Soup Recipes?
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bump:flowerforyou:0
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yeeeah! More soup! Bump!0
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I love Mulligatawny soup:
http://allrecipes.com/recipe/mulligatawny-soup-ii/
- I use vegetable oil, increase the veggies, and add a few pieces of chicken
- I also use greek yogurt as opposed to coconut milk0 -
Oh, also, I don't blend the mulligatawny
Also, chicken tortilla soup:
http://www.foodnetwork.com/recipes/rescue-chef/chicken-tortilla-soup-recipe/index.html
I up the veggies, add some cooked hominy, leave out the avo and cheese.
I use hand-made corn tortillas (just a few) toasted then sliced and added to the soup. SO GOOD.
By boyfriend said it's the best soup he's had.0 -
I rarely have time to make soup, but I always have Tom Yum Soup paste handy, u can buy in jars from most Asian stores.
Just add chicken stock, button mushrooms, frozen prawns, cherry tomatoes and green onions takes 5 mins, spicy, light and so delicious.0 -
Chicken Soup with veggies
Chicken (I use a whole chicken cut up)
1 onion (cut)
3 stalk celery (leaves included cut)
5 or more carrots (cut in sections)
fresh basil
pepper and salt ( you control how much)
enough water to cover chicken
add tomato if you like or beans
boil for approx 1.5 hours
serve with brown rice or wheat pasta
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High Protein, Fiber, Low Cal and EASY!!!
Bean Florentine Soup ( I like Stoup 1/2 stew 1/2 soup consistancy)
Serves 8
(1 cup)
1 lb navy or great northern beans sorted for stones rinsed and drained
8 cup low sodium vegetable broth ( i use 6 1/2 - 7 for Stoup)
1 large onion chopped
1 tsp dried basil crubled
1 tsp dried minced gralic
1/2 tsp salt
1/4 tsp pepper
6 ounces spinach (about6 cups)
Cook the beans in a saucepan at a boil for 15 minutes, drain and rinse
Add to slow cooker
Stir in remaining ingredients
EXCEPT spinach
Cook covered 7-9 hours on low
or
Cook 4-5 hours on high
Just before serving stir in the spinach
203 calories
1.0 fat
0.5 polyunsaturated fat
0 Cholesterol
215 mg sodium
38g carbs
15g fiber
2g sugar
12g protein
enjoy0 -
Rustic Potato Leek Soup
4 slices bacon, chopped
3 large leeks, white & light green parts only, halved lengthwise and sliced thin (clean them using a salad spinner, as they usually very dirty!)
1.5 lbs russet potatoes, peeled and cut into one inch cubes
2 tablespoons unsalted butter (I instead used Smart Balance Light buttery spread)
4 cups low sodium chicken broth (used 99% fat free)
1 bay leaf
salt & pepper to taste
Instructions:
1 - cook bacon in Dutch oven over medium high heat until crisp, about 5 minutes. Transfer to paper towel lined plate. Discard all but 1 tablespoon fat.
2 - Add leeks, potatoes, and butter to empty pot, and cook until leeks begin to soften, about 5 minutes. Add broth and bay leaf and bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 15 minutes.
3 - Discard bay leaf. Using potato masher, mash until potatoes just begin to break down and soup is thickened. Stir in bacon. Season with salt and pepper. Serve.
Nutritional Info for 1.5 cups:
Calories - 232
Total Fat - 8
Saturated Fat - 2
Poly Fat - 1
Mono Fat - 2
Trans Fat - 0
Cholesterol - 12
Sodium - 603
Potassium - 793
Carbs - 32
Fiber - 3.5
Sugars - 1
Protein - 8
Vitamin A - 3.5%
Vitamin C - 25%
Calcium - 2%
Iron - 8%0 -
SkinnyTaste.com - Amazingly easy to make and delicious
Crock Pot Sante Fe Chicken - the most downloaded recipe of 2012.
http://www.skinnytaste.com/search?q=sante+fe+chicken0 -
Im known as the Soup Nanzi, not to be confused with the Soup Nazi , THIS is one of my favourite soups!
Albondigas Soup
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours, 30 minutes
Ingredients:
1 lb ground beef (or combination of 1/2 lb beef and 1/2 lb chorizo)
1/2 cup rice (uncooked)
1 teaspoon salt
1 teaspoon cumin
3 cloves of garlic, peeled and crushed
3 quarts chicken broth
4 stalks of celery, chopped
3 white onions, chopped
1 bunch cilantro, leaves only
3 medium potatoes chopped
4 large carrots, peeled and chopped or sliced
2 cups greens (mustard, spinach or other)
2 teaspoons of oregano
2 cloves of garlic, crushed
1 teaspoon cumin
Preparation:
Mix ground beef with rice, 1 teaspoon of cumin, 1 teaspoon of salt and the crushed garlic. Form 1 1/2 tablespoons into a meatball by rolling it between your hands until it forms a ball. Do this with all of the meat until it is all formed into meatballs.
Bring broth to a boil in a large pot. Turn down to a slow simmer (where there are hardly any bubbles) and add in meatballs. Simmer gently for 20 minutes.
Add in the carrots, onion, cilantro, remaining spices, garlic and celery. Simmer for 1 hour and 15 minutes minutes or until rice in meatballs is cooked through. Add in the greens and simmer for an additional 15 minutes.
Serve hot with fresh flour tortillas.0 -
Make this one - it's incredibly warm and comforting, very easy to make and delicious.
http://www.myfitnesspal.com/blog/meagalayne/view/foodie-stuff-red-lentil-and-squash-soup-with-a-twist-447627
Also, these:
http://www.myfitnesspal.com/topics/show/150100-hot-sour-soup
http://www.thegraciouspantry.com/clean-eating-curried-millet/#more-9092
or this one, modified from http://www.dairygoodness.ca/recipes/fiesta-chicken-soup
3 cloves garlic, minced
1 large onion, chopped
1.5 red peppers, chopped
2 jalapeno pepper, diced
2 Tbsp chili powder
2 cups diced tomatoes
3 cups homemade chicken broth, skimmed of visible fat
2.5 cups 2% milk
1 Tbsp cornstarch
300g cooked chicken breast, shredded
1.5 cups corn, canned or frozen
1/2 cup cilantro
frank's red hot, to taste
Basically soften the veggies, toss in the chili powder, then tomatoes and broth. Whisk the milk and cornstarch together to remove any clumps and then add to the pot. Bring to a boil and lower the temp to simmer. Add in the chicken and corn and heat through. I like to add cilantro and hot sauce to mine.
I also slice up low cal whole grain tortillas and bake them as strips to add to the soup. Top with a little extra cilantro and some sour cream if desired.
Total cooking time is about 30 minutes. It's a great fast soup!0 -
Bump love me some soup0
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I improvised this corn chowder recipe today after seeing a really decadent version on John and Caprial. They used heavy cream and what looked like a ton of butter, so I wanted to see if I could lighten it up.
They roasted their own corn, but I used frozen roasted corn from Trader Joe's, which is delish. I have used it in salads, too. The next time I make this soup I might up the richness a little bit by using whole milk. If you can find masa harina (corn flour), it really adds a lot of flavor. The basil on top is heavenly. My husband loved this, too. It would be fantastic with a little smoked salmon thrown in.
Roasted corn chowder
2 slices Jennie-O turkey bacon, diced
1 teaspoon olive oil
1 small onion, fine dice
2 stalks celery, fine dice
3 cloves garlic, minced
2 small Yukon gold potatoes, diced
2 cups chicken broth
1 cup milk (I used 1%)
1 tablespoon cream cheese (or a Laughing Cow wedge)
2 tablespoons masa harina mixed with about 1/4 cup water
1/3 cup jarred roasted red peppers, diced
2 cups Trader Joe's frozen roasted corn (heat in dry skillet as per instructions)
Frank's Hot Sauce (or other) to taste
Salt and pepper to taste
Chopped fresh basil
Brown bacon in saucepan. Add onion and celery and saute until translucent. Add garlic and cook about 30 seconds. Add potatoes and broth. Simmer until potatoes are tender, about 15-20 minutes. Add milk and cream cheese and bring back to simmer. Add corn and masa harina/water mixture and simmer a few minutes until slightly thickened. Stir in roasted red peppers and hot sauce. Serve topped with chopped fresh basil.
By my calculations, this is 241 calories per 1.5-cup serving (makes about 4 servings).0 -
Bump0
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Bump...I've got 2 really good one's to post in a bit.0
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Cauliflower and leek soup is my fav to make atm!
half a head of cauliflower
1 leek
1 table soon or garlic
3 veg stock cubes with about 2 cups of water or however much it takes to cover the caulifower
2 bits of short cut bacon
salt pepper
1/4 parma cheese!
1 teaspoon of olive oil for frying
Fry leek, garlic and bacon until bacon is brown then add cauliflower, stock and water cook until tender then chuck in the blender with the cheese untill smooth. It comes out a werid greyish colour but its creamy an delish sometimes i add a spoon of greek yogurt on top at the end!
I have it as 4 serves, so it works out to be about 100 cals if not less! depending what brands used0 -
Spicy Corn Chowder
Ingredients
4 pieces thick-sliced bacon, chopped
1 medium onion, finely chopped
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
1 small jalapeno, chopped seeds and ribs removed
3 cloves garlic, finely chopped
1/4 cup all-purpose flour
4 cups chicken stock
2 large red potatoes, well scrubbed and small diced
1 cup heavy cream
16 ounces frozen corn
1/4 teaspoon cayenne pepper
1 bay leaf
In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.
At a yield of 6 servings, it is 342 calories per servings (however, it's more than 6 in our house)...obviously, if you were wanting to cut calories, the first to go would be the heavy cream.
***the second one I have is a huge, and I mean huge hit in our entire family!!*** I got it off allrecipies.com.
Delicious Ham and Potato Soup
INGREDIENTS:
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper,
or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
DIRECTIONS:
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
I always have to, at least, double this recipe!
Great recipes everyone!!0
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