Most filling soup?

My grandpa used to make the best Great Northern Beans soup:

GRANDPA RV’S ORIGINAL GREAT NORTHERN BEAN SOUP

Ingredients:

• 1 pound Great Northern beans
• 1 large diced onion
• 2 sliced celery stalks
• 3 sliced carrots
• 1 ham steak, ½” diced, plus bone
• 2 bay leaves
• 2 bullion cubes
• Salt & Pepper to taste (when serving)

Directions:

Soak the Great Northern beans overnight, rinse them, then put in a large soup pot. Add remaining ingredients and add water until it’s 3” above ingredients. Bring to a boil, then lower heat to medium and cook for 2 hours.

Remove bay leaves and bone. Add salt & pepper to taste.

Posted this earlier today....

Made this last night and it was excellent. Wanted to share the recipe and stats on it.
I doubled everything to make a large batch so my husband and I can have lunches the next few days!

1lb sweet potato peeled and chopped
1 large red onion chopped
2 cloves garlic minced
1 1/2 lb boneless, skinless chicken thights
1 links Cajun style chicken sausage, cut into 1/2 inch pieces
1 can no-sal added fire-roasted diced tomatoes
3 1/2 cups low-sodium chicken broth
2 5oz packages of baby spinach

Place potatoes, onion and garlic in slow cooker
place chicken and sausage on top of veggies
add tomatoes and broth
cover and cook on low for 6 hours (I did 8 b/c I'm gone all day at work)
shred chicken and stir in spinach before serving

makes 6 servings (I made 12 servings by doubling everything)

Refrigerate for up to 3 days or freeze for up to 3 months

Nutrition:
calories 300
fat 8
sat fat 0
protein 31
carb 25
fiber 5
sodium 790

Big soup fan! Here's a few of our family's favorites (sorry about the layout- I just pasted from my blog):

Minestrone

1 large onion

2 stalks celery

3 carrots

2 tsp minced garlic

1 TB oil

6 cups water

5 tsp beef boullion

1 28 oz can diced tomatoes

2 cups chopped cabbage

1 tsp oregano

1tsp basil

salt & pepper to taste

1-2 cups chopped zucchini

1 can red beans

2-3 oz elbow macaroni



Saute onion & celery in oil, adding carrots & garlic the last couple of minutes. Add through the seasonings, bring to a boil, reduce heat, cover & simmer for 40 minutes. Add more water/broth as needed. Add zucchini, beans & macaroni and cook another 15-20 minutes, or until macaroni is tender. We like ours with shredded sharp cheddar.

10 servings, 130 calories/serving.


Faux Zuppa Toscana (Olive Garden)

1/4-1/2 lb Italian sausage (I like Hillshire Farms. Would be even lighter if made with an Italian turkey sausage.)

1 large onion, chopped

2 tsp minced garlic

48 oz low sodium chicken broth

3-4 large russets, unpeeled, quartered and sliced 1/4" thick

1 12 oz can 2% or fat free evaporated milk

3-4 cups chopped kale

salt & pepper to taste

Brown the sausage & onion, drain. Add garlic 1 minute. Add broth & potatoes, cover and simmer 6-7 minutes or until tender (don't overcook). Stir in milk, kale, and seasonings- heat through. 8 servings (about 1 cup), 237 calories/serving prepared with 4 medium potatoes and 2% evap. milk.



Cheesy Ham and Wild Rice Soup


4 stalks celery, chopped

4 carrots, shredded or chopped

1 large onion

1/4 cup butter

1/3 cup flour

1/2 tsp pepper

1 can fat free evaporated milk

1/2 cup skim milk

8 oz 2% Velveeta

8-10 oz diced ham

1/2 cup dry wild rice

2/3 cup dry long grain rice

8 cups low sodium chicken broth or 8 cups water + 3 TB chicken bouillon

Prepare rice according to package instructions. If you chopped the carrots, precook them in microwave with water for 7 minutes. Saute onion & celery in butter until soft. Add shredded carrot or cooked carrots for 2 minutes. Add flour & pepper, stir & cook a minute. Add milks, stir and bring to boil + 2 minutes. Lower heat and add cheese, stirring until melted. Add the rest and heat through. 12 generous (1 1/2 cup) servings.

My mother makes Sante Fe Stew and it is unbelievably filling. Hers is a weight watcher recipe, but this one is pretty similar. Just don't add the black beans.

https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1292024

Homemade chicken and rice soup is great and filling. All you need is a rotisserie chicken (meat and bones separated) and some veggie odds and ends.

For the stock:
1. Sautee about a cup of chopped celery, carrots, and onion in a large stockpot/rice cooker/slow cooker (great use for those inner ribs of celery/leftover onion and carrot bits)
2. Add in water, chicken carcass (wings, spine/bones, and other skin/cartilaginous bits from a rotisserie chicken), and whatever spices you like (peppercorns, dried chilis, thyme, etc)
3. Simmer until rich and fragrant, usually a day or so. You know you've done a good job if the stock gels up when cool.

To assemble, add chicken meat from the rotisserie chicken, some brown rice/barley, and the stock. I also like to add some blanched kale and lemon juice.

Skinnytaste turkey taco chili soup is delicious and very filling. If you google it, it should come up.