Soups and Stews

I enjoy these two soups from eatingwell.com:

Southwestern Three Bean and Barley Soup: http://www.eatingwell.com/recipes/southwestern_bean_barley_soup.html

Smoky Black Bean Soup: http://www.eatingwell.com/recipes/smoky_black_bean_soup.html

Both are low calorie, high fiber, and high protein. And since they're low calorie, you can make some tasty cornbread to have on the side: http://www.eatingwell.com/recipes/the_best_corn_bread.html

black Bean soup! Yum! I bookmarked that one!

I love chili! All kinds of chili. I make mine with turkey instead of ground beef and add lots of peppers. It's filling, low fat and high protein with the meat & beans I made up my own recipe I pretty much stick to but here are LOTS of chili ideas - and it's a great crock pot food!

http://www.eatingwell.com/recipes_menus/collections/healthy_chili_recipes

My boyfriend and I feel in love with this one:

http://www.wholefoodsmarket.com/recipe/chipotle-veggie-stew

It makes (at least) 10 146 calorie servings. I mean, like 2 cup servings, not a dinky little bowl. It's delish!

Also this one:

http://nicoleeats.com/2012/11/19/meatless-monday-moms-curried-lentil-soup/

It makes 6 167 calorie servings. Super delicious as well.

And both are really inexpensive, freeze well and easy on the tummy.

Bump

I like this one from cookinglight.com

Stuffed Pepper Soup

1/2 pound ground round
2 cups chopped green bell pepper
1 cup chopped onion
1/4 teaspoon black pepper
1 (14-ounce) can less-sodium beef broth
1 (14.5-ounce) can diced tomatoes, undrained
1 (10 3/4-ounce) can tomato soup, undiluted
1 1/2 cups hot cooked white rice

Heat a small Dutch oven over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Add chopped green bell pepper and onion; cook 8 minutes or until vegetables are tender. Stir in black pepper, less-sodium beef broth, diced tomatoes, and tomato soup; bring to a boil. Reduce heat, and simmer 45 minutes.
Spoon 1/4 cup hot cooked white rice into each of 6 bowls; top with 1 cup soup.

*Variations: for tomato soup I use Amy's or Progresso - Campbell's too sweet (IMO). I also like to add some basil. You can use brown rice. Red & green pepper combo is nice.

I make this one on the stove top in under half an hour. You could also throw everything into a slow cooker, too.

VEGETARIAN CHILI

1 ½ cups cooked kidney beans
1 ½ cups cooked pinto beans
1 can Dakota Pride Mild Chili Beans (my secret weapon-only thing I buy at Aldi’s)
1 onion, diced
2 green bell peppers, diced
1 can diced tomatoes (do not drain)
2 ½ cups water
1 tblsp chix bullion powder (vegan)
1 tblsp chili powder
1 tblsp garlic salt
1 tblsp cumin

Bring everything to a boil and cook until onions and peppers are soft – about 15 minutes.

Yum, I'm saving this one. I love vegetarian chili, especially without zucchini. It just doesn't seem to keep very well after you reheat.

I love soup! Here are a few of my favs...

White Bean Soup with Sausage and Zucchini
http://meetmrsb.blogspot.com/2012/01/sausage-and-white-bean-soup.html

White Chicken Chili
http://meetmrsb.blogspot.com/2012/11/halloween-traditions.html

The BEST EVER Chicken Enchilada Soup
http://meetmrsb.blogspot.com/2012/09/sorry-for-delay.html

Pumpkin and Black Bean Chili with Turkey
http://meetmrsb.blogspot.com/2011/06/black-bean-n-pumpkin-chili-recipe.html