Requesting all your healthy soup recipes!

Roasted Red Pepper Soup:

One of my favs, make it in batches, freeze and re-heat as needed.

A light soup with a sweet warmth.

8 Bell Peppers (Red/Orange/Yellow)
6 Cloves Garlic
2 Large Onions
2 Tins Chopped Tomato's
2 Veg Stock Cubes
1 tsp Sweetner
1.5l water or 3 pints

Directions:
Pre heat the ovan to 190 degrees celcius. Roast the peppers WHOLE with the Garlic cloves for 30 -35 mins.

Meanwhile spray a pan with FryLight and fry the onions until softened - then set aside in a large pot.
Prepare the 2 stock cubes in 1.5liters of boiling water.

When the peppers are done, leave them to cool for a while, then peel, deseed, dice and add to the onions.
Peel and squeeze the garlic into the onions too.
Add to that the 2 tins of tomato's, the prepared stock and splenda.
Leave this to simmer for 30 mins.

When cooled blend together with a hand blender.

Add salt & pepper to taste. Should make 8 - 10 servings.

Freezable, Low in fat and each serving is 1 of your 5 a day!

Each serving is 81 calories.

This is one of my favorites!

2 tsp Olive Oil
1 package ground turkey, chicken or tofu
32oz reduced vegetable juice (I just used 1L of a generic tomato cocktail from Safeway)
1 onion chopped
2 cloves garlic minced (I have a jar of pre-minced garlic at home and I added more than what the recipe states because I like garlic)
1 can crushed tomatoes
1 can mushrooms (I use the pieces and stems)
1 can red kidney beans
1 can white kidney beans
1 can chick peas
¼ cup parsley
¼ cup cilantro (I used half a bushel of each parsley and cilantro because I like my soups chunkier and I LOVE the taste of cilantro)
1 tsp fresh squeezed lemon (I used lemon juice in a bottle and didn’t measure at all)
1 tbsp cumin ( I definitely used more than this)
Salt & pepper to taste

I wasn’t given any directions on how to cook this all up but what I did was brown the meat in the olive oil in the same pot I made the soup and then added everything else at once and let it simmer until I noticed the onions were cooked. In retrospect, I probably would have cooked the onions and garlic in the oil first and then added the meat but that’s something I can try next time.

It definitely tastes better the next day so you will enjoy it right from the moment you make it until it’s all gone. And it’s really filling so you won’t need more than a bowl at a time.

Happy Eating!

Like Veggie Tomato Soup

1 to 2 roasted cloves of garlic (thru press or chopped small)
1 to 2 medium sweet onion (chopped)
½ to 1 Cup of the small sweet peppers
2 Cup quartered and sliced zucchini (bite sized pieces)
2 Cup fresh tomatoes in season (out of season roasted or stewed)
1 to 1-1/2 t Chicken bouillon (paste in jar)
2 t Basil (dried/ fresh/ paste)
Lemon pepper to taste
Water or chicken broth as needed.
Sour cream as a topper to be mixed in to make creamy
Amounts are for a fair sized batch


I first parboil and peel my tomatoes. Then roast the garlic (can be done in microwave 10 min) and then run it thru a press and chop the onions first thing and maybe even the peppers. Chop to the size you would want to eat them. Garlic I make pretty small so that I have it throughout the dish the onions and peppers I chop to bite sized pieced, small but not so small I can’t tell I'm eating them. I like the crunch of them.
I add oil to the pan and sauté first the garlic till fragrant and then add the onions once they are starting to glaze a little I add in the sweet pepper and let that sauté till it’s all glazed and the pepper is softened.
While the garlic, onion and peppers sauté I chop the zucchini, depending on the size of the zucchini depends on if I will quarter it, halve it or just slice it whole.
I then will core and slice up my tomatoes saving all of the juice.
Once the garlic, onions and peppers are softened I will add in the zucchini till it softens as well just a little and then add in the tomatoes and seasonings.
I don’t add in any fluids at this point in time until everything has started to cook down and simmer a little. Once everything has cooked down just a little I will decide how much if any water or chicken broth I will add in.

I like mine soupier since I am eating low carb and crave tomato soup. If you wanted it thicker don’t add in as much fluid.
Top with a dollop of sour cream and enjoy. My mom made this for me the other day and I loved it and have eaten it at least once a day for the last week and still love it. I have made a few batches so this is as close to the best one so far.
I like to cook ahead since I have been so busy it makes great leftovers if you make enough. It just tastes better and better. You could also easily add in some meat to it or eat the meat on the side. Put it over rice or pasta, play with the fluid amounts and change it up to how it would sound best to you..
I haven’t paid much attention to the nutrients but know it is SUPER low in fat and lower in carbs. It is also very filling.

Slow cooker chicken chili from Skinnyms.com is really really good!!!

~ bumpity bump! ~

bump for later!

bump for later I LOVE SOUP!

There is one that I found on the internet last week that is called 5 Can Soup. I have a large Crockpot also that I use for this, usually double the recipe. What is nice is that it makes a lot, plus very low calorie per serving. I tried it on Tuesday and still eating leftovers. Let me know what you think if you try it out. Recipe below:
1 (14 1/2 ounce) can Diced Tomatoes
1 (15 1/4 ounce) can corn
1 (15 ounce) can minestrone soup (ready to serve) - I get the Campbell’s Select Light...less calories
1 (15 ounce) can mixed vegetables
1 (15 ounce) can black beans, rinsed

Mix all ingredients in a pot and warm.

When I added all the cans together it came to be 1080 calories for the whole pot. I split it into 4 servings, which was more than enough, total calories per serving is 270. Hope this helps!

this sounds amazing!!!!

bump

Bump for later - would love to get some other ideas also :-)

bump

bumping this to save all of these delicious recipes

bump

Just tried this one tonight, and it was yummy!! (And I find it quite amusing that MFP is editing the mushrooms!!):laugh:

12 oz button mushrooms, sliced
1 medium yellow onion, diced small
4 cloves garlic, minced
1 oz dried ****take mushrooms
1 tsp dried thyme
4 cups beef stock
4 cups water
2 tbsp butter

Melt butter in large pot over medium-high heat. Add garlic, onion and thyme, cook for 5 minutes. Add button mushrooms, and cook about 8 minutes more, until slightly softened. Add dried ****take mushrooms, beef stock, and water, bringing to a boil. Add barley, cover and simmer for 15 minutes on low.

Serves 5.
Calories: 215
Carbs: 40
Fat: 5
Protein: 7

Bump!