looking for some SOUP ideas..

We really like "tastes like lasagna soup". It is about 180 calories a cup. You can go to the recipe at Paula Deen's website.

Bump!!

Red Lentil Coconut Soup: http://www.scalingbackblog.com/savory-bites/16117996741/

Super easy! I made this last night and added some baby spinach at the end. Hearty and delicious.

buuump!

Crockpot chicken soup

Take a whole chicken season with herbs, salt and pepper, stuff carrots and celery hearts in the body and place In a cheese cloth. Put chicken and 6 cups of water in crockpot on high for 6 hours or until chicken is cooked. Take chicken out of the sack and take meat off. Put the meat back in with the broth and mix in some cubed potatoes, and bag of frozen veggies for a couple of hours with some onions and garlic. Season to taste. When you cooked the chicken in the water it made you a chicken stock so no need for added sodium from bullion cubes (but you can add them if you want a stronger flavor).

Sometimes I serve with wheat pasta, usually I skip eating it though.

Serve with a nice salad and/or bread.

I recently saw The Barefoot Contessa make a Spanish Pea Soup. It uses frozen peas, garlic, shallots, low sodium chicken broth, olive oil and a slice of oven crispy prosciutto. I amnot really a fan of split pea soup but this was really good and tasted nothing like it! Quick, easy and only 232 calories for a huge bowlful! It's also a very pretty shade of green

It's been a while since I posted a link on MFP so I forget how, but here is the web address:

http://www.foodnetwork.com/recipes/ina-garten/spanish-pea-soup-with-crispy-ham-recipe/reviews/index.html

All of my recipes use on cube of bullion (chicken) that I get from BJs club in a bulk jar.

2 cup water + 1 cube bullion + 1 can black beans + some diced celery + some onion flakes + some coriander + some garlic powder + some red pepper (alter spices to taste, around 1/2-1 tsp on everything but the red pepper) Boil and done.

2 cup water + 1 cube bullion + 2 cup pumpkin puree + indian curry spice mix + add to sauteed onions and heat through and done.

2 cup water + 1 cube bullion = bring to boil + add paste of corn starch n water (around 1tbs starch or so) stir in until slightly thickened, = + drizzle in a whisked egg in a thin thread just after you turn off the heat, stirring gently = egg drop soup add pepper to the top when serving

1 cup water + 1 cup skim milk + 1 cube bullion + 1 head of oven roasted cauliflower bits (toss lightly with olive oil and dried thyme and a bit of salt and roast at 375 until roasted) blend it up with a hand blender right in the pot and done.

USE CHOBANI plain fat free on top of thick spicy soup for sour cream and serve with a salad = extreme low cal meal

I make a customized version of the P90x Vegetable Soup

http://www.tastebook.com/recipes/1423849-Vegetable-Soup

This is seriously the best low calorie soup I've had and it's just packed with veggies. When I first made it though it was ridiculously salty so I have used a lot less chicken broth.

8 cups water
2 cups chicken broth(low sodium) 10 cal per cup
1 can of tomato sauce(no sault added) 70 cal
1 whole white onion
4 cups chopped carrots
2-3 cups chopped celery
4 potatoes peeled and quartered( 100 cal each potato=400)
Garlic definitely adds a lot of flavor
Pepper

I skip the zuchinni, cilantro and parsley because I simply do not like them in soups.
I am able to make 3 servings out of this BUT my servings are about 3 1/2 cups so it is quite filling and less than 200 calories for over 3 cups. I had my boyfriend try some and his exact words were "Wow, that has a really robust flavor"

http://smittenkitchen.com/blog/2013/01/lentil-soup-with-sausage-chard-and-garlic/

Made this the other night and it was gooood. Skipped the garlic oil on top. Used turkey sausage instead of pork and kale instead of chard. Can be made without meat. I do however think the parmesan grated on top was a must. And it was much better day 2 (as tends to be the case with soups)

This is in my crock pot right now (for the first time) and I tasted it at lunch time and it is delicious!

1 can of Corn
1 can of Black Beans drained and rinsed
1 can Diced Tomatoes and Green Chilies (use whichever "heat" you prefer-original gives it a little kick )
1 package Ranch - Seasoning & Salad Dressing Mix (Dry Powder)
2 Boneless Skinless Chicken Breast cooked and cut into bite sized pieces - or omit it for a vegetarian soup
1 package Cream Cheese

Put all in the crockpot with the cream chese on top. Cook on low for 6-8 hours.

Making this one tonight:
http://www.tasteofhome.com/Recipes/Quick-Shrimp-Gumbo

:drinker:

Made a YUMMY soup last night:

Curried Butternut Squash and Pumpkin Soup

1 tbsp. coconut oil
1 medium sweet onion (diced)
2 garlic cloves (minced)
1 tbsp. fresh grated ginger
3 tbsp. red curry paste (I used Thai Kitchen)
4 cups cubed butternut squash (I had some in freezer, defrosted in microwave)
1/2 can pumpkin puree (about 6 oz)
1 can coconut milk
1 cup chicken stock
1 tbsp. raw sugar
3 tbsp. low sodium soy sauce

1. Heat coconut oil in soup pot on medium. Add onion, garlic, ginger and cook for about 5 minutes, stirring regularly. Stir in curry paste and cook another few minutes until very fragrant. Dump squash and pumpkin into pot and cook another 4 minutes.
2. Add rest of the ingredients, turn to low, and simmer for 20-30 minutes or until squash is fork tender.
3. Puree in batches or use an immersion blender.
4. I am out of both but I bet it would be delicious topped with cilantro and or sour cream/greek yogurt.

mmmm fall soups!

Here are two I like:

White Chili

Splash of oil
1/2 lb. ground turkey
1/4 c. chopped onion or 1 tsp. or so onion powder
1/4 tsp. garlic salt
1/2 tsp. cumin
Black pepper to taste
1/4 – 1/2 c. salsa, heat level of your choice
1 can great northern beans (I think 15 oz?), with a majority of the liquid poured off
1 c. chicken broth or so
Black pepper
3 or 4 tblesp. shredded cheese (2 oz. or less)

In a pot, “brown” ground turkey (and onions if using) in a small amount of oil (I use EVOO). When no longer pink, add seasonings, salsa, and beans (I didn’t drain all the liquid off, but most, leaving some to add some “body” to the broth, but hopefully not too much sodium) (and some jalapeno peppers if you want). Add enough broth to get the desired consistency. Heat to boiling, then reduce heat to low, cover, and simmer for about 30 minutes. Near the end of the simmering time, taste and adjust the seasoning (probably just need to add pepper). When serving, sprinkle with cheese.

Notes: I’m guessing at seasoning amounts. I never measure. My husband doesn’t like chunky stuff, so I used my immersion blender to whiz the salsa. The 1/4 cup or so of mild salsa I used provided just enough spiciness to let you know this was not just bean soup. I think 1/2 c. at least would be more in keeping with my idea of what this is suppose to be. My cheese was just an 5-cheese Italian blend, because my cheese drawer has eaten the pepper jack slices I know I had! Definitely more cheese could be used, and you could do more and stay healthy, but this was enough to let me know it was there without having to worry about going overboard. Since I add it at the very end, you can adjust each bowl to the eater’s taste of cheesiness. The original called for pepper jack cubes added at simmering time.

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Crockpot Beef Veggie Soup
maybe 1/2 lb. very lean beef roast, cut into small cubes
7-8 skinny carrots, sliced/cubed
1 stick celery
1/2 a medium turnip, diced (you could use potato, but I avoid white potatoes)
Diced onion to taste
1 can Rotel (diced tomatoes and green chilies)
1 can chili hot beans with sauce/gravy/whatever your can calls the liquid
1 medium carton beef broth (don't remember how many oz...maybe
20something? not the little carton that is the same as a can, but the next
one up)
Seasoned salt and black pepper to taste

I just tossed all the solid ingredients in the pot, then added the liquids
and some seasoned salt and stirred it up. Tasted this morning when I got
up after it had cooked about 8 hours, added more seasoning salt and black
pepper and let it cook another hour or so because the carrots and turnips
were still a bit too firm for me.

Bump