What's your favorite soup recipe????

Chicken Tortilla Soup, Camp Stew.

I like the cabbage soup too! Glad I'm not the only weird one.

Another low cal soup that I thought was AWESOME is Dr. Oz's Carrot and Ginger soup. Sounds nasty but it is 70 cals a cup and made with some carrots, butternut squash, ginger and spices. Wonderful soup for this winter!

I love soup I have been addicted to Pho for sometime now. It is pretty high in sodium i believe. I wish this app would track sodium.

You can track sodim just go into your settings then diet settings & change it

Yummmmm!! I love soup anytime of year! But I, like you, have started craving it with the cooler temps here in WV. Eating spicy pumpkin soup as we speak (at least that's what I call it - adapted a recipe from a friend). Also recently made (and loved) Dad's cauliflower soup from Skinnytaste.com. I have a hot and sour soup that's super yummy that I adapted from a weight watchers recipe. Hmm - I see a trend here - I can't make a recipe as is! LOL

I also like to make egg drop soup, so easy! Really all you need is a good chicken broth and some egg, but it's also nice to thicken it a bit with a cornstarch slurry, and I love adding peas, chopped water chestnuts, mushrooms, green onion, and bits of chicken. I beat the egg(s) in a bowl with a little soy sauce and red pepper flakes, then at the very end bring to simmer and stir in the egg mixture.

Caldo Verde (Portuguese Green Soup)


Prep Time: 20 Minutes
Cook Time: 30 Minutes Ready In: 1 Hour

"Portuguese sausage, and kale are nestled in a thick potato soup."
Ingredients:
4 tablespoons olive oil, divided
1 onion, minced
1 clove garlic, minced
6 potatoes, peeled and thinly sliced
2 quarts cold water 6 ounces linguica sausage, thinly sliced
2 1/2 teaspoons salt
ground black pepper to taste
1 pound kale, rinsed and julienned

Directions:
1. In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
2. Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
3. Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
4. Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once

I would love to see that pumpkin soup recipe! I hope you can share!

I love soup I have been addicted to Pho for sometime now. It is pretty high in sodium i believe. I wish this app would track sodium.

Just wanted to let you know about these awesome brown rice pho noodles I found:
http://www.amazon.com/gp/product/B003DXGN70/ref=ox_sc_act_title_1?ie=UTF8&smid=AMBGWS4S1YVZ9

bumping for the broccoli recipe...yummo!

yummm broccoli soup sounds great and easy

i love a beef goulash soup as an easy meal

Hubby and I love the "cabbage soup diet type" soup base recipe,but I add lots of spices. I do not recommend the lunacy of actually following the insane diet it is from, but as an appetizer or a side with normal food, it is yummy!

Cabbage - Raw, 0.5 head, large (about 7" dia)
Great Value (Walmart) - Vegetable Juice Reduced Sodium,
Carrots - Raw, 6 medium
Celery - Raw, 6 stalk large (11"-12" long)
Onions - Raw, 3 medium (2-1/2" dia)
Hunt's - Crushed Tomatos (100% Natural)
garlic
oregano
basil
italian seasoning
pepper

Also try adding Fennel root and green peppers it's super yummy

i actually just made a big vat of pumpkin soup (vegan if you want, but easy to make non-vegan).

1c onion
1 clove garlic
1 chopped apple(pear)
1c green onion (or more if you like them, i add 2)
3T sugar
2t cinnamon
1t ginger
1t nutmeg
1/2t salt (or more to taste, i don't like salt so i don't add much)
15oz veggie broth (i get low sodium because i don't like salt)
2 15oz cans of pumpkin (NOT the pumpkin pie kind) or 30 oz of fresh roasted pumpkin puree
2 cups water
1/2c of canned coconut milk (i use thai kitchen brand because it's thicker, don't use the lite version, coconut fat it GREAT for you!)
1/2c of SOY milk (it's heats up differently than nut milks, or you can use regular milk but my family noted a difference in taste..)
garnish with red pepper, blac pepper, dill, parsley, or whatever. i love adding cayenne because the sweetness cancles the spice but you still get a lingering warmth in your mouth that hot soup alone won't do.

saute onions and garlic in coconut oil (you can use olive, but i find the coconut oils lends a better flavour). then add chopped apple (pear), green onions, sugar, cinnamon, ginger, and nutmeg. after a minute or two add in water and vegggie broth and bring to a boil. turn the heat down and let it simmer for around 15 minutes. add in the pumpkin (i use actual pumpkin when they're in season, but throughout the year i'll just used canned. there really isn't much of a difference). Then blend the living daylights out of it, adding in the coconut and soy milk (alternatively heavy cream and cow milk). it should turn from a dark orange to a golden yellow color. Then put some garnishes on top and voila~ Spiced Pumpkin Soup

I just made a gorgeous Chicken & Cannellini Bean soup tonight. I've posted the recipe too in the community post under recipe's. My picture is it. Love soup and the weather is certainly getting colder and you need those winter warmers. x