Requesting all your healthy soup recipes!

Bump!

Thanks, Comfort without calories!

My version of Chicken Tortilla Soup.

http://www.myfitnesspal.com/recipe/edit/14372916

eatingwell.com has a plethora of good stuff.

One of my favorites is turkey albondigas soup:

INGREDIENTS
1 pound 93%-lean ground turkey
1 cup fresh whole-wheat breadcrumbs, (see Tip)
1 large egg
2 teaspoons ground cumin, divided
2 teaspoons dried oregano, divided
3/4 teaspoon freshly ground pepper, divided
1/2 teaspoon salt, divided
1 tablespoon canola oil
1 large white onion, diced
2 carrots, diced
3 poblano peppers, (see Tip), diced
3 plum tomatoes, diced
6 cups reduced-sodium chicken broth
1/2 cup instant brown rice, or cooked brown rice
2 tablespoons lime juice
1 jalapeño, minced
2 tablespoons minced fresh cilantro

PREPARATION
Line a large baking sheet with wax paper. Place turkey, breadcrumbs, egg, 1 1/2 teaspoons cumin, 1 1/2 teaspoons oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl. Mix gently until combined. Shape the mixture into 1 1/2-inch balls and transfer to the baking sheet. (You should have about 20 meatballs.) Place in the refrigerator and chill for at least 20 minutes or until ready to use.
Heat oil in a Dutch oven over medium-high heat. Add onion and carrots and cook, stirring often, until beginning to soften, about 4 minutes. Add peppers, tomatoes, the remaining 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon pepper and 1/4 teaspoon salt; cook, stirring, until fragrant, about 1 minute. Add broth, increase heat to high and bring to a boil; reduce heat and simmer for 5 minutes.
Carefully submerge the meatballs in the simmering soup; return to a simmer and cook for 8 minutes. Add rice and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat and stir in lime juice. Garnish with jalapeño and cilantro.

Per serving: 289 calories; 10 g fat ( 2 g sat , 2 g mono ); 84 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 24 g protein; 5 g fiber; 438 mg sodium; 419 mg potassium.

Nutrition Bonus: Vitamin A (110% daily value), Iron & Vitamin C (15% dv).

This is and will always be my favorite chili recipe- you won't even miss the meat!

The Best Vegetarian Chili in the World

Makes 6-8 servings

1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

Directions

Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.

Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.



I have it calculated at about 312 cals per serving, with 29 grams of protein and 17 grams of fibre.

http://allrecipes.com/recipe/the-best-vegetarian-chili-in-the-world/detail.aspx?event8=1&prop24=SR_Title&e11=the best vegetarian&e8=Quick Search&event10=1&e7=Home Page

Bump

bump

Bump for later!! Wow....amazing idea's can't wait to try some

Bump for ideas!

bump:happy: