What's your favorite soup recipe????

beautyonthebeach83

My family's 2 favorites are chicken tortilla and albondigas (a flavorful Mexican meatball soup.) We also enjoy this simple soup: http://foodbabe.com/2011/05/16/wedding-weight-loss-soup/ It sounds boring but it is so nourishing and tasty.

FYI I am mostly commenting to subscribe to this awesome thread.

Also, I agree with the cabbage soup people. I don't know why cabbage makes soup so good.

Edited for a typo.

mattsdad1961

bump

tlmcint

http://www.recipe.com/potato-bean-soup/

This! It's been the favorite in our house for many years. Even for the boys. On their birthdays when I offer to make anything they want, almost always without exception they ask for this soup. Only the youngest asks for the beans on the side lol.

corgicake

Perfect easy summer soup. I LOVE soup and have all kinds of great recipes, but considering that we're in summer and the beautiful tomatoes are coming into season, here's a super-easy luscious Spanish tomato soup called salmorejo. The key is to use really good tomatoes with great flavor, not those tasteless blobsl.:

4-5 cups of fresh tomatoes, chilled, cut in large chunks
2 tablespoons olive oil
3 cloves fresh garlic, pressed
Good quality salt
half-cup cold water if needed.

put a cup of tomatoes in the blender just to get started. If the blender has trouble with them, add a little bit of cold water until it gets going. add the rest of the tomatoes, a cup at a time, the pressed garlic, olive oil and salt to taste (maybe start with a half teaspoon).

Spaniards often make this very thick by adding bread; I'm more a low-carb person and this tastes and has a texture very similar. You can add more olive oil if your macros allow; it gets creamier with more added, but this is pretty creamy.

This will sound weird, but it's traditional to serve well-chopped hard-boiled egg on the side, to put into the soup and/or cut-up prosciutto.The egg actually goes wonderfully with it and adds the protein. (I'm less a fan of the prosciutto with it) also, though this isn't in keeping with tradition, a big dollop of lowfat ricotta added to a bowl of soup is just wonderful.

I need a blender.

lilac67

Lite Chicken and Dumplings

4 boneless, skinless chicken breast halves
1 Tbsp. olive oil
½ onion, finely chopped
3 stalks celery, sliced thin
1 cup baby carrots, sliced thin
½ cup frozen green peas
2 Tbsp. fresh parsley, finely chopped or 1 Tbsp. dried
1 tsp. fresh thyme or ½ tsp. dried
2 Tbsp. no Trans fat margarine
2 Tbsp. flour
1 ½ cups reduced sodium, organic chicken broth
½ cup fat free half-and-half
1 cup low fat Bisquick mix
½ cup milk or buttermilk
½ tsp. sea salt and fresh pepper
Place chicken breast halves in saute pan and cover with water. Place over medium heat, uncovered, and cook for 10-12 minutes until chicken is poached and cooked through. Remove from water and set aside to cool.
Heat olive oil in large pot over medium heat. Add onion, celery and carrots, saute for 4-5 minutes until carrots are just tender. Remove from heat and add frozen peas, salt and pepper, parsley and thyme. Cut cooled chicken breast into bite-sized pieces and add to vegetable mixture. Set aside.
In small saucepan, heat margarine until melted, add flour and stir well forming a paste. Add chicken broth and fat free half-and-half. Continue whisking over medium heat until just starting to thicken. Add to chicken-vegetable mixture and return to low heat and simmer for 2-3 minutes.
In small bowl combine Bisquick mix with milk with fork until just mixed. Drop rounded tablespoons of dough on top of chicken-vegetable mixture and cover and continue to simmer for another 7-8 minutes, just until dumpling is done. Serve in bowls, garnish with a sprinkling of fresh parsley.

Serves: 4
Calories per serving: 425
Calorie equivalent: 4 oz. protein, 2 vegetables, 2 carbohydrates, 1 fat
*this was from Extreme Makeover : Weight Loss Edition
Recipe courtesy of California Health & Longevity Institute



"Zuppa Toscana"---my favorite!

(this recipe is close to the Zuppa Toscana that is served at the Olive Garden, but a healthier version)

*I would try it w/o the italian seasoning 1st before adding it, it isn't called for in the Zuppa Toscana recipe I have and you can use turkey bacon and/or turkey sausage if you like. Spinach can be substituted for the kale or chard. If you use spinach, stir it in just before serving. The Zuppa Toscana doesn't have beans, but I think it makes it more like a meal.



2 slices bacon (or turkey bacon)
1/2 lb lean Italian turkey sausage, casings removed
2 large russet potatoes, cut into 1/2-inch cubes (about 4 cups)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
4 cups water
3 1/2 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
4 cups chopped fresh kale or Swiss chard leaves
1 can (15 or 19 oz) cannellini beans, drained, rinsed
1 cup fat-free half-and-half or regular half-and-half

1. In 4-quart nonstick saucepan or Dutch oven, cook bacon until crisp; drain on paper towel. Crumble bacon; set aside. Remove and discard drippings from saucepan.

2. In same saucepan, cook sausage over medium-high heat 6 to 8 minutes, stirring frequently, until no longer pink. Drain well on paper towels; set aside.

3. In same saucepan, mix potatoes, onion, garlic, Italian seasoning, salt, pepper, pepper flakes, water and broth. Heat to boiling. Reduce heat to low; cook uncovered about 10 minutes, stirring occasionally.

4. Stir in bacon, sausage, kale and beans. Cook 10 to 15 minutes, stirring occasionally, until potatoes and kale are tender. Stir in half-and-half; cook just until heated

10 servings (1 ¼ c per serving)
Nutrition Information:
1 Serving: Calories 190 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 20mg; Sodium 530mg; Total Carbohydrate 29g (Dietary Fiber 4g, Sugars 3g); Protein 12g Percent Daily Value*: Vitamin A 80%; Vitamin C 35%; Calcium 10%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Very Lean Meat Carbohydrate Choices: 2

ClaireESchultz

I also found this article last night while googling soup recipes on http://www.weightwatchers.co.uk/util/art/index_art.aspx?tabnum=1&art_id=55321&sc=3022

Im not a creative cook at all, I really can only follow a recipe so I though this was a really great way of making something out of whatever veggies you have in the fridge.

How to make: easy vegetable soup
Homemade soup can tick the boxes for so many reasons. It’s easy to make, with very little preparation. And it’s a great way to boost your intake of Filling & Healthy vegetables to fill you up and keep you feeling satisfied. Enjoy this versatile soup for lunch, either at home, on the go, at work, or as a light starter option if you’re entertaining.
Article By: WeightWatchers.co.uk


Whip up a batch of this simple soup for lunch, dinner or a snack in between meals.

It’s simple to make, zero ProPoints values and packed full of Filling & Healthy vegetables.


Easy vegetable soup
Makes 4 servings
ProPoints® value | 0 per serving

Ingredients
1 litre vegetable stock
made with 2 stock cubes or 2 heaped tsp bouillon powder
500g chopped vegetables
choosing from 3 of the following:
onions
leeks
carrots
celery
butternut
squash
broccoli
cauliflower
red pepper
parsnips and mushrooms
Pinch salt and freshly ground black pepper
Chopped fresh herbs, to garnish
Instructions
Pour the vegetable stock into a large saucepan. Add all the chopped vegetables. Bring up to the boil, then cover and reduce the heat. Simmer for 20-30 minutes until the vegetables are tender. Test with the point of a sharp knife, to check.

Puree the soup with a hand-held stick blender, or transfer to a liquidizer and blend until smooth. Taste the soup, adding salt and pepper to season.

Serve each portion sprinkled with chopped fresh herbs and a little more ground black pepper.

Good vegetable combinations:

Onion, leeks and mushrooms
Leeks, broccoli and celery
Onion, red pepper and butternut squash
Carrots, onion and celery
Cauliflower, onion and leeks
Onion, carrots and parsnips

I'm going to try the onion, leek and mushroom one tonight. When I entered it into MFP it was 2 Pro Points per serve.

Much Love
xoxo

ClaireESchultz

I also found this article last night while googling soup recipes on http://www.weightwatchers.co.uk/util/art/index_art.aspx?tabnum=1&art_id=55321&sc=3022

Im not a creative cook at all, I really can only follow a recipe so I though this was a really great way of making something out of whatever veggies you have in the fridge.

How to make: easy vegetable soup
Homemade soup can tick the boxes for so many reasons. It’s easy to make, with very little preparation. And it’s a great way to boost your intake of Filling & Healthy vegetables to fill you up and keep you feeling satisfied. Enjoy this versatile soup for lunch, either at home, on the go, at work, or as a light starter option if you’re entertaining.
Article By: WeightWatchers.co.uk


Whip up a batch of this simple soup for lunch, dinner or a snack in between meals.

It’s simple to make, zero ProPoints values and packed full of Filling & Healthy vegetables.


Easy vegetable soup
Makes 4 servings
ProPoints® value | 0 per serving

Ingredients
1 litre vegetable stock
made with 2 stock cubes or 2 heaped tsp bouillon powder
500g chopped vegetables
choosing from 3 of the following:
onions
leeks
carrots
celery
butternut
squash
broccoli
cauliflower
red pepper
parsnips and mushrooms
Pinch salt and freshly ground black pepper
Chopped fresh herbs, to garnish
Instructions
Pour the vegetable stock into a large saucepan. Add all the chopped vegetables. Bring up to the boil, then cover and reduce the heat. Simmer for 20-30 minutes until the vegetables are tender. Test with the point of a sharp knife, to check.

Puree the soup with a hand-held stick blender, or transfer to a liquidizer and blend until smooth. Taste the soup, adding salt and pepper to season.

Serve each portion sprinkled with chopped fresh herbs and a little more ground black pepper.

Good vegetable combinations:

Onion, leeks and mushrooms
Leeks, broccoli and celery
Onion, red pepper and butternut squash
Carrots, onion and celery
Cauliflower, onion and leeks
Onion, carrots and parsnips

I'm going to try the onion, leek and mushroom one tonight. When I entered it into MFP it was 2 Pro Points per serve.

Much Love
xoxo

You could easily add some protein if you wanted too :-) xoxo

LouLoulost

Italian Turkey sausage spinach white bean soup.
I replace turkey for turkey meatballs (Foster farms)
I replaced the spinach for red swiss chard.

This soup is amaze balls and only 285 in calories for a hearty 4 meatball serving!

curly1986

Broccoli and Almond Soup

http://reluctantgourmet.com/component/k2/item/1296:broccoli-almond-soup-recipe

cmkile1003

Yum!!!!

channi_c

I make Chilli, tomato and pepper soup 100 odd kcals per portion and its lovely!!

Its a tin of toms
2 red peppers
1 yellow pepper
2 chilli's
garlic clove
tub of passata
and a pint of veg stock

channi_c

omg i love golash too, cant make it myself for toffee, im back in budapest in 3 weeks my friends going to show me how to do it i will repost the recipe

x

KANGOOJUMPS

butternut squash
corn, potato chowder

Illona88

Epic minestrone (may want to make in a huge stock pot):

2 small onions, chopped
2 cloves garlic, chopped
4 sticks celery, cubed
2 tbsp olive oil
2 tins chopped tomatoes (800gr)
1800ml vegetable stock
1 tin cannelini beans (400gr), drained and rinsed
2 bell peppers, cubed
1 large potato, cubed
4 carrots, cubed
4 tbsp tomato puree
1 tbsp dried oregano
2 tbsp dried basil
2 bay leaves
cup frozen peas
cup frozen corn
2 tbsp soy sauce
pepper
2 cups pasta (penne or big macaroni)
2 tbsp fresh parsley

Heat the oil in a large stock pot. Cook the onions, garlic and celery in the oil for about ten minutes until softened. Then add the stock, tins of tomato, tomato puree, beans, bell pepper, potato, carrots, oregano, basil and bay leaves.
Bring to a boil and simmer for about 40 minutes. Then add the peas, corn, soy sauce, some black pepper and the pasta and cook for a further 15 minutes. Stir some freshly cut parsley in before serving.



My gran's chicken soup:

1.5 liter chicken stock
half a red spanish pepper, deseeded and chopped finely
2-3 chicken drumsticks
vermicelli noodles
1 small leek, chopped small
1 carrot, chopped small

Bring the chicken stock to a boil. Add the chicken drumsticks and cook for about half an hour.
Take the drumsticks out and use two forks to shred off the meat.
Add more water to the chicken stock (a lot of water will have evaporated, bring it back to original levels). Bring back to a boil.
Add the red spanish pepper, leek and carrot and simmer for about 10 minutes.
Add the vermiccelli noodles (however much you like) and the meat off the drumsticks and cook for a further 10-15 minutes.

sunshinekind919

Bump. 'Cause soup season is coming.

themommie

My favorite is a black bean soup made with roasted peppers from For The love Of Cooking website, they have a chicken tortilla soup that is yummy also

ProjecThinspiration

bumping for later

lizziecheek

Vegetable soup is my all time favorite. I probably make it a little different each time however here is the gist. I am going to try in crock pot this week and see if tastes the same. I am new to the crock pot experience.

Good beef broth, I use Kitchen Basics
canned diced tomatoes and canned tomato sauce if have fresh go for it
beef bouillon cubes if needed
olive oil
I cook celery, onions in the oil
add celery greens inside celery bunch, great flavor
fresh green beans
fresh or frozen green peas and corn
cabbage
potatoes
carrots I love carrots!
lentils
my mother always added macaroni but I don't care for it
pepper
salt to taste may not need any
cayenne pepper
basil fresh or dried
bay leaves
I have added fresh spinach, zucchini all are delicious!

My aunt keeps a jar in her freezer and if has any leftover veggies, a tablespoon even she adds to jar. When full she makes soup or may just add to a new pot.

I cook all in large pot

I like it thick

I usually eat with low fat cottage cheese for my protein at lunch

and add to any dinner I am making

EddieHaskell97

Sausage and corn chowder with bacon!

joyce0624

bump!

acpgee

Soupe Au Pistou is a favourite of mine. Google for official recipes or use my cheat's version.


Boil a bunch of frozen veg with a stock cube
Throw in a diced tomato.

Serve with a big dollop of pesto in each bowl. Pesto should preferrably be homemade. I use Marcella Hazan's recipe for this:
http://www.food.com/recipe/pesto-marcella-hazan-448339