Soup

stephaniezoundi

My lovely husband has bought me a cuisinart soup maker. I'm anxious to make good use of it. Anyone got any healthy soup recipes they wanna share??

Snakey74

Yes I do.
This is made in a large stock pot, so you may have to cut it to fit your machine.


4 large tomatoes, blanched, skin removed and crushed
1 cup chopped celery
1 cup chopped carrots
1 bag frozen corn
1 bag frozen green beans
1 bag frozen peas
2 medium potatoes, peeled and cubed
1 medium onion, peeled and sliced
1/2 tsp. coarse sea salt
1 Tb. thyme
2 Tb. ketchup
4-6 bay leaves, depending on size
1 lb. boneless, skinless chicken breasts, boiled and shredded
5-6 cups water + broth from chicken breasts

Combine all, reserving the chicken broth from boiling the chicken breasts and adding to soup. (de-fat it first if necessary) Let cook on low simmer for at least 4 hours to let the flavors come together. Remove bay leaves before serving. Serves 8. Each serving is around 183 calories, 27 carbs, 1 fat, 17 protein, 6 fiber and 243 sodium.

vichick20

This pumpkin soup is great! Also, it is very fitting for the season

PUMPKIN SOUP

Ingredients
1/2 cup fresh chopped onion , finely
1/2 tsp minced garlic
15 oz Pumpkin, canned, unsalted
29 oz fat free reduced sodium chicken broth
1/2 cup fat free milk
1/2 tsp hot pepper sauce
1 pinch salt and pepper (to taste)
6 tsp fat free sour cream (for garnish)


Directions
1 In a pot coated with nonstick cooking spray, sauté the onion and garlic over medium heat until tender, about 5 minutes.
2 Add the pumpkin, and gradually add the chicken broth and milk. Add the hot sauce, and season with the salt and pepper.
3 Cook until heated through for about 5 minutes, and serve with a dollop of sour cream.

Makes 6 servings
Amount Per Serving
Calories 47
Total Carbs 9.5 g
Dietary Fiber 2.7 g
Sugars 4.4 g
Total Fat 0.3 g
Saturated Fat 0.1 g
Unsaturated Fat 0.2 g
Potassium 189.1 mg
Protein 2.5 g
Sodium 329.6 mg

autumnridge

Allrecipes.com has a section devoted to healthy foods, so you should be able to find a recipe there. You can improvise with a recipe and substitute various veggies, etc. that are lower in starch and go with low fat meats like chicken and turkey breast. Add lots of celery and onion. They add flavor without lots of calories. Good luck!

Icewolf_The

Just made some soup funny you should mention it

1.5 cups butternut squash, peeled, seeded, chopped
1 cup onion (1 large onion) peeled, chopped
1 large apple, peeled, cored, chopped
2.5 cups chicken stock
1 tbsp butter
1 tbsp olive oil
1 tsp garam masala powder

Melt butter & oil in stock pot. Stir in garam masala powder. Stir in onions. Saute till tender (about 15 mins).
Stir in squash, saute 5 mins or so till gently browned and seasoned in the onion/butter mixture, add in apple, stock. Salt & pepper to taste then cover with lid and simmer till cooked thoroughly. (approximately babyfood

Puree in stockpot with immersion blender, or in food processor, or vitamix or any other high speed weapon of mass destruction you own that will mash the veg into soup. (An old fashioned food mill will work just great.)

Per 1 cup serving, Calories 234, Carbs 36, Sugar 8, Fat 9, Sodium 259 (I had put in 1/16 tsp kosher salt, plus veg), Protein 6.

Enjoy.

Adrenaline_Queen

Wow, just goggled cuisinart soup maker, I have always just used a pan!!

I use what ever I have...

As long as I start with onions, some herbs and or garlic, depending on what I am eating, then throw in some veg, I tend to stay away from potatoes and carrots (very high in carbs as are squashes), also if I need a kick from meat, I dont use it, I use organic dripping (yes I used to simmer bones for 24 hours, kids hated it) you can buy the dripping! From start to finish it takes about half an hour.

Hope that helps, adding the dripping makes such a difference and tastes sooo good. xxxx