Requesting all your healthy soup recipes!

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Replies

  • rrboxer
    rrboxer Posts: 8 Member
    Thank you, thank you and MORE thank you for all those MFP soup recipes. I copied them and so relieved that they seem simple enough. My husband and I do not eat the same at all and since being married to him I noticed that we have gradually moved from cooking from scratch to processed foods. He is soooo picky plus we tend to eat out more in restaurants since I hurt my achilles heel but with crock pot cooking I won't have to stand alot in the kitchen. You area an angel!!!!!!!!!!!!!!!!!!!!!!!! :smile:
  • grecogab90
    grecogab90 Posts: 77 Member
    bump
  • chip305
    chip305 Posts: 63 Member
    Bump
  • my3sons1982
    my3sons1982 Posts: 1
    bump...great ideas:) Thanks
  • Hairhacker
    Hairhacker Posts: 174 Member
    saving for later..
  • reshapinrose
    reshapinrose Posts: 31
    Bump
  • thebigcb
    thebigcb Posts: 2,210 Member
    Garlic,Onion and a little butter fried off in a pot

    Clean loads of Mushrooms, a couple of pints of chicken stock

    Dash of milk

    Bend

    Done
  • sarahmoo12
    sarahmoo12 Posts: 756 Member
    i <3 soup lol
  • Queen8shaq
    Queen8shaq Posts: 46
    Bump for recipes
  • laurainparis
    laurainparis Posts: 64 Member
    I made this over the weekend. It came out really good, and it was really easy. I used fat-free yogurt and vegetable stock instead of chicken (b/c I'm a vegetarian). The only thing I would change would be to use less yogurt- maybe 1 and quarter cup instead of 1 and 3/4. I felt the yogurt flavor was too powerful.

    Ingredients
    2 Tbsp. canola oil
    1 large sweet onion, sliced
    2 tsp. ground cumin
    3 sweet potatoes, peeled and cubed
    1-1/2 qt. chicken broth
    1-3/4 cup Dannon® Plain Yogurt
    2 Tbsp. chopped parsley or cilantro
    1/4 cup toasted pumpkin seeds


    Directions
    1.In a soup pot heat oil. Add onions and cumin and sauté 3-4 minutes. Add potatoes and chicken broth and bring to a boil. Reduce heat and simmer soup 20-25 minutes.
    2.Puree soup with 1-1/2 cups Dannon® Plain Yogurt and parsley or cilantro. Serve each portion of soup with a dollop of remaining yogurt and a sprinkle of pumpkin seeds.


    Yields
    12 Servings (8 oz. per serving)
  • Schnuddelbuddel
    Schnuddelbuddel Posts: 402 Member
    My butternut squash, red lentil and sweet potato soup has been a winner every time with friends and family alike, very yum on a cold day!! Hope you enjoy too if you try it!

    http://www.myfitnesspal.com/blog/Schnuddelbuddel/view/butternut-squash-sweet-potato-red-lentil-soup-443209
  • petechiae
    petechiae Posts: 147 Member
    Bump because I looove soup.
  • smcolton
    smcolton Posts: 78
    Bump
  • sherri33s
    sherri33s Posts: 104 Member
    Wow everything sounds good
  • miracle4me
    miracle4me Posts: 522 Member
    I try to eat some kind of soup or broth every day. I think I am addicted to Knorr Lower sodium chicken broth and add various veggies to it even if it is just chopped green from scallion. Soup is one of my favorite foods and so filling. Thanks to everyone that posted their soup recipes I hope this thread will continue.
  • cararickel
    cararickel Posts: 22 Member
    Check out the recipe for Chicken Barley Soup on the back of the Quaker Barley box. Yummy and under 300 cals for a large serving. I have tweaked the recipe some to make it more like chili and less like soup and the family loves it! I put it in the crock pot to mix the flavors better and it tastes better each day the leftovers are in the fridge.
  • Corjogo
    Corjogo Posts: 201 Member
    Bumpditty, bump, bump
  • dizzyrimram
    dizzyrimram Posts: 2
    Marks and Spencers bag of fresh veg eg; carrot cauliflower and broccoli. tin of chopped tomato in natural juice, two veg stock cubes add water to the correct level in a Morphy Richards Soup Maker. NO chopping or preparation set the choice SMOOTH
    done in 20 mins, Delicious, this little wonder can do Chunky also Smoothies
  • libbymcbain
    libbymcbain Posts: 206 Member
    Red lentil soup

    100g onion, finely chopped
    200g carrots, finely chopped
    100g celery, finely chopped
    100g red pepper, finely chopped
    Tin of tomatoes
    150g red lentils
    Chicken or vegetable stock
    1tbsp olive oil
    1 tsp cumin
    Greek yogurt to serve

    1. Sautee the finely chopped vegetables in the oil until soft, add cumin, stir
    2. Add lentils, tomatoes and stock
    3. Simmer for an hour
    4. Puree if you like smooth soup
    5. Serve with a dollop of greek yogurt
  • VaingloriousVictoria
    VaingloriousVictoria Posts: 137 Member
    I get the McCormick White Chicken Chili spice packet, but I add stuff to it...it doesn't look white anymore...

    -Do whatever the package says but add below:
    -Can corn, drained
    -Extra can of beans, red or white
    -Green chilies (canned)
    -2 habanero peppers, fresh chopped (love heat)
    -Onion
    -Extra chicken breast
    -Onion powder
    -Garlic powder
    -3-4 boullion cubes of chicken OR use chicken stock for the water

    So yummy!
  • Yieya
    Yieya Posts: 168 Member
    Made this one tonight...

    Creamy Black Bean and Avocado soup
    1 hass avocado
    2 cans of black beans
    1/2 cup diced onion
    1/2 cup chopped peppers (I used red)
    2 cloves of garlic
    3 cups vegetable broth (I used chicken broth...lol)
    1 lime (squeeze the juice in at the end)
    1 small bunch of cilantro
    the following is all according to taste
    salt/ pepper
    cumin
    red chili flakes
    I sautéed the onions, peppers and garlic with a little spray evoo then added the beans, seasonings and broth. Bring to a boil then throw in blender to puree. add the avocado and cilantro at this time. Blend to desired consistency. Enjoy! My recipe came out to about 270 calories and 13g of protein for 1 1/2 cups of the soup. Makes 4 servings
  • leanveins
    leanveins Posts: 53 Member
    bump so many great ideas.
  • gonnamakeanewaccount
    gonnamakeanewaccount Posts: 642 Member
    Bump.
  • Kathe2
    Kathe2 Posts: 31 Member
    Bump
  • venturaroo
    venturaroo Posts: 84 Member
    Bump for later
  • amathwills
    amathwills Posts: 28 Member
    bump
  • JBWILLOW
    JBWILLOW Posts: 108 Member
    bump
  • iqnas
    iqnas Posts: 445 Member
    bump
  • krismcarr
    krismcarr Posts: 1
    Well you don't need a crock pot for this one since you can whip it up so quickly, but its great for you and very affordable!

    Pumpkin Soup
    -1 small onion, chopped finely
    -2 cloves of garlic
    -1 can of puree pumpkin
    -2-3 cups of vegetable stock (depending on the consistency you want)
    -1 tbs ginger
    -1 tbs italian seasoning
    -salt and pepper, to taste

    Cook your onions and garlic in olive oil until they become translucent. Mix in canned pumpkin, stock and seasonings. I let this simmer for about 30 min. Serve with a dollop of greek yogurt or sour cream if you'd like the soup to be creamier.

    I sometimes change the herbs depending on what I have on hand or what I'm in the mood for. Hope you enjoy!
  • jamiev522
    jamiev522 Posts: 3 Member
    Go to skinnytaste.com and look at her crock pot recipes. They're awesome!

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