Requesting all your healthy soup recipes!

Bump for later. Thanks!

Ok - Here are some more that I got from various Web Sites or MFP:

Crock Pot Cabbage Soup
Nutrition Info
• Calories: 66.1
• Fat: 0.7g
• Carbohydrates: 12.7g
• Protein: 3.9g
Ingredients
1 can of Chicken Broth
1/2 head of Cabbage - chopped
3 large carrots - chopped
8 stalks of celery
1 onion chopped
1 cup of green peppers chopped (approx 2 large)
1 can chopped tomatoes
1 can of sliced mushrooms
1 pkg of lipton onion soup mix
12 oz can of v-8 juice
Directions
Chop all veggies into bite size pieces. Drain and rinse canned mushrooms. Add all ingredients in a large crock pot - cook on high for two hours and then on low for 3 hours. Very filling. Makes 10 servings of 1 cups. very low calorie. Number of Servings: 10

Crock Pot Potato Cheese Soup
Nutrition Info
• Calories: 216.9
• Fat: 0.5g
• Carbohydrates: 39.6g
• Protein: 14.3g
Ingredients
4 large potatoes, cubed (Most people peel them first... I like the peel on)
1 onion, chopped
2 stalks of celery, chopped
1 carrot, shredded
2 tbsp fresh, chopped parsley
1/4 to 1 tsp paprika (add to taste)
4 cups water + 4 tsp chicken bouillon OR 4 cups vegetarian broth
1 cup nonfat milk
2 tbsp flour or corn starch
2 cups Kraft free shredded cheddar
Directions
Combine everything in the crock pot EXCEPT the milk, flour, and cheese. Cook on low 6-8 hours, or vegetables are tender. Turn crock pot to high heat. In a bowl mix together the flour and milk, then add to pot. Stir well and cook for 20 more minutes. Mix in shredded cheese before serving.

Number of Servings: 8


Potato and Ham Crock Pot Soup
Nutrition Info
• Calories: 151.7
• Fat: 5.3g
• Carbohydrates: 19.5g
• Protein: 6.9g
Ingredients
7 c. diced potatoes (about 4 medium)
1 c. diced onion (about 1 medium)
1 large carrot, chopped
2 c. ham, diced
5. c. hot water
1 Knorr Chicken Bullion cube (extra large size that makes 1 quart broth or 4 small cubes that make 1 cup each)
1 c. 2% milk
1/2 c. sour cream
Salt and Pepper to taste
Directions
Add diced potatoes, onion, carrot, and ham to a crock pot. Dissolve chicken bullion in 5 cups hot water, then add this to the crock pot also. Cook on low 7 hours, or high 3 hours. Then add milk and sour cream. Stir and cook an additional 15 minutes. Add salt and pepper to taste. Makes twelve 1-cup servings.

If you'd like a thicker soup, just before adding milk and sour cream, remove 2-3 cups of the potatoes and mash, then return the mashed mixture to the crock pot.

You may also reduce the fat and calories by using reduced fat or fat free sour cream, but I can't get those items in this country, so I used the regular fat version to calculate.

Number of Servings: 12


Crock Pot Potato Chowder
Nutrition Info
• Calories: 133.7
• Fat: 1.5g
• Carbohydrates: 22.8g
• Protein: 7.2g
Ingredients
8 cups diced potatoes
1/3 cup onion, chopped
3 (14 oz) cans of low sodium chicken broth
1 can cream of chicken soup, fat free
1 (8 oz) pkg of fat free cream cheese, cubed
6 tbsp Oscar Mayer Real Bacon Bits
Chives (optional, not included in my recipe)
Directions
Combine first four ingredients in crock pot.
Cover and cook on low 8 hours or until potatoes are tender.
Add cream cheese and blend.
Top with bacon before serving.

Number of Servings: 12


Crock pot Split Pea Soup
Nutrition Info
• Calories: 198.9
• Fat: 4.7g
• Carbohydrates: 21.3g
• Protein: 18.2g
Ingredients
1 (16 oz.) pkg. dried green split peas, rinsed
2 cups diced ham (I buy the low fat kind)
3 carrots, peeled & chopped
1 med. onion, chopped
2 stalks of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
2 Tbsp parsley
1 tbsp. seasoned salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 qts. hot water
Directions
Layer ingredients in order, pour water over top. DO NOT STIR.

Place on high for 4 to 5 hours, or low for 8 to 10 hours.

Makes 6 servings.

Number of Servings: 6


Turkey Soup in Crock Pot (from Haze)
Nutrition Info
• Calories: 96.9
• Fat: 3.9g
• Carbohydrates: 6.9g
• Protein: 8.4g
Ingredients
1 TBSP Olive Oil
1 large chopped onion
Aprox 10 oz mushrooms
1 large zucchini
1 pound 93% lean Ground Turkey
3 cans of diced tomatoes (14 oz)
2 stalks of chopped celery
10 oz bag of frozen mixed veggies
Water
3 TBSP Chicken Base
1/2 tsp garlic powder
salt and pepper to taste
Directions
1. In a saute pan saute onions, mushrooms and zuchini for a few minutes.
2. Add Ground turkey and cook on medium, until browned.
3. Pour into crock pot and add all remaining ingredients. Fill to top with water, and cover cooking on high for 4 hours, or on low from 6 to 8 hours.
Makes aprox 14 cup servings. Freezes well. Susbstitute veggies as you like.
3.5 pt for 2 cup serving

Number of Servings: 14


Becky's Cabbage and Potato Crock Pot Soup
Nutrition Info
• Calories: 82.5
• Fat: 0.7g
• Carbohydrates: 16.6g
• Protein: 4.1g
Ingredients
Small head of cabbage, chopped
med-large red onion chopped
3 small potato's diced
3 slices of turkey bacon un-cooked
3 cloves fresh garlic
1 can Chicken Broth
1 can Beef Broth
Pepper to taste
Directions
put all ingredients into crock pot.......cover with water. cook on low heat until cabbage and potato's are tender.

Great source of Fiber and Potassium although high in Sodium, it is low in carbs, and calories.

Number of Servings: 12



Crock Pot Navy Bean soup
Nutrition Info
• Calories: 219.5
• Fat: 3.1g
• Carbohydrates: 43.0g
• Protein: 6.2g
Ingredients
navy beans, bacon, molasses, brown sugar
Directions
Place beans in boiling water (enough to cover) and simmer 10 minutes. Place beans, cooked backon and water in crock pot. Cook on low for about 12 hours. Drain beans and reserve liquid. Combine beans with remaining ingredients and enough reserved liquid to cover beans. Cook on low for another 5 hours. Serves 8.

Number of Servings: 8




Crock Pot Split Pea Soup
Nutrition Info
• Calories: 83.5
• Fat: 0.4g
• Carbohydrates: 18.7g
• Protein: 3.3g
Ingredients
1 bag (16 oz.) Split Peas (HEB brand is good.)
4 Medium Carrots, sliced ~1/2 " thick
1 Medium Onion, chopped
1 Garlic Clove, diced
1/2 Tsp. Basil, dried
1 Tsp. Thyme, dried
3 Tsp. Chicken Flavored Soup Base (Orrington Farms is good.)
4 Cups Water
Directions
Easy! Place peas, sliced carrots, chopped onions, diced garlic, basil, thyme, water and soup base in your crock pot.

You can cook it for 4 hours on high or 6 hours on low. You may need to add water as the soup thickens. Stir on occasion, (every hour-ish). Enjoy.

Number of Servings: 6


Crock Pot Chicken Soup
Nutrition Info
• Calories: 263.8
• Fat: 2.9g
• Carbohydrates: 13.6g
• Protein: 43.3g
Ingredients
3 Chicken Breast
1 Box of Swason Chicken Broth (99%fat free)
3 Broccoli Spears
1 Cup Brown Rice
Basil
Garlic Powder
Black Pepper
Oregano

Directions
Cut 3 breats into cube sizes (or your preference)
Throw the chicken into the pot
Pour the container of chicken broth into the crock pot
Pour Rice
Cut up broccoli spears and toss them in
Add spices according to your taste

Number of Servings: 4



Crock Pot Chicken Noodle Soup
Nutrition Info
• Calories: 230.9
• Fat: 2.4g
• Carbohydrates: 19.6g
• Protein: 30.6g
Ingredients
1 Boneless Skinless Chicken Breast (sliced into strips)
1 cup Celery diced
1/4 Medium Onion sliced
1 cup Egg Noodles uncooked
2 Chicken Bouillon Cubes
4 cups Water
1 tsp Salt
1tsp Pepper
Directions
Place all ingredients except for noodles in Crock Pot or other slow cooker on low temp for 5 hours. Before last 30 minutes of cooking add noodles. Enjoy!

Makes 2 servings.

Number of Servings: 2



Crock-Pot Wild Rice & Mushroom Soup
Nutrition Info
• Calories: 103.1
• Fat: 3.1g
• Carbohydrates: 9.9g
• Protein: 8.9g
Ingredients
* Wild Rice, 1.5 cup
* Chicken Breast, no skin, 12 ounces
* Chicken Broth, 32 fl oz
* Milk, 2%, 2 cup
* Cream of Mushroom Soup, 1 can (10.75 oz)
* Onions, raw, 2 medium (2-1/2" dia)
* Garlic, .33 cup
* Peas, canned, 1 can (303 x 406)
* 2 tbsp. Chicken seasoning
* White Pepper to taste
Directions
I make this in a 5-quart Crock-Pot.

Mix the milk and the cream of mushroom soup together in the Crock-Pot. Add the rest of the ingredients and cook on high for 4 - 4 1/2 hours. Break the chicken into bite size pieces.

Number of Servings: 20

This is my favourite. It's filling, healthy and warming.

Lentil, chick pea and chilli soup.

Recipe is here: http://www.bbcgoodfood.com/recipes/333614/red-lentil-chickpea-and-chilli-soup

222 cals per bowl. Enjoy.

2 tsp cumin seeds
large pinch chilli flakes
1 tbsp olive oil
1 red onion , chopped
140g red split lentils
850ml vegetable stock or water
400g can tomatoes , whole or chopped
200g carton chickpeas or ½ a can, rinsed and drained (freeze leftovers)
small bunch coriander , roughly chopped (save a few leaves, to serve)
4 tbsp 0% Greek yogurt , to serve

1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the oil and onion, and cook for 5 mins. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.

2. Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add the chickpeas. Heat gently, season well and stir in the coriander. Finish with a dollop of yogurt and coriander leaves.

Per serving
222 kcalories, protein 13g, carbohydrate 33g, fat 5 g, saturated fat 0g, fibre 6g, sugar 6g, salt 0.87 g

yum

check out ringaroundtherosies.net or crockingirls.com

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I made this today and it made me insanely happy: http://www.skinnytaste.com/2008/03/meatball-and-spaghetti-soup-5-ww-pts.html
I didn't use any pasta in it, but added extra veggies, like red and orange bell peppers and zucchini. Heavenly!