Soup for dinner

Also from skinnytaste.com ... her chicken avocado soup! OH EM GEE, I make this all the time! So quick and easy!

We're having soup tonight. Fired up the crock pot this morning.

Browned some pork belly with an onion. Threw it in the crock pot the following chopped up vegetables: Purple Caulifower, Brocolli, Leeks, Mushrooms, Red Bell Pepper and 2 chopped Jalapenos. Pepper, Crushed Red Peppers and Garlic.

Then I brought 8 cups of water and 2 cups of milk to a boil, added chedar cheese and poured the mixture over the veggies in the crock pot.

House should smell great when I get home in 10 hours.

Interesting!

Homemade chicken soup. just boil a whole chicken for about 2 hours, then add onions, carrots and celery...:bigsmile:

My husband makes the best chicken soup..we change it up all the time..Sunday we added white beans and kale. Delish!!!
We also do an Italian sausage soup a lot (you can use turkey or chicken sausage) diced onion and garlic, can of crushed tomato, diced tomato, beef broth and escarole.

I love soup this time of year! I've been slowly remaking my recipes to make them healthier. Here's the ones I've done so far with nutritional info:

Tomato Basil Soup:

Dei Fratelli - Crushed Tomatoes-All Natural, No Salt Added, 4 container (3 3/10 cups ea.)
Domino - Granulated Sugar-1 Teaspoon, 1 tsp
Basil Leaf, Fresh - Generic, 70 leaves
The Spice Hunter - Grill Shakers - Roasted Garlic, 2 tsp
Fresh Market - Sea Salt Spice Grinder, 0.5 tsp
Spice - Cracked Black Pepper, 0.75 tsp
Land O' Lakes - Traditional Half & Half, 8 tbsp (1/2 cup)
Kraft - Natural Shredded Parmesan Cheese, 1.5 container (1 1/2 cups ea.)

Per 2 Cup Serving: calories 318 / fat 12 grams/ carbs 33 grams/ protein 20 grams/ fiber 8 grams

I'm one of those cooks who dumps & tastes & add some more spices, so those are a guesstimate. My suggestion is to not add salt, until after you've added the cheese & then salt to taste. Add all ingredients to a stock pot, except for the 1/2 & 1/2. I just chiffonade the basil into small strips, so you don't have to blender the soup when you're done. I usually simmer the entire pot for an hour or longer, then add the 1/2 & 1/2 right at the end. It is absolutely delicious!!!


Chicken "Tortilla-less" Soup:

1 TBSP olive oil
1/2 cup onion, chopped
2 cloves garlic, minced
4 cups chicken broth, low sodium (I use Kitchen Basics, no added salt)
1 can (14.5 oz.) diced tomatoes, (**prefer fire-roasted tomatoes)
8 oz. chicken breast*, shredded
1 can Goya pinto bean, light (thoroughly rinse to decrease sodium)
1-1/3 cups corn, frozen
1 tsp sea salt
1 tsp black pepper
1 tsp red pepper
1 TBSP cumin

*I use rotisserie chicken stripped from the carcass & chopped, it adds tons of wonderful flavor & make prep really easy!

Saute onions & garlic in olive oil. Add the remainder of ingredients & simmer for 30 minutes. Once again, I often add some extra cumin or a little chili powder, as I like some heat. May add garnishes such as avocado, tortilla strips & cheese. (Note: garnishes are NOT included in calorie count.) Serving size: 1 cup.

Nutrition Info/1 cup: calories 141 / fat 3 grams/ carbs 17 grams/ protein 12grams / fiber 5 grams
(2 cup serving: calories 282 / fat 6 grams/ carbs 34 grams/ protein 24 grams / fiber 10 grams

I usually serve a 2 cup serving (double the calorie info) & add a little 2% Mexican Cheese mix & some fresh avocado cubes. You really don't need the tortilla strips, as the corn gives you the same flavor. A 2 cup serving is incredibly filling! If you want to add more for your hubbie or kids, serve with chips & fresh homemade guacamole, or make them a cheese quesadilla.

**I love the taste of fire-roasted tomatoes, so I use those, instead of plain tomatoes (I believe it's Hunt's brand). My sister has changed my recipe up a bit, and replaces the tomatoes with a jar of salsa, adds a whole jalapeño (remove at the end of cooking) & the juice of one lime. Both of our families love the soup & ask for it often!


Turkey & White Bean Chili:

1 TBSP Extra Virgin Olive Oil
1 cup Onions, chopped
2 cloves garlic, minced
20 ounces Lean Ground Turkey - 93% fat free (may use extra lean if desired)
3 cups Chicken Broth, Low Sodium (33%)
1 can Bush's Great Northern White Beans, thoroughly rinsed
1 Bay Leaf
1 tsp Chili Powder
1-1/2 tsp Ground Cumin
1-1/2 tsp Ground Oregano
1 tsp Crushed Red Pepper Flakes
1/8 tsp Black Pepper
1/8 tsp Sea Salt

Per 2 Cup Serving: calories 412 / fat 16 grams/ carbs 27 grams/ protein 39 grams/ fiber 8 grams

Saute onions & garlic in olive oil until translucent, then add meat & brown. Add remainder of ingredients & simmer for 30-60 minutes. Remove bay leaf prior to serving.


I just perfected an amazing Turkey & Cheese Tortellini this past weekend, but haven't gotten it written up yet. The first 3 are ready to print, as my nurses have be begging for the recipes.

I've been making lots of chorizo, chickpea and cabbage soup recently (It may have cabbage in, but it's not 'cabbage soup'...). I fry the chorizo a bit to release the oil, then fry a finely chopped leek and some garlic until soft. I then slice a cabbage (I've used green and white cabbages), add the chickpeas and water and leave to boil away. I don't use stock, but you could obviously. I also add smoked paprika and sometimes chilli powder or cayenne if I fancy a kick. The quantities of the ingredients depend on how much you want to make.

My plan for tomorrow is a version of this - with Hungarian sausage and cannelini beans I'm cooking tonight in preparation.

Will also plan to do something soup based with a pumpkin I have.

My soup of the week this week is bacon and bean. Fry up some onion and bacon, add 2 cans of cannelini beans, throw in a can of crushed tomatoes and add vegetables of your choice. I used carrot, cabbage and potatoes but you can use whatever you like. Season to taste - I used paprika, black pepper and Aromat. This works out at about 300 calories per bowl for me, but you can adjust quantities to meet your own macros.

this sounds really good

Next time I make it I'm going to add an extra can of tomatoes and chop my veg more finely. This week's pot is more of a stew than a soup, though it tastes great.

In for recipes.

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