Soups

Love soup too! Would love to have your recipes. I have a bunch of soups on my blog.
soupspiceeverythingnice.blogspot.com/p/soup.html

Also this has to be one of the largest collections of soup recipes I have seen.
lovebakesgoodcakes.com/2012/10/the-ultimate-soup-recipe-list-linky.html



soupspiceeverythingnice.blogspot.com/2014/02/rotisserie-chicken-soup.html

Helloo

I have several fave's

All freeze well for later reheating

Crock-Pot Sante Fe Chicken - under 200 calories per cup
http://www.skinnytaste.com/2009/02/crock-pot-santa-fe-chicken-425-pts.html

Colleen's Slow Cooker Jambalaya - about 200 calories per cup without rice or quinoa
http://allrecipes.com/recipe/colleens-slow-cooker-jambalaya/

and my personal chili recipe that has won, placed and received several honorable mentions...Three Bean Award Winning Chili - about 450 calories per cup (cut the meat back to drop the calories.
http://www.food.com/recipe/three-bean-award-winning-chili-394024

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HeidiCooksSupper wrote: »

Here's a basic formula that uses a can of fat-free evaporated milk to make good and easy cream soups: http://heidicookssupper.com/blog/2011/01/05/creamed-soup-basic-formula/

My favorite is a basic veggie soup. I make it in all different amounts so I've no measurements, but here's the gist:

Base of veggie stock and water in a 2:1 ratio
Minced garlic and onion
Cubed potatoes, about 1/3 of your total veggie volume.
Thick-sliced carrots
Thin-sliced celery
Stewed tomatoes, same amount as the water you used
Optional: sliced parsnips, canned beans, broccoli/cauliflower, green beans, snow peas, corn...

I just start the stock and water simmering (for about 8 generous servings I use two cans of stock and one of water) with the garlic and onions. Let it simmer slowly while you wash and chop your raw veggies; add the veggies to the pot along with the stewed tomatoes (for this amount I'd use one can tomatoes to match my one can of water). Stir well, simmer for about 20 minutes, then taste the stock and season it however you like. Simmer another 20 minutes, or until potatoes and carrots are tender. If you're using canned beans, corn kernels, leafy greens, or peas -- things that cook very quickly -- add them right before serving.

I eat this by the gallon as it is, but I also like it as a meal base. I can drain off some of the stock, add turkey meatballs or flakey salmon, and have an excellent stew. Serve it over rice or quinoa for a nice veggie-medley type of dish. Simmer a portion gently and poach an egg right on top. Etc.

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thank you!

Olive Garden® Zuppa Toscana
I lightened this up and sometimes put it in the crock pot.
Makes: 6-8 servings
INGREDIENTS
• 16 oz ground chicken or turkey Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 2 tsp garlic
• 6 cups FF chicken broth
• 1/2 cup FF half and half
• 3 large red potatoes
• ¼ of a bunch of kale or more if you like
1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
3. add broth to the onions and garlic. Cook until boiling.
4. Add potatoes and cook until soft, about half an hour.
5. Add half and half and cook until thoroughly heated.
6. Stir in the sausage.
7. Add kale just before serving. Delicious!
To make in crock pot: Sauté Italian sausage and crushed red pepper and onions and garlic. Toss into the crock pot. Add in the potatoes, and chicken broth. Cook 4 hours on high or 8 hours on low. Add in kale and half and half and let sit for 10 minutes.