Soups? The dieter's best friend!

13

Replies

  • Marvalm3
    Marvalm3 Posts: 31 Member
    bump
  • wtdia
    wtdia Posts: 68 Member
    bump
  • Newfunlander
    Newfunlander Posts: 65 Member
    bump :)
  • thrld
    thrld Posts: 610 Member
    I am not the best cook either.

    I make soup out of spaghetti sauce.

    1/4 cup of spaghetti sauce
    1 can of white kidney beans
    1 cup of frozen green beans
    1 cup of frozen corn
    1/2 cup of frozen broccoli

    And 3/4 cup or so (I eyeball it) of water

    I let it heat through & then add 1/2 cup of orzo. Then I simmer until orzo is cooked. Add a dash of garlic powder, a dash of parmasean, and done.
  • mrsmutt
    mrsmutt Posts: 7 Member
    There are some fantastic recipes on here - :drinker: http://thestonesoup.com/blog/recipe-index-2/
  • SephiraRose
    SephiraRose Posts: 766 Member
    Turkey vegetable soup
    122 Calories
    4 cups unsalted chicken stock 112 g roasted turkey breast
    230 g carrots 230 g celery 135 g onion 130 g cabbage 160 g frozen green beans
    Directions
    - Add all cut vegetables to chicken stock, simmer for one hour. Add turkey simmer 5 min. Serve
    Nutrition Facts
    Serving Size - 8 oz.
    Per Serving % Daily Value*
    Calories 122
    Calories from Fat 17
    Total Fat 1.9g 3%
    Saturated Fat 0.5g 2%
    Cholesterol 16mg 5%
    Sodium 234mg 10%
    Potassium 439mg 13%
    Carbohydrates 14.4g 5%
    Dietary Fiber 4.0g 16%
    Sugars 3.5g
    Protein 10.8g
  • beckylou66
    beckylou66 Posts: 103 Member
    Bump... soup recipes :)
  • Unknown
    Unknown
    This content has been removed.
  • HelmaTO
    HelmaTO Posts: 13 Member
    Bump!
  • Sunbrooke
    Sunbrooke Posts: 632 Member
    Mexican Chicken Soup

    Sauté until beginning to get tender:
    4 carrots, cut in big chunks
    1 onion, diced
    2 stalks celery, sliced thin
    4 potatoes (or serve over rice)
    1-2 cloves garlic (minced)

    Add and mix:
    1 tablespoon ground cumin
    1 tablespoon chili powder

    Add and bring to boil, then reduce and simmer partly covered
    4-6 skinless chicken thighs
    2 Roma tomatoes, diced
    Enough water to generously cover

    When about done add and cook until zucchini is done to liking:
    1-2 chayote (if you can find it)
    1 zucchini
    Frozen corn mini cobs

    For extra protein, try adding a whole hard boiled egg
    Top with cilantro, avocado chunks, hot sauce
  • girlpaint
    girlpaint Posts: 43 Member
    Some of my faves:

    Vietnamese banh canh
    Sizzling rice soup
    Chicken vegetable tortilla soup with avocado
    Butternut squash or pumpkin soup - easy to make in the blender or food processor
    Black bean soup
  • lmhbuss
    lmhbuss Posts: 282 Member
    I love soup because it is easy to make....or at least the ones that I make are...
    Currently simmering on my stove for this weeks lunches:
    "Italian" beef Soup
    1lbs ground beef browned, crumbled and drained
    minced garlic
    italian seasoning blend
    beef stock(low sodium)
    can of stewed tomatoes
    can of kidney beans
    3/4's of an average sized bag of mixed veg.
    brown beef with garlic, throw in tomatoes, beans, italian seasoning blend and stock....simmer a bit. Throw in veggies. Simmer a bit more. Eat.
    It's even better with some macaroni added...but the trick is to cook the pasta and drain it sep. and then just add the pasta to your bowl when you pour your steaming hot soup over top. This way the noodles don't turn to mush sitting in the liquid. I like to eat it with a big piece of garlic bread.

    It's not quite so low-cal but I also make a killer knock-off of olive garden's zuppa tuscana if anyone wants that recipe.
  • lmhbuss
    lmhbuss Posts: 282 Member




    Chicken vegetable tortilla soup with avocado

    This sounds YUMMY! How do you make it?
  • fabuloustrips
    fabuloustrips Posts: 1
    I am going to try this. Thanks
  • ichoose2believe
    ichoose2believe Posts: 108 Member
    Let me share with you the easiest recipe ever!!

    Taco Soup (ww rec from a long time ago)

    Brown 1 lb lean hamburger
    2 cans tomatoes diced
    1 can tomato sauce
    1 can corn
    1 can blk beans
    1 taco seasoning pkg or I use 1/2 of Trader Joes pkg.
    1 pkg ranch

    Simmer for 20mins. Taste best the next day:)

    I know this isn't for the clean eater, but very good if you're not:)

    I make a version of this called "one of everything" because I only use 1 can of diced tomatoes-usually fire roasted (no tomato sauce) and add 1 cup of water.
    ETA the last time I made it I added some kale that I had left in the fridge.
  • Illona88
    Illona88 Posts: 903 Member
    Very easy butternut squash and carrot soup:

    1 average sized butternut squash, chopped
    500gr carrots, chopped
    1,5 liter reduced salt vegetable broth (this soup tastes better with less salt IMO)
    2 onions, finely chopped
    2 cloves garlic, finely chopped
    2 tsp ground cumin
    2 tbsp olive oil
    1 bunch coriander, roughly chopped

    Heat oil in a pan. Add the onion and garlic and cook until soft. Then add the ground cumin and cook for one minute to release the flavour of the spice. Add the butternut squash, carrot and vegetable broth. Bring to a boil and simmer for 15-20 minutes.
    Puree the soup with a hand blender until smooth and then add the fresh coriander.
  • Unknown
    Unknown
    This content has been removed.
  • ccb2004
    ccb2004 Posts: 16
    I love soup because it is easy to make....or at least the ones that I make are...
    Currently simmering on my stove for this weeks lunches:
    "Italian" beef Soup
    1lbs ground beef browned, crumbled and drained
    minced garlic
    italian seasoning blend
    beef stock(low sodium)
    can of stewed tomatoes
    can of kidney beans
    3/4's of an average sized bag of mixed veg.
    brown beef with garlic, throw in tomatoes, beans, italian seasoning blend and stock....simmer a bit. Throw in veggies. Simmer a bit more. Eat.
    It's even better with some macaroni added...but the trick is to cook the pasta and drain it sep. and then just add the pasta to your bowl when you pour your steaming hot soup over top. This way the noodles don't turn to mush sitting in the liquid. I like to eat it with a big piece of garlic bread.

    It's not quite so low-cal but I also make a killer knock-off of olive garden's zuppa tuscana if anyone wants that recipe.

    I would love if you could post the olive garden's zuppa toscana soup recipe. Yummy!
  • _lyndseybrooke_
    _lyndseybrooke_ Posts: 2,561 Member
    Soup gets old FAST.
  • Arranna1212
    Arranna1212 Posts: 143 Member
    I made this soup tonight and it was really frickin good.
    2 chicken breasts ~ 16 oz all together
    2 cups shredded cabbage
    1 14.5 oz canned tomatoes with roasted garlic and onion
    1 15.5 oz Dark red kidney beans
    1 cup lentils
    43.5 oz of water
    2 chicken boullion cubes
    A couple dashes of onion powder, garlic powder, pepper and accent
    Just put everything in the crock pot on low for 8 hours, take the chicken out and shred it, add it back in and serve!
    I'm not really good with macros... If anyone could figure this up that would be great! I'm pretty good at eyeballing things and I ate 2 bowls of it an calculated 560 calories. It has a lot of protein :)
  • grdad
    grdad Posts: 26 Member
    Beet Apple Fennel Soup
    http://tenthousandtastebuds.com/beetroot-fennel-apple-soup/

    Cilantro Lime Chicken Soup (great if you have a little leftover roast chicken)
    http://www.chatelaine.com/recipe/world-cuisine-2/cilantro-lime-chicken-soup/

    Salmon Noodle Bowl
    http://www.chatelaine.com/recipe/world-cuisine-2/salmon-noodle-bowl/
  • Charlottesometimes23
    Charlottesometimes23 Posts: 687 Member
    I love a mulligatawny - spicy to help raise the metabolism.

    I cook loads of soups, and tend to mess around with the quantities of the ingredients to suit my diet. Generally though, the mulligatawny is:

    1 chicken breast - in chunks, fried in a teaspoon of butter or olive oil


    Then add:

    1 large onion, diced
    1 carrot, diced
    1 medium potato diced
    1 v small turnip diced
    200g red lentils but can use yellow split peas and sometimes use pearl barley
    1 tablespoon mild curry powder (then add hot or madras to give it an extra kick if you like that)
    salt and pepper to taste
    1l of chicken stock - more or less if you like it thinner and obviously the thinner it is the fewer calories per portion.
    1 cup or raisans or sultanas

    sometimes I will add some cherry tomatoes, mushrooms or celery (finely chopped)

    Then stove top for 40 minutes, stirring regularly as the lentils have a habit of dropping to the bottom and sticking

    I get between 4 and 6 portions, some of which get frozen for another day!
    An oldie but a goodie!
  • liftingandlipstick
    liftingandlipstick Posts: 1,857 Member
    I'm a big fan of drinkable soups (I usually have them with a salad or raw veggies on the side for a light lunch) and made one a few weeks ago that I fell in love with!

    1 chicken bouillion cube or packet, 1 whole stick of diced celery, one egg, one cup of water. Boil water, bouillion and celery until celery is soft (4ish minutes?). Crack in egg and boil until set (another 2 minutes). Done!

    It's like a lighter egg drop soup, with the added bonus of cooked celery, which I adore. The whole shebang is under 100 calories, but filling enough, and if you buy low or no sodium bouillion, it's low on everything :)
  • claudiakendall98
    claudiakendall98 Posts: 242 Member
    bump
  • knra_grl
    knra_grl Posts: 1,566 Member
    Soup gets old FAST.

    It can ... but there are so many options!

    http://www.fatsecret.com/recipes/collections/nutrition/low-calorie/under-100-calorie/Soups.aspx
  • SpencersHeart
    SpencersHeart Posts: 170 Member
    save to read later..:smile:
  • lmhbuss
    lmhbuss Posts: 282 Member
    Zuppa Tuscana Knock-Off
    You will need
    2 or 3 mild italian sausages
    1 white onion
    garlic, minced (maybe a tablespoon)
    loads of kale
    4 small russett potatoes
    chicken stock
    heavy cream
    dash of red pepper flakes
    Remove the sausage from the casings and brown the meat with the minced garlic and the onion sliced into thin strips. Pour in 3-4 cups chicken stock and then add potatoes sliced thin with skin still on. Simmer until potatoes are tender then throw in as much kale as looks yummy to you. The final step is to pour in a cup of heavy cream and throw in a dash of red pepper flakes. Eat with warm, crusty bread.
    This makes a huge batch...like huge. My husband will eat 3 big bowls and we will still have leftovers.
  • Ideabaker
    Ideabaker Posts: 514 Member
    Oooh, will have to try some of these soups soon... we are heading into winter in New Zealand so these are just perfect! Thanks, everyone, for sharing!
  • Rsm220
    Rsm220 Posts: 5
    sounds good , but the sodium must be out of this world!!!
  • jconlee02
    jconlee02 Posts: 4 Member
    Sounds delish!

Categories