WANTED!!! Your favorite soup recipes

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  • princessmikayla5
    princessmikayla5 Posts: 140 Member
    Hooo just wanted to share the soup I made yesterday for the 1st time and which was yummy.

    it is a complete meal soup and it amount to 358 cal per portion

    Mushroom Risotto Soup;

    For 2 portions:
    Can of Cream of Mushroom soup
    1 cube of vegetable Stock + 500ml of boiled water
    150g of baby white mushroom
    1 tbsp of oil
    100g of arborio rice.

    It was delish and I have my lunch for monday ready.

    So then how do you make it?
  • JerseyJoe
    JerseyJoe Posts: 12
    "Angry Mussels"

    Pound of clean mussels
    1 tbsp of Smart Balance
    1/4 cup of leeks (in 1/2" cuts)
    1 tbsp of diced shallots
    1 tsp of diced or crushed garlic
    1 cup chicken broth
    1/2 cup of white wine (not cooking wine... any white will do)


    Clean the mussels under cold water and set aside to dry

    Prepare all the other dry ingredients and place in a bowl

    In a large skillet (cast iron if possible), bring to very high heat for about 1/2 hour. I typically place my iron skillet on the grill and leave it for a while. You want that thing to get really hot.

    Once you reach the right temperature, dump the mussels in the hot skillet, distributing them evenly. Cover (important)

    Quickly heat the Smart Balance in a pot and throw in the dry ingredients. Cook until translucent.

    Carefully remove the mussels from heat and transfer them to the pot. Pour all the juices from the mussels (liquor) in the pot as well. (by now the mussels were cooked for about five minutes. Basically when they open they're cooked)

    Carefully fold over the pot ingredients with the mussels so that there's happiness in the world. Still under medium heat.

    Pour in the chicken stock and the white wine.

    When it all comes to a simmer, turn off the heat and let sit for about five minutes (covered) so that all the flavors settle down.

    Then enjoy!

    Not sure the numbers but this is a pretty low calorie food and it tastes awesome. Might want to add a home made crouton as well.

    French bread sliced about 1/2" thick.
    brushed olive oil on both sides (not too much)
    Ground pepper and sea salt on both sides
    Toast at a low setting until you have a hockey puck.

    Place the hockey puck in the bowl first and then spoon on the mussels and broth

    (On, now I know what I'm making for the Giants game!)
  • DawnOf1969
    DawnOf1969 Posts: 726 Member
    I made this in my crock pot yesterday:

    1 package pork stew meat (or any stew meat)
    1 package frozen mixed vegetables
    1 package steam and mash potatoes (uncooked) (you can used canned potatoes but they have a lot of sodium)
    1 can no salt added tomato sauce
    water

    Throw it all in the crock pot and cook on low all day. Add salt and pepper to taste. Veggies and potatoes should stay frozen until put into the crock pot. Add water so that everything is covered.

    Very low calorie.
  • aunienue
    aunienue Posts: 416
    Yum!
  • bethvandenberg
    bethvandenberg Posts: 1,496 Member
    White Chili is my families fav.

    chicken (4 cups)
    chicken broth (2 cans)
    white beans (1 can)
    green chilies or jalapenos (I use a bunch b/c we like it hot)
    small onion
    cumin
    oregano
    cilantro
    cheese
    tortilla or chips (if you want)

    Throw the chicken and chicken stock into a pan with the chilies, onion, cumin (1 t), oregano (1 T), salt and pepper to taste, cook till chicken is done or if using left over chicken then till hot. ( I usually use raw chicken and cook it, then debone it and use the stock I cooked it in but wasn't sure how from scratch you wanted to go).

    When it has all blended add the beans last serve topped with cheese, chips, cilantro, and avacado if your'd like. :)

    This has been our chili cookoff winner for the past 3 years. :)
  • BughaBear
    BughaBear Posts: 201
    This recipe is from Hungry Girl cookbook

    Kickin Chicken Tortilla Soup (per serving: 1 generous cup; 101 calories, 1g fat, 650mg sodium, 13g carbs, 1.5g fiber, 4g sugars, 11g protein)

    Ingredients
    3 c fat free chicken broth
    4 oz cooked lean skinless chicken breast, shredded
    1 c canned diced tomatoes, undrained
    1/2 c canned sweet corn kernels (but I use the frozen one)
    1/2 c chopped onions
    1 tbsp chopped jalapeno peppers
    1 tbsp line juice
    1 tbsp fajita seasoning mix
    1 ts minced garlic
    1/4 ts ground cumin
    1/4 ts chili powder
    6 baked tortilla chips, crushed

    Optional toppings: cilantro, fat-free sour cream, fat-free or low-fat shredded cheese


    Directions
    In a medium pot spray with nonstick spray, cook onions, garlic, seasoning and spices over medium heat until onions soften, 3-5 minutes. Add chicken broth and bring to a boil. Then reduce heat to low and simmer for 10 min. Add corn and dice tomatoes, and continue to cook for 5 min. Add chicken, jalapeno, and lime juice. Stir for 2-3 min to thoroughly blend flavors. Once ready to serve top each serving with crushed chips and, if desired cilantro, sour cream and or cheese.

    Makes 4 servings
  • GTOgirl1969
    GTOgirl1969 Posts: 2,527 Member
    Southwestern Black Bean and Chicken Soup (Serves 6)

    1 to 1 1/2 lbs. boneless/skinless chicken breast, cut into bite-size pieces
    2 cans of black beans (try to find the low-sodium brand)
    1 can of corn with red and green peppers
    1 can of diced tomatoes with green chilies (low sodium if you can find them)
    1 tablespoon of chili powder
    1 teaspoon minced garlic
    Dash of salt
    A few shakes of pepper
    a handful of chopped cilantro

    In a medium-size pot, saute the chicken until it is cooked through. Add black beans, corn, diced tomatoes and stir. Add chili powder, garlic, salt, pepper and cilantro, stir again. If soup is too thick, add water until it is the consistency you want. Cook over medium heat for at least two hours (the longer you let it cook the better it is).
  • Leelah
    Leelah Posts: 1
    This is such a great list! Here's another... so good and good for you!

    Winter Melon Soup

    Dice as much winter melon as you want.... remove the seeds and skin
    Boil melon until tender (15-20 min)
    Add veggie stock
    Add some ginger
    Add some scallions
    Add some black pepper
    Simmer about 20 minutes

    Also good with diced ham (I've heard!)

    Nom nom...
  • SimonsGirl
    SimonsGirl Posts: 91
    Bump :smile:
  • ComfortFoodAddict
    ComfortFoodAddict Posts: 278 Member
    I LOVE SOUP RECIPES! I DON'T REALLY HAVE ANY TO SHARE AT THIS TIME, SO SORRY.
  • jules2211
    jules2211 Posts: 2
    Hi everyone, I new here but have recently found this really tasty and simple carrot & cariander soup, it only 115cals per serving.

    1 tablespoon oil (I just use a few sprays of fry light 1 cal
    1 chopped onion
    1 teaspoon ground coriander
    1 chopped potato
    450g peeled and chopped carrots
    1 litre vegetable or chicken stock
    handful of fresh coriander

    heat oil in large pan add onion and fry until soft. stir in ground coriander and potato, cook for 1 minute. Add carrots & stock, return to the boil and then simmer for 20 minutes until tender. Add fresh coriander and liquidise, return to the heat and add salt and pepper to taste. delicious
  • Ntdrkyet
    Ntdrkyet Posts: 64 Member
    bump
  • asherid
    asherid Posts: 56
    bump!
  • willowglimmer
    willowglimmer Posts: 71
    Bump
  • maeadair
    maeadair Posts: 496 Member
    CELERY SOUP - My own recipe, it tastes creamy but there is no cream in it so a fraction of the calories

    6-8 sticks of Celery
    I medium to large Onion
    2 1/2 cups of skimmed Milk
    2 tablespoons Plain Flour
    vegetable stock cube
    1 garlic glove
    pinch of black pepper
    pinch of cayenne pepper
    Salt to taste

    Grate the celery and onion and cook over a very low heat in a heavy lidded pan, adding the stock cube once a little fluid has come out of the veg - no oil should be needed as the water will come out of the veggies
    once veg has softened add the milk and bring to almost boiling.
    Blitz to a smooth consistency using whatever blender you use
    Add your seasoning, lid and return to simmer
    Mix 2 tablespoons of flour with half a cup of water - a shaker makes it easier to eliminate the lumps
    Add flour mixture to the simmer milk and veg and stir constantly while thickening over the heat.

    Serve

    You can turn this into a mushroom soup simply by omitting the celery and adding 200-300g of mushrooms. I also add a teaspoon of chives to my soups.


    Sounds YUMMY!:happy:
  • maeadair
    maeadair Posts: 496 Member
    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 .


    Also

    Butternut Squash Soup
    Serves: 6
    400ml water
    500g butternut squash
    1 onion
    1 carrot
    1 veggie stock cube
    1 clove garlic
    1 tsp olive oil
    tiny dash of cayenne pepper(optional)

    Cut the squash in half length ways and remove the seeds and fleshy bit. Then bake in the oven for 40 mins.
    Once baked and cooled, just peel the skin off, it should come off no problem. Make sure you don't waste any fluids that have accumulated in the squash, pour them into the sauce pan.
    Fry the onion and garlic in the oil and any fluids from the squash until softened.
    Add the Stock and water as well as the chopped carrot.
    Cook for 20 mins and then chop the squash and add this. Also add the cayenne pepper at this point if you dare, but be careful you only need a tiny amount to make a huge difference.
    Cook for 10 mins more then remove from heat and blitz.

    80 calories per serving, 1.8g F, 0.2g SF, 16.0g C, 3.7g S, 2.8g Fb, 1.8g


    http://heavling.blogspot.com/search/label/Soup


    Love butternut squash...will have to try this.:happy:
  • jdelisle
    jdelisle Posts: 1,050 Member
    French Onion Soup! Nutritional Info is @ the bottom of the recipe & recipe is in the MFP database as "MJ Delisle - French Onion Soup"

    http://jdelisle42.blogspot.com/2011/01/french-onion-soup_16.html
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