WANTED!!! Your favorite soup recipes

This is a very Healthy, tasty, soup;


New Turbo-Antioxidant Weight-Loss Soup

1 Tbs. extra-virgin olive oil
2 medium red or white onions, finely diced
2 large sweet potatoes with skin, scrubbed, diced into 1/4" cubes
3 (15 oz. each) cans black or kidney beans, drained
1/3 tsp. dried oregano or 1 tsp. finely chopped fresh oregano, or to taste.
2 1/2 (32 oz. each) cartons low-sodium vegetable or chicken broth.
2 1/2 tsp. sea salt, or to taste.
1 tsp. ground cumin
1 tsp. freshly ground black pepper.
16 cups (1 lb.) fresh baby spinach.
8 cups chopped kale or other leafy green.
2 cups soybeans (edamame) or roasted chicken breast pieces.
Diced red bell pepper.
1 Tbs. Parmesan cheese, optional.

Heat oil in large pot over medium-high heat. Saute onions 5 minutes. Stir in remaining ingredients except bell pepper; bring to a boil.
Reduce heat; cover and lightly boil until sweet potatoes are soft, 12-15 minutes.
Adjust seasonings. Makes 8- 3 cup servings. Store in individual containers in the fridge for up to 4 days. Heat before serving and garnish with bell pepper and if desired 1 Tbs. Parmesan.

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bump! and..
french onion soup
(i must admit i dont measure anything)
about 4 large onions
about four cups of stock ( a guess)
splash of red wine

just cut the onions, brown, add half the stock, cook WAY down, and add the rest of the stock and the wine, and DONE
and it is soooooo good

CREAMY BROCCOLI
I made this the other day by mistake and IT ROCKS!!!!! For some reason the courgette makes it go really creamy ( they use courgettes for creamy bases in Raw Food) I peal the courgettes here cause Im in Hong Kong and I don't trust them...
Fry an onion and some garlic, then add some water ( enough to just cover veg), salt, pepper and stock cube, sprinkle mixed herbs. Bring to nearly the boil and then add 1 head of broccoli ( cut up) and 2 pealed courgettes ( zucchini). When the water has come to the boil, turn off, leave with lid on. After about 20 min: blend. It makes a yummy creamy green super healthy soup that is LOW LOW cal. I put it in mugs and drink. That way I am not tempted to grate cheese on top or dip crackers or drown croutons.

I always have the ingredients in the house , lentils are really cheap, good for you and filling! Plus this is so quick and easy to make!


Red Lentil & Tomato soup

100g Lentils
1 large onion choppped
1clove garlic crusshed
1 vegatable stock cube
1Carrot chopped
1 can tomatoes

In a pan onoin crushed garlic and stock cube, enough water to cover them, and simmer

in a spearate pan place the lentils enough water to cover them, and simmer


When the lentils are cooked add to the first pan and blend add more water , seasoning as required.

Enjoy!


makes 3 servings 187 calories each! my whole family love this one .

What kind of lentils do you use with that? Red split lentils have a special place in my heart, and I would love to try this soup with red lentils. It sounds really good.

Carrot Soup with Crab



Ingredients
2 1/2 tablespoons butter
1 medium chopped onion
1 pound sliced carrots
1 large bay leaf (or 2 small)
2 tablespoons white rice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon lemon zest
6 ounces shelled cooked Dungeness crab (from a 1 1/2 lb. crab)
1 tablespoon fresh lemon juice
1 tablespoon minced chives, plus chopped chives for garnishing


Preparation
1. In a 5-qt. pot over medium-high heat, melt butter. Add onion, carrots, bay leaf, white rice, salt, and black pepper. Cook, stirring, until onions are light golden, about 6 minutes. Add 5 cups water and bring mixture to a boil, then reduce heat and simmer 25 minutes. Remove bay leaf.

2. Working in batches, purée soup in a blender until smooth. Return soup to pot, stir in lemon zest, and keep warm. In a small bowl, toss crab with lemon juice and minced chives. Put an equal mound of crab mixture in the center of each of 4 soup bowls; ladle soup around crab. Garnish with chopped chives.
Yield
Makes 4 servings

Crock Pot Potato and Ham Soup
• 8 large potatoes, cubed
• 1 Large Hambone with a ****load of meat on it
• 1 cup chopped onion
• 2 tablespoons butter or margarine
• 2 chicken bouillon cubes
• 2 tablespoons dry parsley flakes
• 6 cup water
• 2 cup milk
• 1/2 cup flour, mixed with water
Preparation:
Place potatoes, onions, butter, bouillon, parsley, and water in the slow cooker/Crock Pot and cook all day on low to medium. 1/2 hour to one hour before serving; add milk and flour mixture. After the soup thickens, it is ready to serve.
Note: Add 1/4 pound of Velveeta cheese for Cheese potato soup. 1 can evaporated milk may be substituted for the regular milk.
Serves 6 to 8.

French Onion Soup





10 sweet onions (like Vidalia’s) or a combination of sweet and red onions
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
4 ounces apple cider (unfiltered is best)
1 Bottle Cider Beer
Bouquet garnish; thyme sprigs, bay leaf and parsley
1 loaf country style bread
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated


Trim the ends off each onion then slice from end to end. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider, beer and bouquet garnish. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.


Hot Avocado and Shrimp Soup

1 small onion, diced
2 stalks celery, chopped fine
4 cups chicken broth
1 bay leaf
4 sprigs parsley
1 cup sour cream
1/8 cup chopped chives
Salt and Pepper to taste
2 medium avocados, peeled, seeded, roughly chopped
1/2 cup cooked small shrimp, shelled, de-veined

Place onion, celery, broth, bay leaf, parsley, salt & pepper in a large saucepan. Simmer for 15 minutes. Strain and reserve stock.

Place avocados in blender or food processor; puree avocados while slowly adding stock.

When mixture is smooth, return to saucepan and heat gently; add shrimp. Cook over low heat until heated thoroughly, do not boil.

Serve with a dollop of sour cream atop each serving, and sprinkle with chopped chives.

Garnish with a slice of Fresh Avocado and sprig of cilantro

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Cheese Soup
Saute 1/2 cup chopped celery, 1/4 cup green onions with tops, and 1/2 cup grated carrot in 2 tablespoons butter until soft.
Add two cans low sodium chicken broth and simmer for 15 minuter.
Add two can cream of potato soup and one can cream of onion soup and mix well.
Add 1 cup milk and 1/2 cup sour cream. Mix well.
Add 2 cups grated sharp cheddar cheese and stir until cheese melts.

Taco Soup
Ingredients
1 pound ground beef
1cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Diced avacado for garnish
Directions
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, tomatoes, green chiles, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and avacado.

Baked Potato Soup
Cook two strips bacon. Remove bacon and cook 1 large shallot until translucent.
Add 2 can low sodium chicken broth.
Add 4-5 potatoes peeled and diced.
Cook until potatoes are tender.
Add 1 cup milk and 1/2 cup heavy cream.
Mash potatoes slightly leaving some pieces whole.
Salt and pepper to taste.
Serve with crumbled bacon, grated cheese, and sour cream.

Beef Stew
Brown 1 lb. lean stew meat in 2 tablespoons vegetable oil.
Remove meat and saute 1/2 cup chopped onion, 1/2 cup diced bell pepperand 1/2 cup diced celery and cook until tender.
Add two cans low sodium beef broth and enough water to cover meat.
Cook meat 2-3 hours over low heat until very tender.
Add 2-3 peeled and diced potatoes and cook until potatoes are done.
Stir in 1 large can diced tomatoes, 2 cups water 1 can corn, 1 can green beans and one can peas.
Simmer for 30 minutes and serve with corn bread or crusty bread.

I've made this soup a couple of times lately and we've enjoyed it.

Caribbean SweetPotato Crockpot Stew

A delicious one-dish meal that simmers in the crockpot for hours while you work or run errands. Pair with a simple fruit or green salad. Chorizo sausage, cumin, allspice and sweet potatoes, give this chicken stew hints of both the Caribbean and the Southwest.


2 medium North Carolina sweet potatoes
2 boneless chicken breast halves
1 pound chorizo sausage ( subbed spicy chicken sausage)
1 large onion, chopped
2cloves garlic, minced
1 28-ounce can whole tomatoes and juice
1 15-ounce can garbanzo beans, drained
1 teaspoon paprika
1 teaspoon salt
1 teaspoon thyme
1 teaspoon pepper
1/2 teaspoon allspice
1/2 teaspoon cumin
2 tablespoons tomato paste
fresh chopped parsley

Peel and dice sweetpotatoes into 1-inch cubes. Cut chicken and sausage into 1-inch pieces. Combine in crockpot with remaining ingredients, saving out chopped parsley for garnish. Cover and simmer 4 hours on low heat, or until sweetpotatoes are tender and chicken is cooked through. Serves 6 to 8.

Nutritional Information Per 1 1/2 cup Serving:
Calories 396; Protein 30g; Carbohydrates 28g (29% calories from Carbs); Dietary Fiber 5g; Total Fat 40g (40% calories from fat); Vitamin A 1206 RE; Vitamin C 24mg.

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I put a couple on my blog...for some reason I can't copy and paste the text but they can be found at:

http://greenfrock.blogspot.com/2010/11/super-healthy-spinach-and-kale-soup.html
http://greenfrock.blogspot.com/2010/11/oxtail-soup.html

Sweet Potato, Coconut and Quinoa soup

healthy, easy and delicious

2 large sweet potatoes
2 tbs water
1/2 cup diced onion
1/2 cup quinoa
3 cups vegetable stock
1 cup coconut milk (can use light coconut milk)
1/4 cup cayenne
1/4 cup chili powder
1/4 cup plain yogurt optional

Wash n peel sweet potato and cut into 2-3 inch pieces. Boil for 5-6 min until soft but not mushy.
Place water onion in large saucepan, medium heat and cook until softens (about 7 min) stir in quinoa and vegetable stock and bring to a boil. Reduce heat to medium and cook about 15 min until quinoa is cooked.
Add sweet potato to saucepan. Puree mixture with hand blender or cool slightly and puree in blender or food processor. Return to low heat and stir in coconut milk. Reheat slowly on low adding cayenne and chili powder. Ladle into bowls, top with yogurt if using

I found it was very thick so I added about 3 cups of water.

Yam-Squash-Apple Soup

Yellow Onion, 0.5 medium
Water - 2 cup (8 fl oz)
Celery , Raw - 1 Stalk, Medium (7-1/2" - 8" Long (40g), 2 Stalk
Kirkland Signature - Extra Virgin Olive Oil, 1 Tbsp (15 ml)
- Yams, Raw-, 2 C cubes (150g)
- Squash, Summer or All Varieties, Raw, 2.5 cup
Swanson - Beef Broth 100% Fat Free 50% Less Sodium, 1 cup (you can use vegetable or chicken broth too)
Fruit - Apple, 1 Apple Lg.
Season with paprika, black pepper and cumin

Serves 6; Per serving: 109 cals; 21 carbs; 81 sodium, 2 prot; 0 sat fat; 4 fiber. Because it is low in calories this soup can be use as a snack during the day, specially in the winter.

Peel and cut in small pieces the onions, yams, squash, and apple. Add the paprika to the squash and yams, toss and set aside. Cut the celery and sautee with the onion in 1 tbs of oil, until they are soft but not mushy.
Add the cubed yams and squash and toss the mixture. Add the broth, toss some more, add the water and bring to a boil. Reduce the heat and cook for about 20 minutes and then add the apple.
Cook until all the veggies are soft and add the rest of the seasoning. Let it cool for an hour and puree in the blender, food processor or hand blender. It will be thick but you can add more broth if you want a more "liquid" soup.

Notice that I didn't add anymore salt to keep the sodium under control. You can add additional seasonings (like sage and thyme) if you wish.

Serve with a teaspoon of low fat sour cream on top. Yummy!!

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