I need a low calorie homemade soup

I just made one. Its very healthy but not that tasty 1/4 cup dry quinoa 4 baby carrots chopped. 3 mushrooms chopped, one clove garlic, 1/2 an onion (i used a whole onion and it was WAY too much and whatever spices you like. Boil water toss in onions and quinoa and carrrots. boil 15 min. Last 5 minutes toss in garlic and mushrooms. It fills you up really quick. I had to fight to be able to eat all of it. But i thought it was a little bland.

I make a really easy broad bean soup:
I saute an onion and a couple of garlic cloves (teaspoon of oil and tablespoon of water.) Add a tablespoon of cumin seeds and cook till for about a minute, then a whole packet of frozen broad beans (no need to defrost) and some stock and simmer for 15-20 mins. I whizz it in the food processor then add a tablespoon of greek yogurt on top and some olives if I've got any - I love this soup and full of protein.

Bean and lentil - no fat
I made one last week with no fat in it and lots of cinnamon and it tasted really good.
I used aduki beans (you could use any though), red lentils, 1/2 tpground cumin, turmeric, chilli and a teaspoon of cinnamon, onion, garlic, sweet potatoes, carrots and stock - just chucked it all in together, then simmered for 15 mins. I added shredded cabbage and cooked for another 5 mins so the cabbage was still had some bite. I whizzed half and left the rest chunky.

I was surprised how nice this second soup was when the veggies were not sauted first as that's how I usually do it. I wouldnt usually use so much cinnamon but I'm sure this is what made it really nice.

Sorry I'm not sure what quantities I used - soups are great for just chucking things together! I use stock to cover by maybe an inch and top up if necessary duing the cooking time.

I think soup is the way to go for losing weight in winter :-)

1Red pepper, 1/2 butternut squash,1 peeled carrot, chili powder (optional buit gives it a bit of a kick!) and a bit of salt and pepper to taste.

Roast the pepper first in the oven then remove the skin.
Boil up the chopped carrot and butternut squash.
Pop it all the ingredients in a blender with a cup of water or two.
Heat the mixtutre up in a pot.
Dont know how much cals it is but weightwatchers uses it so it cant be too much!
Its a thick soup and very filling!
You can get a bout 2 or 3 servings out of it.

Check out HungryGirl.com. She has a wonderful homemade Chicken soup that is delicious! It is called Hungry Chick Chunky Soup. Easy, and full of a lot of flavor.

chicken tortilla soup-
saute desired amount of garlic, chopped onion, chopped jalepeno, and chopped green pepper in small amount of olive oil

add 5 boneless skinless chicken breasts, 2 c frozen corn, can green chilis, can black beans, 1/2 c water, chili powder, cayenne pepper, 4 cans fat free chicken broth, 2 cans diced tomatoes and 2 8 oz. cans tomato sauce

bring to boil, cook about 15 minutes then shred the chicken with 2 forks. simmer another 35-45 minutes.

top each bowl with low calorie shredded cheddar, f.f. sour cream and a couple crushed lowfat tortilla chips

I make a really tasty veggie soup, that freezes great! I call it my super soup!! Each serving is under 100 calories.
Now take into account, I dont do perfect measuring..just eyeball it when adding veggies.

cauliflower
few broccoli crowns
carrots
butternut squash
celery
1 can of lite coconut milk
(sometimes a little chicken broth)
clubhouse roasted garlic and red peppers seasonings
chili stuff u can get in a tube (if i have none i use cayenne pepper)

Cut, clean, and boil veggies for a few minutes, soft enough to blend. Bake or steam the squash, and pureee all the vegetables with the coconut milk. Try to save a bit of the water from boiling the veggies. Add the puree'd veggies into a big pot...will be very thick, so add a bit of chicken broth, and/or veggie water. Add in the spices , i prefer mine spicy..some dont. and just let it simmer till the flavors mix good...Put in little freeezer bags. When i eat my soup. i add a serving of fat free cottage cheese.

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