Requesting all your healthy soup recipes!

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  • TinamarZDF
    TinamarZDF Posts: 58 Member
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    bump
  • eeg214
    eeg214 Posts: 8 Member
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    bump
  • bzmom
    bzmom Posts: 1,332 Member
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    bump
  • tnshahud
    tnshahud Posts: 163
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    Bump!!
  • giglqueen
    giglqueen Posts: 74 Member
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    Bump
  • Shespretty
    Shespretty Posts: 7 Member
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    Bump! Thanks yall! :smile:
  • Donnaakamagmid
    Donnaakamagmid Posts: 198 Member
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    bump
  • Donnaakamagmid
    Donnaakamagmid Posts: 198 Member
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    My favorite soup is what I call Spicy Asian Vegetible. I don't really have a recipe as I just toss everything in.

    About 1.5 lbs Stew beef chopped into bit size pieces
    olive oil to coat pan
    salt & pepper to taste
    1 large onion
    3 or 4 cloves of garlic
    1 bunch of bok choy
    a few carrots chopped or shredded (my fav)
    1 can of water chestnuts
    2 boxes low sodium beef broth
    about 1/2 cup OJ
    Srirarcha (hot sauce) to taste
    about 2 tsp's fish sauce


    Chop all veggies, brown beef with salt & pepper. Add remaining ingredients and cook until veggies are your preferred texture. (I like a little underdone)
    Go easy while adding the fish sauce & Srirarcha. Both are very strong, potent ingredients in different way,

    edited for spelling.
  • miracle4me
    miracle4me Posts: 522 Member
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    Thank You for all the recipes I :heart: soup and try to have it everyday. :drinker:
  • gehlerc
    gehlerc Posts: 651 Member
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    Thanks for posting the topic! Great idea---bump.
  • SallyCC
    SallyCC Posts: 531 Member
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    Thank you....
  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
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    Potato cheddar soup

    2 sticks carrots, diced
    1 large onion, finely diced
    4 large red potatoes, cut into bite-size pieces
    4 cups no salt added chicken broth
    1 cup half and half
    2 tbsp ground black pepper

    Combine all ingredients in crock pot and cook on low for 6 hours. 15 minutes before serving, add 2 cups shredded cheddar cheese and mix until all cheese is well mixed.

    Serve with a side of whole wheat bread and top with a little sour cream and bacon bits.

    ~400 calories per bowl, and very filling. Serves approximately 6.

    You can also add ham or chicken to it to add more protein if you like.
    Thank you for sharing this, it sounds perfect for the colder weather! Hmm..I might toss in some chicken like you said to bring up the protein.
  • a_vettestingray
    a_vettestingray Posts: 654 Member
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    bump, I <3 soup!
  • jwillie76
    jwillie76 Posts: 65 Member
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    bump
  • ILiftHeavyAcrylics
    ILiftHeavyAcrylics Posts: 27,732 Member
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    This is a little high sodium but it's awesome.

    Taco Quinoa Soup (3 servings)

    8 oz lean ground beef (or turkey if you prefer)
    1/4 cup diced onion
    1/2 low sodium taco seasoning mix
    1 large zuccini, cubed
    1 can (15 oz) pinto beans
    1 cup cooked quinoa
    2 cups low sodium chicken broth
    I can rotel tomatoes
    1 tbsp lime juice

    Optional:
    1 pepper of your choice, diced
    1/4 cup shredded mexican cheese

    Without the optional ingredients mine comes out to 356 calories per serving. If you want to use the whole taco mix you get a lot more kick, but you also double the sodium. This recipe came from http://greenlitebites.com/2008/01/15/quick-quinoa-turkey-taco-stew/
  • juiceplusbecky
    juiceplusbecky Posts: 56 Member
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    bump
  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
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    This is a little high sodium but it's awesome.

    Taco Quinoa Soup (3 servings)

    8 oz lean ground beef (or turkey if you prefer)
    1/4 cup diced onion
    1/2 low sodium taco seasoning mix
    1 large zucchini, cubed
    1 can (15 oz) pinto beans
    1 cup cooked Quinoa
    2 cups low sodium chicken broth
    I can rotel tomatoes
    1 tbsp lime juice

    Optional:
    1 pepper of your choice, diced
    1/4 cup shredded Mexican cheese

    Without the optional ingredients mine comes out to 356 calories per serving. If you want to use the whole taco mix you get a lot more kick, but you also double the sodium. This recipe came from http://greenlitebites.com/2008/01/15/quick-quinoa-turkey-taco-stew/
    This sounds tasty! I know I've got the homemade Taco Seasoning recipe saved so that will help me lower the sodium. Same with beans and tomatoes, I buy canned no sodium tomatoes from Trader Joe's and soak and cook my own beans which will save a ton of sodium as well.

    I'll definitely give this a whirl since I've got a big bag of Quinoa in the cupboard I got in bulk.

    Although I see you've personalized your recipe to that of the website link, the link says 6 servings which seems to make more sense with all the Quinoa and the beef etc. not being critical in the slightest, just something I saw that I made note of for when I make it.

    Appreciate you sharing, can't wait to try it!!:wink:
  • jen4697
    jen4697 Posts: 1
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    CHICKEN BIG SOUP
    Serves 4

    This is a meal in itself, really filling and can be made in a pan on the stove or in a slow cooker.

    Celery - Raw, 200 g
    Carrots - Raw, 200 g
    Onions - Raw, 100 g
    Potatoes - 300 g
    Leek -100g
    Chicken Breast Skinned Chopped - or boil the carcus from your sunday roast and strip the meat off,far tastier
    Knorr - Chicken Stock Cube 2 cube
    Semi Skimmed Milk 200 ml
    Salt & Pepper

    210 cals per serving!
    Mixed herbs

    If using raw chicken, cook first, add all ingredients (apart from milk) in pan or slow cooker and cook until soft.
    Before serving add milk.
    ENJOY!
  • lpatriquin
    lpatriquin Posts: 63 Member
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    Butternut bisque:
    I med chopped onion
    1 cup sliced carrots
    2 Tbsp butter/marg
    Sautee for 5 mins, then add 3 cups low sodium chicken broth and simmer covered 10 mins

    add 2 cups cooked butternut (or buttercup) squash
    1 cup evaporated milk, partially skimmed
    1/2 cup plain yogurt
    2 Tbsp maple syrup

    Transfer in small batches to blender or food processor and puree, then back to saucepan to heat through for a while at low heat or in crock pot on low.

    I know butter and maple syrup, but in small quantities and works out to less than 170 cals for 1.5 cups... makes approx. 7 servings. I made it today and it is delicious. I added a sprinkle of cayenne pepper, a little sea salt and black pepper. UMmmm...

    Add a sprinkle of goats milk feta cheese for a little zing! ENjoy :drinker:
  • caperam
    caperam Posts: 33 Member
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    Bump for later

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