Cold Weather Ahead...the all soups thread

bump

tagging for when I have time

I've been wanting to try my hand at soup...great thread to have handy!

Bump! thanks for hte thread

Thanks so much for a low-carb soup! I love the corn/beans/pasta soups, but just can't do much of those. Any other low-carb soup recipes would be welcome from anyone.

Thank you Jessica for the chili turkey soup receipe. I have been looking for a good one. I am looking forward to making this on the weekend.

I make a quick, easy soup using chick peas. It's my "I'm tired & don't have anything planned" diner. I always have the ingredients on hand.

15 minute Chick Pea Soup

Dang!! This would be SUPER cheap!! I will have to try it.

and super easy love it!

Supper tomorow night!
thanks!!

I posted this recipe a while back on another thread also.

Turkey, White Bean, Spinach & Tomato Soup

1 20oz package of Ground Turkey (I used Jennie-O Lean Ground Italian Seasoned)
1 large Vidalia Onion, chopped
1 large Green Bell Pepper, chopped
Few dashes of salt & pepper
1/2 tsp Garlic Powder
1 14oz can of Stewed Tomatoes (I used Red Gold)
1 14oz can of Diced Tomatoes (I used Red Gold Petite Diced Garlic & Olive Oil)
1 14oz can of White Beans, rinsed and drained (I used Goya Small White Beans Low Sodium)
14oz water
1 tsp Italian Seasoning
1 9 or 10oz package of Frozen Chopped Spinach (I used Green Giant Chopped No Sauce)

Add ground turkey, salt, pepper & garlic powder to a soup pot over medium heat. When halfway cooked, add chopped onion and green pepper. When turkey is cooked through drain liquid and grease. Add stewed tomatoes, diced tomatoes, white beans, water and italian seasoning. Bring to a boil, reduce heat, cover and simmer for about 20 minutes. Add spinach (I put it in frozen, or you could thaw it first) and cook for 5 - 10 more minutes or until spinach is heated through.

This made 10 cups of very chunky soup. I divided it into 6 servings of 1 2/3 cups for each serving.

Here is the nutrition info per serving based on the specific items I used. The sodium is high, however if you use plain ground turkey instead of italian seasoned, it goes down by like 500g per serving Use low sodium versions of the canned tomatoes to reduce it even more if you need to.

Calories - 271
Fat - 7
Sat Fat - 2
Trans Fat - 0
Cholesterol - 67
Sodium - 1241
Carbs - 27
Fiber - 6
Sugar - 10
Protein - 23

bump!

These all sound so good. I live in utah as well. Not excited for the cold weather. I love turkey chili. I usually just dump stuff in.

Turkey Chili

1 pound ground turkey cooked
1 or 2 cans black beans
1 or 2 cans kidney beans
1 or 2 cans crushed tomatoes
1 small can tomato paste
as much onion as you want
a little garlic
some chili powder
a little brown sugar (I like mine a little sweet)
pepper

Thats the beauty of it you can adjust the spices to what you want.

I also love corn chowder but i don't have my exact recipe but I will do my best to remember

Corn Chowder
1 can cream corn
1 can corn
1 can fat free evaporated milk
green peppers
bacon(i use turkey bacon)

You could also add onion, some white pepper, and most any vegetable you wanted.

Oh!! These all sound delish. And I will have to save them to make when it finally gets cold down here in Florida. Just know I am jealous of all of you with cooler weather already!!

AMEN TO THAT! =D I'm in Louisiana & some cooler weather would be NICE! Now I just have to figure out how to cool a "healthy" gumbo! haha!!

courtesy of my mother to all of you:

"I'm Lazy" Potato Soup

6 cups (or about 3-4 medium potatoes) peeled, cubed potato
1 sweet onion
8 oz fat free cream cheese
8 cups low sodium chicken or vegetable broth
1 tbsp olive oil
pepper to taste

Chop the onion very fine and sauté in the olive oil until the onion is translucent.
Add the potatoes and broth to the sautéed onion and bring to a boil.
Simmer 30-60 minutes or until potatoes have disintegrated. It isn't cheating to help them along with a hand mixer if you're short on time.
Stir in the cream cheese until it is melted and distributed throughout the soup.
Pepper to taste, serve hot. Suggested garnish: green onion.

I love Hot & Sour Soup and got this from A Year of Crockpotting. I sometimes add baby corn or other veggies. Very easy and very yummy.


Crockpot Hot and Sour Soup

--1 cup cubed firm tofu
--2 cups chicken broth
--2 cups water
--1 package of sliced mushrooms
--1 can bamboo shoots
--1 can sliced water chestnuts
--2 tablespoon soy sauce
--1 teaspoon sesame oil
--2 tablespoons rice wine vinegar (and some more later)
--1/4 teaspoon red pepper flakes (and some more later)
--green onion for garnish



The Directions:

Combine everything in your slow cooker. Use a 3 or 4 quart. Cook on low for 7-9 hours or high 4-5.

Taste. If you need more of the sour flavor, add more rice wine vinegar. If you need more of the hot flavor, add more red pepper flakes. . Garnish with sliced green onion.

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Bump - I really want that Veggie Mexican Soup :drinker:

Hey those of you from Utah I am looking for the Turkey Chili recipie that is served at Deer Valley. I would love any help finding it.

One my kids love is Egg Drop Soup

8 Cups water
8 tsp. chicken bouillon granules
1/2 cube of fish bouillon
6 Tbsp. cornstarch
3/4 cup cold water
2 eggs beaten
1 cup frozen corn

Combine water and bouillon to large pot, after the bouillon has disolved bring to a boil.
Mix cornstarch and cold water mix until smooth. Add to soup and bring to boil while stiring.
Add beaten eggs into thickened broth, pull a fork through the soup. (Do not stir)
After a minute add the corn.
Cover and simmer on low about 30 min.

Edit: I will add a few drops of yellow food coloring to make it look more like from the resturant.