Does anyone have a soup recipe ?

Enjoy it ..
http://www.cabbage-soup-diet.com/recipe.html
http://www.videojug.com/film/how-to-make-cabbage-soup

bump

Bum- ti- bump .. I like soup .. ideal for in the freezer!

I found another Dump Soup recipe that has a can of white corn, instead of mexicorn
and a sm. can tomato sauce added.
Hope this was the recipe you were searching for because it is easy and good.

My notes say that one cup= 1 pt WW not 0

I also got this one from a WW leader years ago. It is delicious and my husband loves it! It is 1 point for 2 cups. I checked once and it was accurate. If you add sour cream, cilantro a squeeze of lime and a few crumbled corn tortilla chips it is awesome (remember to add the points or calories.)

Taco Soup

It's a great point value at 2 cups for 1 point. It's easy to make and very
tasty. I like to serve it with a squeeze of 1/4 lime, a dollop of fat free
sour cream and sprinkled with cilantro. Enjoy.


1 lg can crushed tomatoes
1 can fat free turkey chili
1 can garbanzo beans
1 can black beans
4 c. chicken broth
1 4 oz can green chilies
1 pkg taco seasoning
1 lg onion
1 c. carrots
1 c. zucchini
1 c. yellow squash

Mix all ingredients in large pot. Bring to boil. Reduce heat and simmer.

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Lentil Soup with Swiss Chard

Lentils are good with all kinds of greens--from sweet spinach and chard to pungent broccoli rabe, turnip greens, and mustard greens. Adding the greens toward the end of cooking keeps their color bright.

Yield: 6 servings

Ingredients
1 3/4 cups dried brown lentils
2 quarts water
1 cup diced carrot
1 3/4 teaspoons sea salt
Dash of dried thyme
2 garlic cloves, crushed
2 parsley sprigs
2 bay leaves
2 tablespoons butter
3 cups chopped onion
1 teaspoon ground cumin
6 cups torn Swiss chard
1 tablespoon fresh lemon juice
1/2 teaspoon freshly ground black pepper
6 tablespoons plain whole yogurt
Preparation
Sort and wash the lentils. Combine lentils, water, and next 6 ingredients (water through bay leaves) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender.

Melt butter in a large nonstick skillet over medium-high heat. Add the onion and cumin; sauté 10 minutes or until browned. Stir onion mixture into lentil mixture. Discard bay leaves and parsley. Add chard to soup; simmer, uncovered, 10 minutes or until chard is tender. Remove soup from heat. Stir in juice and pepper. Ladle 1 1/3 cups soup into each of 6 bowls; top each serving with 1 tablespoon yogurt. Yield: 6 servings.

Nutritional Information
Calories:
283 (17% from fat)
Fat:
5.2g (sat 2.8g,mono 1.4g,poly 0.5g)
Protein:
18.2g
Carbohydrate:
43.9g
Fiber:
20g
Cholesterol:
12mg
Iron:
6.2mg
Sodium:
810mg
Calcium:
95mg

Carrot Soup with Crab



Ingredients
2 1/2 tablespoons butter
1 medium chopped onion
1 pound sliced carrots
1 large bay leaf (or 2 small)
2 tablespoons white rice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon lemon zest
6 ounces shelled cooked Dungeness crab (from a 1 1/2 lb. crab)
1 tablespoon fresh lemon juice
1 tablespoon minced chives, plus chopped chives for garnishing


Preparation
1. In a 5-qt. pot over medium-high heat, melt butter. Add onion, carrots, bay leaf, white rice, salt, and black pepper. Cook, stirring, until onions are light golden, about 6 minutes. Add 5 cups water and bring mixture to a boil, then reduce heat and simmer 25 minutes. Remove bay leaf.

2. Working in batches, purée soup in a blender until smooth. Return soup to pot, stir in lemon zest, and keep warm. In a small bowl, toss crab with lemon juice and minced chives. Put an equal mound of crab mixture in the center of each of 4 soup bowls; ladle soup around crab. Garnish with chopped chives.
Yield
Makes 4 servings

French Onion Soup





10 sweet onions (like Vidalia’s) or a combination of sweet and red onions
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
4 ounces apple cider (unfiltered is best)
1 Bottle Cider Beer
Bouquet garnish; thyme sprigs, bay leaf and parsley
1 loaf country style bread
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated


Trim the ends off each onion then slice from end to end. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider, beer and bouquet garnish. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.

I'm here to steal RoadDog's recipes :devil: (and everyone elses too)

I'm here to steal RoadDog's recipes :devil: (and everyone elses too)

He's quite the soup nazi, isn't he!!! "No soup for you!!" :devil:

Can you send samples here, please :bigsmile:

:happy: I'd share

Although, I think I'm staying away from the TVP - ick!!

TVP Spam (yummo :laugh: )

Yummmmm!! It all looks so good!

Thanks I am going to try the butternut soup.