Soup Recipes?

davidrip1 · February 2013

bump

blink1021 · February 2013

I make quite a few a lentil sausage, navy bean, potato soup (yes it is healthy), and a taco stew. Let me know if you want any specific recipe they can be as healthy or unhealthy as you want. Just message me if your interested.

alasin1derland · February 2013

mmm

MsJostle · February 2013

Bump.

lil_pulp · February 2013

bump

ThinAgain46 · February 2013

Spicy Cabbage Soup

Eat as much as you want...only 65 cals per serving.

Ingredients

½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups beef broth (or chicken)
14 oz can basil, oregano, garlic diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
few shakes of black pepper
½ teaspoon salt (optional)

Instructions

Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add celery, onions, bell peppers, and carrots.
Saute until slightly tender.
Stir in garlic.
Pour in chicken broth.
Stir in tomatoes and cabbage.
Bring to a boil and then reduce heat.
Cook until cabbage is tender.
Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
Taste broth and adjust seasoning if needed.
Serve and enjoy!

amykluver · February 2013

Bump!
When I get home I'll try to get my recipe for TACO SOUP up for y'all.
Made it Saturday - YUM! And really easy.

bermudamel · February 2013

Here is a personal fave from Hungry-girl, its ah-mazing!

The Whole Enchilada Chicken Soup

PER SERVING (1 cup): 105 calories, 1.75g fat, 641mg sodium, 12.5g carbs, 2g fiber, 4g sugars, 11g protein -- PointsPlus® value 3*

Ingredients:
3 cups fat-free chicken broth
1 1/4 cups finely chopped celery
1/2 cup diced sweet yellow onion
3 cups green enchilada sauce
One 15-oz. can pure pumpkin
10 oz. cooked boneless skinless lean chicken breast, chopped or shredded
1 cup frozen white (or yellow) corn
Optional: dash hot sauce, or more to taste
Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips

Directions:
In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes, until slightly tender.

Stir in enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn, and mix well. Cook for an additional 3 - 5 minutes, until soup is heated throughout.

Add a dash or more hot sauce. (Or not. It's your soup.) Serve and, if you like, top with shredded cheese and/or crushed chips.

Enjoy!!!

MAKES 9 SERVINGS

TrailRunner61 · February 2013

Vegetable beef soup! This makes a bigg batch and you can use chicken instead of beef if you want.

2lbs lean eye of round beef roast
1 box of low sodium beef broth
1 bottle of low sodium V8 juice
1 large onion, chopped
4 large potatoes, diced
4 carrots, sliced
2 stalks celery, sliced
1 large can of diced tomatoes
1 can corn ( you can use fresh too or rinse the canned veggies to remove sodium)
1 can green beans

I cut the beef into small pieces, brown it in batches, then put it in the crockpot with 1 box of broth and about 2 cups of low sodium V8. I cook the onions and celery in the pan I browned the meat in, then add to crockpot. I let this cook on high for 3-4 hours until the meat is tender. I then add the rest of the veggies and any extra V8 if there is room for it.
You can also add other types of beans for more nutrition. And, you can make this faster on the stovetop, just use a huge pan!

MED2012COLORADO · February 2013

Ooooh thanks for posting this. Was craving healthy soups myself with this colder weather.

alpine1994 · February 2013

Butternut Squash Soup
Makes 4 Servings, 114 calories per serving

1 1/2 tablespoons butter
1/2 onion, sliced
2 cloves garlic
2 sprigs fresh thyme
1/2 butternut squash - peeled, seeded, and cut into 1-inch cubes
4 cups chicken stock (I use fat free and low sodium)
1/2 cube chicken bouillon
1 pinch ground cumin
1 pinch ground allspice
salt and ground black pepper to taste

Directions
1. Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes.
2. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes.
3. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
4. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

brookehe · February 2013

CROCKPOT POTATO CHOWDER
Generic - Russet Potato (Diced, Skin on), 8 cup
Fresh - Chopped Yellow Onion, 1 Cup
Carrots - Carrots Chopped, 1 cup
Generic - Celery - Raw, Sliced / Chopped 0.5 cup
Homemade - Organic Chicken Broth - Low Fat/Low Sodium, 1.25 container (4 cups ea.)
Cream Cheese 1/3 Less Fat 28 g, 1 container

Bacon Bits, (1 tbsp) - TO GARNISH SERVING
Chives - Raw, 6 tbsp chopped TO GARNISH SERVING

Total: 1695
Per Serving: 141
CROCKPOT LOW 6-8 HOURS OR 3-4 HOURS ON HIGH

Lalouse · February 2013

Easy Lentil Soup

1 cup red lentils
1 potato (peeled)
1 carrot (cleaned)
1 squash (peeled)
1 onion
4-6 cups water (I say do 5 and then add if you want it to be less thick)

1) Rinse lentils. Add to boiling water. Leave for about 10 minutes.
2) Chop vegetables into medium chunks.
3) Reduce to medium heat. Remove top layer of white that develops from boiling lentils. Leave for another 5 minutes or until lentils appear soft.
4) Add vegetables and salt to taste. Wait until all vegetables turn soft (at least 15 minutes). You can test by trying to cut them on the side of the pot with a spoon. They have to be soft and easy to cut.
5) Use hand blender to puree everything in the pot. You can puree as little or as much as you want; if you like it chunky, puree less. (You can also use a regular blender, but will have to pour it in and then pour it back out)
6) Return to medium/high heat and allow to boil 2 more times.

Enjoy!

Richie2shoes · February 2013

Chicken-Tomato Chowder

4 teaspoons olive oil
2 carrots, thinly sliced
6 scallions or 1 med onion, chopped
2 celery ribs, chopped
2 cloves garlic, minced
1 (14 1/2 ounce) can crushed tomatoes
2 cups chicken broth
2 medium potatoes, peeled and cubed (red work best)
1/2 teaspoon marjoram
1/2 teaspoon oregano
1/4 teaspoon ground pepper
1/2 lb boneless skinless chicken breasts, cubed (about 2 breasts)
1/2 cup canned cannellini beans, rinsed and drained (Chick peas work great too!)
2 tablespoons parsley

1 In a dutch oven, heat 2 tsp of the oil.
2 Saute the chicken until cooked through, 6-8 minutes, remove from pot and set aside.
3 Add and heat the remaining 2 tsp of oil.
4 Saute the carrots, scallions, celery and garlic until softened, 5-7 minutes.
5 Stir in the tomatoes and broth; bring to a boil, then stir in the potatoes, marjoram, oregano and pepper.
6 Reduce the heat and simmer, covered, until the potatoes are tender, 15-20 minutes.
7 Add chicken into the chowder; stir in the beans and parsley.
8 Simmer until heated through, about 5 minutes.
9 Makes 4 servings @ 266 Calories

brookehe · February 2013

BLACK BEAN VEGETABLE SOUP
Great Value - Black Beans (Dried), 1 cup dry
Carrots - Raw, 2 medium
Vegetable - Celery - Raw, 1 Stalk, Large
Vegetable - Red Bell Pepper, 1 pepper
Peppers - Jalapeno, raw, 1 cup, sliced
Onions - Raw, 1 cup, chopped
Rotel - Original Diced Tomatoes & Green Chilies, 1 container
Hunt's - Fire Roasted Diced Tomatoes, 1 container (1.8 cups ea.)
Spice Pantry - Chile Powder, 5 tsp.
Generic - Mccormick Gourmet Collection Smoked Paprika, 2.5 tsp
Spices - Garlic powder, 1 tbsp

Total: 800
Per Serving: 80

brookehe · February 2013

10-BEAN SOUP
Sunflower Market - 10-Bean Soup Mix (Dry), 1 cup (soaked overnight)
Onion - 1 small chopped
Carrot - 2 medium chopped
Celery - 1 large stalk chopped
Butter - Salted, 2 tbsp (to saute onion/carrot/celery)
Hunt's - Tomatoes, Petite, Diced, Canned - Correct, 2 cup
Generic - Smoked Ham Hock, 2.5 container (4 oz ea.)
Kitchen Basics - Unsalted Chicken Stock, 1 container (4 cups ea.)

Total: 1819 (servings = 10)
Per Serving: 182
SAUTE VEGETABLES THEN COMBINE ALL INGREDIENTS, BRING TO SIMMER AND COOK ABOUT 1 HOUR OR UNTIL BEANS ARE TENDER.

brookehe · February 2013

VEGETABLE MEATBALL SOUP

Onion - Raw, 1 cup
Celery - Raw, 1 cup chopped
Carrots - Raw, 1 cup, chopped
Cabbage - Raw, 0.5 head, medium sliced
Cauliflower - Raw, 0.33 head, medium chopped
Raw Fresh - Zuchinni (Medium), 1 whole sliced
Garlic Clove - Raw, 3 clove minced
Kale - Raw, 1 cup, chopped
Hunt's - Tomatoes, Petite, Diced, 1 can undrained
Kitchen Basics - Beef Stock, 1 container (4 cups ea.)
Meatballs - Italian Style (Mama Lucia), 18 meatballs (

Total: 989 (SERVES 8)
Per Serving: 124