Soup Recipes?

CROCKPOT POTATO CHOWDER
Generic - Russet Potato (Diced, Skin on), 8 cup
Fresh - Chopped Yellow Onion, 1 Cup
Carrots - Carrots Chopped, 1 cup
Generic - Celery - Raw, Sliced / Chopped 0.5 cup
Homemade - Organic Chicken Broth - Low Fat/Low Sodium, 1.25 container (4 cups ea.)
Cream Cheese 1/3 Less Fat 28 g, 1 container

Bacon Bits, (1 tbsp) - TO GARNISH SERVING
Chives - Raw, 6 tbsp chopped TO GARNISH SERVING

Total: 1695
Per Serving: 141
CROCKPOT LOW 6-8 HOURS OR 3-4 HOURS ON HIGH

Chicken-Tomato Chowder

4 teaspoons olive oil
2 carrots, thinly sliced
6 scallions or 1 med onion, chopped
2 celery ribs, chopped
2 cloves garlic, minced
1 (14 1/2 ounce) can crushed tomatoes
2 cups chicken broth
2 medium potatoes, peeled and cubed (red work best)
1/2 teaspoon marjoram
1/2 teaspoon oregano
1/4 teaspoon ground pepper
1/2 lb boneless skinless chicken breasts, cubed (about 2 breasts)
1/2 cup canned cannellini beans, rinsed and drained (Chick peas work great too!)
2 tablespoons parsley


1 In a dutch oven, heat 2 tsp of the oil.
2 Saute the chicken until cooked through, 6-8 minutes, remove from pot and set aside.
3 Add and heat the remaining 2 tsp of oil.
4 Saute the carrots, scallions, celery and garlic until softened, 5-7 minutes.
5 Stir in the tomatoes and broth; bring to a boil, then stir in the potatoes, marjoram, oregano and pepper.
6 Reduce the heat and simmer, covered, until the potatoes are tender, 15-20 minutes.
7 Add chicken into the chowder; stir in the beans and parsley.
8 Simmer until heated through, about 5 minutes.
9 Makes 4 servings @ 266 Calories

10-BEAN SOUP
Sunflower Market - 10-Bean Soup Mix (Dry), 1 cup (soaked overnight)
Onion - 1 small chopped
Carrot - 2 medium chopped
Celery - 1 large stalk chopped
Butter - Salted, 2 tbsp (to saute onion/carrot/celery)
Hunt's - Tomatoes, Petite, Diced, Canned - Correct, 2 cup
Generic - Smoked Ham Hock, 2.5 container (4 oz ea.)
Kitchen Basics - Unsalted Chicken Stock, 1 container (4 cups ea.)

Total: 1819 (servings = 10)
Per Serving: 182
SAUTE VEGETABLES THEN COMBINE ALL INGREDIENTS, BRING TO SIMMER AND COOK ABOUT 1 HOUR OR UNTIL BEANS ARE TENDER.

bump!

Roasted Tomato and Rosemary Soup with Kale and potatoes. http://food52.com/recipes/7988-roasted-tomato-rosemary-soup-with-kale-potatoes

I add white beans to mine.

bump

bump:flowerforyou:

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 milk

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.

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
enjoy

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+chicken

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!

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).

Bump...I've got 2 really good one's to post in a bit.

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!!