Requesting all your healthy soup recipes!

1 3/4 lbs of lean ground beef, turkey, or chicken.
1tsp olive oil
1 large onion peeled and chopped.
1 large red,yellow, or green pepper seeded and chopped.
1 large yellow squash, chopped
8 oz mushrooms, chopped
2 tsp chopped garlic
1 bottle 46 oz redused sodium tomato or veggie cocktail juice
1 can 15 oz pinto, garbanzo, or black beans rinced and drained
1 can 14 oz crushed tomatos
1 Tbs lime juice
1 tbs ground cumin 1/8 tsp cayenne pepper, or to taste
1/4 cup each fresh cilantro and parsley leaves chopped.

If you dont want to use meat, you can use another can of beans. I used one can of pinto, and one of garbanzo. I also used a large red bepper in place of the squash cause i dont like squash. also, i used Itallian parsley cause it helps with belly fat


Make sure you have a large saucepot, or very deep pan.

Step 1
In saucepot over medium-high heat, cook beef, turkey, or chicken in olive oil 5 min or until cooked through, stirring occasionally. remove from pot; drain if desired.

Step 2
In same saucepot, cook onions, peppers, squash, mushrooms and garlic 5 min or untill vegetables are crisp-tender, stirring occasionally.

Step 3
Stir in coctail juice, beans, tomatos, lime juice, cymin, cayenne and cooked meat. Add 1 cup water to thin soup (ifdesired) Cover; bring soup just to a simmer. (Do not boil.) Reduce heat to medium-low; let simmer 20 min, stirring occasionally. Add cilantro and parsley. Cover; let simmer 5 min. Garnish with shaved Parmesan cheese if desired. (Note: Soup can be stored in refrigerator for 5 days or frozen.)

Prep time 10 min. Total time 45 min.
Makes 10-12 cups (2-3 cups per serving)

bumping this so I can browse later

This soup is so very easy to make and absolutely delicious!!

Chicken and Gnocchi Soup

Ingredients:
1 tablespoon olive oil
1 small onion, diced
3 stalks celery, diced
3 cloves garlic, minced
2 carrots, shredded
1 pound cooked, cubed chicken breast
4 cups chicken broth
1 (16 ounce) package mini potato gnocchi
1 (6 ounce) bag baby spinach leaves
2 cups low fat half-and-half cream
salt and ground black pepper to taste

Directions:
First cook your chicken or you can use leftover chicken. I use 6 chicken tender strips, season with salt and pepper and bake in the oven then shred the chicken. While your chicken is cooking Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper. Enjoy

OP I've been thinking the same thing! Thanks for posting this! I cannot wait to try some of these!!

Just received a link to this in an email from Clipper Teas:

Chickpea, Chilli and
Lentil Soup



Serves 4



Ingredients
2 tsp cumin seeds
large pinch chilli flakes
1 tbsp olive oil
1 red onion
140g red split lentils
850ml vegetable stock
1 can of tomatoes
200g drained chickpeas
Handful of coriander

Method

In a saucepan dry-fry the cumin seeds and the chilli flakes for 1 minute.
Chop the red onion and add with the oil.
Cook for a further 4-6 minutes.
Stir in the remaining ingredients.
Simmer until the lentils are soft, this should be around 14 minutes.
Blend the soup to whatever consistency you prefer.
Garnish with coriander and enjoy!


Suggestions
If you prefer a more chunky soup add half the chickpeas after you blend.

Aren't all soups healthy, so long as they aren't canned soups packed with sodium? I am trying to think of an unhealthy soup.... *Jeopardy music playing*

I give up, Alex. :laugh:

Oh I'm soooo hungry right now reading all of these! Thanks everyone

bump

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

These recipes all look great, can't wait to try them!