Requesting all your healthy soup recipes!

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These soups sound incredible! Thanx for sharing, can't wait to try!

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I make 15-bean soup. I get the actual 15-bean mix of dried beans from Hurst already assembled rather than trying to buy all those different beans. It's easy peasy.

1- Package Hurst's® 15 Bean Soup
1 lb. fresh ham hocks (you could use ham or smoked sausage, but that will add a lot more fat and sodium)
1 cup onion, chopped
1 15 oz. can diced or stewed tomatoes (I use the no salt added kind)
1 tsp. chili powder
Juice from 1 lemon
2 cloves minced garlic
I add a tsp or so of "NoSalt" in place of salt and about a 1/4 to 1/2 tsp pepper

Traditional Method:
Soaking- Place beans in a large pot, cover with 2 quarts of water. Allow beans to soak overnight, or at least 8 hours.
After soaking, drain excess water, and add 2 quarts of fresh water & bring to a rolling boil for 10 minutes (this is needed to remove toxins from beans... a crock pot will NOT do this and it is not safe to cook beans in a crock pot without boiling first)
Put into crock pot with meat and remaining ingredients.
Add contents of ham packet (comes with the beans) if you want... I often don't need to because the flavor is really good as is. ... 1 to 2 minutes before cooking is completed. NoSalt and pepper to taste.

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Easy Butternut Squash Soup, I forget where I found it honestly.

1 Med Onion
1 Butternut Squash
32oz of Chicken Stock (I use low sodium)
Olive Oil
Salt & Pepper to taste

The first time I made this recipe I used 1 whole onion, I found the onion to be a bit overpowering so next time I am only going to use half of one.

Peel, chop in half, de-seed and cube the butternut squash. Cut the onion in half (not slivers, I managed to burn some of mine that way, WHOOPS!). Oven at 350, but the squash and onion on a baking sheet with tin foil over it, drizzle with Olive Oil (Or use an olive oil spray, which is what I did) and bake until squash and onion are done.

Heat Chicken Stock on stove till hot (not boiling) Put stock, squash and onion into a blender (I find it works much better than a food processor) and blend until smooth. Salt and pepper to taste, add a dollop of Greek Yogurt if you want to add a bit of kick to it.

It is really easy and super yummy! Use Vegetable Stock if you are Vegetarian. I put that it served 6 people, it had 59 cals/serving, I think that was for about a cup and a half of soup. It is great as a starter for dinner or a side. It is also nummy all on it's own. I put some Tofu in my last little bit (didn't have enough soup for a meal) and it was FANTASTIC!

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5 Can Soup

1lb Ground Turkey
1 Can Unsalted Corn
1 Can Pinto Beans (Or whatever beans you prefer)
1 Can Unsalted Diced Tomatoes
1 Can Rotel (you pick your heat)
1 Can Chicken Stock
1 Packet Taco seasoning (Or season with Chili Powder, Cyanne Pepper, Garlic Powder, Onion Powder and a bit of Salt)

Cook turkey, drain, add seasoning. Combine everything in the pot you cooked the turkey in (or a crockpot) DO NOT DRAIN THE CANS! Bring to a boil, let sit for 10min simmering. Serve. If you use a crock pot, put on high till hot, then on warm.

We add a dollop of Light Sour Cream and Sometimes Cheese to this soup. It is quick, easy and only about 250 cals a serving if you count it serving 10 people.

Bump for dinner ideas for tomorrow

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