Needing new soup recipes

Slow Cooker Minestrone
SERVES 6 TO 8
You can use any small pasta, such as orzo, ditalini, or small elbows. I recommend great northern or cannellini beans.
Serve the minestrone with grated parmesan cheese.


• 1 C dried medium-sized white beans (see note), rinsed and picked over
• 6 TBS extra virgin olive oil
• 2 onions, chopped fine
• 4 carrots, peeled and cut into ½" pieces
• 8 garlic cloves, minced
• 1(28-oz) can whole peeled tomatoes, roughly crushed by hand
• 8 C chicken broth
• 3 C water
• 2 C loosely packed basil leaves, chopped
• 1 tsp dried oregano
• ¼ tsp red pepper flakes
• 2 medium zucchini, quartered lengthwise, seeded, and sliced ¼" thick
• 1 bunch Swiss chard, stemmed, leaves chopped
• ½ C pasta, small soup


COOK BEANS:
1. Bring beans and enough water to cover by 1" to low boil in medium saucepan over high heat.
2. Reduce heat to low and simmer, covered, until beans are just beginning to soften, about 20 minutes.
3. Drain beans and transfer to slow cooker.
SAUTÉ AROMATICS:
4. Heat 3 TBS oil in Dutch oven over medium heat until shimmering.
5. Add onions and carrots and cook until softened, about 5 minutes.
6. Stir in garlic and cook until fragrant, about 30 seconds.
7. Add tomatoes and their juice and cook until pan is nearly dry, 8 to 12 minutes.
8. Stir in broth, water ½ C basil, oregano, and pepper flakes and bring to boil; transfer to slow cooker.
9. Cover and cook on low until beans are tender, 6 to 7 hours (or cook on high 5 to 6 hours).
FINISH SOUP:
10. Stir zucchini, chard, and pasta into slow cooker and cook, covered, on high until pasta is tender, 20 to 30 minutes.
11. Stir in remaining basil and remaining oil.
12. Season with salt and pepper.
13. Serve.
Enjoy!

I made this last week. It is low sodium and delicious. You can add salt or soy sauce. But I liked it with the Sriracha.

Asian Style Vegetable Soup
Serves 12; generous 1 cup serving

Ingredients

14 dried shiitake mushrooms (or substitute fresh shiitake mushrooms)
2 cloves garlic, minced
1” ginger, peeled and minced
6 green onions, divided and sliced
1 carrot, peeled and diced
1 cup frozen corn, thawed
6 cups Napa or Savoy cabbage, chopped
8 cups unsalted vegetable stock
1/4 tsp white pepper, or to taste
1/8 tsp red pepper flakes, or to taste
2 cups baby spinach leaves
2 tsp. sesame oil
1 Tbsp. Sherry vinegar

Optional garnishes:
Sriracha

Directions

If using dried mushrooms, soak them in warm water for 15 minutes. Squeeze out the excess water and reserve soaking liquid. Cut or discard the stems from the shiitake mushrooms. Thinly slice the mushroom caps and add to a soup pot. Add garlic, ginger, 4 green onions, carrots, corn and cabbage. Cover vegetables with vegetable stock and mushroom soaking liquid. Be careful not to add the sediment at the bottom of the mushroom liquid. Bring to a boil; reduce heat to low, and simmer covered for 10 minutes. Turn off heat add spinach, sesame oil and sherry vinegar. Serve garnished with remaining green onion.

And we got this one from MMerry5 and love it too!

"I make a Beef Lentil Soup that is fairly high protein and is healthy and delicious.

1 lb stew beef (or any lean beef) cut into small chunks
1 cup chopped Celery
1 cup Chopped carrots
1 cup chopped onions
3 cloves garlic chopped
½ - 1 cup quick barley
1 cup lentils
1 cup diced potatoes
1 or 2 containers Chicken Broth (I think I usually use 1 large container and 1 can You will want to cover everything with broth.)
Salt and pepper to taste
1 can Diced tomatoes

In crockpot add all ingredients except tomatoes. (You probably could brown the beef in a little olive oil first for added flavor, but I don’t bother. Saves time and calories without the oil.) Cook on low for about 6-8 hours or on high for 5-6 hours. Add tomatoes for the last one or two hours of cooking time. Some chopped cabbage would probably be really good added to this as well.

According to the recipe builder (for 12 servings) this has 134 cals, 24 carbs, 3 fat, 11 protein, 3 fiber.

This is one of my family’s favorite meals. I call it “stewp” as it is thicker than a soup, but not quite a stew. This freezes well too. I take the leftovers for my lunches. "

It's yummy! Might be like what you're looking for if you eat meat.

This had become my favorite soup, you can change the recipe to accommodate the available vegetables.

Chicken veg with tandoori seasoning (Tandoori is like a very mild chili powder)

3 lbs chicken thighs with skin and bone
3 cups water
4 cups diced zucchini
2 sliced onions
1 lb carrots sliced or diced
1 cup celery
1 or 2 any type pepper - to your taste
1 cup brown rice
1 carton chicken broth or stock
3 T Tandoori seasoning (an Indian seasoning available at any spice store)
Salt and pepper to taste

Put chicken in Nesco type roaster at 350F or LeCreuset type dutch oven on medium low heat with water and cook until it starts falling apart when stirred
Remove skin and bones, chop meat roughly
Add all the rest of the ingredients
Simmer on low for 1 to 3 hours or until all is cooked through and you can't wait any longer.
You may need to add more water if your lid does not fit tightly
Makes about 10 servings

I've got the easiest recipe ever for you! Quick Black Bean Soup: 3 cans of black beans, drained and rinsed plus a 16 oz jar of salsa, 1 diced onion, 1 diced bell pepper, 1 diced jalepeno...throw it all together in the pot and add 2 cups of water. Simmer on medium until the veggies are soft SOOOOO delicious! I make mine with a roasted garlic salsa

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Does anyone have a good (preferably low-sodium) chicken noodle soup recipe? I've been thinking about chicken noodle soup all weekend!

Substitute unsalted chicken stock and a combination unsalted butter/olive oil for light butter to reduce sodium.

Chunky Chicken Noodle Soup with Mushrooms
Yield: 6 servings

Ingredients

1/4 cup light butter, cubed
2 carrots, cut into 1” x 1/2” sticks
2 ribs celery, 1/2” slices
2 small onion, diced
4 oz mushrooms, sliced
1/3 cup all-purpose flour
1/2 teaspoon salt or to taste
1/8 teaspoon pepper or to taste
1 dash red pepper flakes
1 bay leaf
6 cups chicken broth(low sodium, fat free)
1 large boneless skinless chicken breast (3/4 to 1 lb), cut into 1/2” dice
1 cup wide egg noodles

Directions

In a Dutch oven, saute the carrot, celery, onion and mushrooms in butter for 5 minutes or until tender. Season with salt and pepper. Stir in the flour until blended. Gradually add broth and bay leaf.

Cook and stir for 2 minutes or until thickened. Add the chicken, return to a boil. Add the noodles; reduce heat, cover and simmer for 20 minutes until noodles are tender. Taste for seasoning. Remove bay leaf and serve.

Bump so I don't lose this thread!

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