Needing new soup recipes

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2

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  • icrushit
    icrushit Posts: 773 Member
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    Oooh.. great thread, I love soup! :)

    Seeing as winter is coming, here's a wonderfully hearty warming country veg soup:

    Butter
    1 cup onion, chopped
    1 cup potato, chopped small/ grated
    3 cups of root veg (carrots, turnip, squash, parnsip, etc), chopped/ grated
    4 cups of stock
    seasoning (salt & pepper)
    cumin (hearty pinch)

    Sautee onion in butter over a low heat until translucent. Add potato and cook for a few minutes. Add veg and cook until they get a little colour. Add stock, and bring pot to the boil, and cook for about 15/ 20 minutes until veg cooked fully. Remove 1/3 to 1/4 of the veg, mash, and hold aside. Blend everything that remains in the pot, adding back the mashed veg, and seasoning to taste with the salt, pepper, and cumin. Enjoy :)
  • ActuarialChef
    ActuarialChef Posts: 1,413 Member
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    Use unsalted chicken stock, omit salt and maybe roast your own chicken to control the sodium.

    Rotisserie Chicken Soup
    http://soupspiceeverythingnice.blogspot.com/2014/02/rotisserie-chicken-soup.html
    Serves 6 to 8
    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

    Thanks for these!!
  • tkbronico
    tkbronico Posts: 58
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    google the recipe for weight watchers spicy black bean soup. It is delicious, and I have even made a double batch and frozen to just pull out as needed.
  • labrennan
    labrennan Posts: 132 Member
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    these all sound very good
  • Remus42
    Remus42 Posts: 149 Member
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    Bump
  • NoMoreYoYos
    NoMoreYoYos Posts: 17 Member
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    My husband made this on Sunday. Scrumptious! 331 calories a serving.

    http://www.myrecipes.com/recipe/potato-corn-leek-chowder-10000001215876/

    Potato, Corn, and Leek Chowder

    Ingredients

    2 tablespoons butter
    1 tablespoon olive oil
    1 1/2 cups coarsely chopped leek (about 1 large)
    1/2 cup finely chopped celery
    1/2 cup finely chopped red bell pepper
    2 cups whole milk
    3 tablespoons all-purpose flour
    3 cups fat-free, less-sodium chicken broth
    2 cups fresh corn kernels (about 4 ears)
    2 pounds cubed peeled Yukon gold or red potato
    1 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1/4 cup finely chopped fresh parsley
    3 tablespoons chopped fresh chives

    Preparation

    Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery, and bell pepper; cook 4 minutes or until vegetables are tender, stirring frequently. Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly. Stir in broth, corn, potato, salt, and freshly ground black pepper; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in parsley and chives.
  • Siobhan_83
    Siobhan_83 Posts: 5
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    Egg drop soup is one of the easiest soups to make and it is low calorie.

    Chicken broth

    Celery, onions, carrots and corn......put as much or as little as you want....many recipes don't have any veggies in it except onion but I like my soups to have some texture in it.

    Put all ingredients in a pot and boil until carrots are tender.

    While whisking drop in egg one at a time. I usually use three or four eggs depending on how big of a pot I am making.

    Make a corn starch slurry and thicken soup.

    Add soy sauce to taste


    I was going to say Egg Drop soup. I think I will try your recipe tonight, sounds great!
  • 212ackley
    212ackley Posts: 431 Member
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    I have 2 family favorites:

    1) Corn chowder~
    dice potatoes and barely cover with water...simmer until just about all the water is gone and potatoes are just tender. Add a couple cans of creamed corn, salt and pepper to taste. Soup should be on the thick side, serve once warmed through -top with shredded cheddar cheese! Yum!!!

    2) I call this one "ranch chicken soup"
    1 can black beans (rinsed)
    1 can rotel
    1 can corn
    1 packet ranch powder
    1 box chicken broth
    1 8 oz block cream cheese
    add as much cooked diced or shredded chicken as you wish, but this is delicious without the meat!!!
    Just add it all to the crock pot (slow cooker) on low all day ....one of the best soups I've ever had!
  • katerz86
    katerz86 Posts: 64 Member
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    Italian Stracciatella

    3-4 Cups of chicken broth
    2-4 egg whites (or 2-3 whole eggs) per your taste
    Large hand full of fresh spinach or 3 rounds of frozen spinach
    1 tbsp parmigiano reggiano or other hard cheese
    salt to taste
    pepper to taste

    bring broth to a boil add spinach.
    while spinach is wilting, whisk eggs, cheese, salt and pepper.
    once spinach is wilted, slowly pour in egg mixture, this should create strands off egg.
    the egg should cook immediately, remove from heat before it begins to puff.
    serve with a squeeze of lemon.


    you can also add rice noodles or any other kind of noodle or pasta to make it kid friendly.
  • ericarfloyd
    ericarfloyd Posts: 93 Member
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    I made this a couple weeks ago to take for lunch (I didn't put the rice in it either to cut the carb count) and used ground turkey instead of beef and diced my own tomatoes (i did use the sauce out of a can). I entered everything into MFP and ended up with 288 calories and it made 6 containers for me to use for lunch. IT WAS FABULOUS!!!

    Stuffed Pepper Soup
    Skinnytaste.com
    Servings: 6 • Size: about 1 1/2 cups soup, 1/2 cup rice • Old Points: 5 • Points+: 7 pts
    Calories: 261 • Fat: 5 g • Carb: 37.5 g • Fiber: 5 g • Protein: 17.6 g • Sugar: 6 g
    Sodium: 606 g (without salt)

    Ingredients:
    • 3 cups cooked brown rice (omit for paleo diet)
    • 1 lb 95% lean ground beef
    • 1/2 cup chopped green bell pepper
    • 1/2 cup chopped red bell pepper
    • 1 cup finely diced onion
    • 3 cloves garlic, chopped
    • 2 cans (14.5 oz each) cans petite diced tomatoes
    • 1 3/4 cups tomato sauce
    • 2 cups reduced sodium, fat-free chicken broth
    • 1/2 tsp dried marjoram
    • salt and fresh pepper to taste

    Directions:

    In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.
    Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

    Makes about 9 1/2 cups
  • daisyverma
    daisyverma Posts: 234 Member
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    http://ohmyveggies.com/african-peanut-soup/
    I made this and it was pretty good...but I would make it again with cashew butter...since I am kind of sick of peanut butter as of late..

    I skipped the BerBer spice blend cause I couldn't find it anywhere..and just used a mix of spices

    I want to try this next
    http://www.coffeeandquinoa.com/2014/03/thai-red-curry-quinoa-soup/
  • Nijelako
    Nijelako Posts: 28 Member
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    Bump
  • ytraccm
    ytraccm Posts: 3
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    This has become one of my favorites. Really does taste like lasagna.

    Lasagna Soup

    1 lb. Italian sausage (try the recipe below)

    2 c. onion, chopped

    1 c. diced carrots

    2 c. sliced mushrooms

    2 T. minced garlic

    4 c. chicken stock

    1 14oz. can Italian stewed tomatoes

    1 8 oz. can tomato sauce

    1 c. dry pasta

    2 c. fresh spinach

    low fat mozzarella, provolone, or ricotta cheese, optional



    Brown sausage. Add onions and carrots; saute 5 minutes. Stir in mushrooms and garlic; saute another 3-5 minutes. Add stock, tomatoes and tomato sauce and bring to a boil. Drop in pasta and simmer until cooked, about 10 minutes or according to package directions. Stir in spinach and cook until wilted. Place 1/4 c. of cheese in bottom of bowls, and add soup. Makes 8 (1 cup) servings.



    Italian Sausage



    1 lb. ground Jenni-O breakfast turkey sausage

    1 t. salt

    3/4 t. garlic powder

    1/2 t. ground fennel seed (I used whole seed - didn't have ground)

    1 t. black pepper

    1/4 t. red pepper flakes.



    This soup is simple to make and so delicious!
  • Rlavigne93
    Rlavigne93 Posts: 119 Member
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    I found one for Ginger Carrot soup a few months back, I love it and it's crazy simple.

    1 lb carrots
    4 cups chicken or vegetable broth
    tablespoon onion powder
    teaspoon ginger
    tablespoon olive oil
    teaspoon black pepper
    4 oz plain greek yogurt ( or sour cream if you're not a yogurt fan)
    salt to taste

    Bring the carrots to boil in the broth, add everything but the yogurt. Simmer for about 30 minutes, then blend everything together either in batches or w/ an immersion blender.


    Serves 4: 100 calories, 14 carbs, 3g fat, 3g protein, 3g fiber

    It's good sick or cold weather soup, and freezes well.
  • 78105234a
    78105234a Posts: 41 Member
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    bump
  • NoMoreStretchyPants
    NoMoreStretchyPants Posts: 307
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    Best thread ever!

    I've had my eye on this recipe for a while...haven't made it yet, but it looks good (it's a stew). It can be made in the crock pot as well:

    http://www.eatingwell.com/recipes/french_country_beef_stew.html
  • beaches222
    beaches222 Posts: 437 Member
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    bump
  • trying18
    trying18 Posts: 14 Member
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    I too love soups and made this soup recently.
    i am not a stickler for exact measurements

    i am vegetarian and used soy sausage but you can use chicken i guess

    1 large yellow onion
    4 sticks of celery
    2 carrots
    1 cup of edename
    1/2cup frozen corn
    1 napa cabbage
    ginger
    garlic
    1 tbsp curry powder,
    1tsp cummin, 1 tsp chilli powder, coriander powder
    fresh ground black pepper
    2 cups vegetable broth
    4 cups water
    salt to taste
    fry the onion ( i used coconut oil) add celery, carrots, water and broth and all the seasonings.cook until carrots are tender, add rest of vegetables, soy sausages swicthoff.
    serve as such or with some cooked quinoa or rice noodles
  • literaturelover25
    literaturelover25 Posts: 17 Member
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    bump
  • angela233Z
    angela233Z Posts: 312 Member
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    yummy - making all of them soon

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