What's your favorite soup recipe????

My family's 2 favorites are chicken tortilla and albondigas (a flavorful Mexican meatball soup.) We also enjoy this simple soup: http://foodbabe.com/2011/05/16/wedding-weight-loss-soup/ It sounds boring but it is so nourishing and tasty.

FYI I am mostly commenting to subscribe to this awesome thread.

Also, I agree with the cabbage soup people. I don't know why cabbage makes soup so good.

Edited for a typo.

http://www.recipe.com/potato-bean-soup/

This! It's been the favorite in our house for many years. Even for the boys. On their birthdays when I offer to make anything they want, almost always without exception they ask for this soup. Only the youngest asks for the beans on the side lol.

Lite Chicken and Dumplings

4 boneless, skinless chicken breast halves
1 Tbsp. olive oil
½ onion, finely chopped
3 stalks celery, sliced thin
1 cup baby carrots, sliced thin
½ cup frozen green peas
2 Tbsp. fresh parsley, finely chopped or 1 Tbsp. dried
1 tsp. fresh thyme or ½ tsp. dried
2 Tbsp. no Trans fat margarine
2 Tbsp. flour
1 ½ cups reduced sodium, organic chicken broth
½ cup fat free half-and-half
1 cup low fat Bisquick mix
½ cup milk or buttermilk
½ tsp. sea salt and fresh pepper
Place chicken breast halves in saute pan and cover with water. Place over medium heat, uncovered, and cook for 10-12 minutes until chicken is poached and cooked through. Remove from water and set aside to cool.
Heat olive oil in large pot over medium heat. Add onion, celery and carrots, saute for 4-5 minutes until carrots are just tender. Remove from heat and add frozen peas, salt and pepper, parsley and thyme. Cut cooled chicken breast into bite-sized pieces and add to vegetable mixture. Set aside.
In small saucepan, heat margarine until melted, add flour and stir well forming a paste. Add chicken broth and fat free half-and-half. Continue whisking over medium heat until just starting to thicken. Add to chicken-vegetable mixture and return to low heat and simmer for 2-3 minutes.
In small bowl combine Bisquick mix with milk with fork until just mixed. Drop rounded tablespoons of dough on top of chicken-vegetable mixture and cover and continue to simmer for another 7-8 minutes, just until dumpling is done. Serve in bowls, garnish with a sprinkling of fresh parsley.

Serves: 4
Calories per serving: 425
Calorie equivalent: 4 oz. protein, 2 vegetables, 2 carbohydrates, 1 fat
*this was from Extreme Makeover : Weight Loss Edition
Recipe courtesy of California Health & Longevity Institute



"Zuppa Toscana"---my favorite!

(this recipe is close to the Zuppa Toscana that is served at the Olive Garden, but a healthier version)

*I would try it w/o the italian seasoning 1st before adding it, it isn't called for in the Zuppa Toscana recipe I have and you can use turkey bacon and/or turkey sausage if you like. Spinach can be substituted for the kale or chard. If you use spinach, stir it in just before serving. The Zuppa Toscana doesn't have beans, but I think it makes it more like a meal.



2 slices bacon (or turkey bacon)
1/2 lb lean Italian turkey sausage, casings removed
2 large russet potatoes, cut into 1/2-inch cubes (about 4 cups)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
4 cups water
3 1/2 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
4 cups chopped fresh kale or Swiss chard leaves
1 can (15 or 19 oz) cannellini beans, drained, rinsed
1 cup fat-free half-and-half or regular half-and-half

1. In 4-quart nonstick saucepan or Dutch oven, cook bacon until crisp; drain on paper towel. Crumble bacon; set aside. Remove and discard drippings from saucepan.

2. In same saucepan, cook sausage over medium-high heat 6 to 8 minutes, stirring frequently, until no longer pink. Drain well on paper towels; set aside.

3. In same saucepan, mix potatoes, onion, garlic, Italian seasoning, salt, pepper, pepper flakes, water and broth. Heat to boiling. Reduce heat to low; cook uncovered about 10 minutes, stirring occasionally.

4. Stir in bacon, sausage, kale and beans. Cook 10 to 15 minutes, stirring occasionally, until potatoes and kale are tender. Stir in half-and-half; cook just until heated

10 servings (1 ¼ c per serving)
Nutrition Information:
1 Serving: Calories 190 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 20mg; Sodium 530mg; Total Carbohydrate 29g (Dietary Fiber 4g, Sugars 3g); Protein 12g Percent Daily Value*: Vitamin A 80%; Vitamin C 35%; Calcium 10%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Very Lean Meat Carbohydrate Choices: 2

I also found this article last night while googling soup recipes on http://www.weightwatchers.co.uk/util/art/index_art.aspx?tabnum=1&art_id=55321&sc=3022

Im not a creative cook at all, I really can only follow a recipe so I though this was a really great way of making something out of whatever veggies you have in the fridge.

How to make: easy vegetable soup
Homemade soup can tick the boxes for so many reasons. It’s easy to make, with very little preparation. And it’s a great way to boost your intake of Filling & Healthy vegetables to fill you up and keep you feeling satisfied. Enjoy this versatile soup for lunch, either at home, on the go, at work, or as a light starter option if you’re entertaining.
Article By: WeightWatchers.co.uk


Whip up a batch of this simple soup for lunch, dinner or a snack in between meals.

It’s simple to make, zero ProPoints values and packed full of Filling & Healthy vegetables.


Easy vegetable soup
Makes 4 servings
ProPoints® value | 0 per serving

Ingredients
1 litre vegetable stock
made with 2 stock cubes or 2 heaped tsp bouillon powder
500g chopped vegetables
choosing from 3 of the following:
onions
leeks
carrots
celery
butternut
squash
broccoli
cauliflower
red pepper
parsnips and mushrooms
Pinch salt and freshly ground black pepper
Chopped fresh herbs, to garnish
Instructions
Pour the vegetable stock into a large saucepan. Add all the chopped vegetables. Bring up to the boil, then cover and reduce the heat. Simmer for 20-30 minutes until the vegetables are tender. Test with the point of a sharp knife, to check.

Puree the soup with a hand-held stick blender, or transfer to a liquidizer and blend until smooth. Taste the soup, adding salt and pepper to season.

Serve each portion sprinkled with chopped fresh herbs and a little more ground black pepper.

Good vegetable combinations:

Onion, leeks and mushrooms
Leeks, broccoli and celery
Onion, red pepper and butternut squash
Carrots, onion and celery
Cauliflower, onion and leeks
Onion, carrots and parsnips

I'm going to try the onion, leek and mushroom one tonight. When I entered it into MFP it was 2 Pro Points per serve.

Much Love
xoxo

You could easily add some protein if you wanted too :-) xoxo

Broccoli and Almond Soup

http://reluctantgourmet.com/component/k2/item/1296:broccoli-almond-soup-recipe

I make Chilli, tomato and pepper soup 100 odd kcals per portion and its lovely!!

Its a tin of toms
2 red peppers
1 yellow pepper
2 chilli's
garlic clove
tub of passata
and a pint of veg stock

butternut squash
corn, potato chowder

Bump. 'Cause soup season is coming.

bumping for later

Sausage and corn chowder with bacon!

Soupe Au Pistou is a favourite of mine. Google for official recipes or use my cheat's version.


Boil a bunch of frozen veg with a stock cube
Throw in a diced tomato.

Serve with a big dollop of pesto in each bowl. Pesto should preferrably be homemade. I use Marcella Hazan's recipe for this:
http://www.food.com/recipe/pesto-marcella-hazan-448339