Healthy soups

I freeze soup in individual portions, so I usually have between 3-6 different types on hand.

My favorite soups are:

Buffalo Chicken Soup
Roast chicken soup with roasted vegetables (I do the double butternut and no sweet potato)
Jalapeno popper
Crockpot minestrone (I don’t even add the pasta, but if you do, don’t add the cooked pasta until you’re eating it)
Crockpot Enchilada (I use zucchini instead of beans)
Tomato blue cheese (I swap evaporated skim milk for the cream)
Loaded baked potato (can swap cauliflower for all potato)
Thai chicken coconut
Split pea (I use smoked turkey neck)
Slow cooker white bean

Stuffed Pepper Soup (Cooking Light)

1/2 pound ground round
2 cups chopped green bell pepper
1 cup chopped onion
1/4 teaspoon black pepper
1 (14-ounce) can less-sodium beef broth
1 (14.5-ounce) can diced tomatoes, undrained
1 (10 3/4-ounce) can tomato soup, undiluted
1 1/2 cups hot cooked white rice

Heat a small Dutch oven over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Add chopped green bell pepper and onion; cook 8 minutes or until vegetables are tender. Stir in black pepper, less-sodium beef broth, diced tomatoes, and tomato soup; bring to a boil. Reduce heat, and simmer 45 minutes.
Spoon 1/4 cup hot cooked white rice into each of 6 bowls; top with 1 cup soup.

*Variations: for tomato soup I use Amy's or Progresso - Campbell's too sweet (IMO). I also like to add some basil. You can use brown rice. Red & green pepper combo is nice.

I just made a sweet potato and pear. You need a blender if you want to make any of the "creamy" soups. I have an immersion (stick) blender which I swear by!

1 tbsp olive oil
2-3 onions
2 small pears
3 medium sweet potatoes
1 container of broth (chicken or veggie)
rosemary, salt, pepper or other herbs of your choice (thyme, and sage or cinnamon or nutmeg would be delish!)
2 tbsp lemon juice

Roughly chop onions and other veggies. Cook onions until fragrant in olive oil. Add broth, potatoes, pears and herbs. Let simmer until veggie are soft. Use immersion blender to finely puree all ingredients. Add lemon juice and salt & pepper to taste. If the soup is too thick, add some water.

This is my basic soup "blueprint" for the winter. You can mix and match pretty much any veggies and spices. If you're feeling extravagant, add a dash of heavy cream (a little will go a long way) after you've blended, or throw in a rind of parmesan while everything is simmering - make sure you take it out before blending, though!

Any soup recipe you have becomes healthier if you make it the day before you eat it. Leave it in the fridge overnight and skim off the fat. I make my stock first, leave it overnight, skim it the next day, then add in the veggies, etc. My grandmother taught me that trick.