Soup recipes

Note: I usually make them a bit lighter on meat, and then add a handful before eating depending on remaining calories and how much more protein I need to get in.

Julia Child's potato-leek soup. The essence of classic French cuisine. It is AWESOME and so easy to make--basically 3 ingredients (potatoes, leeks, cream) plus water and salt (it calls for some herbs to top it, but I just top with some chopped or sliced leeks).

http://www.food.com/recipe/potage-parmentier-potato-leek-soup-julia-child-270731

Ham and Beans:

Smoked ham hocks (1 pound)
Navy beans (1 bag)
(chopped onion if you want)
Water (to cover)
(seasonings: white pepper, cumin, paprika, or whatever you think might taste good)

The amounts depend on how much soup you want and the size of your slow cooker. Soak the beans over night (in the slow cooker) and drain (rinsing is also good, check for any pebbles or bad beans). Add the ham hocks and water to cover. Cook on low for the whole day (however long you are away from the house). Remove the ham bones, stir, taste (sometimes add pepper, but almost never salt), and serve. Delicious with corn bread. You can put some greens (spinach, kale, collard) in there at the end, or serve it over greens, if you need them. Note: ham hocks can be very salty (they vary quite a bit) and it may be that you don't want to use very many, if this is the case, add some regular ham into to increase protein.

Beef Vegetable soup:

Ground beef (1 pound)
chopped cabbage (1 small-medium head)
chopped onion (1/2 bulb)
chopped potatoes (2-3 idaho)
chopped carrots (1-2 large)
beef bullion (1-2 tbsp better than bullion)
1-2 cans low sodium V8
Chili powder - some at the beginning (1 TBSP) and then to taste at the end
salt and pepper to taste

Again, the amount depend on how much soup you want to make (and the size of your slow cooker) and how much you like each ingredient. I prefer less onion and carrot and more cabbage and potato. You can also use stew meat instead of ground beef. It is best to try to make the vegetables bite sized or smaller. Put everything in the crock pot, top with water until it is all covered, cook on low for 8-10 hours. I am usually lazy and just turn my slow cooker to "keep warm" and leave whats left in there until we have eaten all of it.

I also like this recipe. But I haven't tried making in the slow cooker, yet.

Either of these can be made on the stove as well, they just take a bit more attention.

I've made a ton of soups from skinnytaste and really enjoy them http://www.skinnytaste.com/?s=soup&submit=%EF%80%82

Cabbage and Keilbasa soup

Ingredients:
2 cans petite diced tomatoes
1 onion, chopped
1 bell pepper, chopped
3 medium/large carrots, sliced
2/3 of a medium-sized head of cabbage, roughly chopped
2 stalks celery, chopped
20 oz smoked sausage - I'll also sub in canned chicken breast - sometimes I'll do half and half
1 envelope onion mushroom (or beefy onion) soup mix (optional)
4 tsp chicken stock base, or 3 chicken bouillon cubes (you could also use low sodium stock and reduce the water used here)
Enough water to cover all the veggies and meat – about 8 cups give or take

Seasonings:
Salt and pepper to taste
Basil to taste – about 1 tbsp
Oregano to taste – about 1 tbsp
Garlic powder to taste – 2-3 tsp

Directions:
Chop up your veggies. Add them to a pot with all ingredients except the meat. Bring to boil, then stir. Reduce to a simmer for 30-45 minutes, until veggies are tender. Add meat and simmer another 10-15 minutes. Done!

This makes a big batch of 14 - 2cup servings for under 200 calories a pop. Lots of fiber and protein! I've also been known to throw in whatever veggie needs to be used sitting in the fridge, or the dregs of frozen vegetable bags, like cauliflower or zucchini.

This one is popular with my whole family:

Pasta Fagioli Soup

Ingredients
2 cans diced tomatoes (do NOT drain)
2 cans (1¾ cups) great Northern beans, drained & rinsed
1 can chopped spinach, drained
3 cans (4 ½ cups) vegetable broth
1 (8 ounce) can tomato sauce
4 cups water
1 tablespoon minced garlic
1 tablespoon dried parsley
1 teaspoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/2 pound small whole wheat pasta (ditalini or other pasta broken into small pieces)

Directions
1. In a large stock pot, combine all ingredients except pasta. Bring to a boil, reduce heat and let simmer for 40 minutes, covered.

2. Add pasta and cook uncovered until pasta is tender, approximately 10 minutes.

Servings Per Recipe: 8

Amount Per Serving
Calories: 150

i'd say there are some good suggestions so far. i'd also say avoid canned ingredients. they have as much sodium as the soups you are trying to avoid. same with ham in any form. i'd say keep the ham as a flavoring agent, cook your beans from scratch, get ls or no salt added tomatoes in a can or just use fresh. well made soups can be an amazing thing. do the julia child soup above. soups are often the bar by which the rest of a kitchen is measured.
i use the following sites for inspiration often. i tossed in beyond the plate because it's a stunning site. chocolate and zucchini is also a great site for real world ideas.


epicurious
saveur
foodandwine soup

chocolateandzucchini
beyondtheplate/archives/recipes/