Requesting all your healthy soup recipes!
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Some of my favorites:
http://www.wholeliving.com/130293/creamy-broccoli-white-bean-soup
http://glutenfreegoddess.blogspot.com/2007/03/vegetarian-mulligatawny.html
http://www.goldenearthworm.com/recipes/2009/2/13/tuscan-white-bean-kale-soup.html
http://www.foodnetwork.com/recipes/ina-garten/italian-wedding-soup-recipe/index.html0 -
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.aspx0 -
bump0
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When did soup become unhealthy? People have problems.0
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BUMP for when I have more time to browse . Thanks everyone0
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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.0 -
Bump0
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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:0 -
Bumpity bump, everything sounds so yummy.0
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Bump0
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What's a good crockpot model that won't break the bank?0
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Bump0
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Bumo0
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SIMPLE BLACK BEAN SOUP
Serves: 8
Ingredients:
1 pound dried black beans (about 2 1/2 cups), rinsed
2 medium onions, chopped
1 large red bell pepper, seeded and chopped
4 cloves garlic, finely chopped
1 tablespoon ground cumin
1 teaspoon ground chipotle pepper
2 tablespoons chopped fresh cilantro
2 tablespoons nutritional yeast
1 tablespoon fresh lime juice
ripe avocado, chopped
Method:
Soak the beans overnight or 6 to 8 hours prior to cooking. Drain and rinse.
In a large pot, bring 1/2 cup water to a simmer over medium-high heat. Add onions, bell pepper and garlic and cook, stirring frequently, until onions are translucent and beginning to brown, about 10 minutes. Stir in cumin and chipotle and cook 1 minute, stirring. Add drained beans and 10 cups water. Bring soup to a boil, then lower to a simmer and cook, uncovered, for 1 1/2 to 2 hours, until beans are tender. Remove 4 cups soup and carefully purée in a blender. Return purée to pot and stir in cilantro, nutritional yeast and lime juice. Spoon into bowls for serving and garnish with avocado.
Serve with hot sauce or salsa, if you like.
Nutritional Info:
PER SERVING:120 calories (25 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 15mg sodium, 20g carbohydrate (7g dietary fiber, 2g sugar), 7g protein
Special Diets:
Dairy Free
Gluten Free
Low Sodium
Vegan
Vegetarian
High Fiber0 -
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!!!0 -
what are your dietary limitations? Low cholestrol? Low salt? low carb? low sugar? Low Fat? It would help so we can give you the right kind of recipies. :flowerforyou:0
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I definitely need to peruse this later!!0
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Thanks for all the good soup recipes!0
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Bumping cause I love soup.0
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