I made something last night that came out pretty good. Its somewhat reminiscent of Italian Wedding Soup. I don't measure stuff when making soups, but this is roughly what I used.

1 Tbsp. Olive Oil
1 Tbsp. Chopped Onion
1/2 Tbsp. Chopped Garlic
1 lb. Ground Sweet Italian Sausage
1 Can of Garbanzo Beans (drained)
4 Cups Chicken Broth
Salt & Pepper (and other herbs, if you like)
1 Cup Spinach

1. Put olive oil in pot, then add the chopped garlic and chopped onion and cook until onions are soft.
2. Add the ground sweet italian sausage to the pot. Cook until done. Make sure to stir it so that it crumbles.
3. Add the drained garbonzo beans and the chicken broth.
4. Add salt & pepper, plus whatever other herbs that you like (I added thyme and parsley). Let everything simmer for at least 5 minutes.
5. Turn off the heat and add the spinach.

I call this "Happy accident turkey soup"

rotisserie turkey breast, already cooked
egg noodles
carrots
onion
chicken broth, reduced sodium
black pepper
salt
low sodium v8 juice

*I don't have any measurements because I just added stuff until it tasted good. LOL"

another creation, i call "spur of the moment soup"

8 cups Chicken broth low sodium
2 cans Canellini beans, drained and rinsed
28oz can crushed tomatoes
2 cans white Corn, drained
2 large red potatoes, small dice
1 baking potato, microwaved and mashed.
1 bag Spinach
3 Carrots, washed and peeled, Chopped
1 yellow Onion, chopped
Salt
Pepper (black and red pepper)
garlic, minced

another creation of mine. I call it "Quarantine soup", since it's what I had in the house at that time.

Ingredients
2 cans Beans, drained and rinsed. (i used black and dark red kidney)
1 28oz can Diced tomatoes
1 cup reduced sodium Broth (i used chicken)
1 large bag frozen Green beans, thawed and drained
2 tsp Salt
2 tsp ground black Pepper
2 tsp Garlic powder
2 TB canola Oil
Steps
pour oil in a pot and add seasonings.
add green beans and mix around.
add the rest of the ingredients, mix well.
bring to a boil. reduced to simmer for 15 minutes.
enjoy

This is a recipe that has been around for years. I got it from Weight Watchers several years ago. It is very tasty and it was a 0 point recipe.

GARDEN VEGETABLBLE SOUP

Makes 4-1 cup servings

INGREDIENTS
2/3 cup sliced carrots
1/2 cup diced onion
2 garlic cloves, minced
3 cups chicken or beef broth
1 1/2 cups diced green cabbage OR 10 oz box frozen spinach
1/2 cup fresh green beans cut into bite sized pieces
1/2 cup diced zucchini
1 Tblsp tomatoe paste
1/2 tsp basil
1/4 tsp oregano
1/4 tsp salt

DIRECTIONS

1. Spray a large sauce pan with PAM.
2. Sautee garlic, onions and carrots for 5 minutes.
3. Add broth, tomato paste, green beans, cabbage, basil, oregano, salt and pepper.
4. Simmer for about a 5-10 minutes until all vegetables are tender.
5. Add the zucchini and simmer for 5 minutes longer.
6. If you are using spinach, add and continue heating until the soup is steaming hot.

Here's another recipe from the Blog:

Fish and Shrimp Chowder

Ingredients

1 1/2 tablespoons olive oil
1 large yellow onion, finely chopped
3 ribs celery, chopped
2 garlic cloves, chopped
2 tablespoons all-purpose flour
2 cups (473g) lactose-free 2% milk
1 1/2 cups (355ml) low-sodium chicken broth
1 large (12 ounce/340g) russet potato
1 bay leaf
12 ounces (340g) firm, sustainable white fish (such as halibut, cod or basa)
8 ounces (227g) peeled and deveined shrimp, chopped
1 cup (113g) frozen corn
1 tablespoon lemon juice
2 tablespoons chopped fresh dill
3/4 teaspoon salt
1/4 teaspoon pepper
Directions

Put the oil in a large soup pot or Dutch oven over medium heat. Add the onion and celery, and cook, stirring occasionally, until the onion is tender, 5 minutes. Add the flour and garlic and cook, stirring frequently, until fragrant, 1 minute.

Add the milk and broth. Shred the potato on the large holes of a box grater until you have 1 cup (140g), dice the remaining potato, and add them to the pot along with the bay leaf. Cover and bring to a simmer. Reduce to medium-low and simmer, stirring frequently and making sure the soup doesn’t scorch on the bottom of the pan, until the grated potatoes are fall-apart tender, about 25 minutes.

Add the fish, shrimp and corn and cook uncovered, stirring frequently, until the seafood is cooked through, 10 minutes. Add the dill and lemon juice. Season with the salt and pepper and serve.

Serves: 6 | Serving Size: 1 1/2 cups soup (354ml)

Nutrition (per serving): Calories: 268; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 31mg; Sodium: 411mg; Carbohydrate: 28g; Dietary Fiber: 3g; Sugar: 6g; Protein: 25g

THREE SISTERS BUTTERNUT SQUASH CHILI RECIPE - 8 serving
https://www.aspicyperspective.com/three-sisters-butternut-squash-chili/
Slow Cooker Instructions also included below

5 cloves, Garlic
28 fluid ounce, crushed Fire Roasted Tomatoes
3.00 cup, Vegetable Broth
13.50 ounce can, Chopped Green Chiles
1 tbsp(s), Ground Cumin
1 tsp oregano, dried
1 bay leaf
0.50 cup, Cilantro
0.25 tsp, Salt and Pepper
1-1/4 cup, Corn
2 container (1 4/5 cup (130g) ea.), Black Beans (15 Oz. Can) (recipe calls for 3 but I use 2)
2 tbsp, Butter
1 large, Onion
1.50 medium, Green bell pepper (recipe calls for 2 poblano peppers but I am using green bell pepper)
3 lb(s), Japanese Pumpkin (I am substituting Kobacha squash but recipe calls for butternut)

Instructions

Prep and chop all the produce. Cut the butternut squash in half, then peel with a vegetable peeler. Scoop out the seeds with a spoon and discard. Chop into even 1/2 inch cubes.

Set a large 7-8 quart saucepot over medium heat. Add the onions, chopped poblano peppers, and minced garlic. Sauté for 5 minute to soften.

Add in the cubed butternut squash, rinsed beans, tomatoes, broth, green chiles in juices, frozen corn, and all spices. Add 1 teaspoon of salt, but save the cilantro for later.
Cover and simmer for 15-20 minutes, stirring occasionally. Then uncover and simmer another 5 minutes to thicken. Once the squash is fork-tender, remove the bay leaf. Taste, then salt and pepper as needed. Stir in the cilantro and serve.

Notes
Slow Cooker Instructions: Yes, you can make this in a crockpot! Sauté the onions, poblano peppers, and garlic on the stovetop. Then dump the veggies into a large 6+ quart slow cooker and add all remaining ingredients. Cover and cook on high for 2-4 hours, or on low for 5-7 hours.

Nutrition Facts - gathered from myfitnesspal for above ingredients

Servings 8.0

Amount Per Serving

calories 315

% Daily Value *
Total Fat 4 g - 6 %
Saturated Fat 2 g - 9 %
Monounsaturated Fat - 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 8 mg - 3 %
Sodium 1288 mg - 54 %
Potassium 1018 mg - 29 %
Total Carbohydrate 61 g - 20 %
Dietary Fiber 13 g - 53 %
Sugars 16 g
Protein 15 g - 30 %
Vitamin A - 287 %
Vitamin C - 48 %
Calcium - 26 %
Iron - 24 %

Beef Marsala Stew Recipe - Slow Cooker
Also lists instructions for a pressure cooker and dutch oven.
https://www.myrecipes.com/recipe/beef-marsala-stew

8 Sertvings - 350 calories (computed via myfitness pal)

2 tbsp, Wesson Canola Oil
2 lb(s), boneless chuck roast
1 tsp., Kosher Salt
12 ounce, Cipollini Onions
4 clove, Garlic
2 tbsp (30mL), Tomato Paste - Unsalted
10 tbsp(s), Marsala, Dry
1 tsp, Ground Black Pepper
8.00 ounce, Button Mushrooms - Raw
2 tbsp(s), All-Purpose Flour
1.50 cup (245 grams), Beef Stock - Unsalted
4 large, Carrots
1 tbsp(s), Thyme, fresh (3 sprigs)

Step 1
Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of beef; cook 8 minutes or until well browned, turning to brown on all sides. Place browned beef in a 6-quart electric slow cooker; sprinkle with 1/8 teaspoon salt. Repeat procedure with remaining 1 tablespoon oil, remaining beef, and 1/8 teaspoon salt.

Step 2
Add onions to pan; cook 1 minute on each side or until browned. Add onions to slow cooker. Add garlic to pan; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Add 1/2 cup wine, scraping pan to loosen browned bits; cook 2 minutes or until half of liquid evaporates. Add stock and pepper; bring to a simmer. Carefully pour stock mixture into slow cooker; nestle thyme sprigs into liquid. Top beef mixture with mushrooms; scatter carrots over top.

Step 3
Cover and cook on LOW for 7 1/2 hours.

Step 4
Strain mixture through a colander over a Dutch oven or large skillet; discard thyme sprigs. Bring cooking liquid to a boil; cook 6 minutes or until liquid is reduced to 2 cups. Stir in remaining 3/4 teaspoon salt. Combine remaining 2 tablespoons wine and flour, stirring with a whisk to form a slurry. Stir into cooking liquid; cook 1 minute or until bubbly and thickened, stirring constantly. Pour over beef mixture; toss gently to combine. Garnish with thyme sprigs.

ALTERNATE COOKING METHODS

Step 6
Pressure Cooker: Using a 6- or 7-quart pressure cooker, follow instructions through step 2. Close lid securely; bring to high pressure over high heat (about 4 minutes). Adjust heat to medium-high or level needed to maintain high pressure; cook 25 to 30 minutes. Remove from heat. Place cooker under cold running water to release pressure. Remove lid. Proceed with step 4.

Step 7
Dutch Oven: Using a large Dutch oven, follow instructions through step 2. Cover and bake at 300° for 2 1/2 hours or until beef is tender. Proceed with step 4.

Nutrition Facts (computed via myfitnesspal)
Servings 8.0
Amount Per Serving

calories 350

% Daily Value *
Total Fat 19 g - 29 %
Saturated Fat 7 g - 34 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 1 g
Cholesterol 79 mg26 - %
Sodium 298 mg - 12 %
Potassium 599 mg - 17 %
Total Carbohydrate 12 g - 4 %
Dietary Fiber 2 g - 7 %
Sugars 3 g
Protein 26 g - 53 %
Vitamin A 302 %
Vitamin C 8 %
Calcium 15 %
Iron 4 %

Meatball Soup

1 beaten egg white
1/2 c soft bread crumbs
1/4 c finely chopped onion
1/8 tsp garlic powder
1/8 tsp black pepper
8 oz lean ground beef
2 14 oz cans reduced sodium beef broth
1 14.5 oz can diced tomatoes with Italian herbs, drained
1 15 oz can garbanzo beans, rinsed and drained
1 c sliced fresh mushrooms
1/2 c water
1/2 c dried small bow tie pasta
3 c torn fresh spinach or 1/2 of a 10 oz package frozen chopped spinach, thawed and drained

Combine egg, bread crumbs, onion, garlic powder, and pepper. Add meat and shape into small meatballs. Cook meatballs and set aside. Stir together broth, undrained tomatoes, garbanzo beans, mushrooms, and water. Bring to boiling and add pasta. Reduce heat and simmer, uncovered for 10-12 minutes or until pasta is tender. Stir in meatballs and spinach. Cook for 1-2 minutes until fresh spinach wilts, or frozen spinach is heated through.

Notes:
I omit the mushrooms because I don't like them and I use frozen spinach. You can also use any shape of pasta. I have used ditalini, bow ties, cavatelli, and even small shells. I also use the whole egg, and usually add salt to the meatballs (although the recipe doesn't call for it). You could use frozen meatballs, but it's not as good that way. I cook my meatballs in the oven, but you can cook them in a skillet if you prefer (it's a little quicker that way).

Recipe yields about 7 cups of soup and takes about 35-45 minutes from start to finish.

https://www.pinterest.com/sherisellars/soup/