low calorie soups?
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SuperSizeMeNot
Posts: 365 Member
im looking for low calorie soups. 
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Replies
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My favorite one is a quick crock pot recipe!
Veg Beef Soup
2# stew meat browned (you can omit for vegetarian version or sub something else and it is just as good)
4 c frozen mixed vegetables
4 c frozen diced potatoes O'Brien
2 cans diced tomatoes (I like the Italian Seasoned ones)
2 packets Onion Soup mix
2 cloves garlic
6-8 c water
Throw it all in the crock pot and cook for 4-6 hours on low, serve with bread if you would like. My family loves this and it is super easy. It can be adjusted for lowering sodium, vegetarian, etc, play with it and add/subtract as you prefer.0 -
Broccolli Soup.
1 onion
350 g Broccoli
1/4 tsp Lazy chilli
1 stock cube
650 ml. water.
Black Pepper
Sweat onion and add chilli. Cook until softening. Melt stock cube in boiling water and add to onions. Meanwhile chop broccoli into florets. Add florets to boiling pan and simmer for 8-10 mins. Add Pepper to taste. When cooked, liquidise. It is amazing how it thickens and so tasty! Chilli can be increased/decreased according to taste.0 -
Vegetable soup with a little meat.
1 can vegetable broth
1 ca beef broth
1/2 cup of whatever beans you like
1/2 cup of onion
1/2 cup of chopped carrots
1 stalk of celery
1 cup of chopped cabbage
1 can of diced tomatoes
1 tbsp tomato paste
chopped meat of some sort (1 cup of beef tips, a single small chicken breast, or a single pork chop)
1 tsp garlic powder
1/2 tsp rosemary powder
1/2 tps dried marjoram
1/2 tsp dried basil
1 bay leaf
1/2 tsp powdered thyme
1/2 tsp paprika
1 tsp chili powder
1 tsp salt
1 tsp cinnamon
1 jalapeno slice
Toss everything into a crop pot of a sauce pan and cook until your vegetables are tender. This soup has only 60 calories in it per cup so you could eat 10 cups a day and you still have only had 600 calories. I bought some of those disposable plastic containers in the one cup size and just portion it up like that and keep them in the fridge 6 at a time. If any of your meat has a bone in it toss that in also since broths made with bones are very good for your joints.
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This is my favorite:
Mexican Crockpot Soup
Ingredients:
1 Tbsp olive oil
2 lbs boneless chicken breasts (I used three)
1 ½ cups chopped red onion
2 chopped red bell peppers
chicken broth – unsalted (amount depends on how soupy you like it)
¼ cup chopped cilantro
1 Tbsp Cumin
2 Tbsp chopped chipotle chile in adobo
6 cloves of garlic, roughly chopped
2 (28oz) fire roasted tomatoes
1 (4 oz) chopped green chiles, undrained
2 zucchini, chopped
Salt and pepper
Instructions
Heat a large skillet and brown the chicken in the olive oil.
Add everything except the cilantro in the crockpot and stir it up
Cook on low for 4 hours. Shred chicken and zucchini and cook on low for another hour
*All of that makes the crockpot really full. After I shredded the chicken I added a lot more broth. I also added a bunch of zucchini and put in on high for an hour. If you don’t want to wait the hour, just sauté some zucchini (or any other vegetable) and throw it in. Add the cilantro.
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potato leek soup. Basicall a couple of russets diced along with three leeks (cleaned proper and sliced). Toss em in a big pot of water and boil till taters are tender. Then blend it with an immersion blender (way safer than a regular blender where hot liquids can blow the top off and burn user). Season. That is pretty much it. Feel free to kick it up a bit with roasted garlic or roasted cauliflower or perhaps red pepper or whatever flavor you so desire. Hearty soup without heavy cream.0
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Prepare 1 cup black beans and 1/2 cup lentils overnight in saltwater.
2- 6 oz chicken breast
2 cans of chicken stock
Approx 4 cups water
3 large yellow or orange bell peppers or you may substitute with sweet peppers diced
5or 6 grated baby carrots
2 small zucchini sliced
Mix all ingredients and simmer for a few hours
I like to add hot pepper seeds near the end for a sweet and tangy hardy winter soup. I cut up chicken breast around this time also. I like to cook this until the zucchini have dissolved. The chicken will turn dark because it soaks up the pigment from the black beans. But the soup is amazing. You can add up calories yourself but it should be under 150 calories per cup.0 -
I just made this today...
Slow Cooker Chicken Taco Soup
"You can call this soup or chili, but either way it is wonderful!
Original recipe makes 8 Servings
• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer - DID NOT USE BEER, I USED CHICKEN BROTH INSTEAD.
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
optional serving suggestions:
• shredded Cheddar cheese(optional)
• sour cream (optional)
• crushed tortilla chips(optional)
Directions
1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
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Slow Cooker Chicken, Kale, bean soup
1.25 lb. Raw chicken breast whole
1.25 cups chopped yellow onion
4 cloves garlic, minced
3 stalks celery, chopped
Olive oil
1.25 cups dried quinoa
1 tsp dried thyme
1 tsp dried rosemary
7 cups chicken broth
Salt &pepper to taste
2 cups kale
1-15 Oz can of great northern beans
Parmesan cheese to sprinkle
1. Place everything before salt and pepper into cooker in order. Cook for 7-8 hrs on low or 3-4 on high.
2. Remove chicken and let sit for 5 mins. Chop and return to cooker.
3. Add kale & beans. Cook on low for another hour.
4. Serve with parmesan sprinkled on top0 -
The famous cabbage soup recipe. Ignore the diet advice and just make the soup. Feel free to mix and match ingredients. This is a very forgiving soup.0
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I have been making the cauilflower mash, instead of mash potatoes and it is really good. I just boil cauilflower until soft, add low fat milk, light butter, season to taste with salt and pepper and mash until creamy just like mash potatoes0
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The famous cabbage soup recipe. Ignore the diet advice and just make the soup. Feel free to mix and match ingredients. This is a very forgiving soup.
Looking forward to trying this tomorrow. Thanks!
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Roseslady2 wrote: »Slow Cooker Chicken, Kale, bean soup
1.25 lb. Raw chicken breast whole
1.25 cups chopped yellow onion
4 cloves garlic, minced
3 stalks celery, chopped
Olive oil
1.25 cups dried quinoa
1 tsp dried thyme
1 tsp dried rosemary
7 cups chicken broth
Salt &pepper to taste
2 cups kale
1-15 Oz can of great northern beans
Parmesan cheese to sprinkle
1. Place everything before salt and pepper into cooker in order. Cook for 7-8 hrs on low or 3-4 on high.
2. Remove chicken and let sit for 5 mins. Chop and return to cooker.
3. Add kale & beans. Cook on low for another hour.
4. Serve with parmesan sprinkled on top
I want to try this as soon as the weather turns cool. Thanks0 -
Hello! I recently tried to make spaghetti squash, but I ended up overcooking it severely. Since I didn't want to throw it away, I made a soup out of it. Here's the recipe, and you can flavor it however you'd like. I find that the sweetness of it is just fine on its own.
I've-overcooked-the-spaghetti-squash-AGAIN Soup:
4 servings (or 3 if you are super hungry)
3-4 cups overcooked spaghetti squash
2 cups chicken stock (I like mine a little thinner, but you can add less to your preferences)
2 tablespoons butter
2 cloves garlic, minced finely
1 tbsp chives, dried or fresh
Onion powder, 1 tsp or so to your taste
Salt and pepper, to your taste
Parmesan cheese, shaved or grated, to garnish with
Basically, throw the squash, seasonings, and butter into a food processor and pulverize until completely smooth. You can also strain it through a sieve to get rid of any lumps. Then put back into a pot with stock, stir, and heat over medium heat as you add the onion powder, salt, and pepper to taste. Then serve it up in a bowl and shave a little Parmesan cheese over it. Yummy!0 -
How many calories?0
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dragonfly183 wrote: »Vegetable soup with a little meat.
1 can vegetable broth
1 ca beef broth
1/2 cup of whatever beans you like
1/2 cup of onion
1/2 cup of chopped carrots
1 stalk of celery
1 cup of chopped cabbage
1 can of diced tomatoes
1 tbsp tomato paste
chopped meat of some sort (1 cup of beef tips, a single small chicken breast, or a single pork chop)
1 tsp garlic powder
1/2 tsp rosemary powder
1/2 tps dried marjoram
1/2 tsp dried basil
1 bay leaf
1/2 tsp powdered thyme
1/2 tsp paprika
1 tsp chili powder
1 tsp salt
1 tsp cinnamon
1 jalapeno slice
Toss everything into a crop pot of a sauce pan and cook until your vegetables are tender. This soup has only 60 calories in it per cup so you could eat 10 cups a day and you still have only had 600 calories. I bought some of those disposable plastic containers in the one cup size and just portion it up like that and keep them in the fridge 6 at a time. If any of your meat has a bone in it toss that in also since broths made with bones are very good for your joints.
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How many calories?0
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The famous cabbage soup recipe. Ignore the diet advice and just make the soup. Feel free to mix and match ingredients. This is a very forgiving soup.
I made the soup tonight but put in chicken Italian sausage ( my husband just can't eat without meat!) but
it was so awesome! Very flavorful and filling
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krisjackson1990 wrote: »Hello! I recently tried to make spaghetti squash, but I ended up overcooking it severely. Since I didn't want to throw it away, I made a soup out of it. Here's the recipe, and you can flavor it however you'd like. I find that the sweetness of it is just fine on its own.
I've-overcooked-the-spaghetti-squash-AGAIN Soup:
4 servings (or 3 if you are super hungry)
3-4 cups overcooked spaghetti squash
2 cups chicken stock (I like mine a little thinner, but you can add less to your preferences)
2 tablespoons butter
2 cloves garlic, minced finely
1 tbsp chives, dried or fresh
Onion powder, 1 tsp or so to your taste
Salt and pepper, to your taste
Parmesan cheese, shaved or grated, to garnish with
Basically, throw the squash, seasonings, and butter into a food processor and pulverize until completely smooth. You can also strain it through a sieve to get rid of any lumps. Then put back into a pot with stock, stir, and heat over medium heat as you add the onion powder, salt, and pepper to taste. Then serve it up in a bowl and shave a little Parmesan cheese over it. Yummy!
Love this recipe! Good to know if I ever overcook squash 0 -
Love the I've overcooked the spaghetti squash AGAIN Soup!0
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Genius save on the overcooked spagetti squash i am going to give that a whirl for sure!0
