Requesting all your healthy soup recipes!
Replies
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bump and thanks yall0
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o i want in on this lol0
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yummmmmmm. saving for later0
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Thanks for the ideas!0
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Made this one last night, and it was phenomenal at only 113 calories per serving!!!!!
BUFFALO CHICKEN CROCKPOT SOUP!
here's the link
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2122096
Minutes to Prepare: 10
Minutes to Cook: 180
Number of Servings: 6
Ingredients
1 onion, diced, about 1 cup
2 stalks celery, diced
1 medium carrot, diced
2 cloves garlic, sliced
1 hot pepper,* deseeded and chopped
1 1/2 cups no salt added diced tomatoes
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
12 ounces chicken breast, diced
3 cups homemade or low-salt chicken stock
1 tablespoon hot sauce
For garnish:
2 tablespoons blue cheese, crumbled
1 celery stalk, thinly sliced
Directions
Place all the soup ingredients except for the hot sauce in a slow cooker, and stir to combine. Cover and cook on high for 3 hours or low for 6.
Before serving, stir in the hot sauce.
Top each bowl with 1 teaspoon blue cheese and chopped celery.
This soup is "medium" in terms of heat.
For "hot" soup: Choose a hotter pepper, and leave the seeds in the pepper.
For "mild" soup: Stir 1/4 cup Greek yogurt into 1/2 cup of the hot soup, then stir the soup-yogurt mixture into the rest of the soup. (This step prevents the yogurt from curdling.) The yogurt will add about 25 calories and 1.6 grams of fat to each serving--not calculated in this recipe.
Serving Size: Makes 6 cups.0 -
Here's one my husband makes. Based on the Sacred Heart Soup diet...but it's VERY tasty, makes a ton, and very low in calories! You can add/subtract any veggies you want..
Sacred Heart Beef Vegetable
Soup (Slightly Modified)
Ingredients:
• 1 Box of beef Swanson Stock
• 3 Tablespoon Beef soup base (Heaped)
• 1 Packet KNORR Veggie soup/Dip packet (4 cups Water as per its instructions)
• 1Lb chopped carrots
• 2 Medium (1 Large) Onion Chopped
• 2 Cups of Celery Chopped
• 8 oz slice mushroom
• 2 cans Stewed Tomatoes or Diced
• Bag of Frozen Green Beans 8 oz.
PREPERATION:
In a 6 qt. slow cooker, pour the beef stock, add the beef base and KNORR veggie soup packet + the 4 cups of water. Stir to dissolve the beef base and soup packet.
Start heating on high as soon as you add the liquid into the slow cooker.
Add the carrots, celery and onions and cook for 4 hours on high.
After 4 hours, add the slice mushrooms, tomatoes and the green beans. Lower the temperature to warm and let cook for another 4 hours minimum. (We cook it over night in low)
Check the broth for flavor. Adjust to taste
This is where you can add a pinch of salt, teaspoon of pepper and a teaspoon of Granulated garlic. These are at the sole discretion of the of the soup artist.
Feel free to add any other veggies you desire.
FYI: A couple of dashes TABASCO in the individual bowl taste great!
Edited to add nutritional info (we figured this makes about 24 cups of soup). For a 1 cup serving:
Calories: 35
Carbs: 7
Fat: 0
Protein: 2
Sodium: 338
I just made this in my crockpot 10 minutes ago! It's chilly here in Ohio and I was looking for a healthy soup.. Thx0 -
oooooooo i love the buffalo chicken dip! So i think this soup will satisfy that craving! Thanks for sharing!0
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Love Skinny Taste.com... Have tried several items and they have all been good.... Picadillo last night was YUMMO:)0
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BUMP for later. Hoping to find some good ideas.0
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Aw thank you for posting these very nice of you! They all sound amazing! I saved each one lolCrock Pot Chicken Enchilada Soup
Skinnytaste.com
Servings: 6 • Serving Size: 1 1/2 cups + cheese • Old Points: 5 pts • Points+: 7 pts
Calories: 260.9 • Fat: 6.6 g • Protein: 25.4 g • Carb: 29.9 g • Fiber: 6.7 g • Sugar: 4.1 g
Sodium: 572 mg (without salt)
Ingredients:
2 tsp olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
3 cups low sodium fat-free chicken broth
8 oz can tomato sauce
1-2 tsp chipotle chili in adobo sauce (or more to taste)
1/4 cup chopped cilantro (plus more for garnish)
15 oz can black beans, rinsed and drained
14.5 oz can petite diced tomatoes
2 cups frozen corn
1 tsp cumin
1/2 tsp dried oregano
2 8 oz skinless chicken breasts (16 oz total)
1/4 cup chopped scallions, for topping
3/4 cup shredded reduced fat cheddar cheese
fat free sour cream (optional)
Directions:
Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.
To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.
Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips.
Chicken and Avocado Soup
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1 bowl • Old Points: 5 pts • Points+: 7 pts
Calories: 285.8 • Fat: 16.8 g • Carb: 14.4 g • Fiber: 7.5 g • Protein: 22.1 g
5 cups chicken broth
2 cups shredded chicken breast
1 tomato, diced
2 cloves garlic, minced
1-1/2 cups scallions, chopped fine
2 ripe hass avocados, diced
1/2 cup cilantro, chopped fine
4 lime wedges
2 tsp olive oil
salt + fresh pepper to taste
pinch cumin
pinch chipotle chile powder (optional)
In a large pot, heat oil over medium heat. Add 1 cup of scallions and garlic. Sauté about 2 minutes then add tomatoes and sauté another minute, until soft. Add chicken stock, cumin and chile powder and bring to a boil. Simmer, covered on low for about 15-20 minutes.
In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge.
Crock Pot Minestrone Soup
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1 1/2 cups • Old Points: 4 • Points+: 5
Calories: 215.7 • Fat: 0.7 g • Protein: 8.7 g • Carb: 42.0 g • Fiber: 6.7 g
1/2 onion, chopped
1 cup carrots, chopped
1 celery stalk, chopped
2 garlic cloves, minced
1 (28 oz) can diced tomatoes
1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
3 cups fat free chicken broth (or vegetable broth for vegetarians)
1 oz chunk of good Parmesan cheese rind
1 fresh rosemary sprig
2 bay leaves
2 tbsp chopped fresh basil
1/4 cup chopped fresh Italian parsley leaves
salt and fresh pepper
1 medium zucchini, chopped
2 cups chopped fresh or frozen (defrosted) spinach
2 cups cooked small pasta like ditalini or elbows (al dente)
extra parmesan cheese to top (extra pts)
Rinse and drain beans. Puree beans with 1 cup of the broth in a blender.
In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Cover and cook on low for 6 to 8 hours.
Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese.
Turkey Chili Taco Soup
Gina's Weight Watcher Recipes
Servings: 9 • Size: 1-1/4 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 198.8 • Fat: 1.4 g • Carb: 29.7 g • Fiber: 7.0 g • Protein: 19.5 g
1.3 lbs 99% lean ground turkey
1 medium onion, chopped
1 bell pepper, chopped
10 oz can rotel tomatoes with green chilies
15 oz canned or frozen corn, drained
15 oz kidney beans, drained
8 oz tomato sauce
16 oz fat free refried beans
1 packet taco seasoning (you can use 40& less sodium)
2 1/2 cups fat free low sodium chicken broth
In a large pot, brown turkey on medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add onions and pepper and cook 2-3 minutes. Add tomatoes, corn, beans, tomato sauce, refried beans, taco seasoning and chicken broth. Bring to a boil and simmer about 10-15 minutes.
Serve with a few baked tortilla chips and your favorite toppings such as low fat sour cream, jalapeños, reduced fat cheese, chopped scallions, onions, or chopped fresh cilantro. Freeze leftovers in individual portions for future meals.
Beef Barley Soup
Skinnytaste.com
Servings: 5 • Serving Size: 1 1/2 cups • Old Points: 7 pts • Points+: 8 pts
Calories: 336 • Fat: 11 g • Carbs: 27 g • Fiber: 6 g • Protein: 32 g • Sugar: 1.5 g
Sodium: 453 mg (using 1 tsp kosher salt)
Ingredients:
1 tsp oil
1-1/2 lbs lean beef round stew meat
1 cup chopped carrots
1 cup chopped onions
1/2 cup chopped celery
2 cloves garlic, chopped
6 cups water
1 - 2 tsp kosher salt, to taste
2 bay leaves
2/3 cup dry barley
fresh ground black pepper
Directions:
Heat a large heavy pot or dutch oven on medium heat. Add oil and beef, season with a little salt and brown meat a few minutes.
When meat is browned, add carrots, onion, celery and garlic to the pot and give it a good stir.
Add water, salt and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the meat is soft, about 1 1/2 - 2 hours.
Add the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30-35, remove bay leaves and serve. Makes 7 1/2 cups.
Love all of these, enjoy!0 -
Bump!0
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cabbage soup
1 head of cabbage chopped
tin of white beans(drained)
tin of kidney beans (drained)
small tin tomato paste
2 large cans of diced tomatoes
2 cartons sodium reduced broth
4-6 cups water
sliced or diced or shredded carrots
put everything in the pot and cook cook cook......delish
approx 65 cals a serve0 -
Thanks, Comfort without calories!0
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Bumping for later as I want to get into using my crockpot more this winter.0
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bump0
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eatingwell.com has a plethora of good stuff.
One of my favorites is turkey albondigas soup:
INGREDIENTS
1 pound 93%-lean ground turkey
1 cup fresh whole-wheat breadcrumbs, (see Tip)
1 large egg
2 teaspoons ground cumin, divided
2 teaspoons dried oregano, divided
3/4 teaspoon freshly ground pepper, divided
1/2 teaspoon salt, divided
1 tablespoon canola oil
1 large white onion, diced
2 carrots, diced
3 poblano peppers, (see Tip), diced
3 plum tomatoes, diced
6 cups reduced-sodium chicken broth
1/2 cup instant brown rice, or cooked brown rice
2 tablespoons lime juice
1 jalapeño, minced
2 tablespoons minced fresh cilantro
PREPARATION
Line a large baking sheet with wax paper. Place turkey, breadcrumbs, egg, 1 1/2 teaspoons cumin, 1 1/2 teaspoons oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl. Mix gently until combined. Shape the mixture into 1 1/2-inch balls and transfer to the baking sheet. (You should have about 20 meatballs.) Place in the refrigerator and chill for at least 20 minutes or until ready to use.
Heat oil in a Dutch oven over medium-high heat. Add onion and carrots and cook, stirring often, until beginning to soften, about 4 minutes. Add peppers, tomatoes, the remaining 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon pepper and 1/4 teaspoon salt; cook, stirring, until fragrant, about 1 minute. Add broth, increase heat to high and bring to a boil; reduce heat and simmer for 5 minutes.
Carefully submerge the meatballs in the simmering soup; return to a simmer and cook for 8 minutes. Add rice and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat and stir in lime juice. Garnish with jalapeño and cilantro.
Per serving: 289 calories; 10 g fat ( 2 g sat , 2 g mono ); 84 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 24 g protein; 5 g fiber; 438 mg sodium; 419 mg potassium.
Nutrition Bonus: Vitamin A (110% daily value), Iron & Vitamin C (15% dv).0 -
Bump!0
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This is and will always be my favorite chili recipe- you won't even miss the meat!
The Best Vegetarian Chili in the World
Makes 6-8 servings
1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn
Directions
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
I have it calculated at about 312 cals per serving, with 29 grams of protein and 17 grams of fibre.
http://allrecipes.com/recipe/the-best-vegetarian-chili-in-the-world/detail.aspx?event8=1&prop24=SR_Title&e11=the best vegetarian&e8=Quick Search&event10=1&e7=Home Page0 -
I like to roast off a bunch of vegetables (whatever's around- usually bell peppers, onions, tomatoes, etc.) then blend them up with an immersion blender and a little skim milk and down the hatch! way filling for a soup and SO many nutrients!
Gah I wish I had an immersion blender...what an easy and probably delicious way to get all your nutrients!0 -
Bump0
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http://randomthoughtsandthrills.blogspot.com/2012/01/recipe-tomato-basil-parmesan-soup.html
I made this over the weekend in my crockpot and it was amazing!0 -
bump0
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Three Cheese Mushroom and Tortellini Soup
Servings: 8 • Serving Size: 1 1/2 cups • Old Points: 2 pts • Points+: 4 pts
Calories: 138 • Fat: 4 g • Carbs: 19.5 g • Fiber: 2.5 g • Protein: 7 g • Sugar: 2.5 g
Sodium: 605 mg (without added salt)
Ingredients:
2 tsp butter
2 stalks of celery, chopped
1 small onion, chopped
1 carrot, peeled & chopped
2 cloves of garlic, minced
8 cups fat free chicken broth (vegetable broth for vegetarians)
2 cups water
5 oz ****aki mushrooms, sliced
8 oz baby bella mushrooms, sliced
1 small Parmigiano Reggiano rind (optional)
9 oz three cheese tortellini (Buitoni)
salt to taste
1/2 tsp fresh ground pepper
Parmigiano Reggiano, grated (optional for topping)
Directions:
In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot and garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.
Add the chicken broth, water, mushrooms, rind and increase heat to medium-high and bring to a boil. When broth boils, add salt (to taste) and black pepper; stir to combine. Reduce heat to low, simmer until mushrooms are soft, about 20 minutes. Add tortellini and cook according to package directions for al dente.
Once cooked, remove the rind, stir to combine and garnish with freshly grated Parmigiano Reggiano if desired.
Makes 12 cups.
This looks delish!!
Thanks for sharing0 -
Bump for later!! Wow....amazing idea's can't wait to try some0
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bump, want to try many of these..but first need to get a crockpot..
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Bump for ideas! 0
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bump0
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bump:happy:0
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Crock Pot Chicken Soup
Nutrition Info
• Calories: 263.8
• Fat: 2.9g
• Carbohydrates: 13.6g
• Protein: 43.3g
Ingredients
3 Chicken Breast
1 Box of Swason Chicken Broth (99%fat free)
3 Broccoli Spears
1 Cup Brown Rice
Basil
Garlic Powder
Black Pepper
Oregano
Directions
Cut 3 breats into cube sizes (or your preference)
Throw the chicken into the pot
Pour the container of chicken broth into the crock pot
Pour Rice
Cut up broccoli spears and toss them in
Add spices according to your taste
Number of Servings: 40
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