Low calorie soups

I make this regularly in double batches and freeze it in individual Ziploc bags. I modified the recipe to use regular green lentils, a can of diced tomatoes, and I do use vegetable broth as opposed to plain water. It is so easy to toss in my lunch bag, and it is delicious and filling. I took a commentor's advice and add 1 T balsamic vinegar to each serving, and that takes it up a notch from good to awesome. A 250 g serving with balsamic vinegar is just a little over 100 calories.

https://www.epicurious.com/recipes/member/views/french-lentil-soup-with-tarragon-and-thyme-1256643

shakyhenton wrote: »

Yeah but how do u know if they are low calorie, and how many calories r in them , many thanks

You can use the recipe builder that MFP has.

Five Can Soup:
1 can chicken or beef broth
1 can refried beans
1 can black beans
1 can diced tomatoes
1 can whole kernel corn
Mix all ingredients in large pot. Add Taco seasoning to taste. Bring to boil, reduce heat and simmer 20 minutes. Makes 6 servings

Optional: add meat of choice: ground beef or turkey, chicken etc. etc., I used 6 turkey meatballs one time.
Optional: I always use no salt added or low/reduced sodium ingredients. The Taco seasoning is pretty salty by itself.

My favorite is chicken soup.

I use better than bullion chicken stock and throw boneless, skinless chicken thighs in along with califlower, zucchini, yellow squash, carrots, peas, onions, minced garlic, and shredded green cabbage. I usually cook it on very low heat overnight. It doesn’t look all that pretty, but many of the vegetables will start dissolving into the broth and the chicken becomes so tender it’s falling apart. It tastes great, and it’s packed with all those vegetables!

Been making a pretty lazy soup lately. I call it "Southwest 3 Bean and Sweet Potato Soup!" Its quick, its low calorie, very filling, and its pretty healthy. Its a mix of fresh and ready-made ingredients, which helps speed up the process. Overall, takes about a half hour to prepare and makes enough for 7 bowls, or so, each one weighing in at around 230 calories.

I dice up some sweet potato, onion, celery, bell pepper, a zucchini, and garlic, saute them in a big pot with a bit of olive oil.

Then pour in a 48 oz container of chicken broth, low sodium preferably, and let it simmer long enough to soften the sweet potato.

Finally, I add in a14-16oz cans of each - garbanzo beans, black beans, kidney beans, petite diced tomatoes, and a small can of diced chiles. Just be sure to rinse the beans in a strainer.

Then I like to season a bay leaf, 1 tbl of oregano, 1 tsp of cumin, 1 tbl red pepper flakes or chili powder, pepper, and salt if needed. Just allow it to simmer so everything is hot.

Serve it into a big bowl, squeeze in a bit of fresh lemon juice, and top with some finely shredded cabbage and sliced radishes. You can also add a bit of avocado. I eat it with a serving of tortilla chips on the side, or a couple of freshly heated corn tortillas, or some simple saltines.

Ive also been making turkey meatballs to add to the soup so I can get some protein in there too. But thats a whole other recipe.

This is my favorite, filling, super easy, delicious, low cal/high nutrition soup:

Three Bean Soup!!

1 Cup = 187 cals, 2 g fat, 10 g fiber

Saute until tender:
1 ½ cups diced onion
2 tsps garlic
2 tsps olive oil or canola oil
1 cup chopped green pepper (optional)

Add and mix
16 oz. can kidney beans – rinsed
15 oz. can black beans – rinsed
16 oz. can refried beans (veg/fat free)
14.5 oz. vegetable broth
14.5 oz. stewed tomatos
¾ cup salsa
2 tsp chili powder
¼ tsp ground cumin

Bring to a boil, then reduce heat and simmer 10 minutes.