cut Italian Beans
15 oz canned Italian style stewed tomatoes
8 oz italian tomato sauce
15 oz canned italian-style zucchini
15 oz canned peas and carrots, solids and liquids
12 oz Swanson Premium White & Dark Chunk Chicken In Water
45 oz fat-free chicken broth, or you can substitute water
Instructions
Combine all ingredients in crock pot, set to low. In 3 hours you'll have a wonderful soup

mruntidy

cumin and sweet potato soup
Ingredients

2 tbsp olive oil
4oz onions (sliced)
4oz leeks (sliced)
4oz celery (sliced)
1 ½ pints chicken stock
1oz flour
 ground cumin
 seasoning
¼ pint sour cream

Method
1. Fry the sweet potato and vegetables in the oil for 5-6mins.

2. Add the flour and cumin powder, then gradually add the chicken stock.

3. Simmer for 6-8mins until the sweet potato is tender.

4. Blend the soup in a food processor.

5. Season to taste and serve with the sour cream and chives.
 chives
1 ¼ sweet potato (peeled and diced)

I love this soup

TriciaLB

I love this spicy pumpkin bisque - I skip the cream to make it healthy

http://homecooking.about.com/od/soups/r/blss8.htm

(For some reason it's not letting me post a hot link - just copy and paste into your browser. It's worth it).

meagalayne

This soup is awesome with some alterations: http://www.dairygoodness.ca/recipes/fiesta-chicken-soup

You can do any of the following to lighten it/make it healthier:
Omit the butter and use spray.
Add additional veggies, like green beans or whatever else you have. We also add fresh chopped jalapenos.
Use no-salt added chicken broth and skim or 1% milk.
Bake your own tortilla chips by cutting real, fresh corn tortillas into strips and baking them until they're crispy.
Omit the cheese - We never use it and it's still awesome.
Serve with avocado and homemade pico - Yum!

I also love this asian Hot & Sour Soup recipe - http://www.myfitnesspal.com/topics/show/150100-hot-sour-soup

And this Split Pea soup, which we make at least a few times a month - http://www.myfitnesspal.com/topics/show/357803-traditional-ish-split-pea-soup?

I will post more if I think of any in the next few days... Bumping for other suggestions as well! :bigsmile:

RobynAragon

If you go to FOODNETWORK.COM and look for soups from Giada DeLaurentiis, hers are very healthy. A couple of my favorites are Chicken and Artichoke Spezzatino and Beef and Butternut Squash Stew with sundried tomatoes. Also try Ellie Kreiger from Healthy Eating I have found soups are a great tool to lose weight.

Marylynn83

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pmaxson

I just made the Jamaican red bean soup for lunch today - used black beans due to an aversion to kidney beans by one of my children. Put it in the crockpot on high - it was finished in 1 1/2 hours. It was amazing. Thank you for the recipe!

Hotbottom

I did a wicked soup last week, my kid loved.
A few Carrots
1 onion
2 garlic clove
Fresh Ginger
stock cubes
more salt and pepper to taste after blending
few cashews ( use in soup if you want a cream soup without the creme!
hand full of red lentils

~ fry onion and ginger, then garlic.
~ add a pile of water, add stock cube = bring to boil
~ add carrots and lentils and simmer, till a bit soft
~ Blitzt it in food processor.
( I was thinking to add some coconut next time too)

MommyTKD

This is the recipe my Grandma Rose used with one major change.... she would start with a fresh chicken and boil it and clean the water and boil it again.... WAY too much work for me! When I got her recipe, I began using a precooked rotisserie style chicken and this soup still is awesome!

Put the whole Rotisserie cooked chicken in a pot. Fill the pot with water. Put on to boil or simmer (depending on how much time you have). After a while, take the chicken out of the pot and put it aside. You will later remove the chicken from the bones and throw it in in small pieces to the soup.

Add to the water in the pot (and a lot of this is to taste, sorry!).... diced onion, celery, and carrots. (We buy them pre-diced.... yes I am that lazy). You also want to peel and slice a parsnip for sweetness.

Now the tricky part. You have to find Herb-Ox low sodium chicken and beef bouillion and add it. I can only get it in the single packages inside a box and I probably use 5 boxes on a big stockpot of soup.... 4 chicken and 1 beef. Then you add pepper (we prefer garlic pepper in my house) to taste. That's is. Really. And it's good. Really. :happy:

ogosun

soup is the easiest thing to make..... you can make whatever combo you want.... just put organic low sodium stock and add what-ever you want.... so so easy .... who eats can soups.... grose......

Rhodygarden

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shoulderpads87

I love love love making soup. I take soup with me nearly every day for my lunch at work. And it's so good because most soups are easy to freeze.

My favourite at the minute is butternut squash and red pepper.

1 butternut squash (peeled, deseeded and chopped)
2 red peppers (deceeded and chopped)
1 white onion (diced)
2 veg stock cubes
salt and pepper

Stick everything in a pan, cover with water and bring to the boil, I normally leave it for about 20-25 minutes until the squash is nice and soft. Drain but retain the liquid. Blend the veg with a hand blender and add in the retained liquid until it reaches the consistancy you want. That's it.

I also put any left over liquid in a bag and freeze it so I can use it in other soups for added flavour.

waascal

I want to try this--it will be my first time eating butternut squash.

sccamero

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