Cheap Soup recipes?

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4oz of chopped carrots
1 cup of chopped celery
(a little bit of chopped onion)
3-4 cups of low sodium chicken broth
1-2 boneless skinless chicken breasts cut into pieces
1 package of tofu shirataki noodles (rinsed, boiled for 5 minutes in water)
salt, pepper, garlic powder (whatever you want, really)

rinse noodles/soak them in cold water for a few minutes, then put them in boiling water for about 5 minutes.

put everything but the noodles in another pot and let it come to a boil, add the noodles and let it come back to a boil for 2-3minutes. turn down heat and let simmer for a few minutes.

it's really good, i had to add salt and other seasonings, but i'd rather add it myself.

Buy a box of Quaker barley and make the Chicken Barley Chili (recipe on back of box). My personal alteration is that I add cilantro but when you make your own soup, you can alter the flavors however YOU want. If you're trying to be healthier, accept that you'll just be cooking more 'cause you are so right about store-bought stuff!

Another excellent soup is from Prevention's Cooking for Good Health cookbook. It's Clear Spinach and Tomato Soup, everyone I've ever had try it, loves it, even my picky kids (although I have to use half the spinach the recipe calls for). Maybe you can find it (and many others) at your local library. What I like about most of prevention's cookbooks is there are usually lots of pictures - the one I mentioned is my absolute favorite - a color picture with EVERY recipe - great for us visual types!

Best of luck to you in your soup search!

After picking some fresh zucchini from my garden I searched for a good soup recipe and found this~
It is terrific!! and a cinch to make.

Recipe from Ginna’s Skinny Recipe websight

Cream of Zucchini Soup
Gina's Weight Watcher Recipes
Servings: 4 • Size: 1 cup • Old Points: 1 pt • Points+: 2 pt
Calories: 65.3 • Fat: 1.0g • Protein: 3.5 g • Carb: 11 g • Fiber: 2.8 g


• 1/2 small onion, quartered
• 2 cloves garlic
• 3 small zucchini skin on cut in large chunks
• 32 oz fat free chicken stock
• 2 tbsp reduced fat sour cream
• salt
• pepper

Combine chicken broth, onion, garlic and zucchini in a medium pot and cook on medium heat.

Bring to a boil, lower heat, cover, and simmer until tender, about 20 minutes. Remove from heat. Purée: Add the sour cream. Using an immersion blender, purée till smooth.

Stir in remaining ingredients, and adjust seasonings to taste. Serve hot.

Optional: Top with 2 tsp parmesan cheese - 1 point extra