Requesting all your healthy soup recipes!

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I am copying this from another member, from another thread, I have not yet made it, but the original poster said it's quite good, and only 20 minutes to make it:

http://www.skinnytaste.com/2011/02/turkey-chili-taco-soup.html

This is one of the best chili's I've ever tasted! The only thing I changed was adding a bit of cumin but the serving size is large 1.25 cups for 199 calories... add a few tortilla chips crushed up in it and you've got your 200-300 calorie, very tasty, very filling meal! It also freezes very well so you can freeze single servings to thaw as you want it.

winter is coming
thanks for all the tasty recipes

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I like to roast off a bunch of vegetables (whatever's around- usually bell peppers, onions, tomatoes, etc.) then blend them up with an immersion blender and a little skim milk and down the hatch! way filling for a soup and SO many nutrients!

This !!!

Bump! Can't wait to try some of these soups!

Wow - you are all making me hungry - but I am now off in search of my slow cooker to see what I can make for today - thank you everyone who posted :happy: x

Some veggie options (:

A trick I've discovered with soup is that absolutely every single one is improved by the addition of something sour at the end of cooking (if it isn't there already). A squeeze or two of lemon, a couple tablespoons of apple cider vinegar...somehow makes it creamier and gives it a fresh and delicious tang.

First, my favourite. I make a big batch once a month. Freezes great too: Cuban Black Bean Soup from The Kitchn http://www.thekitchn.com/recipe-cuban-black-bean-soup-98048

This is a new favourite, that I'm eating all week for lunch: Red Lentil Soup with Lemon from 101 cookbooks http://www.101cookbooks.com/archives/red-lentil-soup-with-lemon-recipe.html

And then my 'next to try' list:

Silky Cauliflower Soup (Smitten Kitchen): http://smittenkitchen.com/blog/2006/09/the-fragile-cooking-ego/

Split Pea Soup (The Kitchn): http://www.thekitchn.com/recipe-split-pea-soup-104076

Easy Herbed Potato Soup (Healthy Happy Life): http://kblog.lunchboxbunch.com/2011/05/easy-herbed-potato-soup.html

Carrot and Miso Soup (Smitten Kitchen): http://smittenkitchen.com/blog/2012/01/carrot-soup-with-miso-and-sesame/

Not really for a crock pot and may need to be adjusted to fit in your pot but I suppose you could saute the garlic, peppers & onions in a pan then add it all to the crock pot. We like it spicy so you may want to add half the cayenne and chili powder and adjust to your tastes. Anyway, here goes,

Vegetarian Chili (easy to add ground beef, chicken or turkey if you prefer)

2 Tbsp light olive oil
4 - Tbsp minced garlic
2 - med green peppers (chopped)
2 - med yellow onions (chopped)
2 - 15oz cans pinto beans (or prepare your own to save on sodium)
2 - 15oz cans kidney beans (or prepare your own to save on sodium)
6 - 14oz cans stewed tomatoes (or prepare your own)
2 - 11oz cans whole kernel corn (or prepare your own)
4 - Tbsp Chili powder
2 - Tbsp Cayenne pepper

(If you want to add meat you can brown 1/2 pound of ground beef, chicken or turkey)

Saute garlic, peppers and onions in oil until tender. Rinse and drain canned beans and corn, (I like to lightly puree the tomatoes for my family that doesn't like the big chunks). Add all remaining ingredients to the peppers & onions. Bring to a boil, reduce heat, cover and simmer 30 minutes, stirring occasionally.

Makes at least 12 - 2 cup servings. I use a 5 qt pan to make this.

These are great recipes! I need to get to the grocery so I can make some of these.

yummo