Requesting all your healthy soup recipes!

Split Pea Soup

A thick and satisfying soup.

Yields:
8 servings

Prep Time:
15 mins

Cook Time:
1 hr 30 mins

Ingredients

4 oz chicken breast, skinless, boneless
1/2 tsp salt
1 medium red onion
1/2 tsp black pepper
2 medium celery stalks
10 medium baby carrots
8 cups water
1 lb split peas

Directions

Rinse peas and discard any bad ones.
In a large pot add peas and water and bring to a boil over medium-high heat.
Chop up chicken breast into tiny pieces and add to pot.
Add salt and pepper to taste.

Chop up all vegetables and add to pot. Reduce to medium-low heat and simmer for about an hour and a half.
When peas are cooked and very soft, use an immersion blender (or regular blender in batches) to smooth out the peas. Serve.

Nutrition Facts
Serving Size 1 serving

Yields:
8 servings

Amount Per Serving
Calories 220


Total Fat 0.83g
Saturated Fat 0.103g
Polyunsaturated Fat 0.307g
Monounsaturated Fat 0.146g
Cholesterol 8mg
Sodium 186mg
Potassium 614mg
Total Carbohydrate 37.03g
Dietary Fiber 15.1g
Sugars 5.9g
Protein 17.46g

Vitamin C 6%
Vitamin A 37%
Iron 16%
Calcium 5%


http://www.fatsecret.com/recipes/split-pea-soup/Default.aspx

When did soup become unhealthy? People have problems.

Throwing this on here because it's my absolute fave!

Veggie Tortilla-ish Soup
large onion, chopped
1 green bell pepper, seeded and chopped
3 tablespoons minced garlic
1 4-oz can chopped green chilies
1 28-oz can plum tomatoes, drained and chopped (I get the no-salt-added variety)
1 14.5-oz can crushed tomatoes
4 teaspoons cumin
2 teaspoons chili powder
Dashes of cayenne, salt, and black pepper <--you can leave out any of these
2 14.5-oz cans fat-free chicken broth
2 14-oz cans veggie broth
2 bay leaves <--can totally be left out
1 zucchini, sliced into half-moons
1 squash, sliced into half-moons
2 carrots, chopped into rounds
1 large or 2 smallish baking potatoes, cubed
Toss the onion, bell pepp, garlic, and green chilies into some EVOO over low/med heat until tender. Add the liquids and spices. Add the veggies. Bring to a boil. Turn down heat and let it simmer (I enjoy a "violent simmer" here) until the veggies are at desired tenderness. ETA: about 15-20 minutes

I usually make a double batch and throw in the meat from a pressure cooked chicken--or you could add a rotisserie chicken. I also make my own stock and broth, so I use that instead of the canned, but it's good with the canned too.

Here's another one:

Caribbean Turkey and Sweet Potato Chili
1 tbsp extra virgin olive oil
1 1/4 lb ground turkey
1 tsp bottled minced garlic
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) sweet potatoes rinsed, drained and diced
1 can (14.5 oz) diced tomatoes with onion
1 can (14.5 oz) chicken broth/stock
1 cup mango nectar (Kerns or Goya brand)
1 packet mild chili seasoning mix (McCormick)
1/2 tsp ground allspice
chopped fresh cilantro (optional)

Heat oil in skillet. Add turkey and garlic, stir until brown.Add broth, beans, potatoes, tomatoes, seasoning packet, nectar, and allspice. Bring to boil, reduce heat, simmer for 10 minutes. Serve into bowls, top with fresh cilantro. Makes 4 servings.

Last week took a soup class through my local CSA, I'll dig up the recipes and post them later. The first one was Swiss Chard soup. O M G it was beyond fabulous! I'd never tasted swiss chard so I was a bit nervous but turned out to be my favorite of the two.

The other soup being Butternut Squash soup, which was incredible as well!! :drinker:

Bump

Bumo

What's a good crockpot model that won't break the bank?

Rivals are normally the best priced. I have a huge one that the ceramic lining comes out to clean it. So easy!!!

I definitely need to peruse this later!!

Bumping cause I love soup.

There is one that I found on the internet last week that is called 5 Can Soup. I have a large Crockpot also that I use for this, usually double the recipe. What is nice is that it makes a lot, plus very low calorie per serving. I tried it on Tuesday and still eating leftovers. Let me know what you think if you try it out. Recipe below:
1 (14 1/2 ounce) can Diced Tomatoes
1 (15 1/4 ounce) can corn
1 (15 ounce) can minestrone soup (ready to serve) - I get the Campbell’s Select Light...less calories
1 (15 ounce) can mixed vegetables
1 (15 ounce) can black beans, rinsed

Mix all ingredients in a pot and warm.

When I added all the cans together it came to be 1080 calories for the whole pot. I split it into 4 servings, which was more than enough, total calories per serving is 270. Hope this helps!

I LOVE this soup! I've made 3 batches so far and I'm making another tonight. It's great to grab for lunch at the office.

Thanks!

Ok - This isn't a crock pot recipie, but I am making this tonight! (It snowed here today, need some soup in me)

Lasagna Soup

1 Pound of lean ground beef (I am using 93%/7%)
1/4 teaspoon Garlic Powder
14 oz of Swanson Beef Broth (I am using 100% fat Free and 100% Salt Free)
1 (14.5 oz) can of Dice Tomato's (I am using no salt added tomatos)
1/4 Teaspoon dried Italian Seasoning
1 1/2 cups of Whole Wheat Pasta (recipie calls for corkscrew, but I have elbow and home so that is what I am using)
1/4 cup grated parmesan Cheese

Cook the beef with garlic in a skillet until browned. Drain out fat. Add broth, tomatoes and Italian seasoning. Heat to boil. Stir in Pasta. Cook over medium heat for 10 minutes or until Pasta is done. Stir in cheese. Serve with additional cheese if desired.

I plugged this into the recipe builder and according to the ingrediants that I am using is comes out as

257 Cals per serving
21 Carbs
6 Fat
31 Protein
74 Cholesteral
213 Sodium

Oh yeah, this makes 4 really big servings.

bump

Boneless chicken thighs
Eating Right canned diced tomatoes
chopped onion
large can of lentils
reduced fat/sodium chicken broth
frozen peas
fresh mushrooms
2 tblsp Mrs. Dash
fresh parsley

This is my favorite lately. My soups never end up the same, as I'm always tweaking, adding and subtracting. I sometimes thicken the soup and serve it on rice, otherwise I have it with a whole grain bun.