Favorite Soup!? Fav Homemade, Fav Canned??

SweetMegz04

I am going shopping tonight for some soups to bring to work for Lunches!
What's your favorite soup? Canned, Homemade... all types!!

I am going with Canned right now for work, for that "oops forgot my lunch" meal!

Recipes are welcome!!

coliema

I like New England Clam Chowder, Traditional Chicken Noodle, and Broccoli Cheddar.

kdiamond

The only canned soup I like (guilty pleasure) is Progresso Light New England Clam Chowder.

I try to stay away from canned soups though, for obvious reasons.

Homemade soups are sooooooo easy to make, and you can make a huge batch that lasts all week.

I make 2 soups and switch them up every other week - homemade chicken soup and lentil soup.

For the chicken soup I boil up 2 big chicken breasts and 4 skinless boneless chicken thighs in 4 cups of low sodium chicken broth, celery and onion (I remove them later), and spices like parsley, bay leafs, oregano, garlic. I like to simmer the base for a few hours with the chicken in it. Then I remove the chicken and shred it. I also take out a cup or so of the base before I put the chicken in to use later.

Later in the day I'll make a bag of frozen veggies (I like the roma blend which is zucchini, carrots, lima beans, and cauliflower) and using the base I put aside I'll puree all of them together, then throw them back in the soup. Not only does it thicken the soup, but pureeing them removes alot of the veggie taste which my kids would never eat if they knew what veggies were in there. LOL

Sometimes I'll drop in homemade dumplings and cook them in the soup 20 minutes before serving.

The lentil soup is similar at the beginning. I do the same thing with the veggies too. However I do take out about 1/2 the lentils and puree them as well. I leave some in there whole. Lentils don't have to be cooked very long, 45 minutes is all it really takes. I like to throw in (low calorie) turkey sausage or chicken hotdogs for protein.

silverlining84

My fave canned soup is Amy's organic soups. Lentil is my favorite and black bean is pretty good as well.

buzzcockgirl

My new favorite soup is homemade Potato Leek Soup. I make this about every other week. An 8oz. bowl is only about 150 calories or so... and it's thick and yummy, and stays well in the fridge for about 5 days or so. I make mine w/o cream or milk, and it's plenty tasty, plenty thick! This recipe below makes a huge pot! It's basically just veggies (leek, potato and onion, with a few extra add-ins for flavor).
I've made this with about 1lb each of leek and potato - just saute the leeks (white and light green only) and onion in some butter for about 10 mins, then add in your liquid and potatoes, boil until potatoes are tender. Transfer to blender and blend- add in other stuff to taste. SOOOO Good!

TracyJo93

I like anything from Progresso, besides plain vegetable.
Taco Soup is a winner at my house (but isn't exactly calorie friendly).

MudRunLvr

Campbell's Chunky Chicken Noodle the way the made it in the 80's. *kitten* changed the recipe and now the soup of my childhood, my perfect comfort food, is no more. :frown:

re08scue

Lentil soup is my fav and so easy to make...

Dried lentils (or canned if you're in a hurry) and whatever other veggies you want to add.
Suggestions: Sweet potato, carrots, parsnip, mushrooms.... I've even added chopped kale.

You can fry up some onions & garlic and add that too.
Add a bay leaf or two.

Add 4 cups low sodium veggie broth (or water) (or more depending on the size of your batch).
Bring to a boil & simmer until all cooked.
Remove Bay leaves
Allow to cool and then puree.

Secret Ingredient: Chop up an Italian seasoned Tofurky into little bits and stir into the soup after it's pureed. (OMG - it adds so much flavour!)

Package in 1 cup servings and freeze in ziplocs.
Makes great lunches when you've forgotten to prepare one the night before!

jessichri

My new favorite soup is homemade Potato Leek Soup. I make this about every other week. An 8oz. bowl is only about 150 calories or so... and it's thick and yummy, and stays well in the fridge for about 5 days or so. I make mine w/o cream or milk, and it's plenty tasty, plenty thick! This recipe below makes a huge pot! It's basically just veggies (leek, potato and onion, with a few extra add-ins for flavor).
I've made this with about 1lb each of leek and potato - just saute the leeks (white and light green only) and onion in some butter for about 10 mins, then add in your liquid and potatoes, boil until potatoes are tender. Transfer to blender and blend- add in other stuff to taste. SOOOO Good!

You're my hero. I was just searching for a good potato leek recipe (because the canned junk is just so salty it kills my stomach nowadays) and this is now my dinner. Thanks doll!!

**Editted to address the OP because I got distracted by the above. lol **

I love cabbage vegetable soup. I don't even really have a set recipe honestly because its such a good throw together.
I make it two ways though..the cabbage soup version is usually just cabbage, carrots, celery, onion, vegetable stock, water and seasonings to taste. If I want a vegetable cabbage soup I add in potatoes and tomato juice/tomatoes. Of course, you can put any other veggies that you enjoy and the caloric intake is typically under 200. The one I made the other day was around 80 for a large bowl full.

melindasuefritz

none
watch the soduim too

fShaw86

I don't do canned soups, but I do use store and/or homemade broth and stock!

Personal favorites:-
Cream of Mushroom
French Onion
New England Clam Chowder
Lobster Bisque

(yes I am a sucker for creamy soups lol)

Ashshell

Progresso Light Hearty Tomato. I had it for the first time last night and it was aaaamazing! I am going to buy a ton of it next time I go to the grocery store.

Cricket09

At the moment, it's Coconut Kale soup and Thai Coconut soup. Trader Joe's has some great soup boxes...my favorites are Roasted Red Pepper and Tomato Low Sodium. I have a copycat rcipe for Olive Garden's Zuppa Toscana that is amazing. I use turkey Italian sausage and cut back on the potatoes. You just have to watch out for the sodium in soups.

awesome_inferno

I had Costco Chicken Tortilla Soup last night and it was soooooo good! I added onions to it. My avocado wasn't ripe enough or I would have put some in it as well. Calories are good too for how filling it is! Didn't even need cheese!

http://www.myfitnesspal.com/food/calories/costco-chicken-tortilla-soup-61372186

http://soymakesmesick.files.wordpress.com/2012/03/2012-03-20-08-44-10-1.jpg

heroinnchic

My FAVORITE soup of ALL TIME, is the kind my mom always made.

It's tomato sauce, and beef broth. Add beef stew meat, 'taters, corn, green beans, sliced carrots, diced tomatoes, and onions. Little salt and a good bit of pepper. IT'S SO GOOD. I could eat like 3 bowls of it.

Canned soups are the nastiest! Why eat something that was designed to last for years? Not just because of the can, but the preservatives in it..

neandermagnon

favourite homemade soup.... one that my Algerian friend makes... traditional Algerian food usually made for breaking the fast during Ramadan

favourite tinned soup - Heinz cream of tomato soup. Has to be Heinz, other companies don't make tomato soup that tastes quite the same.

of course the Algerian homemade one is 100x better, but Heinz tomato soup is Heinz tomato soup....

MizTerry

I make my own and they really don't take that much time. Once I make them, I freeze them in individual servings.

Homemade beef veggie:
2 large cans tomato sauce
2 cans water
1 bag mixed vegetables (I love the gumbo style)
A couple tablespoons Texas Pete
1 pound hamburger
1 teaspoon sugar
salt to taste

Homemade potato with carrot:
6 potatoes and one carrot cut and boiled to soft (do not drain the water, you will use it in the soup)
1 teaspoon minced garlic
1 to 2 tablespoons lemon juice
2 cups 2% milk
1 cup Shredded cheese (I use whatever I have on hand...Italian...colby jack...mozarella)
6 teaspoons butter (you can omit this if you'd like, but I usually add it)
Salt to taste

marysvea

Soup sounds yummy and looks good. congrats on your awesome wt loss
M

Four_Leaf_Clover

I try to avoid canned - but it does work well in a pinch - I like Progresso Italian Wedding.
The Trader Joes soups in boxes (butternut squash, etc.) are awesome!

Made this in the winter and it was great - super fast and easy and not bad nutritionally speaking - esp if you use chicken sausage.

http://allrecipes.com/recipe/italian-sausage-soup/detail.aspx

jonikeffer

I have a recipe for an Italian style (ie broth and tomato based) bean and veggie soup with orzo. Tasty, filling and healthy, and putting it over a bed of quinoa....holy cow. I entered it into my "meals" here so I'd get an approx. cal count, but I don't know how to share that with the community. Anyone wanting the recipe, msg me with an email and I'll send it to you.

As far as canned goes, I really like Campbells "100% Natural" line, Butternut Squash bisque. It's about 220 cals for the whole can (because who only eats half a can of soup, seriously).

gonnamakeanewaccount

Campbell's Vegetarian Vegetable.

txjg

I just put in a great split pea soup recipe. Very easy and delicious.

While I prefer fresh soup, I do like Campbell's Golden Mushroom with some sauteed onions, fresh mushrooms and a tablespoon of sherry thrown in, a tsp of thyme and fresh cracked pepper. Very tasty! Burn off the alcohol in the sherry to lower the calories.

Easy Mexican Chicken Soup (serves 4)
1 quart chicken stock (homemade or canned)
1 fresh chicken, cut into parts, skinned if desired
2 corn cobs, cut into halves
1/2 head cabbage, cut into 4 chunks
4 roma tomatoes, halved
4 zucchini, quartered
2 large carrot, quartered
1/2 onion, chopped
2 garlic cloves, minced
Salt and pepper to taste

1/2 cup cilantro, chopped
4 fresh limes, quartered

Mix together everything except the cilantro and limes in a large pot. Bring to a low boil, then lower to a simmer and cover for 20 minutes, or until the chicken is cooked through. Add the cilantro and stir well. Serve into 4 large bowls with limes on the side (the lime juice really makes it).

chileheadmike

The Zuni Cafe cookbook has a recipe for asparagus and aborio rice soup. Perfect for Springtime.

Snow3y

Home made chicken sweetcorn soup

AmyRhubarb

Tortilla Soup from The Pioneer Woman's blog is my favorite! Easy to make, and awesome left over. Had the last of it for lunch yesterday with avocado, plain greek yogurt, salsa, cheese, and tortilla strips on top - super tasty! Her recipe calls for baked chicken breast, but I've also made it with ground beef and it's still awesome. You can cut a corner and use rotisserie chicken too. Good stuff!

http://thepioneerwoman.com/cooking/2011/01/chicken-tortilla-soup/

I used to like canned soups, but avoid them now - too much sodium!

Loulady

Homemade: Sister Stew or butternut squash and italian sausage.

fancycatlady

These two are my favorite homemade soups!

Spicy Taco Soup
Chicken – Breast 1.5 cup, chopped
Instant Stock Mix - Chicken, 3 tsp.
Black Beans (No Salt Added), 1 container (2.2 cups ea.)
Peaches and Cream Frozen Corn, 1 cup (85g)
2 cans Whole Plum Tomatoes low sodium
Tomato paste, 2 tsp
No Name - Garlic Salt, 1 tsp
Spices - Cumin, 3 tsp
(cilantro) leaves - Raw , 0.25 cup
Garlic, 2 Cloves (I.E. 6 g) - Raw, 2 tsp (6g)
Generic - Jalapeño Pepper-Raw, 1 qty
Onions - Raw, 1 cup, chopped
Chipotle Peppers In Adobe Sauce, 2 tbsp (31g) with sauce
Lime juice to taste
2-3 cups of water

Serve with fresh cilantro, guacamole, greek yogurt, lime wedges, and cheddar cheese






Italian Vegetable soup

Barb - Yellow Zucchini Raw - 1 Cup
Cabbage - Raw, 600 g
Carrots (Raw), 1.5 medium carrot (78g)
2 cans Whole Plum Tomatoes
Onion, Raw, Diced, 1 cup (160g)
Garlic - 2 clove (3g)
Italian Herbs Paste, 8 g
Tomato Paste, 30 mL
Chicken Instant Stock Mix, 3 tsp

TheRunningGuppy

The only soup I do canned is tomato. And that's only every few months I think. My favorites are potato leek soup, similar to the one posted previously, and an olive garden knockoff, Pasta E Fagioli. It's loaded with veggies, and has just a little bit of pasta, and it's so yummy. It's 293 calories per serving. Tried adding my recipe to the database but it wouldn't let me because of a weird problem with the subcategory. So here it is if anyone wants it.

1 lb ground beef
2 cans tomato sauce (8 oz)
1 can diced tomatoes
1 potato, diced
carrots (however much you want)
3-4 stalks celery, chopped
1 small onion, diced
1 can of black beans, drained,
1 can of pinto beans, drained
2 cups shell pasta
1 tsp italian seasoning
1.5 tsp garlic
1 tsp marjoram
1 tsp basil
3/4 tsp chili powder
Salt & pepper to taste

Brown beef, drain off fat. Add all ingredients except pasta, simmer until veggies are tender. Add pasta and simmer for 10 minutes.

runningjen74

I don't eat canned soups - ever!

All my soups start with, and onion/celery/carrot/garlic fried up with herbs/spices if required. Sometimes I chop up a huge container and freeze it, I will cook just a handful from frozen.

Then add stock + veg and simmer till veg soft. blend and good to go.

Some of the combinations I use:
Celery + apple (1 head of celery + 1 cooking apple). I'd probably add mixed herbs of fresh thyme
Roasted root veg - carrots/turnip/parsnip/etc... roasted. I sometimes put some chili on them in the oven, definitely some herbs.
- as above roasted veg, with the addition of beetroot. Gives it a real earthy taste
Broccoli + cauliflower, plain, but really tasty
Carrot + cumin
Fennel + mixed veg
Pea + mint - I use a pack of frozen peas for this (probably about 500gm, but all depends on your pot)
Carrot + almond - this is a real delicate one
Sweet potato + tamarind (this is a real winner and if I remember I added a chile in for a bit of extra kick. I'm sure it was 50% sweet potato and 50% veg, like carrots
left over's, I'll throw all left over veg in to freezer, when there's enough, I'll make up a soup. I do the same with the end of the fridge, before I'm going shopping.
Roasted red pepper, add in a tin of tomatoes with the stock. a bit of cream with zest of lime is nice with this.
Leek and potato (don't do this one as often)
Next winter I'm hoping to up the anti with spices / coconut milk (last year, in my opinion, fat was bad and coconut milk was limited....this year, I'm converted, embrace the fat.)
Curried parsnip - yummy, I never tire of this one!

Sorry, I measure nothing. I've made bad soups from time to time, but you have to experiment. nothing nicer than homemade soup.

goblindab

Bacon and Brocolli is my quick and easy homemade soup. Bag of frozen brocolli stick in a pan with water and stock cube (experiment to find what amount of water suits your taste!), grill a pack of lean back bacon and bung in the cooked brocolli and blend!

Yum!

SweetMegz04

I also try to stay away from the canned soups.. but on days when I forget I would rather have a quick grab from my desk than order out.

I find the Progresso Light Chicken Pot Pie to be an indulgence of mine on a cold or rainy day.
I also enjoy the Jammin’ Jerk Chicken Soup from Chunky.

I usually will make a Fish Chowder (using 1% milk) in the Fall or Winter.. Chicken Noodle is also a Favorite! I will have to try these great new soups!! Thanks for posting everyone.. Keep em’ coming!