Any good soup recipes?

I'd recommend checking out the "Recipes" forum on this site.

Love stuffed pepper soup!

If your looking for lower cal soups, anything broth based...ministrone, beef barley, french onion, tomato, vegetable, etc...

Right now i have some beef bones and various veggie scraps simmering for stock. Not sure what type of soup im going to make yet though.

pampered chef has some great recipes...what I love is that they actually list the nutritional values with the recipes. if you like visit my page www.pamperedchef.com/pws/housandskitchen
Just click on the recipes drop down...pick a meal topic, and search...lots of great ideas to spice up the same old things.

I have a recipe for cream of broccoli soup serves four
2 tablespoons of extra-virgin olive oil
One onion diced
Sauté for about five minutes
Add two small chopped new red potatoes diced up
Sauté for another five minutes
Add one bulb of garlic fresh garlic, sliced
Add one whole head of broccoli broken up and slice of the stalk. You can peel the broccoli stalk by slicing off the end and then taking a paring knife and peeling back the sides like a banana and then you slice up the stalk like you would a carrot.
Cover the broccoli with water and cook until your broccoli is tender, about another 10 minutes. Purée.

I like to allow it to cool before purée it so I'm not putting hot liquid into plastic.
This same recipe can be used to make cream of cauliflower soup except for you do not add the red potatoes and the water level only goes up to where it is halfway covering the cauliflower.

Recipe for chorizo and butterbean soup, serves 4:

75g chorizo picante
2 red peppers
1 medium onion
I stick of celery
1 400g can of chopped tomatoes
1 Knorr chicken stock pot
1 Knorr flavour pot, mixed herbs
2 heaped tsp smoked paprika
2 cans of butterbeans (drained)

Cut the chorizo into 0.5 cm slices, and then cut each slice in half again (so you end up with semi-circle shaped pieces).
Roughly chop the celery and onion.
Roughly chop the peppers.
Fry the chorizo over a medium heat until it had released a lot of its oil. Remove half the pieces, place on kitchen towel to drain and leave to one side.
Add the celery and onion to the pan and fry until softened (they will start to go translucent. If the pan starts to go dry or the onion starts to brown, you can add a splash of red or white wine vinegar).
Add the peppers, smoked paprika and herb flavour pot (or use dried mixed herbs if that's all you have), and cook for a further 5 minutes.
Add chopped tomatoes, butterbeans, stockpot and approx. 500ml of water - you need enough liquid to cover the ingredients so that they're floating in it, like a chunky broth.
Cover and simmer for 20 minutes.
Remove from heat and blitz with hand blender until no lumps remain - the soup will be nice and thick.
Chop the reserved chorizo into small-ish pieces and stir through the soup.

This makes 4 large hearty portions for 281 calories per serving. It's my own invention so sorry if it's not as accurate as everyone's used to! It's yummy though!

http://www.ibreatheimhungry.com/2013/02/low-carb-avgolemeno-greek-chicken-lemon-egg-soup.html



This^^ even if you don't generally like spaghetti squash, it's AMAZING.