Requesting all your healthy soup recipes!

toniRAD

Bump !
I can't wait to try some of these.

VelociMama

Potato cheddar soup

2 sticks carrots, diced
1 large onion, finely diced
4 large red potatoes, cut into bite-size pieces
4 cups no salt added chicken broth
1 cup half and half
2 tbsp ground black pepper

Combine all ingredients in crock pot and cook on low for 6 hours. 15 minutes before serving, add 2 cups shredded cheddar cheese and mix until all cheese is well mixed.

Serve with a side of whole wheat bread and top with a little sour cream and bacon bits.

~400 calories per bowl, and very filling. Serves approximately 6.

You can also add ham or chicken to it to add more protein if you like.

clutterqueen

Here is the recipe for Mama Mandola's Sicilian Chicken Soup from Carrabba's Italian Grill:

1 whole chicken, about 4 1/2 pounds, giblets removed (or I just use 4 chicken breasts)
1 large yellow onion, finely chopped
3 celery ribs, cut into 1/4 inch dice
3 carrots, cut into 1/4 inch dice
3 green bell peppers, cored and cut into 1/4 inch dice (I use 1 green and 1 or 2 red peppers instead)
3 medium baking potatoes, peeled and cut into 1/2 inch dice
1 can (14.5 oz) diced tomatoes in juice
1/2 cup chopped flat-leaf parsley (I use about 1 TBS dried parsley)
4 garlic cloves, chopped ( I use about 4 times as much and put them in at the END so the taste is still there!)
Kosher salt and freshly ground black pepper
1 cup ditalini or other "soup pasta" (where I live only Kroger sells it)

1. Put the chicken, onion, celery, carrots, bell peppers, potatoes, tomatoes and their juices in a large soup pot and add enough water to cover by 1 inch. Bring to a boil over high heat, skimming off the foam (from the tomatoes) that rises to the surface. Add the parsley, garlic (I wait till the end to add the garlic) and 1 tablespoon salt and pepper. (I add much less salt)
2. Reduce the heat to medium low. Partially cover the pot and simmer until the chicken is falling off the bones, about 2 hours (or about 45-50 minutes if you use chicken breasts that you cut up before adding). Using tongs, transfer the chicken to a large bowl and let cool for 20 minutes. Keep the soup in the pot simmering.
3. Remove the meat from the chicken, discarding the skin and bones, taking care not to mangle the meat and keeping it in neat pieces. Tear or pull the boned chicken into large bite-sized pieces. (We prefer hand-pulled chicken to chopped chunks),
4. Meanwhile, bring a medium saucepan of water to a boil over high heat. Add salt to taste. Add the ditaliini and cook according to the package directions until tender. Drain well.
5. Using a slotted spoon or a potato masher, mash some of the potatoes in the pot to lightly thicken the broth. Add the chicken and pasta to the pot. Season with salt and pepper. Serve hot

Using the chicken breasts saves time, because I just pick it out of the soup, pull it apart and put it back in, then do the same with the potatoes. This is a favorite recipe of my family!

Nefetete

Bump for later

clutterqueen

Another favorite I have to share:

Black Bean Chili

1 1b black beans
2 cups onion (about 2 large) chopped
1 cup sweet pepper (red, yellow or green) chopped
3 cloves of garlic chopped (I use about 6-8 because we are nuts about garlic)
2 tsp chili powder
2 tsp cumin
2 tsp dried cilantro
1 28 oz can tomatoes

Soak beans according to package directions. Rinse. (Or you can add canned black beans, like I do, 3 or 4 cans, depending on how much you like them). Add all ingredients except tomatoes to 3 quarts of water. Boil then reduce to low heat. Simmer for about 2 hours, until beans are soft and water is gone (unless you are using canned beans, then only about 20 minutes or so).
Add tomatoes. Cook until tomatoes are heated. Add salt and fresh ground pepper to taste. Garnish with fat free sour cream or chopped green onions.
Serves 6
nutrition info:
each serving contains approx.
333 calories, 20 grams protein, 2 grams fat, no cholesterol, 63 grams carbs, 15 grams fiber, 204 mg sodium.

(I usually add more canned tomatoes because I really love them!)

micneg01

bump

Hearts_2015

Another favorite I have to share:

Black Bean Chili

1 1b black beans
2 cups onion (about 2 large) chopped
1 cup sweet pepper (red, yellow or green) chopped
3 cloves of garlic chopped (I use about 6-8 because we are nuts about garlic)
2 tsp chili powder
2 tsp cumin
2 tsp dried cilantro
1 28 oz can tomatoes

Soak beans according to package directions. Rinse. (Or you can add canned black beans, like I do, 3 or 4 cans, depending on how much you like them). Add all ingredients except tomatoes to 3 quarts of water. Boil then reduce to low heat. Simmer for about 2 hours, until beans are soft and water is gone (unless you are using canned beans, then only about 20 minutes or so).
Add tomatoes. Cook until tomatoes are heated. Add salt and fresh ground pepper to taste. Garnish with fat free sour cream or chopped green onions.
Serves 6
nutrition info:
each serving contains approx.
333 calories, 20 grams protein, 2 grams fat, no cholesterol, 63 grams carbs, 15 grams fiber, 204 mg sodium.

(I usually add more canned tomatoes because I really love them!)

Thanks, sounds delicious and I do so love black beans! I might also consider trying the Crockpot on this once to see how it comes out. I'll add the spices at the end so they don't lose their punch. Love soups/stews that can be cooked either way!

jetscreaminagain

Get the boullion recipe from 101cookbooks.com. make it. Use it with water for broth. Put things in it. When its all hot and noodles are soft and meat is cooked, it's soup.

emileesgram

Bump

judychicken

bump

TinamarZDF

bump

eeg214

bump

bzmom

bump

tnshahud

Bump!!

giglqueen

Bump

Shespretty

Bump! Thanks yall!

Donnaakamagmid

bump

Donnaakamagmid

My favorite soup is what I call Spicy Asian Vegetible. I don't really have a recipe as I just toss everything in.

About 1.5 lbs Stew beef chopped into bit size pieces
olive oil to coat pan
salt & pepper to taste
1 large onion
3 or 4 cloves of garlic
1 bunch of bok choy
a few carrots chopped or shredded (my fav)
1 can of water chestnuts
2 boxes low sodium beef broth
about 1/2 cup OJ
Srirarcha (hot sauce) to taste
about 2 tsp's fish sauce


Chop all veggies, brown beef with salt & pepper. Add remaining ingredients and cook until veggies are your preferred texture. (I like a little underdone)
Go easy while adding the fish sauce & Srirarcha. Both are very strong, potent ingredients in different way,

edited for spelling.

miracle4me

Thank You for all the recipes I soup and try to have it everyday. :drinker:

gehlerc

Thanks for posting the topic! Great idea---bump.

SallyCC

Thank you....

Hearts_2015

Potato cheddar soup

2 sticks carrots, diced
1 large onion, finely diced
4 large red potatoes, cut into bite-size pieces
4 cups no salt added chicken broth
1 cup half and half
2 tbsp ground black pepper

Combine all ingredients in crock pot and cook on low for 6 hours. 15 minutes before serving, add 2 cups shredded cheddar cheese and mix until all cheese is well mixed.

Serve with a side of whole wheat bread and top with a little sour cream and bacon bits.

~400 calories per bowl, and very filling. Serves approximately 6.

You can also add ham or chicken to it to add more protein if you like.

Thank you for sharing this, it sounds perfect for the colder weather! Hmm..I might toss in some chicken like you said to bring up the protein.

a_vettestingray

bump, I soup!

jwillie76

bump

ILiftHeavyAcrylics

This is a little high sodium but it's awesome.

Taco Quinoa Soup (3 servings)

8 oz lean ground beef (or turkey if you prefer)
1/4 cup diced onion
1/2 low sodium taco seasoning mix
1 large zuccini, cubed
1 can (15 oz) pinto beans
1 cup cooked quinoa
2 cups low sodium chicken broth
I can rotel tomatoes
1 tbsp lime juice

Optional:
1 pepper of your choice, diced
1/4 cup shredded mexican cheese

Without the optional ingredients mine comes out to 356 calories per serving. If you want to use the whole taco mix you get a lot more kick, but you also double the sodium. This recipe came from http://greenlitebites.com/2008/01/15/quick-quinoa-turkey-taco-stew/

juiceplusbecky

bump

Hearts_2015

This is a little high sodium but it's awesome.

Taco Quinoa Soup (3 servings)

8 oz lean ground beef (or turkey if you prefer)
1/4 cup diced onion
1/2 low sodium taco seasoning mix
1 large zucchini, cubed
1 can (15 oz) pinto beans
1 cup cooked Quinoa
2 cups low sodium chicken broth
I can rotel tomatoes
1 tbsp lime juice

Optional:
1 pepper of your choice, diced
1/4 cup shredded Mexican cheese

Without the optional ingredients mine comes out to 356 calories per serving. If you want to use the whole taco mix you get a lot more kick, but you also double the sodium. This recipe came from http://greenlitebites.com/2008/01/15/quick-quinoa-turkey-taco-stew/

This sounds tasty! I know I've got the homemade Taco Seasoning recipe saved so that will help me lower the sodium. Same with beans and tomatoes, I buy canned no sodium tomatoes from Trader Joe's and soak and cook my own beans which will save a ton of sodium as well.

I'll definitely give this a whirl since I've got a big bag of Quinoa in the cupboard I got in bulk.

Although I see you've personalized your recipe to that of the website link, the link says 6 servings which seems to make more sense with all the Quinoa and the beef etc. not being critical in the slightest, just something I saw that I made note of for when I make it.

Appreciate you sharing, can't wait to try it!!

jen4697

CHICKEN BIG SOUP
Serves 4

This is a meal in itself, really filling and can be made in a pan on the stove or in a slow cooker.

Celery - Raw, 200 g
Carrots - Raw, 200 g
Onions - Raw, 100 g
Potatoes - 300 g
Leek -100g
Chicken Breast Skinned Chopped - or boil the carcus from your sunday roast and strip the meat off,far tastier
Knorr - Chicken Stock Cube 2 cube
Semi Skimmed Milk 200 ml
Salt & Pepper

210 cals per serving!
Mixed herbs

If using raw chicken, cook first, add all ingredients (apart from milk) in pan or slow cooker and cook until soft.
Before serving add milk.
ENJOY!

lpatriquin

Butternut bisque:
I med chopped onion
1 cup sliced carrots
2 Tbsp butter/marg
Sautee for 5 mins, then add 3 cups low sodium chicken broth and simmer covered 10 mins

add 2 cups cooked butternut (or buttercup) squash
1 cup evaporated milk, partially skimmed
1/2 cup plain yogurt
2 Tbsp maple syrup

Transfer in small batches to blender or food processor and puree, then back to saucepan to heat through for a while at low heat or in crock pot on low.

I know butter and maple syrup, but in small quantities and works out to less than 170 cals for 1.5 cups... makes approx. 7 servings. I made it today and it is delicious. I added a sprinkle of cayenne pepper, a little sea salt and black pepper. UMmmm...

Add a sprinkle of goats milk feta cheese for a little zing! ENjoy :drinker:

caperam

Bump for later