Soup Recipes

We must be thinking along the same lines! I just made up a grocery list with the ingredients included for this one:

Split Pea Sausage Soup

Ingredients:

4 sausage links, about 3/4 lb.
5 medium white potatoes, peeled and diced
1/2 yellow onion, chopped
3 garlic cloves, crushed
1 tsp parsley
1 1/2 cup green split peas, about 1/2 lb.
2 cups chicken or vegetable broth, store bought or homemade
2-3 cups of water, depending on how thick/thin you want the soup
Salt and pepper to taste
1 box frozen spinach

Directions:

Cut the sausage into small pieces and brown. Once browned, add the diced potatoes, chopped onion and crushed garlic to the sausage. Let saute for about 5 minutes, stirring often, until onions become opaque.
Next add the seasonings, split peas, broth and water. Bring to a boil, then reduce heat to low and simmer for 50 minutes. Season with salt and pepper to taste. (Add more water if needed to reach desired thinness.)
Cook the spinach as directed on the box.
Serve Sausage and Split Pea Soup with a side of spinach.

an old Weight Watchers recipe, that I do not have handy, but basically, you use chicken broth and add some tomatoe paste to it, add cut up onion, carrots, and cabbage, as well as seasonings, and I suppose anything else you want. It used to be called 0-point soup. You can sautee your onions and carrots in the pot first with a little spray, and then add the broth and about half to 1 can of paste, maybe some water if you want to stretch it some, and then the cabbage. Maybe someone else here can give you the exact recipe.

here is the ww 0 POINT SOUP

Ingredients:Serves: 6-8,
Yield:
1 11Servings Size
cup
Update
cup
3 cups nonfat beef broth (beef is the best) or 3 cups nonfat vegetable broth (beef is the best) or 3 cups nonfat chicken broth (beef is the best)
2 garlic cloves, minced
1 tablespoon tomato paste
2 cups chopped cabbage
1/2 yellow onion
1/2 cup chopped carrot
1/2 cup green beans
1/2 cup chopped zucchini
1/2 teaspoon basil
1/2 teaspoon oregano
salt & pepper
Change Measurements: US | Metric

Directions:Prep Time: 7 mins
Total Time: 32 mins
1 Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes. 2 Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste. 3 Simmer for a about 5-10 minutes until all vegetables are tender then add the zuccini and simmer for another 5 or so minutes. 4 I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion. 5 All very good. You can customise it a bit. ? Have a question about this recipe

Brown 1lb lean ground beef with 4 cloves of chopped garlic and 1med onion chopped. season with salt, pepper, and Italian seasoning. Add vegetable or beef broth (around 6 cups I guess) and a bag of frozen mixed vegetables (I don't remember the brand, but I use this kind that are called "mixed vegetables for soup" and have okra and spinach, carrots, celery.....) and some canned diced tomatoes. Bring to a boil and add some whole wheat pasta...boil as directed on the pkg. A few min. before serving, add a can of kidney beans-drained and rinsed and some baby spinach...YUM.

You can add any vegetables that you like...canned or frozen corn, cabbage, anything you like. I sometimes skip the pasta and stir in leftover brown rice instead. Easy to throw in the crockpot too.

"zero point soup" sounds amazing. i bet it lasts a long time and is a easy take to work lunch.. I like it. Thank you!
BUMP

BROKE BEAN STEW...BIGGEST LOSER RECIPE (DELICIOUS)

1 tblsp. Olive Oil
1 lg. yellow or wht. onion, chopped
1 tblsp. chopped garlic
1 (28oz) can fire-roasted tomatoes
1 tsp. grnd cumin
1 tsp. chili powder
1 tsp. red chili flakes( optional)
3 (151/2oz) cans chickpeas,kidney bns,
black bns,or wht beans,rinsed & drained
or 41/2 cups cooked beans
4 cups fat-free,low-sodium chicken broth or veg. broth
1/4 cup chopped cilantro
3 cups fresh baby spinach leaves or 3 cups chopped kale
or swiss chard

In a 4Qt. sauce pan, heat the oil over medium-high heat. Add the onion and cook for about 5 mins., until soft but not browned. Add the garlic and cook for 1 min. longer. Do not brown the garlic.

Add the tomatoes,cumin,chili powder, and chili flakes,if desired. simmer for bout 5mins. Add 3 cups(2cans) of the beans and 3 1/2 cups of the broth and bring to a boil. Reduce to a simmer.

Meanwhile,place the remaining 1 1/2 cups of beans and 1/2 cup of broth in a food processor or blender. Add the cilantro and puree or blend until smooth.

Add the puree to the stew. Add the greens and heat just until wilted.

MAKES 10 (1-CUP) SERVINGS

PER SERVING:
160 calories, 8g protein,26g carbs (7g sugars),3g fat(0g saturated),0mg cholesterol,7g fiber,330mg sodium

How ??? please tell,I need to loose about 5 stone in all but find it hard to be good!

Taco Soup

1lb lean ground beef browned with onion
1 can rotel tomatoes
1 can tomatoe sauce
1 can pinto beans
1 can black beans
1 can great northern beans
1 pkg ranch dressing mix
1 pkg low sodium taco seasoning
2 cups water

brown beef and onion, drain
add canned ingredients and mixes and simmer until heated through. You can use any beans you want these are just my prefernce