Looking For Soup Recipes

FitB4IRetire

Anyone have any great soup recipes.

Every week I make a big pot of soup consisting of cabbage, kidney beans, carrots, homemade salsa, any other fresh or frozen vegs. I have. I always try to throw some chicken in the bowl when I reheat it for my meals and sprinkle a bit of parmesan cheese on top.

If anyone has any great soup recipes, would greatly appreciate you posting them.

I saw the recent post of the cauliflower/broccoli chowder and I am looking forward to trying it.

Thanks
K

1tough1

Peasant soup for one

1 boneless chicken breast 4 oz, cubed
1/4 cup onion, chopped
1 small potato, cubed
1 small carrot, sliced
1 cup checken broth
1 garlic clove, minced
1/4 tsp dried and crushed tarragon
1/8 tsp salt, optional
dash of pepper
2 tsp fresh parsley, chopped

Cook chicken till juiced run clear add the next 8 ingredients; bring to a boil. Reduce heat. Cover and simmer for 20-25 minutes or until vegetables are tender. Sprinkle with parsley.

ctupdu

Chicken Tortilla Soup

2 boneless Chicken Breasts
1 can Black Beans
1 can diced Tomatoes with Green Chilies (Rotel)
1/2 Onion, chopped
1 c Corn
2 c Water
1 tsp Chili Powder
1 tsp Cumin
1/2 tsp Garlic Salt
Salt to taste
Tortilla Chips
Shredded Cheese
Fresh Cilantro

Put all except the chips, cheese, and cilantro into a crock pot. Cook on low for 6-8 hours. Once cooked shred the chicken and place back into the crock pot and stir in. Serve and top with toppings if so desired. Tortilla Chips, Cheese, and Cilantro.

Serves 4-6

this is one of our family favorites. If it is too much for you it is a recipe that you can portion out and freeze.

ctupdu

I like to use my crock pot a lot. Sorry if I overload.

Crock Pot Chili
2 lbs. ground Beef
2 (14 oz.) cans crushed Tomatoes
1 (14 oz.) can Tomato sauce
4 Tbsp Chili seasoning
1 tsp Garlic salt
1/2 Onion, chopped
2 cans Kidney Beans
Toppings: Shredded Cheese, Sour Cream, Diced Onions, etc.

Brown beef. Put into crock pot and place everything else on top. Cook on low 6-8 hours or high 3-4 hours. Serve with cheese and other toppings if desired.

ctupdu

One more. I promise I will quit.

Crock Pot White Chicken Taco Chili

3 Chicken Breasts
2 cans White Beans
1 can Rotel
1/2 Onion, diced
1 Tbsp Taco seasoning
6-8 c Water
Toppings: sour cream, cheese, tortilla chips, fresh cilantro

Place all but toppings into crock pot. Cook on low 8-10 hours. Once cooked shred chicken and stir back into crock pot . Serve with toppings listed or those of your choice.

mrsjohnsonk1

My husband and my total favorite is the white chicken chili with salsa verde from Weight Watchers. Here's the recipe with some minor changes to the original:

1 tbs olive oil
1 large onion, chopped
3 poblano peppers, seeded & diced
1 serrano peppers, seeded & minced
2 jalepeno peppers, seeded & diced
5 cloves garlic, minced
1 tbs chili powder
2 tsp salt, or to taste
1 1/2 tsp ground cumin
1 tsp coriander
1 tsp dried oregano
4 cups reduced sodium chicken broth
2 lbs raw boneless skinless chicken breast
3 cans cannellini beans, rinsed & drained
2/3 cup fresh salsa verde (refrigerated green salsa)
For toppings: quartered limes to squeeze, minced fresh cilantro, reduced fat sour cream

Sautee onion and peppers in olive oil for 5-10 minutes until softened and slightly browned. Add garlic and spices and sautee for about 1 minute. Add broth, beans, chicken breast and bring to a boil. Reduce heat to simmer and cover. Cook for 15-20 minutes until chicken is cooked through. Remove chicken and let rest for 5 minutes; shred with two forks. Return chicken to pot and stir in the fresh salsa verde. Serve with lime wedges on side and cilantro/sour cream on top!

We usually make a batch of corn bread and honey butter on the side and it is SO GOOD. Makes great leftovers too!

conniewilkins56

Thanks for the soup recipes...I can not wait to try them!

mtruitt01

Easy broccoli/zucchini soup. One carton veggie stock, one small carton chicken bone broth, four sliced and chopped zucchini, bag of broccoli florets. I
the veggies first till a little 'fond' in the pot, then add the broth and simmer. I add soy sauce, salt, pico de Gallo/hot sauce and simmer for awhile. I put cheese/feta on top if I wish. Very green, I know, but it tastes delish!

Dinogirl48

I'm looking for recipes for good tasting Vegetables. Newbie here who wants to get away from having corn, peas and other hi-cal, starchy vegetables.

isyvanek

This is one of my favorites:

Olive Garden Zuppa Toscana

Prep Time: 20 mins
• Total Time: 1 hr 20 mins
• Servings: 4-6
About This Recipe
"This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs."
Ingredients
o 1 lb Italian sausage ( I like hot Italian chicken sausage)
o 2 to 3 large russet baking potatoes (approx 1 lb), sliced in half, and then in 1/4 inch slices
o 1 large onion, chopped
o 1½ tsp crushed red peppers (optional)
o 2 garlic cloves, minced
o 2 cups kale or 2 cups swiss chard, chopped
o 16 oz chicken broth
o 1 quart water (I used all chicken broth instead of the water)
o 1 cup heavy cream
Directions
1. Chop or slice uncooked sausage into small pieces.
2. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat.
3. Add chicken broth and water to pot and stir.
4. Place onions, potatoes, and garlic in the pot.
5. Cook on medium heat until potatoes are done, about 25 min.
6. Add bacon.
7. Salt and pepper to taste.
8. Simmer for another 10 minutes.
9. Turn to low heat.
10. Add kale and cream.
11. Heat through and serve.

isyvanek

Here is another:

CURRY CAULIFLOWER SOUP

Prep time: 10 minutes; Cook time: 35 minutes; Servings: 3-4

INGREDIENTS:
1 medium head cauliflower, chopped
1 red pepper, chopped
1 medium onion, chopped
2-3 cloves garlic, chopped
2 cups vegetable stock
1 ½ Cups water
3 Tblsp oil
2 Tblsp curry powder
Salt & pepper to taste

DIRECTIONS:
1. In a large pot, heat the oil over medium heat. Add the onion and sauté until tender, about 3-5 minutes. Add the red pepper and cauliflower and sauté for another 2-3 minutes. Add garlic until fragrant, about 1 minute.
2. Add curry, chili powder, and a dash or two of salt and stir to distribute seasonings.
3. Add vegetable stock and water and bring to a boil. Cover pot and reduce heat to a simmer. Cook until vegetables are tender, about 15 minutes.
4. Let mixture cool for 15 minutes, then puree until very smooth. I like to use a hand-blender, but a regular blender or food processor will work too. (If you don’t have any of these, serve the un-blended soup over rice.)
5. Season to taste with salt and pepper.

forumromanus77

I make a veggie chili that's pretty tasty. It's basically my "Throw everything in a pot and have done with it" kind of meal. XD

1-2 white onions diced
3 ribs of celery diced
.5 lbs of carrots, diced
6 cloves of garlic, crushed
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1lb package of frozen mixed vegetables
1 large can of crushed tomatoes
8 oz. white mushrooms (optional)
2 zucchini, sliced
4 cups veg stock
Seasonings- I use generous amounts of paprika, cayenne, ancho chile powder, oregano, salt, and pepper. It's a big dish, so season to taste!

In a LARGE pot (Seriously, like the largest vessel you can find) cook off your celery, carrots, onions, and garlic until the onions are translucent and your kitchen smells amazing. Then, add all of your ingredients EXCEPT the frozen vegetables, mushrooms and the zucchini. Simmer for 2-3 hours, adding the remaining veg in the last half hour of cooking. The chili is done when the zucchini is cooked and the frozen vegetables are heated through.

NOTE: If you like meat in your chili, you can swap the veg stock for beef broth and add 1 lb of lean ground turkey.

I seriously recommend, it's so good, and this recipe makes enough to meal prep for a week.

Doberdawn

Dinogirl48 wrote: »

I'm looking for recipes for good tasting Vegetables. Newbie here who wants to get away from having corn, peas and other hi-cal, starchy vegetables.

Get root veggies (turnip, rutabaga, carrot, beet, sweet potato), peel, cube, toss in a small amount of olive oil, sprinkle with salt and pepper, spread on lined/nonstick sprayed cookie sheet and roast in oven until soft and yummy. Approx. 350 or 400 Farenheit for about 30 to 40 minutes give or take.

JRsLateInLifeMom

Bone Broth Soup 🥣
1.Scraps from meat /bones/fatty parts/neck even or for vegans tofu to your substitute soy meat scraps
2. Veggies any you got even scraps can flavor it.
3. Can add seasonings if you like.
4. Noodles or rice to bulk it up

Boil on high turn down on low then eat.

Matzah unleavened bread to eat with it brush with or add olive oil to the flour to flavor it.
https://www.alyonascooking.com/unleavened-bread-matzah/

Autumn soup
https://www.gimmesomeoven.com/cozy-autumn-wild-rice-soup/

Home made chili’s is what’s on hand theirs millions of variations of chili.
1. Any beans you like
2. Can add veggies you like broccoli to corn even .From onions 🧅 to cauliflower
3. Hamburger meat or vegan substitute or chicken or turkey or nothing
4. Can if like top with butters,sour cream,crackers, garnishes,fried onions 🧅 ,lots of choices ,veggies,or even bacon 🥓 ,lots of things ,cheeses even real or substitutes
5. Can add spices hot or not your choice.Simple black pepper to lemon juices. Bell peppers to banana peppers.Or hot ones ghost peppers to jalapeños

Vegetable soups for pantry clean outs
1. Meat ,bullion cubes,or vegan bullion cubes
2. Water with seasoning your choice salts to pepper can add more than those even
3. Vegetables any you got left in the kitchen even canned ones.

Boil on high reduce to low then serve. Yummy 😋

Cheese soup (with or without veggies)
Can make lots of ways
Can add broccoli to cauliflower to carrots to fried onions, celery to fresh chopped tomatoes 🍅 (can add tomatoes after its cooked so crunchy yummy),potatoes to meats (bacon to chickens any)or tofus etc
Can use cheese y milks to many other methods . Velvetah to real cheese even lots of vegan choices to y vegetarian cheeses out there. https://www.foodandwine.com/recipes/potato-and-cheddar-cheese-soup

LadyEvangelina

Lemon Chicken Kale Soup

Chicken
Kale
Bullion cube(s)
Lemon(s)
Water
Coconut milk (Unsweetened) * A little of this can add some nice depth to your soup.

GreenValli

Easy White Bean & Spinach Soup
Ingredients
• 1 tablespoon extra-virgin olive oil
• 3 small leek bulbs, outer layers removed, chopped
• 1 medium onion, chopped
• 1 teaspoon salt, divided
• 1/2 teaspoon red pepper flakes
• 1 (28-ounce) can low-sodium diced tomatoes (certified gluten-free if necessary)
• 1 (15-ounce) can cannellini beans, rinsed and drained (certified gluten-free if necessary)
• 10 ounces fresh baby spinach
• 1 cup low-sodium vegetable broth (certified gluten-free if necessary)

Directions
1.Preheat oven to 375 degrees F.
2.In a Dutch oven or large oven-safe pot, heat the oil over medium-high heat. Add the leek, onion, 1/2 teaspoon of the salt and the red pepper flakes. Cook, stirring frequently, until the onions are soft, about 5 minutes.
3.Add the tomatoes (plus juices), beans, spinach and broth. Bring the mixture to a boil. Cover the pan with a tight-fitting lid and transfer to the oven. Cook until the vegetables are tender and the spinach has wilted, 25 to 30 minutes.
(I took mine out of the oven after 25 minutes and gave it a good stir, and then placed it back in the oven for 5 more minutes).
4. Stir in the other 1/2 teaspoon of salt and enjoy!
Nutrition Information
Serves: 4 | Serving Size: 1/4 of dish
Per serving: Calories: 262; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 688mg; Carbohydrate: 46g; Dietary Fiber: 11g; Sugar: 9g; Protein: 11g
Nutrition Bonus: Potassium: 1127mg; Iron: 8%; Vitamin A: 31%; Vitamin C: 30%; Calcium: 6%

ReubenCasinoNSW

Hello,

I am new to the group and the myfitnesspal

I live in Australia, in the Northern Rivers Region of New South Wales, the state in which Sydney is the capital.

The following is a recipe for

Chicken Tandoori Marinade and Thai Stock Vegetable Soup

550 calories per serve

A very easy soup, as almost everything is done for you.

You simply have to throw it all together.

5 Ingredients: -

1 litre, Thai stock base

500 g packet of Vegetable Soup Mix

550 g Chicken Thigh Fillets

70 g, Tandoori Marinade Kit

Ramen Noodles

Extract from my Food Diary: -

Once again, I have procrastinated about cooking the duck, which remains unloved in the fridge, and instead have settled on a much easier meal to prepare.

In the morning, the chicken fillets were combined with the Tandoori Marinade and kept in the fridge until around the time for Evening News.

Then it was transferred to a Microwave Oven - proof bag, and heated at the second lowest temperature in the microwave for 20 minutes - P 20.

The marinated chicken - along with half a litre of the Thai stock base - was then transferred to my Ambiano soup maker, which was purchased from Aldi roughly 6 months ago.

After the soup maker was finished with the chicken, it was then transferred to my Ambiano slow cooker, which was likewise purchased from Aldi, roughly a year ago. The Vegetable Soup kit and the remaining half litre of the Thai stock base was also added at this point, because the vegetables did not need to be cooked anywhere near as much as the chicken. A slow simmer is sufficient.

Ramen Noodles were soaked in water and added to the serving of soup at the end. I used two 150 g packets of Ramen this time, which was way too much, and in future I will only use one packet.

drjo124

Gazpacho, cold summer soup

1 cucumber
1 red pepper
1 clove of garlic
3-4 ripe tomatoes of any sort, or basket of grape tomatoes
small red onion

salt and pepper
2 - 3 cups V-8 or other vegetable juice, low sodium
1 tsp ground cumin
dash of tabasco
vinegar to taste
3 tablespoons olive oil
handful of ice cubes

Chop up veggies and pulse in food processor. Add V8 juice and rest of ingredients. Pulse until smooth.
Serve cold with drizzle of oil and minced veggies (optional). You can vary amounts of ingredients. Low calorie but nicely filling.

jaagroth

https://www.thehealthnutmama.com/paleo-coconut-chicken-soup/

isyvanek

Wow, The Health Nut Mama sounds great. That Coconut Chicken Soup sounds like a must try! I think would add some spinach or kale. Thanks for sharing!

sassysassy17

Pasta e Fagioli (Olive Garden Copycat) Soup https://natashaskitchen.com/pasta-e-fagioli/?fbclid=IwAR2BdIoxnK6v1NHwbCrLsmqHvhZ-Bo8pC-in17oBsrKZdTT7QJDtqCpa8lo

lilithsrose

I made something last night that came out pretty good. Its somewhat reminiscent of Italian Wedding Soup. I don't measure stuff when making soups, but this is roughly what I used.

1 Tbsp. Olive Oil
1 Tbsp. Chopped Onion
1/2 Tbsp. Chopped Garlic
1 lb. Ground Sweet Italian Sausage
1 Can of Garbanzo Beans (drained)
4 Cups Chicken Broth
Salt & Pepper (and other herbs, if you like)
1 Cup Spinach

1. Put olive oil in pot, then add the chopped garlic and chopped onion and cook until onions are soft.
2. Add the ground sweet italian sausage to the pot. Cook until done. Make sure to stir it so that it crumbles.
3. Add the drained garbonzo beans and the chicken broth.
4. Add salt & pepper, plus whatever other herbs that you like (I added thyme and parsley). Let everything simmer for at least 5 minutes.
5. Turn off the heat and add the spinach.

TDBK39

Taco Soup

one can each (or fresh after boiling):

yellow hominy
white hominy
red beans
black beans
pinto beans
diced tomatoes
diced green chilies
diced onion
diced green pepper
diced celery

about 1 lb of ground beef, turkey, or veggie crumbles (depending on your diet of choice)

taco seasoning to taste

I put it in the crockpot in the morning and eat when the smell in the house is so mouth-watering that I can't stand it anymore. LOL

animalMa71

I call this "Happy accident turkey soup"

rotisserie turkey breast, already cooked
egg noodles
carrots
onion
chicken broth, reduced sodium
black pepper
salt
low sodium v8 juice

*I don't have any measurements because I just added stuff until it tasted good. LOL"

another creation, i call "spur of the moment soup"

8 cups Chicken broth low sodium
2 cans Canellini beans, drained and rinsed
28oz can crushed tomatoes
2 cans white Corn, drained
2 large red potatoes, small dice
1 baking potato, microwaved and mashed.
1 bag Spinach
3 Carrots, washed and peeled, Chopped
1 yellow Onion, chopped
Salt
Pepper (black and red pepper)
garlic, minced

animalMa71

Here's another one. I probably got the title of it wrong, but the ingredients are correct from what i remember.

Ingredients
1 bag frozen mixed vegetables
1 lb lean ground beef
1 yellow onion, chopped
1 can diced tomato, no salt added
2 cups chicken broth, reduced sodium
ground black pepper
table salt
cayenne pepper, to taste
garlic powder
Steps
sautee onions to being soft. brown ground beef to being 90% cooked.
once the beef and onions are to desired consistency, add tomatoes and seasonings to liking.
when those are starting to boil, add the frozen veggies. ( The veggies will add some liquid to the soup, so don't add more broth than will create the consistency you want)
allow to simmer for 15 minutes under done to desired tasting.
Notes
There are ingredients missing, but I am doing what I remember.

animalMa71

another creation of mine. I call it "Quarantine soup", since it's what I had in the house at that time.

Ingredients
2 cans Beans, drained and rinsed. (i used black and dark red kidney)
1 28oz can Diced tomatoes
1 cup reduced sodium Broth (i used chicken)
1 large bag frozen Green beans, thawed and drained
2 tsp Salt
2 tsp ground black Pepper
2 tsp Garlic powder
2 TB canola Oil
Steps
pour oil in a pot and add seasonings.
add green beans and mix around.
add the rest of the ingredients, mix well.
bring to a boil. reduced to simmer for 15 minutes.
enjoy

animalMa71

yet another creation.

2 Smoked turkey drumstick
3 large Russet poatoes, diced
1 cup Lentils
3 large Carrots, chopped
3 cups low sodium Chicken broth
1 small Onion
2 TB minced Garlic
Salt
Pepper

Razbet

This is a recipe that has been around for years. I got it from Weight Watchers several years ago. It is very tasty and it was a 0 point recipe.

GARDEN VEGETABLBLE SOUP

Makes 4-1 cup servings

INGREDIENTS
2/3 cup sliced carrots
1/2 cup diced onion
2 garlic cloves, minced
3 cups chicken or beef broth
1 1/2 cups diced green cabbage OR 10 oz box frozen spinach
1/2 cup fresh green beans cut into bite sized pieces
1/2 cup diced zucchini
1 Tblsp tomatoe paste
1/2 tsp basil
1/4 tsp oregano
1/4 tsp salt

DIRECTIONS

1. Spray a large sauce pan with PAM.
2. Sautee garlic, onions and carrots for 5 minutes.
3. Add broth, tomato paste, green beans, cabbage, basil, oregano, salt and pepper.
4. Simmer for about a 5-10 minutes until all vegetables are tender.
5. Add the zucchini and simmer for 5 minutes longer.
6. If you are using spinach, add and continue heating until the soup is steaming hot.

GreenValli

Here is a soup recipe I found under the MFP BLOG tab. There are always good recipes there if you want to check it out.

Easy White Bean & Spinach Soup
Ingredients
• 1 tablespoon extra-virgin olive oil
• 3 small leek bulbs, outer layers removed, chopped
• 1 medium onion, chopped
• 1 teaspoon salt, divided
• 1/2 teaspoon red pepper flakes
• 1 (28-ounce) can low-sodium diced tomatoes (certified gluten-free if necessary)
• 1 (15-ounce) can cannellini beans, rinsed and drained (certified gluten-free if necessary)
• 10 ounces fresh baby spinach
• 1 cup low-sodium vegetable broth (certified gluten-free if necessary)

Directions
1.Preheat oven to 375 degrees F.
2.In a Dutch oven or large oven-safe pot, heat the oil over medium-high heat. Add the leek, onion, 1/2 teaspoon of the salt and the red pepper flakes. Cook, stirring frequently, until the onions are soft, about 5 minutes.
3.Add the tomatoes (plus juices), beans, spinach and broth. Bring the mixture to a boil. Cover the pan with a tight-fitting lid and transfer to the oven. Cook until the vegetables are tender and the spinach has wilted, 25 to 30 minutes.
(I took mine out of the oven after 25 minutes and gave it a good stir, and then placed it back in the oven for 5 more minutes).
4. Stir in the other 1/2 teaspoon of salt and enjoy!
Nutrition Information
Serves: 4 | Serving Size: 1/4 of dish
Per serving: Calories: 262; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 688mg; Carbohydrate: 46g; Dietary Fiber: 11g; Sugar: 9g; Protein: 11g
Nutrition Bonus: Potassium: 1127mg; Iron: 8%; Vitamin A: 31%; Vitamin C: 30%; Calcium: 6%

GreenValli

Here's another recipe from the Blog:

Fish and Shrimp Chowder

Ingredients

1 1/2 tablespoons olive oil
1 large yellow onion, finely chopped
3 ribs celery, chopped
2 garlic cloves, chopped
2 tablespoons all-purpose flour
2 cups (473g) lactose-free 2% milk
1 1/2 cups (355ml) low-sodium chicken broth
1 large (12 ounce/340g) russet potato
1 bay leaf
12 ounces (340g) firm, sustainable white fish (such as halibut, cod or basa)
8 ounces (227g) peeled and deveined shrimp, chopped
1 cup (113g) frozen corn
1 tablespoon lemon juice
2 tablespoons chopped fresh dill
3/4 teaspoon salt
1/4 teaspoon pepper
Directions

Put the oil in a large soup pot or Dutch oven over medium heat. Add the onion and celery, and cook, stirring occasionally, until the onion is tender, 5 minutes. Add the flour and garlic and cook, stirring frequently, until fragrant, 1 minute.

Add the milk and broth. Shred the potato on the large holes of a box grater until you have 1 cup (140g), dice the remaining potato, and add them to the pot along with the bay leaf. Cover and bring to a simmer. Reduce to medium-low and simmer, stirring frequently and making sure the soup doesn’t scorch on the bottom of the pan, until the grated potatoes are fall-apart tender, about 25 minutes.

Add the fish, shrimp and corn and cook uncovered, stirring frequently, until the seafood is cooked through, 10 minutes. Add the dill and lemon juice. Season with the salt and pepper and serve.

Serves: 6 | Serving Size: 1 1/2 cups soup (354ml)

Nutrition (per serving): Calories: 268; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 31mg; Sodium: 411mg; Carbohydrate: 28g; Dietary Fiber: 3g; Sugar: 6g; Protein: 25g

mcgeepeezy

Hey this is cool because you can customize your ingredients and recipes it just gives you the basics and let you play with it feel free to try it my fiancé loves the meals
https://bit.ly/3pe34ZC