Requesting all your healthy soup recipes!

Awesome recipes! I can't wait to give them a try.

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Oooo, love me my crockpot. Bumping for now, but will be back later with a recipe to add to the pot, so to speak.

Chunky Chicken Noodle Soup with Mushrooms
Yield: 6 servings

Ingredients

1/4 cup light butter, cubed(unsalted)
2 carrots, cut into 1” x 1/2” sticks
2 ribs celery, 1/2” slices
2 small onion, diced
4 oz mushrooms(6-7 med.), sliced
1/3 cup all-purpose flour
1/2 teaspoon salt or to taste
1/8 teaspoon pepper or to taste
1 dash red pepper flakes
1 bay leaf
6 cups chicken broth(low sodium, fat free)
1 large boneless skinless chicken breast (3/4 to 1 lb), cut into 1/2” dice
1 cup wide egg noodles

Directions

In a Dutch oven, saute the carrot, celery, onion and mushrooms in butter for 5 minutes or until tender. Season with salt and pepper. Stir in the flour until blended. Gradually add broth and bay leaf.

Cook and stir for 2 minutes or until thickened. Add the chicken, return to a boil. Add the noodles; reduce heat, cover and simmer for 20 minutes until noodles are tender. Taste for seasoning. Remove bay leaf and serve.

Note: Light butter can be salty unless you can find unsalted in your area, adjust salt to taste.

Nutrition Facts:
Amount Per Serving - Calories 159.7; Total Fat 5.0 g; Saturated Fat 0.2 g; Cholesterol 47.2 mg; Sugars 1.5 g; Sodium 1,267.9* mg; Potassium 357.4 mg; Total Carbohydrate 16.6 g; Dietary Fiber 1.8 g; Protein 12.8 g.

*Note: I used sparkrecipe calculator. They did not have low sodium, fat free broth or unsalted light butter. So the sodium number is really high.

Bump, thanks

I just made chicken noodle soup yesterday!!
Low sodium chicken broth... a small whole chicken.
about 6 or 7 carrots
3 stalks of celery
1 large onion
a big bag of egg noodles

I put the broth in a huge pot and cut up the onion, carrots, and celery and put it in. Put the whole chicken in with it, filled it up with water, let the chicken cook until it started falling off the bone and peeled it all off, put the chicken back on and cooked on low like all day. SO good! Chicken and rice soup would probably be a bit better for you though, but this wasn't bad at all. Really yummy

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Green Soup

1 bunch of chard or spinach (about 8oz)
1 bunch of kale (about 8oz)
4-5 green onions, sliced (white and green parts)
1/2 cut of loosely pack cilantro
1 tsp kosher salt (and more to taste)
3 tbsp of Arborio rice
1 medium yellow onion
1 1/2 tbsp of olive oil
Dry sherry (optional)
1-3 cloves of garlic, finely chopped
2 1/2-3 cups of broth
Freshly ground black pepper, to taste
Cayenne pepper, to taste
1 tbsp of fresh lemon juice (and more to taste)

Garnishes:
Fruity green olive oil
Grated white cheese
Croutons or fresh bread

1: Wash the greens thoroughly, trim off stems, and tear the leaves. Combine the greens and cilantro in a large soup pot with 3 cups of water and a tsp of salt. Add the rice. Bring the water to a boil, turn the flame to low, cover the pot, and let the soup simmer for about 30mins.
2: Meanwhile, chope the onion, heat a tbsp of olive oil in a skillet, and cook the onion with a small sprinkle of salt over a medium flame until it is golden brown and soft. This will take up to 30mins. Don't hurry; give it a stir once in a while. If you like, you can deglaze the pan at the end with splash of sherry--not required, but a nice touch.
3: Add the caramelized onion to the soup. Put the remaining 1/2 tbsp of oil in the skillet and stir in the chopped garlic in it for just a couple of minutes until fragrant. Add the cooked garlic to the pot and simmer the soup for another 10 minutes.
4: Add enough of the broth to make the soup a soup. Stir. Use an immersion blender to puree the soup until smooth.
5: Add a pinch more salt, if needed. Then add the cayenne, black pepper, and lemon juice. Add more if needed (Note: Heath and I like the lemon, so we tend to add more than required.)
6: Anna Thomas note--I always finish this soup with my favorite garnish, fruity green olive oil. This garnish is not a decoration, it is an essential part of the soup. The taste of the fresh unheated oil is entirely different from the cooked olive oil. I deliberately use a modest amount in the soup, so I can add a drizzle at the end! Also, this soup can be easily double, and it should be!

-From Love Soup by Anna Thomas. All of her recipes are amazing, honestly.

Crock Pot Chicken Enchilada Soup
Skinnytaste.com
Servings: 6 • Serving Size: 1 1/2 cups + cheese • Old Points: 5 pts • Points+: 7 pts
Calories: 260.9 • Fat: 6.6 g • Protein: 25.4 g • Carb: 29.9 g • Fiber: 6.7 g • Sugar: 4.1 g
Sodium: 572 mg (without salt)

Ingredients:

2 tsp olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
3 cups low sodium fat-free chicken broth
8 oz can tomato sauce
1-2 tsp chipotle chili in adobo sauce (or more to taste)
1/4 cup chopped cilantro (plus more for garnish)
15 oz can black beans, rinsed and drained
14.5 oz can petite diced tomatoes
2 cups frozen corn
1 tsp cumin
1/2 tsp dried oregano
2 8 oz skinless chicken breasts (16 oz total)
1/4 cup chopped scallions, for topping
3/4 cup shredded reduced fat cheddar cheese
fat free sour cream (optional)

Directions:
Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.

To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.

Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips.

Chicken and Avocado Soup
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1 bowl • Old Points: 5 pts • Points+: 7 pts
Calories: 285.8 • Fat: 16.8 g • Carb: 14.4 g • Fiber: 7.5 g • Protein: 22.1 g
5 cups chicken broth
2 cups shredded chicken breast
1 tomato, diced
2 cloves garlic, minced
1-1/2 cups scallions, chopped fine
2 ripe hass avocados, diced
1/2 cup cilantro, chopped fine
4 lime wedges
2 tsp olive oil
salt + fresh pepper to taste
pinch cumin
pinch chipotle chile powder (optional)
In a large pot, heat oil over medium heat. Add 1 cup of scallions and garlic. Sauté about 2 minutes then add tomatoes and sauté another minute, until soft. Add chicken stock, cumin and chile powder and bring to a boil. Simmer, covered on low for about 15-20 minutes.

In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge.

Crock Pot Minestrone Soup
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1 1/2 cups • Old Points: 4 • Points+: 5
Calories: 215.7 • Fat: 0.7 g • Protein: 8.7 g • Carb: 42.0 g • Fiber: 6.7 g
1/2 onion, chopped
1 cup carrots, chopped
1 celery stalk, chopped
2 garlic cloves, minced
1 (28 oz) can diced tomatoes
1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
3 cups fat free chicken broth (or vegetable broth for vegetarians)
1 oz chunk of good Parmesan cheese rind
1 fresh rosemary sprig
2 bay leaves
2 tbsp chopped fresh basil
1/4 cup chopped fresh Italian parsley leaves
salt and fresh pepper
1 medium zucchini, chopped
2 cups chopped fresh or frozen (defrosted) spinach
2 cups cooked small pasta like ditalini or elbows (al dente)
extra parmesan cheese to top (extra pts)
Rinse and drain beans. Puree beans with 1 cup of the broth in a blender.

In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese.

Turkey Chili Taco Soup
Gina's Weight Watcher Recipes
Servings: 9 • Size: 1-1/4 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 198.8 • Fat: 1.4 g • Carb: 29.7 g • Fiber: 7.0 g • Protein: 19.5 g

1.3 lbs 99% lean ground turkey
1 medium onion, chopped
1 bell pepper, chopped
10 oz can rotel tomatoes with green chilies
15 oz canned or frozen corn, drained
15 oz kidney beans, drained
8 oz tomato sauce
16 oz fat free refried beans
1 packet taco seasoning (you can use 40& less sodium)
2 1/2 cups fat free low sodium chicken broth

In a large pot, brown turkey on medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add onions and pepper and cook 2-3 minutes. Add tomatoes, corn, beans, tomato sauce, refried beans, taco seasoning and chicken broth. Bring to a boil and simmer about 10-15 minutes.

Serve with a few baked tortilla chips and your favorite toppings such as low fat sour cream, jalapeños, reduced fat cheese, chopped scallions, onions, or chopped fresh cilantro. Freeze leftovers in individual portions for future meals.

Beef Barley Soup
Skinnytaste.com
Servings: 5 • Serving Size: 1 1/2 cups • Old Points: 7 pts • Points+: 8 pts
Calories: 336 • Fat: 11 g • Carbs: 27 g • Fiber: 6 g • Protein: 32 g • Sugar: 1.5 g
Sodium: 453 mg (using 1 tsp kosher salt)
Ingredients:

1 tsp oil
1-1/2 lbs lean beef round stew meat
1 cup chopped carrots
1 cup chopped onions
1/2 cup chopped celery
2 cloves garlic, chopped
6 cups water
1 - 2 tsp kosher salt, to taste
2 bay leaves
2/3 cup dry barley
fresh ground black pepper

Directions:
Heat a large heavy pot or dutch oven on medium heat. Add oil and beef, season with a little salt and brown meat a few minutes.

When meat is browned, add carrots, onion, celery and garlic to the pot and give it a good stir.
Add water, salt and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the meat is soft, about 1 1/2 - 2 hours.
Add the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30-35, remove bay leaves and serve. Makes 7 1/2 cups.

Love all of these, enjoy!

my go to soup is Spicy Squash soup:
1 butternut squash
3 carrots
1 onion (or if you are allergic to onions like me some asafotaeda)
1 and half pints veg stock
garlic puree

cube squash and carrots (and onion if you use onion) and lightly fry in spray oil
add garlic puree and veg stock and chilli flakes
bring to boil and simmer for 20 mins or until veg is soft
blitz with hand blender

easiest soup ever and approx 37 cals per serving (i usually get 5 servings from it) and it is lovely and thick

bump for later

Vegan Stew:

2 yams, diced
3 full carrots, diced
10 leeks, diced
1 cup quinoa
1 can coconut milk (WITH fat)
3 tablespoons vanilla (my "secret" ingredient to everything haha)
1 box veggie broth

I made this Thanksgiving last year, when I was 100% vegan, and my family thought it was so good they ate all of it!
This recipe makes quite a lot, but double it if feeding more than four people.

egg drop soup - super easy recipe - takes like 5 minutes max.

2 cups chicken broth (make your own if you are freaked by the sodium in store-bought broth)
1/8 teaspoon ginger (yes - just do it)
optional: green onions - finely chopped (primarily for color/garnishing) - use a little or a lot
two large eggs - beaten

Put chicken broth, ginger, and green onions in a pot, bring all to a boil
dribble in beaten eggs while stirring broth with a fork or whip
bring back to boil
serve

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