Yummy soup recipes?

I make my own butternut squash soup
butternut squash [roasted]
onions [roasted/sweated]
veg stock
curry powder
boil
blitz
easy

I make my own stock to use as a base for homemade soups - I prefer having control over the sodium and fat. Plus, I can make huge batches of it and freeze it.

If you don't want to make your own stock, you can at least buy low sodium stock or broth. I highly recommend homemade soup over canned/packaged soup. It's just a healthier (and better tasting) option.

Have you been on SkinnyTaste.com? Best soup recipes ever!

I've been on a greens kick, especially kale. Here's my newest favorite recipe: (it calls for turkey sausage, but I prefer hot chicken sausage - brand: Murray's) - (also when I want to be even healthier, I just use water, no broth)

Kale and Potato Soup with Turkey Sausage
Servings: 6 • Size: 1 2/3 cups • Old Points: 4 pts • Points+: 6
Calories: 232 • Fat: 4 g • Carb: 31 g • Fiber: 5.5 g • Protein: 19 g • Sugar: 3 g
Sodium: 647 mg (will vary by brand of broth you use)

Ingredients:

14 oz reduced fat Italian chicken or turkey sausage
8 cups (1/2 batch) kale, stems removed, leaves shredded
1 tsp olive oil
1 onion, chopped
1 medium carrot, sliced
4 cloves garlic, chopped
8 cups fat-free reduced-sodium chicken broth
2 cups water
3 medium red potatoes, peeled diced into 1/4 inch pieces
1 pinch dried red pepper flakes
salt to taste
1/4 tsp fresh ground pepper

^^ bump for future reference

I am not sure of the caloric intake for it, but I make a chicken soup that is super healthy that everyone I know raves about. Packaged and canned soups can pack a lottttt of sodium and not much nutrition, so making from scratch is such a great idea. I don't have a recipe per se, but it is very easy to make. Start by cooking about a pound of chicken, cut into small one inch pieces, in a stock pot/large boiler until it's no longer pink. Breast meat is best as it's lower in fat, but thighs or a whole chicken broken down may give you more flavor. You may need a little oil, no more than a drizzle, to get you started. This is when I add salt and black pepper, not much, just a dash or two of each, to season the chicken. I add in diced onion and celery when it is cooked through and let them sweat. After about five minutes when they've reached that translucent stage, add about six cups of water, bring it to a boil, and add carrots, sliced or baby carrots, and potatoes. You'll probably want to add a little more salt at this stage to help bring the water to a boil, but a teaspoon should suffice, and you can leave it out if you prefer. I usually add it to taste in the end. I usually go with white potatoes or red potatoes, with the skin on. I think the red give it a little more flavor, but you can use whatever you have on hand. Then, just reduce the heat to let it simmer on low until the potatoes and carrots are cooked, about twenty to thirty minutes. For flavor though, rather than amping up the salt, use curry powder (one to two teaspoons), ground mustard (one to two teaspoons), cayenne (just a dash unless you like it really spicy), and rosemary (about a tablespoon unless you prefer to use fresh herbs). You'll get that good homemade flavor of chicken soup without a ton of salt. Plus, the health benefits of the curry and cayenne. After about twenty minutes, test the potatoes with a fork, and if they're soft but still a little stiff, it's done. Then, you can taste the broth to see if you need any additional seasoning. This is usually when I add more curry, cayenne, mustard, or salt if it seems a little lacking. The seasoning gives it enough flavor though that you don't need a lot of salt. Also, you can add other vegetables to this as you like. I sometimes add fresh sweet corn. One pot can last for at least two meals, or you can halve the portion. It usually tastes better to me the next day, and it is amazing when you're sick.

Love that stuff taste great with out all the salt.

Here's my instructions with pictures for beef stock. You can start either with raw bones you buy specially or with leftovers from some beef meals. http://www.justapinch.com/recipes/main-course/beef/lazy-oven-beef-stock.html

Chicken stock, turkey stock, ham stock, fish stock, whatever -- all work the same way. I tend to make stock in the oven so I can ignore it. With modern stoves, the oven doesn't take much more energy than the stovetop or a slow cooker and I take advantage of the oven being on by roasting other stuff at the same time like butternut squash, beets, etc. for later use.

Making homemade broth is not only easy but cheap. And, you can get a lot of flavor without all that salt. Even the so-called "low sodium" soups and broths are pretty high and the expensive salt-free soups you can buy online are pretty flavorless.

To have broth/stock makings, start now by saving bones and scraps of beef, chicken, etc. Since it's been summer and not soup season, my freezer has a ham bone, some beef bones, and a couple of bags of cooked and raw chicken bones/necks/gizzards, etc., waiting to turn into stock.

I have a bunch of soup recipes on my hobby cooking blog at http://heidicookssupper.com/blog/category/soup/

yum

Turkey Noodle Soup

So, when turkey's go on sale (thanksgiving), I buy 3 or 4 of them to cook during the year. When I cook a turkey, I save all of the dark meat for soups and boil the carcuss to make broth. So that being said, here is the recipie, knowing that I already did this stuff:

8 cups of homemade Turkey stock (no salt added)

Put broth in a large pot on high heat. Add, 3 cups of carrots (diced), 1 cup of chopped onions, 2 cups of diced celery and 5 cups of diced broccoli. Cook until all veggies are tender. Add 2 cups of turkey dark meat (diced). When I made this the last time, I didn't look soupy enough, so I added 4 cups of water and 4 tsp of Broth Base and seasoning, chicken flavored. Let soup warm up to a boil again. Once boiling, add two bags of Ronzoni Healthy Harvest whole grain noodles. Boil for 10 minutes.

This made 20 servings.

Per serving:
Calories: 150
Fat: 1
Sodium:66

Ok - this one takes a bit of work, but I loved my grandmothers old fasioned Bean with Ham soup, so this one is always in my freezer! I love it!

Take 2 bags of Great Norther Beans and soak them overnight in water at room temperature. In the morning I drain those, rinse them and then boil them for 45 minutes to an hour (until they are soft and you can crush one with a fork easily). It's important to get them soft enough now, because once you start adding other ingredients, the will not get any softer.

Once they are soft enough, I drain them and rinse them again. I put them into a crock pot (on low) and add the following:

32 oz of Jennie-O Lean turkey Ham
2 cups of raw celery (diced)
1 cup o diced onion
1 cup of shredded carrots
3 cans of Low osdium cream of mushroom soup
1 can of Tomato Sauce
3 cups of water

Let cook all day (6 to 8 hours). About 1 hour before serving, add 1 cup of vinegar. If it is too thick, add more water, to your liking

Makes 16 servings

Per serving:
Calories: 252
Fat: 5
Sodium: 951

I bit higher in sodium, but sometimes, it is just worth it for the memories.

Ok - here are few that I got either off of the internet or off of MFP (from other posts) So, I did not create these recipes, but I have tried them

BUFFALO CHICKEN CROCKPOT SOUP!
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2122096


Minutes to Prepare: 10
Minutes to Cook: 180
Number of Servings: 6

Ingredients
1 onion, diced, about 1 cup
2 stalks celery, diced
1 medium carrot, diced
2 cloves garlic, sliced
1 hot pepper,* deseeded and chopped
1 1/2 cups no salt added diced tomatoes
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
12 ounces chicken breast, diced
3 cups homemade or low-salt chicken stock
1 tablespoon hot sauce

For garnish:
2 tablespoons blue cheese, crumbled
1 celery stalk, thinly sliced

Directions
Place all the soup ingredients except for the hot sauce in a slow cooker, and stir to combine. Cover and cook on high for 3 hours or low for 6.

Before serving, stir in the hot sauce.
Top each bowl with 1 teaspoon blue cheese and chopped celery.

This soup is "medium" in terms of heat.
For "hot" soup: Choose a hotter pepper, and leave the seeds in the pepper.
For "mild" soup: Stir 1/4 cup Greek yogurt into 1/2 cup of the hot soup, then stir the soup-yogurt mixture into the rest of the soup. (This step prevents the yogurt from curdling.) The yogurt will add about 25 calories and 1.6 grams of fat to each serving--not calculated in this recipe.

Serving Size: Makes 6 cups.



Three Cheese Mushroom and Tortellini Soup
Servings: 8 • Serving Size: 1 1/2 cups • Old Points: 2 pts • Points+: 4 pts
Calories: 138 • Fat: 4 g • Carbs: 19.5 g • Fiber: 2.5 g • Protein: 7 g • Sugar: 2.5 g Sodium: 605 mg (without added salt)

Ingredients:
2 tsp butter
2 stalks of celery, chopped
1 small onion, chopped
1 carrot, peeled & chopped
2 cloves of garlic, minced
8 cups fat free chicken broth (vegetable broth for vegetarians)
2 cups water
5 oz ****aki mushrooms, sliced
8 oz baby bella mushrooms, sliced
1 small Parmigiano Reggiano rind (optional)
9 oz three cheese tortellini (Buitoni)
salt to taste
1/2 tsp fresh ground pepper
Parmigiano Reggiano, grated (optional for topping)

Directions:
In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot and garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.

Add the chicken broth, water, mushrooms, rind and increase heat to medium-high and bring to a boil. When broth boils, add salt (to taste) and black pepper; stir to combine. Reduce heat to low, simmer until mushrooms are soft, about 20 minutes. Add tortellini and cook according to package directions for al dente.

Once cooked, remove the rind, stir to combine and garnish with freshly grated Parmigiano Reggiano if desired.
Makes 12 cups.



Spicy Squash soup:
•
1 butternut squash
• 3 carrots
• 1 onion
• 1 and half pints veg stock
• garlic puree
cube squash and carrots (and onion if you use onion) and lightly fry in spray oil
add garlic puree and veg stock and chilli flakes
bring to boil and simmer for 20 mins or until veg is soft
blitz with hand blender

easiest soup ever and approx 37 cals per serving (i usually get 5 servings from it) and it is lovely and thick


Crockpot Beefy Cabbage Soup
1/2 head of cabbage, chopped
1 medium onion, chopped
1 large carrot, thinly sliced
3 to 4 T. rice
2 ribs celery, sliced in 1/2 in. pieces
1 t. garlic powder
3 c. beef broth (I use low sodium)
1 or 2 meaty soup bones or beef shanks (about 1 lb.)
1 can (14-1/2 oz. ) diced tomatoes
coarsely ground pepper

Combine all ingredients in crockpot. Cover and cook for 8-10 hours on low. Taste for seasoning before serving.



Curried Butternut Squash soup:
Serves 3

Ingredients:
●1 large butternut squash
●1 onion (I used a red onion)
●1 teaspoon coconut oil
●1 tablespoon Thai green curry paste
●1 can coconut milk

Method:
●Slice the squash in half, lengthways and scoop out the seeds
●Place in a hot oven (I think I had it at 180C) and roast for an hour
●Fry the onion in the coconut oil, until soft
●Add the curry paste to the pan and fry for a minute
●Scoop the roast squash and add it to the pan, mixing it all together
●Add the can of coconut milk and stir, then leave to simmer for 10 minutes
●Blend to a smooth consistency
●Season if desired





Spicy Beef Vegetable Soup
12 servings

I make this once a week. Leftovers make a great lunch. You can use chicken, turkey or even venison instead of beef. Or you can substitute 2 cans of any bean (cannellini, kidney, garbanzo) for the beef. You can use any pasta sauce (I like garden vegetable). You can also experiment with mild salsa. Try different veggie blends too. You can also use any can tomatoes. Fire roasted, Italian, stewed or just plain diced tomatoes. Delicious and very simple!

1 lb lean ground beef
1 cup chopped onion
27 oz spaghetti sauce
3 1/2 cups water
16 oz. frozen mixed veggies
10 oz. diced tomatoes and green chilies
1 cup sliced celery
1 tsp beef bouillon
1 tsp pepper

To cook in Crockpot: Brown beef and onion. Add to slow cooker with remaining ingredients. Cover and cook on low 8 hrs.

To cook stovetop: Brown beef and onion on medium –high heat. Add remaining ingredients and bring to a boil. Lower the heat, cover and simmer for 30 minutes.

Nutrition Facts: Per Serving; Calories 157.55; Total Fat 5.75g; Total Carbohydrates 16.46g; Fiber 3.6g; Protein 10.35g



SACRAMENTO TACO SOUP
Serves 8 - 1 cup servings Per serving: Calories:155 Fat: 2.9g Fiber: 1.7

Ingredients
1 pound skinned, boned chicken breasts, cut into bite-size pieces
2 (14.5-oz.) cans no-salt-added whole tomatoes, undrained and chopped (I use canned diced tomatoes)
2 (14.5oz.) cans fat-free chicken broth
1 (4.5 oz.) can chopped green chilies, undrained
1/4 teaspoon salt
4 (6-inch) corn tortillas, halved
1/2 cup chopped green onions
1/2 cup (2 oz.) shredded reduced-fat Monterey Jack cheese
1/4 cup chopped fresh cilantro
1/4 cup green taco sauce

Directions
1. Combine first 5 ingredients in a large saucepan; bring to a boil. Reduce heat and simmer, uncovered, 30 minutes.
2. Tear each tortilla half into 1-inch pieces; place 1 tortilla half in each of 8 soup bowls. Ladle soup into bowls; top each with 1 TBSP. green onions, 1 TBSP. cheese, 1 1/2 tsp. cilantro and 1 1/2 tsp. green taco sauce.



Best split pea soup ever -- and it's easy easy easy!!!

1 pound dried green split peas
1 medium sweet onion diced finely
3 celery stalks diced finely
2 quarts chicken broth (I use chicken base, 1 TB per 1 quart of water)
1 bay leaf
Ham steaks (pre-cooked), cubed

Add all ingredients except ham steak to crock pot. Cook on high for 4 hours, or on low for 8 hours. Maybe 10 minutes before serving, add ham so it gets up to soup temperature. I get more compliments on this soup. And it couldn't be easier, it takes me about 10 minutes of prep time to cut the onion, celery, and cube the ham. Enjoy!



Taco Soup - Yummy!!

1 lb. ground turkey or lean beef
1 large onion, chopped
1 (1 oz.) package hidden valley ranch dressing mix
1 (1 oz) package taco seasoning
1 (16 oz.) can pinto beans
1 (16 oz) black beans
1 (16 oz) can chili beans
1 (16 oz) can corn (no need to drain) or can use frozen
1 (8 oz) can Mexican-style tomatoes (i use rotel, love it spicy!)
1 (16 oz) can diced tomatoes (any flavor)

Brown meat & onions and drain.
Mix Ranch & Taco seasonings into meat.
Add rest of ingredients, undrained to mixture.
Supposed to simmer 1 hour, but i can never wait that long!!

I like to crunch baked tortilla chips in mine!!

Allrecipes.com has some really yummy soup recipes on there!

Lots of soup recipes here: http://soupspiceeverythingnice.blogspot.com/p/soup.html

Try these:

Italian Style Vegetable Soup
Serves 12; generous 1 cup serving

Ingredients

1-1/2 Tbsp. olive oil
1 med. onion, chopped
2 carrots, diced
2 celery ribs, sliced
2 cloves garlic, minced
1/2 tsp kosher salt, or to taste
1/4 tsp black pepper, or to taste
1/8 tsp red pepper flakes, or to taste
2 Tbsp. flour
2 Tbsp. tomato paste
1 tsp Italian seasoning
8 cups vegetable stock
1 (15 oz) can petite diced tomatoes, undrained
1 cup frozen green beans
1 cup frozen green peas
1 cup whole wheat penne pasta
2 cups baby spinach leaves

Optional garnishes:
Parsley, chopped
Lemon zest
Parmesan cheese

Directions

Heat olive oil in a large dutch oven over medium-high heat. Add onion, carrots and celery, sauté until onion in translucent. Add garlic; continue to sauté about a minute. Add flour and stir to combine. After flour has cook a minute, add tomato paste. When tomato paste is fragrant, add Italian seasoning, stock, tomatoes and green beans; bring to a boil. Add green peas and penne, and return to a boil. Reduce heat to low, and cover. Simmer for 20 minutes. Turn off heat add spinach. Serve with Parmesan or with parsley and lemon zest as a garnish.

Nutrition Facts
Amount Per Serving: Calories 79.2; Total Fat 2.0 g; Saturated Fat 0.3 g; Polyunsaturated Fat 0.2 g; Monounsaturated Fat 1.3 g; Cholesterol 0.0 mg; Sodium 857.3 mg; Potassium 239.1 mg; Total Carbohydrate 14.0 g; Dietary Fiber 2.5 g; Sugars 4.5 g; Protein 2.3 g


Southwestern Style Vegetable Soup
Serves 12; generous 1 cup serving

Ingredients

1-1/2 Tbsp. olive oil
1 med. onion, chopped
2 carrots, diced
2 celery ribs, sliced
2 cloves garlic, minced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
2 Tbsp. Masa Harina (corn flour)
1 tsp kosher salt, or to taste
1/2 tsp black pepper, or to taste
1/8 tsp red pepper flakes, or to taste
1/2 tsp dried Mexican oregano
1/4 tsp cumin, ground
8 cups low sodium reduced fat chicken stock
1 (15 oz) can petite diced tomatoes with chipotle, undrained
1/2 (15 oz) can black beans, drained and rinsed (a scant cup)
1/2 (15 oz) can corn, drained (a scant cup)
1/4 tsp chipotle chili powder, or to taste
Handful cilantro, chopped

Garnishes:
More cilantro, chopped
Lime wedges

Directions

Heat olive oil in a large dutch oven over medium-high heat. Add onion, carrots and celery, sauté until onion in translucent. Add bell peppers and garlic; continue to sauté until peppers begin to soften. Add Masa and spices, stir to combine. Add stock, tomatoes, beans and corn; bring to a boil. Reduce heat to medium-low, add chili powder and cover. Simmer for 30 minutes. Turn off heat and add cilantro. Serve with additional cilantro and a squirt of lime for a garnish.

Nutrition Facts

Amount Per Serving: Calories 75.3; Total Fat 2.0 g; Saturated Fat 0.3 g; Polyunsaturated Fat 0.3 g; Monounsaturated Fat 1.3 g; Cholesterol 0.0 mg; Sodium 305.3 mg; Potassium 212.9 mg; Total Carbohydrate 10.0 g; Dietary Fiber 2.5 g; Sugars 1.0 g; Protein 3.4 g