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Requesting all your healthy soup recipes!



  • sarahmichelexo
    sarahmichelexo Posts: 42 Member
  • Tinalynnm
    cabbage soup
    1 head of cabbage chopped
    tin of white beans(drained)
    tin of kidney beans (drained)
    small tin tomato paste
    2 large cans of diced tomatoes
    2 cartons sodium reduced broth
    4-6 cups water
    sliced or diced or shredded carrots
    put everything in the pot and cook cook cook......delish
    approx 65 cals a serve
  • dap1217
    dap1217 Posts: 26 Member
    Thanks, Comfort without calories!
  • Alacey88
    Alacey88 Posts: 486 Member
    Bumping for later as I want to get into using my crockpot more this winter.
  • bsix3
    bsix3 Posts: 291
    My version of Chicken Tortilla Soup.
  • MamaBear57
    MamaBear57 Posts: 336 Member
  • secretlobster
    secretlobster Posts: 3,566 Member
    Options has a plethora of good stuff.

    One of my favorites is turkey albondigas soup:

    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

    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).
  • WarriorReady
    WarriorReady Posts: 571 Member
  • tiptoeketo
    tiptoeketo Posts: 271 Member
    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


    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. best vegetarian&e8=Quick Search&event10=1&e7=Home Page
  • estrange22
    estrange22 Posts: 210 Member
    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!

    Gah I wish I had an immersion blender...what an easy and probably delicious way to get all your nutrients!
  • mom2sons02
    mom2sons02 Posts: 111 Member
  • BethTaylor93
    BethTaylor93 Posts: 20 Member

    I made this over the weekend in my crockpot and it was amazing!
  • LisaBeateith2012
    LisaBeateith2012 Posts: 346 Member
  • SWilland
    SWilland Posts: 232 Member
    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)


    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)


    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.

    This looks delish!!

    Thanks for sharing
  • LifeChanged2000
    LifeChanged2000 Posts: 176 Member
    Bump for later!! Wow....amazing idea's can't wait to try some
  • Rgalvez17
    Rgalvez17 Posts: 4 Member
    bump, want to try many of these..but first need to get a crockpot.. :)
  • klakers3
    klakers3 Posts: 189 Member
    Bump for ideas! :)
  • AnaVerasGettingFit
    AnaVerasGettingFit Posts: 109 Member
  • bearsmom82
    bearsmom82 Posts: 72 Member
  • Andreaa0729
    Andreaa0729 Posts: 24 Member
    Crock Pot Chicken Soup
    Nutrition Info
    • Calories: 263.8
    • Fat: 2.9g
    • Carbohydrates: 13.6g
    • Protein: 43.3g
    3 Chicken Breast
    1 Box of Swason Chicken Broth (99%fat free)
    3 Broccoli Spears
    1 Cup Brown Rice
    Garlic Powder
    Black Pepper

    Cut 3 breats into cube sizes (or your preference)
    Throw the chicken into the pot
    Pour the container of chicken broth into the crock pot
    Pour Rice
    Cut up broccoli spears and toss them in
    Add spices according to your taste

    Number of Servings: 4