Requesting all your healthy soup recipes!
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BUMP-a-RAMA!0
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I love this thread!!! Some really great recipes! I have a few and will post later... B U M P :drinker:0
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A really good topic to discuss! Looking forward to getting some ideas myself, I tend to buy soup normally....some quick recipes would be great.0
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yum!0
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saving for later!!0
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Bump and Thank you!! esp Hauer! D0
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Tom Yam Ka soup... delish my favourite and so low fat. can be made from a tom yam thai paste and just throw what ever veg or meat you have and it its out of this world
there is a tom yam that is clear without coconut milk, and a tom yam that is with coconut milk.0 -
Saving to read later.0
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Just curious: has anyone ever made a squash soup WITHOUT pureeing it? I don't have a blender, a food processor, or a hand blender, but I do have a giant squash that needs to be eaten.
You don't have to puree the squash at all if you can't, it's just a matter of personal choice. I make lots of soups that I leave chunky but I blended this soup because I wasn't sure my son would eat it if it had lumps of squash as he's not really a lover of it as a vegetable.
If you chop the squash into smaller pieces you could leave it intact or try using a potato masher on it once it's cooked.
Alternatively you could roast the squash, scoop out the flesh and add to the soup, by the time it's all done I doubt it would need mashing or puréeing.0 -
Bump0
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Seafood Bisque
2 cans cream of tomato soup
1 can cream of mushroom soup
crab meat and shrimp
add some spices
cook on low for 20-30min and enjoy0 -
Awesome recipes! I can't wait to give them a try.0
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bumpity-bump!0
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BUMP0
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Just curious: has anyone ever made a squash soup WITHOUT pureeing it? I don't have a blender, a food processor, or a hand blender, but I do have a giant squash that needs to be eaten.
Here's a couple of soup recipes without blending. Once it's soft, you could have a go with a potato masher for a while to break it up a bit - won't get it completely smooth but maybe half-way blended (:
http://www.101cookbooks.com/archives/kabocha-french-lentil-soup-recipe.html
http://www.101cookbooks.com/archives/adzuki-butternut-squash-soup-recipe.html0 -
bump0
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Bump!0
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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.0
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WholeLIving.com has many tasty seasonal soups.0
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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.0
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