Soup Recipes?

I make a Tuscan Vegetable soup about every other week, double the recipe, and have part of my lunch for the whole week! I make modifications on it here or there (beans, no beans, frozen or pre-chopped veggies, etc.) to make it easier, faster, and to change it up a little. But it's really tasty, and a really good base recipe!

http://www.foodnetwork.com/recipes/ellie-krieger/tuscan-vegetable-soup-recipe/index.html

I've added it to my recipes here on MFP, but I'm not sure how to make it public- by my calculations, it's 104 calories per 1 cup serving (I usually eat 2!).

I got this recipe from Sparkpeople and it's really good:

1 can of fat free refried beans
1 can of 99% fat free chicken broth
1 can of corn
1 can of diced tomatoes (or rotel or fire roasted tomatoes for a kick)
1 can of black beans

Mix it all together and the refried beans will all "melt" into the broth and make it a bit thicker. Very yummy and high fiber, low cal. I usually double and take for lunch all week.

Black Bean Soup (this is an old recipe I've had forever. I haven't calculated the calories)

1 small onion, diced
1 tsp olive oil
1 15-oz can chicken broth
2 15-oz cans black beans (undrained)
1/2 tsp salt
1/2 tsp ground coriander
1/4 tsp cumin (or to taste; I like a lot)
1/4 tsp oregano
1/4 tsp black pepper

Heat olive oil in saucepan.. Saute onions until softened. Add chicken broth, black beans, and seasonings. Simmer for 10 minutes. Using an immersion blender, whiz until the texture is to your liking.

If desired, add some diced lean turkey sausage or ham.



Garlic Soup

1 small onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
3 tablespoons flour
2-1/2 cups chicken broth
1/4 teaspoon cayenne (optional)

Heat olive oil in saucepan. Add onions and garlic and saute until softened. Add flour and cook a couple minutes to get rid of the raw taste. Add broth and cayenne and cook until thickened. If you like, whiz it with an immersion blender for a smoother texture. This soup would be great if you had a cold. Pass the breath mints! (By my calculation, this is only 80 calories per cup!)

Mmmmm.... soup.

BUMP

This
http://www.chiaseedrecipes.com/quick-and-easy-cauliflower-chia-soup.php
is very low calorie and amazingly delicious.

I also make what I like to call Awesome Pumpkin Soup.

Cook and then blend up a big chunk of pumpkin.
Add in some other vegies (blended) if you want.
Blend a block or two of tofu (sounds weird but it gives a creamy texture/flavour.
Throw in some vegie stock.
A chopped up onion.

You're done.

Bump! I love soup and it's fun to make - I love all that chopping! :-)

Bump i love soup.

I'm cutting back on my carbs right now and soups can be an excellent way to do that.. so here goes:

* Broccolisoup

In a pan bring to a boil broccoliflorets with a bouilloncube till florets are done (just cooked is fine, you still want to have a little fresh green color). Pour of most of the water/bouillon, but keep a little bit of the bouillon to make the soup more liquid. You can add some chili, garlic or onion to the broccoli (if you don't like those raw, you can add them earlier to the pan) and then puree the whole thing into a soup using the foodprocessor or immersion blender. The puree will be a little thick so add some of the bouillon.

I normally serve this with some chevre/soft goatcheese and some crispy bacon/ham bits on top!

* Chinese tomatosoup

In a big pan add a bouilloncube, some water, a can of chopped tomatoes, a liter of tomatojuice, some garlicpowder, gingerpowder, some sweetener and chilipaste. This is the base of your soup. Yesterday I made it with some mushrooms, bellpeppers, leeks, onion, tauge and white cabbage but that is completely up to you! For more proteine I added a chickenbreast, torn to strips. But you can vary or make it vegetarian by adding little strips of omelet to the bowls when you are serving the soup.
To cook it down a bit and make it thicker I let it simmer for about 40-45 minutes but that's my taste ofcourse!

Three Cheese Mushroom and Tortellini Soup Skinnytaste.com

Servings: 8 • Serving Size: 1 1/2 cups • Old Points: 2 pts • Points+: 4 pts
Calories: 138 • Fat: 4 g • Carbs: 19.5 g • Fiber: 2.5 g • Protein: 7 g • Sugar: 2.5 g
Sodium: 605 mg (without added salt)

Ingredients:


2 tsp butter
2 stalks of celery, chopped
1 small onion, chopped
1 carrot, peeled & chopped
2 cloves of garlic, minced
8 cups fat free chicken broth (vegetable broth for vegetarians)
2 cups water
5 oz ****aki mushrooms, sliced
8 oz baby bella mushrooms, sliced
1 small Parmigiano Reggiano rind (optional)
9 oz three cheese tortellini (Buitoni)
salt to taste
1/2 tsp fresh ground pepper
Parmigiano Reggiano, grated (optional for topping)

Directions:

In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot and garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.

Add the chicken broth, water, mushrooms, rind and increase heat to medium-high and bring to a boil. When broth boils, add salt (to taste) and black pepper; stir to combine. Reduce heat to low, simmer until mushrooms are soft, about 20 minutes. Add tortellini and cook according to package directions for al dente.

Once cooked, remove the rind, stir to combine and garnish with freshly grated Parmigiano Reggiano if desired.

Makes 12 cups

Try this...the numbers are pretty low and the protein is high.


Chicken - Breast, meat only, cooked, roasted, 4 cup, chopped or diced

Chicken - Thigh, meat only, cooked, roasted, 2 cup, chopped or diced

Onion, Vidalia - Onion, Sweet Raw, 1.5 medium

Carrots - Baby Carrots , 1 1/2 Cup

Celery - Raw, 2 cup chopped

Organic Better Than Bouillon - Low Sodium Chicken Soup Base, 6 tsp

Glory - Fresh Kale Greens, 4 cups

Swanson - Chicken Broth Low Sodium 32 oz, 2 container (4 cup (240g) ea.)

The Kale really adds good nutrients...add it just before finishing. With the chicken, consider getting a whole bird (cheaper) and then roasting it at 400 degrees until done. Then peel off the skin and pull the meat when cool. Take the bones and add them to the chicken broth, soup base and water to cover, simmer for :45 minutes...much richer flavor. While that's happening, drain the pan juices and cool so you can seperate the fat away and add back the rest for more flavor.

Pull the bones after :45 and add the veggies and meat. Simmer for :30 and you're done.

For a bit of zing, add a little Sirachi sauce to a serving. For an Asian flavor with the leftovers, add a bit of ginger, some mushrooms and a few boiled shrimp. You can boil them seperately and add them to your serving.

I make quite a few a lentil sausage, navy bean, potato soup (yes it is healthy), and a taco stew. Let me know if you want any specific recipe they can be as healthy or unhealthy as you want. Just message me if your interested.

Bump.

Spicy Cabbage Soup

Eat as much as you want...only 65 cals per serving.

Ingredients

½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups beef broth (or chicken)
14 oz can basil, oregano, garlic diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
few shakes of black pepper
½ teaspoon salt (optional)

Instructions

Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add celery, onions, bell peppers, and carrots.
Saute until slightly tender.
Stir in garlic.
Pour in chicken broth.
Stir in tomatoes and cabbage.
Bring to a boil and then reduce heat.
Cook until cabbage is tender.
Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
Taste broth and adjust seasoning if needed.
Serve and enjoy!

Here is a personal fave from Hungry-girl, its ah-mazing!

The Whole Enchilada Chicken Soup

PER SERVING (1 cup): 105 calories, 1.75g fat, 641mg sodium, 12.5g carbs, 2g fiber, 4g sugars, 11g protein -- PointsPlus® value 3*


Ingredients:
3 cups fat-free chicken broth
1 1/4 cups finely chopped celery
1/2 cup diced sweet yellow onion
3 cups green enchilada sauce
One 15-oz. can pure pumpkin
10 oz. cooked boneless skinless lean chicken breast, chopped or shredded
1 cup frozen white (or yellow) corn
Optional: dash hot sauce, or more to taste
Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips

Directions:
In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes, until slightly tender.

Stir in enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn, and mix well. Cook for an additional 3 - 5 minutes, until soup is heated throughout.

Add a dash or more hot sauce. (Or not. It's your soup.) Serve and, if you like, top with shredded cheese and/or crushed chips.

Enjoy!!!

MAKES 9 SERVINGS

Ooooh thanks for posting this. Was craving healthy soups myself with this colder weather.