Requesting all your healthy soup recipes!
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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.0 -
Thank You for all the recipes I soup and try to have it everyday. :drinker:0
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Thanks for posting the topic! Great idea---bump.0
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Thank you....0
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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.0 -
bump, I soup!0
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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/0 -
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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/
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!!0 -
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!0 -
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:0 -
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