Need recipes for soups please!

i would like to know this too!!

I make a lot of soup especially in the fall & winter and I have gotten several excellent recipes from Cooking Light and eatingwell.com (awesome website; didn't like the magazine). Plus what is great is that all the recipes tell serving size and full nutritional content. I tried at least 12 different soups & all were very good.

try this one
http://www.myfitnesspal.com/blog/taunto/view/lentil-soup-laal-daal-251611

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This recipe is shared by my sister who learned it from my mother. Unlike most of the curry/soup type recipes, this is a dish I donot recommend eating with rice. You can eat this like soup or eat with bread to make it an entree. Hope you enjoy it.

Ingredients:

1 cup red Lentils (These are tiny red colored split lentils, easily available in most stores)
1 medium onion
2 tbsp tomato paste
2-3 green chillies (depending on how hot you want it, you can easily skip it)
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp salt

Ingredients for Tadka (to put on top of the soup)

1 small onion
2 cloves of garlic
1/2 tsp cumin seed
1-2 whole red pepper (The one thats shaped round but any dry WHOLE red pepper will work, DO NOT use pepper flakes)
1-2 tbsp olive oil

Recipe:

Take the red lentil, add the onions, green chilli, turmeric powder, red chilli powder and cook it till the lentils are tender. This kind of lentil cooks faster compared to most, I'd say about 30 minutes. Once the lentils are cooked and tender, you can add salt and tomato puree and cook it for another 5 minues while stirring the soup. Your lentils are technically cooked but for more flavor, you need to add Tadka to it on top. Turn off the soups heat and in another pot (or small fry pan) prepare tadka

Tadka Recipe:
Heat the olive oil. When its hot, add the chopped onion and chopped garlic. The garlic and onions should be very very thinly sliced, the finer the better. Cook it till the onions and garlic is golden/red color then immediately add the cumin seed and the red pepper. Let the seed and pepper cook for about 15-30 seconds and then dump it all in the soup.

Your delicious soup is ready to be served, you can use some good bread to dip this into and enjoy



Estimated nutrition facts (just my own calculations):

For the entire recipe (using 3 tbsp oil)
Calories: 838
Fiber: 44 grams
Carbs: 112 g
protein: 34g

i have made this vegetarian split pea soup many times and it is so ridiculously good and easy to make- 167 cal and only 1 gram of fat!

http://articles.latimes.com/2012/mar/01/food/la-fo-sos-splitpeasoup-20120301

My favorite soup recipe. 109 calories per serving, which is about 1 1/2 cups, It's an awesome fall/winter soup, but I'm from Oregon, so it's a year round soup!

Jenn's Potato Leek Soup

2 large leeks, cleaned, trimmed, and chopped
1/2 medium sweet onion, chopped
5 cups chicken broth
1 lb russet potatoes, peeled and cubed (about 4 potatoes)
1/2 tsp fresh rosemary
1/4 tsp fresh ground pepper
Salt

1.In a large soup pot, over medium heat, sauté leeks and onions until soft.
2.Add broth, potatoes, rosemary, and pepper and bring to a boil.
3.Turn heat down low, cover and simmer for 45 minutes or until potatoes are soft.
4.Using a food processor, blender or stick blender, blend the mixture until smooth. Add salt to desired saltiness

Looks like niffermarie beat me to it. I love blending soups. I normally add yellow squash and Mexican (or regular) Zucchini as well if I have it in the fridge. To spice it up, you can always add a bit of cumin and cayenne. This will give the spice from beginning to end (Cayenne in the beginning with the black pepper that is also in there to chase).

I make this at least once a month in my crockpot! Tastes amazing!

Greek style lemon, chicken, rice soup will dill

10 and 1/2 cups no salt added chicken broth (campbell's)
6 skinless Chicken drumsticks frozen (it was what I had available. Can use 3 whole chicken breasts too)
1/3 cup lemon juice
1 cup rice (uncooked) (any rice will do. I used jasmine rice)
10 cloves garlic (diced/mashed)
1/4 cup Corn flour or any other flour (for thickening)
a big handful of fresh dill for seasoning
salt
pepper
1-2 tablespoon any other Dash salt free seasoning you like (optional)

Add the broth, chicken, lemon juice, garlic, dill,salt and pepper and seasoning (if using) to the crockpot. Leave on high for 3 hours (if the chicken is frozen, about 4 1/2 hours). After 3 hours, if you use drumsticks like I did, take the chicken out and separate bone from meat, shred the meat with a fork and throw it back into the crockpot. (If you use chicken breasts, remove after 4-5 hours and shred.) Add the rice at this point. Leave it on high for 45 minutes to an hour and then switch it off. Even if the rice is slightly undercooked, its alright. It will continue cooking because the crockpot contents are still very hot. Make a smooth and slightly watery paste with the corn flour and add to the crockpot while constantly stirring. Adjust salt if needed.

Makes about 13 servings of 1 cup each
1 cup = 125 calories (just 1 cup is also pretty filling)

The sausage and black bean soup recipe sounds wonderful! Thanks for posting!

The sausage and black bean soup recipe sounds wonderful! Thanks for posting!

It has been a staple on our family menu for 10 years! Add some whole grain pasta too! Yum.

My sis just sent me this one from weight watchers, for Hot and Sour soup.... When i put it in my recipes it worked out to 58 calories a serving O_0 It is very tasty and good

http://www.weightwatchers.ca/food/rcp/index.aspx?recipeid=55351

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