Requesting all your healthy soup recipes!

Here's one my husband makes. Based on the Sacred Heart Soup diet...but it's VERY tasty, makes a ton, and very low in calories! You can add/subtract any veggies you want..

Sacred Heart Beef Vegetable
Soup (Slightly Modified)

Ingredients:

• 1 Box of beef Swanson Stock
• 3 Tablespoon Beef soup base (Heaped)
• 1 Packet KNORR Veggie soup/Dip packet (4 cups Water as per its instructions)
• 1Lb chopped carrots
• 2 Medium (1 Large) Onion Chopped
• 2 Cups of Celery Chopped
• 8 oz slice mushroom
• 2 cans Stewed Tomatoes or Diced
• Bag of Frozen Green Beans 8 oz.


PREPERATION:

In a 6 qt. slow cooker, pour the beef stock, add the beef base and KNORR veggie soup packet + the 4 cups of water. Stir to dissolve the beef base and soup packet.

Start heating on high as soon as you add the liquid into the slow cooker.

Add the carrots, celery and onions and cook for 4 hours on high.

After 4 hours, add the slice mushrooms, tomatoes and the green beans. Lower the temperature to warm and let cook for another 4 hours minimum. (We cook it over night in low)

Check the broth for flavor. Adjust to taste

This is where you can add a pinch of salt, teaspoon of pepper and a teaspoon of Granulated garlic. These are at the sole discretion of the of the soup artist.

Feel free to add any other veggies you desire.

FYI: A couple of dashes TABASCO in the individual bowl taste great!

Edited to add nutritional info (we figured this makes about 24 cups of soup). For a 1 cup serving:

Calories: 35

Carbs: 7

Fat: 0

Protein: 2

Sodium: 338

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!

I like to roast off a bunch of vegetables (whatever's around- usually bell peppers, onions, tomatoes, etc.) then blend them up with an immersion blender and a little skim milk and down the hatch! way filling for a soup and SO many nutrients!

Three Cheese Mushroom and Tortellini Soup
Servings: 8 • Serving Size: 1 1/2 cups • Old Points: 2 pts • Points+: 4 pts
Calories: 138 • Fat: 4 g • Carbs: 19.5 g • Fiber: 2.5 g • Protein: 7 g • Sugar: 2.5 g
Sodium: 605 mg (without added salt)



Ingredients:


2 tsp butter
2 stalks of celery, chopped
1 small onion, chopped
1 carrot, peeled & chopped
2 cloves of garlic, minced
8 cups fat free chicken broth (vegetable broth for vegetarians)
2 cups water
5 oz ****aki mushrooms, sliced
8 oz baby bella mushrooms, sliced
1 small Parmigiano Reggiano rind (optional)
9 oz three cheese tortellini (Buitoni)
salt to taste
1/2 tsp fresh ground pepper
Parmigiano Reggiano, grated (optional for topping)

Directions:

In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot and garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.

Add the chicken broth, water, mushrooms, rind and increase heat to medium-high and bring to a boil. When broth boils, add salt (to taste) and black pepper; stir to combine. Reduce heat to low, simmer until mushrooms are soft, about 20 minutes. Add tortellini and cook according to package directions for al dente.

Once cooked, remove the rind, stir to combine and garnish with freshly grated Parmigiano Reggiano if desired.

Makes 12 cups.