Requesting all your healthy soup recipes!

I make a terrific leek and potato soup...but I don't measure...

here's how I make it.

In a 5 qt dutch oven or my 4.5 qt crock-pot

Using only the white part of the leek (I only use one, but use up to 3 quarter diameter sized)
cut in half, then fan the layers and wash Well...chop fine, saute until soft and brown I use a cooking spray or olive oil, ~1tbs

~1.5 quarts of chicken broth (fat free/low sodium)
white potatoes cut into quarters single layer in pan or enough that broth completely covers them (5-6 med, i think)
simmer on stove for at least 1hr (or 4-6hrs low crock pot)
when potatoes are falling apart remove from heat and carefully mash in the broth... there should be no lumps, but should be a soupy (watery) consistency.

Add 1 to 2 cups of Fat Free half n half reheat until just warm...don't boil, it will curdle the cream!

I eat with a bit of sharp cheddar on top or plain with crusty bread. I've added bacon, sausage, broccoli to this soup as well, not a lot, don't want to take away from the leeks and potatoes.

This does not freeze well, as it is a potato dish, but is great left over

-pennie

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bumping, yummy

Another healthy delicious soup is this from one of Ainsley Harriott's books (Gourmet Express, I think?):

Chickpea, Spinach and Sweet Potato Soup

Ingredients
2 tablespoons sunflower oil
1 onion finely chopped
1 sweet potato diced
1 garlic clove thinly sliced
1 teaspoon cumin seeds
400 g can chickpeas drained
2 tomatoes roughly chopped
1 teaspoon honey
750 ml(11/4) pints hot vegetable soup
225 g (8 oz) young leaf spinach
salt and freshly ground black pepper

1) Heat the oil in a large pan and cook the onion, sweet potato and garlic for 5 minutes, stirring until beginning to turn golden. Add the cumin seeds, and cook for 30 seconds. Stir in the chickpeas, tomatoes and honey and cook for 1-2 minutes until the tomatoes start to soften.

2)Stir in the hot stock, bring to the boil, then cover and simmer for 10 minutes until the sweet potato is tender

3) Stir in the spinach and cook for 1 minute stirring until the spinach wilts. Season to taste, then ladle into bowls and serve

Bumping in hopes of some great ideas.

Spicy Beef Vegetable Soup
12 servings

I make this once a week. Leftovers make a great lunch. You can use chicken, turkey or even venison instead of beef. Or you can substitute 2 cans of any bean (cannellini, kidney, garbanzo) for the beef. You can use any pasta sauce (I like garden vegetable). You can also experiment with mild salsa. Try different veggie blends too. You can also use any can tomatoes. Fire roasted, Italian, stewed or just plain diced tomatoes. Delicious and very simple!

1 lb lean ground beef
1 cup chopped onion
27 oz spaghetti sauce
3 1/2 cups water
16 oz. frozen mixed veggies
10 oz. diced tomatoes and green chilies
1 cup sliced celery
1 tsp beef bouillon
1 tsp pepper

To cook in Crockpot: Brown beef and onion. Add to slow cooker with remaining ingredients. Cover and cook on low 8 hrs.

To cook stovetop: Brown beef and onion on medium –high heat. Add remaining ingredients and bring to a boil. Lower the heat, cover and simmer for 30 minutes.

Nutrition Facts: Per Serving; Calories 157.55; Total Fat 5.75g; Total Carbohydrates 16.46g; Fiber 3.6g; Protein 10.35g

Amish Chicken Corn Soup
16 Servings

Cream corn and butter add richness to this homey chicken noodle soup. It makes a big batch, but it freezes well for future meals.

Ingredients

12 cups water
2 pounds boneless skinless chicken breasts, cubed
1 cup chopped onion
1 cup chopped celery
1 cup shredded carrots
3 chicken bouillon cubes
2 cans (14-3/4 ounces each) cream-style corn
2 cups uncooked egg noodles
1/4 cup butter (I use light butter)
1 teaspoon salt
1/4 teaspoon pepper

Directions

In a Dutch oven, combine the water, chicken, onion, celery, carrots and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chicken is no longer pink and vegetables are tender.

Stir in the corn, noodles and butter; cook 10 minutes longer or until noodles are tender. Season with salt and pepper. Yield: 16 servings (about 4 quarts).

Nutrition Facts: 1 serving (1 cup) equals 134 calories, 5 g fat (2 g saturated fat), 44 mg cholesterol, 498 mg sodium, 10 g carbohydrate, 1 g fiber, 13 g protein.

SACRAMENTO TACO SOUP
Serves 8 - 1 cup servings

Ingredients

1 pound skinned, boned chicken breasts, cut into bite-size pieces
2 (14.5-oz.) cans no-salt-added whole tomatoes, undrained and chopped (I use canned diced tomatoes)
2 (14.5oz.) cans fat-free chicken broth
1 (4.5 oz.) can chopped green chilies, undrained
1/4 teaspoon salt
4 (6-inch) corn tortillas, halved
1/2 cup chopped green onions
1/2 cup (2 oz.) shredded reduced-fat Monterey Jack cheese
1/4 cup chopped fresh cilantro
1/4 cup green taco sauce

Directions

1. Combine first 5 ingredients in a large saucepan; bring to a boil. Reduce heat and simmer, uncovered, 30 minutes.
2. Tear each tortilla half into 1-inch pieces; place 1 tortilla half in each of 8 soup bowls. Ladle soup into bowls; top each with 1 TBSP. green onions, 1 TBSP. cheese, 1 1/2 tsp. cilantro and 1 1/2 tsp. green taco sauce.

Per serving: Calories:155 Fat: 2.9g Fiber: 1.7

Sausage, Beans and Kale Soup

2 Tbsp Olive oil
1 lb bulk Turkey Italian sausage
1 med. Onion, chopped
1 carrot, chopped
1 Idaho potato, peeled and chopped into small dice
2 coves garlic, chopped
1 bay leaf
1 can [15 oz] cannellini beans, drained
Salt, freshly ground black pepper and red pepper flakes, to taste
1 bunch of Kale, chopped
1 quart chicken broth
Grated Parmesan cheese, for serving

Heat a medium pot over medium–high heat. Add olive oil and sausage and , brown, crumbling with a spatula as it cooks. Add onions, carrots, potatoes, garlic, bay leaf and beans. Season with salt and peppers. Cook to begin to soften the vegetables, 5 minutes. Add kale and cook just until wilted. Add chicken broth and cover pot. Raise heat and bring soup to a boil. Reduce heat to simmer and cook 15 minutes. Remove bay leaf, check seasonings, and serve soup with grated cheese.

Yield: 5 – 2 cup servings

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Okay there is this website that I LOVE!! It is called Skinnytaste.com and she has tons of recipes all healthy for you. Here is an example...they are all amazing.

Butternut Squash Soup with Sage
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: about 1 1/3 cups • Old Points: 1 pt • Points+: 1 pt
Calories: 56.2 • Fat: 0.3 g • Protein: 2.6 g • Carb: 11.4 g • Fiber: 2.6 g


1 butternut squash, about 2 cups cubed
1 carrot, peeled
1 small onion, chopped
1 celery rib, chopped
6 cups fat free chicken or vegetable broth
2 garlic cloves, halved
4 sage leaves
1/2 cup 1% milk

salt and freshly ground pepper

Peel the squash and remove the seeds. Cut into medium size cubes.*
In a large heavy pot, combine squash, carrots, celery, onion, garlic, sage and broth and bring to a boil. Cover and simmer on low heat for about 40 minutes, until squash is tender.
Discard the sage and using an immersion blender, puree the soup. Add milk and adjust the salt and pepper to taste and serve. Great topped with freshly grated Parmesan cheese.

* The easiest way to peel butternut squash is to first cut the top and bottom off the squash. Then cut the squash length wise.

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can't wait to try these out!