Requesting all your healthy soup recipes!

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Hi, i just made this soup last night and it was sooo good. It is called Quick Ravioli & Spinach Soup.

1- 9 oz. package of refrigerated small cheese ravioli ( i used frozen cheese tortellini)
2- 32 oz cartons of chicken broth ( i used homemade stock)
1/4 teasp. onion powder
dash of pepper
You boil the package of ravioli or tortelini in broth with onion powder and pepper for 7-10 minutes or until pasta is tender.
add:
4 cups chopped fresh spinach
3 cups shredded cooked chicken ( i used left over rotisseri chicken i bought from Sam's Club)
Cook for 3 more minutes and serve with grated parmesain cheese
Makes 6 servings. Calories are a little over 300.

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I soup and some of these look amazing.

My favorite is Stuffed Pepper Soup from skinnytaste.com. It's not meant to be cooked in the slow cooker, but I do all the time

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I can't wait to try some of these.

Here is the recipe for Mama Mandola's Sicilian Chicken Soup from Carrabba's Italian Grill:

1 whole chicken, about 4 1/2 pounds, giblets removed (or I just use 4 chicken breasts)
1 large yellow onion, finely chopped
3 celery ribs, cut into 1/4 inch dice
3 carrots, cut into 1/4 inch dice
3 green bell peppers, cored and cut into 1/4 inch dice (I use 1 green and 1 or 2 red peppers instead)
3 medium baking potatoes, peeled and cut into 1/2 inch dice
1 can (14.5 oz) diced tomatoes in juice
1/2 cup chopped flat-leaf parsley (I use about 1 TBS dried parsley)
4 garlic cloves, chopped ( I use about 4 times as much and put them in at the END so the taste is still there!)
Kosher salt and freshly ground black pepper
1 cup ditalini or other "soup pasta" (where I live only Kroger sells it)

1. Put the chicken, onion, celery, carrots, bell peppers, potatoes, tomatoes and their juices in a large soup pot and add enough water to cover by 1 inch. Bring to a boil over high heat, skimming off the foam (from the tomatoes) that rises to the surface. Add the parsley, garlic (I wait till the end to add the garlic) and 1 tablespoon salt and pepper. (I add much less salt)
2. Reduce the heat to medium low. Partially cover the pot and simmer until the chicken is falling off the bones, about 2 hours (or about 45-50 minutes if you use chicken breasts that you cut up before adding). Using tongs, transfer the chicken to a large bowl and let cool for 20 minutes. Keep the soup in the pot simmering.
3. Remove the meat from the chicken, discarding the skin and bones, taking care not to mangle the meat and keeping it in neat pieces. Tear or pull the boned chicken into large bite-sized pieces. (We prefer hand-pulled chicken to chopped chunks),
4. Meanwhile, bring a medium saucepan of water to a boil over high heat. Add salt to taste. Add the ditaliini and cook according to the package directions until tender. Drain well.
5. Using a slotted spoon or a potato masher, mash some of the potatoes in the pot to lightly thicken the broth. Add the chicken and pasta to the pot. Season with salt and pepper. Serve hot

Using the chicken breasts saves time, because I just pick it out of the soup, pull it apart and put it back in, then do the same with the potatoes. This is a favorite recipe of my family!

Another favorite I have to share:

Black Bean Chili

1 1b black beans
2 cups onion (about 2 large) chopped
1 cup sweet pepper (red, yellow or green) chopped
3 cloves of garlic chopped (I use about 6-8 because we are nuts about garlic)
2 tsp chili powder
2 tsp cumin
2 tsp dried cilantro
1 28 oz can tomatoes

Soak beans according to package directions. Rinse. (Or you can add canned black beans, like I do, 3 or 4 cans, depending on how much you like them). Add all ingredients except tomatoes to 3 quarts of water. Boil then reduce to low heat. Simmer for about 2 hours, until beans are soft and water is gone (unless you are using canned beans, then only about 20 minutes or so).
Add tomatoes. Cook until tomatoes are heated. Add salt and fresh ground pepper to taste. Garnish with fat free sour cream or chopped green onions.
Serves 6
nutrition info:
each serving contains approx.
333 calories, 20 grams protein, 2 grams fat, no cholesterol, 63 grams carbs, 15 grams fiber, 204 mg sodium.

(I usually add more canned tomatoes because I really love them!)

Another favorite I have to share:

Black Bean Chili

1 1b black beans
2 cups onion (about 2 large) chopped
1 cup sweet pepper (red, yellow or green) chopped
3 cloves of garlic chopped (I use about 6-8 because we are nuts about garlic)
2 tsp chili powder
2 tsp cumin
2 tsp dried cilantro
1 28 oz can tomatoes

Soak beans according to package directions. Rinse. (Or you can add canned black beans, like I do, 3 or 4 cans, depending on how much you like them). Add all ingredients except tomatoes to 3 quarts of water. Boil then reduce to low heat. Simmer for about 2 hours, until beans are soft and water is gone (unless you are using canned beans, then only about 20 minutes or so).
Add tomatoes. Cook until tomatoes are heated. Add salt and fresh ground pepper to taste. Garnish with fat free sour cream or chopped green onions.
Serves 6
nutrition info:
each serving contains approx.
333 calories, 20 grams protein, 2 grams fat, no cholesterol, 63 grams carbs, 15 grams fiber, 204 mg sodium.

(I usually add more canned tomatoes because I really love them!)

Thanks, sounds delicious and I do so love black beans! I might also consider trying the Crockpot on this once to see how it comes out. I'll add the spices at the end so they don't lose their punch. Love soups/stews that can be cooked either way!

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