Soup recipes please :)

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I make Rachael Ray Soups all the time. They arn't slow cooker soups but I can make most of them in 30 minutes. My favorites that are low cal orie are he black bean soup and her salsa stoup.

I also love tehe Chicken satay noodle soup and the italian sub stoup but those have more calories. You can cut the calorie sin teh satay soup but not serving it over noodles.

I also love celery root soup

1 mediun celery root grated
1 mediun onion
evoo
1 box chicken or vegetable stock
seasonng blind like herbamare or ms. dash
sald and pepper to taste

cook onion and celery root in evoo until tinder
add stock
season to you liking
brign to a boil
simmer for 10 minutes
eat.

depending on the stock you use this soup can have as little at 60 cal per bowl and has lots of fiber from teh celery root.

I really need to pull out my crock pot!

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

A sample:

Cauliflower Leek Soup
Serves 8

1 head of cauliflower, cut into florets
2 small leeks, cleaned and cut into rings
4 cups chicken broth
1 Tbsp light butter
1 small onion, chopped
Salt and white pepper, to taste

Heat butter in pot, add in onions and leeks. Heat until tender, but not browned. Add in cauliflower and broth. Simmer, covered until cauliflower is cooked [about 15 min]. Puree in the pot with an immersion or stick blender. Or pulse soup in a blender in two or three batches, until smooth. Return to pan and season with salt and white pepper.

Optional Garnishes: 2% cheddar cheese, light sour cream, bacon bits, and chives.


Shrimp Corn and Tomato Soup
Makes 6 servings

Ingredients

2 tablespoons olive oil
1 green bell pepper, diced
2 medium onions, diced
6 ribs of celery, sliced
1 clove garlic, minced
4 cups chicken or shrimp broth
1 (15 oz.) can cream corn
1 (15 oz.) can diced tomato (undrained)
1 bay leaf
1 jalapeno pepper, seeded and minced
1 lb. (26-30 count) shrimp, peeled and deveined
Kosher salt, to taste
Freshly ground black pepper, to taste
Red pepper flakes, to taste
Creole seasoning, to taste
Green onions, sliced
1/4 cup chopped fresh parsley

Directions

Heat the oil in a Dutch oven over medium heat. Add the bell pepper, onion and celery; season with salt and black pepper. Sauté until tender, about 5 minutes. Add the broth, corn, tomato and bay leaf; simmer for 10 minutes.

Season shrimp with creole seasoning. Add the shrimp and jalapeno; cook just until pink and cooked through, about 5 minutes. Taste for seasoning and adjust as necessary with salt, black pepper, red pepper flakes and creole seasoning.

To serve, ladle the soup into individual bowls and sprinkle with the chopped parsley and green onion.

Nutritional Information per serving*: Cal. 200, Carbs. 17, Fat 6, Protein 19, Calcium 8, Fiber 3.


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

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Bump!

I love soups, thanks for the ideas!

Soup is my remedy for a cold day, an easy way to heat up the kitchen. I usually use any meat from the freezer, turkey, ham, beef, chicken, etc.. You can add stock, whatever, based on the meat that you have--=chicken broth for turkey and chicken, ham for ham, beef for hamburger or beef cubes.... Did you know they make ham base/stock? It's great. Granted all the stocks are laden with sodium, but you can buy low sodium ones. Or you can use instant soup mix, lipton onion or whatever, as a base. Or, just use a container of V8 vegetable juice. Then, I add whatever vegs that I have, always the basics, (onion, celery and carrots) even use the leftover ones (peas, carrots, corn, etc...). Then, once the soup has cooked about 1/2 the day or mellowed to your satisfaction, I add ditalini pasta or barley. You can add rice or noodles, whatever you desire. Also, don't forget whatever spices you desire, garlic, Italian spices, poultry seasoning, etc...

Lately, I've been doing pureed soups, I saw the suggestion for butternut squash, that's a yummy one and so easy. I've also been using a lot of cabbage and kale, spinach, and dried beans etc... I also got a pasta accessory for the kitchen aid mixer for Christmas and now I'm doing the noodles from scratch, using different flours, etc... Of course, pasta adds calories, but if you trim the portions, it's not bad and who can't resist homemade noodles!!

I think anything can be a soup, hot or cold, the key is that it gets better with time, each time you heat it!! Good luck! A crock pot is a woman's best friend!

Paprikasoup ♥ (about 8 servings / 80 cals a serving)

800g of red or yellow bellpepper
1 big onion
1 tbsp tomato puree
100 ml cream (or milk, half & half, whatever you want)
750 ml vegetable stock

I roasted the paprika & onion untill it was soft, then let it cool a bit.
While mixing the cooled veggies + a thired of the stock until smooth in a blender, start to roast the tomato puree in a pot until fragrant. Add the mixed veggies and the rest of the stock, as well as the cream and until it boils (turn of the heat then).
Done, reay to serve

Taco Soup

1 lb groiund beef or turkey
1 onion diced
1 package taco seasoning
1 clove garlic
1 package ranch dressing
1 can pinto beans
1 can ranch beans
1 can black beans
1 can green chilli
1 can fire roasted tomatoes

Brown meat onion add seasonings packages
stir
Add remaining cans

Great in crockpot

cook 30 miutes season with sour cream, cheese

If on weight watchers this is 2 points

This one is super easy, healthy depends on your definition....
If you are familiar with La Madeline tomato basil, this is it.

Creamy Tomato Basil Soup:

4-5 tomatoes roughly chopped
32 oz tomato juice
1 tbs sugar
20-30 basil leaves
2 cups heavy whipping cream
1/4 cup unsalted butter

Simmer tomatoes in tomato juice for 30 minutes. Roughly tear up leaves and add to soup along with sugar. Use a stick blender, or allow to cool and pour in to blender/food processor. Return to heat, add cream and butter, simmer to desired thickness.

I make this in super huge batches as it can be canned and stored in the fridge for up to 6 months. Goes great with grilled cheese!

I've heard of substituting fat free half and half and veg oil for the butter but never tried it. The super creamy texture is my favorite part so I'll just deal with the calories. When I plug this in to the recipe calculator here I get about 250 cal/cup serving.