soups not canned but from scratch(like to cook)

I love to make soups too. Where are your recipes?

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Throw what ever in the pot, add liquid, simmer - LOL. Soup is limited by your imagination.

Here are a few of my regular ones.

Tortilla Soup:

1 tbls olive oil
1 cup of onions chopped
3 green onions
4 cloves of garlic
½ cup of celery
¾ cup carrots
4 cups of low sodium chicken broth ( I use Pacific Natural Foods it has 70 mg per cup)
8 cups of water
1.50 lbs of chicken
2 ripe tomatoes
1 cup red bell pepper
1-2 jalapenos
1.5 tablespoons of cumin
1.5 tablespoons of chili powder
1 tablespoon of oregano
1 tsp black pepper
½ small can of tomato paste 2-3 tablespoons
2 corn tortillas small chopped (for thickening)
½ cup brown rice (uncooked)
1 can of reduced sodium black beans rinsed
½ cup of corn
½ cup fresh cilantro
Directions:
I advise chopping onions, carrots, celery and garlic before starting.
1. Place olive oil in stock pot and turn to medium heat. Add onions, garlic, carrots, and celery to pot. Stir until onions start turning translucent 3-5 mins.
2. Add chicken broth and water to pot along with chicken. Chop peppers and tomatoes up adding to pot as you cut them up. Let simmer for 15 mins.
3. Add spices to pot along with the tomato paste. Let simmer for 20 mins then add the rice.
4. Once rice is done about 20 to 30 mins add beans and corn and cilantro cook for 10 mins.
5. I serve mine with reduced fat Mexican cheese, avocado, sour cream, cilantro and tortilla strips depending on my caloric needs.

Makes 5 pretty good sized servings at 395 cals each approximately.


Morrocan Chickpea Lentil Soup

Ingredients
2 tablespoons butter
1 medium onion
2 large stalks celery
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon of black pepper
1 cup dried brown lentils
4 cups low sodium broth (chicken or vegetable)
3 cups water
1 (15 oz)can of crushed tomatoes
1 (15oz) can of chickpeas drained and rinsed
1/3 cup cilantro (fresh)

Directions:
1. In a large pot, melt butter over medium low heat. Add the onion and celery cook, stirring occasionally until vegetables start to soften approximately 10 minutes. Stir in ginger, turmeric, cinnamon, salt, pepper and lentils.
2. Add the water, broth, and tomatoes to pot. Bring to a boil over medium high heat. Reduce the heat and simmer partially covered, stiring occationally until lentils are tender approximately 25 to 30 minutes.
3. Add chickpeas and simmer for 5 minutes.
4. Add Cilantro stir and serve.
Serves 4 at about 256 calories

Cook’s note: The recipe had additional options. One of the things I thought was good was to add an extra protein to make it hardier. They suggest leftover lamb but as I don’t usually have that laying around chicken would work with the flavors. Another thing that I know I will do is add shredded cabbage to the recipe. The recommended amount is 2 cups. The other thing that they suggested is substituting saffron for turmeric. Another substitution you can do is olive oil for the butter. One thing I really liked about this recipe was that it was very fresh and great for the warming up of spring. It is not a heavy soup at all.


Italian Sausage and Vegetable Soup
2 tablespoons extra virgin olive oil
1 medium onion
3 stalks celery
2 carrots
5 cloves of garlic
1 (15 oz) can petite diced tomatoes with juice
4 cups of low sodium chicken stock
8 cups water
1lbs Spicy/Hot Italian Sausage in casing
1 cup fresh green beans
1 teaspoon Ground black pepper (or to taste)
2 tablespoons Italian Seasoning ¼ cup or so diced pepperchinis from jar
3 tbls or to taste pepperchini juice from jar or s
1 baby zucchini sliced in bite size pieces
1 yellow summer squash
4 baby potatoes reds or Yukon cut up in chunks
3 cups savoy cabbage
1 (15oz) can of cannellini beans drained
(Remember to sample flavor because there are days you need more than others)
General Instructions:
1. Sautee onions, celery and garlic for a bit then add carrots. Sautee till onions start to change color.
2. Add can of diced tomatoes and rinse can with water to add to pan. Cook for a few minutes.
3. Add chicken broth or bouillon, about 3-4 cups water , and green beans along with the sausage. Bring to a simmer. Now add your ground pepper and Italian seasoning. Let simmer for ½ hour or so.
4. Add diced pepperchinis, juice, zucchini and potatoes to your soup let simmer for another 45 mins or so.
5. Add chopped cabbage and beans and let cook for another ten minutes.
6. Top with shredded parmesan cheese and enjoy.

Cooks note: For the soup before the cheese it is 7 large servings at approximately 342 cals per serving

Lentil And Chicken Soup
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 1/4 cups • Points: 2 pts
Calories: 126.3 • Fat: 0.8 g • Protein: 15.8 g • Carb: 14.1 g • Fiber: 5.0 g

1 lb dried lentils
3 small chicken breast halves on the bone, skin and fat removed
2 chicken bullion (I like Maggi)
1 packet Sazon (in Latin section)
1 small onion
4 scallions
3 cloves garlic
1 tomato
1/4 cup chopped cilantro (optional)
8 cups water
In a large pot combine lentils, chicken, water and chicken bullion. Boil, covered over medium-low heat until chicken is cooked, about 15 minutes. Remove chicken from the bone and shred, return to pot.

Meanwhile, in a mini chopper, finely chop onions, scallions, cilantro, garlic, and tomato. Add to the lentils with sazon and cook 15 more minutes, or until lentils are soft. (Add more water if needed)

Kale and Potato Soup with Turkey Sausage
Gina's Weight Watcher Recipes
Servings: 4 servings • Size: 1/4th • Old Points: 5 pts • Points+: 7
Calories: 284.1 • Fat: 5.0 g • Carb: 37.6 g • Fiber: 5.5 g • Protein: 22.6 g • Sugar: 2.4 g

Ingredients:
1 lb reduced fat, turkey sausage
1 lb kale, stems removed, leaves shredded
1 tsp olive oil
1 onion, chopped
1 medium carrot, sliced
4 cloves garlic, chopped
6 cups fat free chicken broth
3 medium new or red potatoes, peeled diced into 1/4 inch pieces
1 pinch dried red pepper flakes
salt to taste
1/4 tsp fresh ground pepper

Directions:

In a large pot, cook sausage over low heat. Turn and cook until brown, about 10 minutes. Remove from pot and let cool. Cut sausage into slices. Remove fat from pot.

Add oil to pot, add onion and cook on medium until translucent, about 5 minutes. Add garlic and cook 1 minute more.

Add broth carrots, and black pepper, bring to a boil and cook 5 minutes. Add sausage, potatoes, red pepper flakes and bring back to a simmer. Cook covered for about 4 minutes. Add kale and bring back to a simmer. Cook partially covered until the potatoes and kale are cooked. Adjust salt if needed.

Chicken Pot Pie Soup
Gina's Weight Watcher Recipes
Servings: 9 • Serving Size: 1 cup • Old Points: 3 pt • Points+: 4 pts
Calories: 169.2 • Fat: 1.2 g • Protein: 18.5 g • Carb: 21.2 g • Fiber: 2.3 g

Servings: 6 • Serving Size: 1 bowl (1-1/2 cups) • Old Points: 5 pt • Points+: 6 pts
Calories: 253.8 • Fat: 1.8 g • Protein: 27.7 g • Carb: 31.9 g • Fiber: 3.4 g

1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
2 cups water
4 cups fat free milk
1 large celery stalk, chopped
1/2 medium chopped onion
8 oz sliced baby portabella mushrooms
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small
salt

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Turkey Chili Taco Soup
Gina's Weight Watcher Recipes
Servings: 9 • Size: 1-1/4 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 198.8 • Fat: 1.4 g • Carb: 29.7 g • Fiber: 7.0 g • Protein: 19.5 g

1.3 lbs 99% lean ground turkey
1 medium onion, chopped
1 bell pepper, chopped
10 oz can rotel tomatoes with green chilies
15 oz canned or frozen corn, drained
15 oz kidney beans, drained
8 oz tomato sauce
16 oz fat free refried beans
1 packet taco seasoning (you can use 40& less sodium)
2 1/2 cups fat free low sodium chicken broth

In a large pot, brown turkey on medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add onions and pepper and cook 2-3 minutes. Add tomatoes, corn, beans, tomato sauce, refried beans, taco seasoning and chicken broth. Bring to a boil and simmer about 10-15 minutes.

Serve with a few baked tortilla chips and your favorite toppings such as low fat sour cream, jalapeños, reduced fat cheese, chopped scallions, onions, or chopped fresh cilantro. Freeze leftovers in individual portions for future meals

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Crock Pot Minestrone Soup
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1 1/2 cups • Old Points: 4 • Points+: 5
Calories: 215.7 • Fat: 0.7 g • Protein: 8.7 g • Carb: 42.0 g • Fiber: 6.7 g
1/2 onion, chopped
1 cup carrots, chopped
1 celery stalk, chopped
2 garlic cloves, minced
1 (28 oz) can diced tomatoes
1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
3 cups fat free chicken broth (or vegetable broth for vegetarians)
1 oz chunk of good Parmesan cheese rind
1 fresh rosemary sprig
2 bay leaves
2 tbsp chopped fresh basil
1/4 cup chopped fresh Italian parsley leaves
salt and fresh pepper
1 medium zucchini, chopped
2 cups chopped fresh or frozen (defrosted) spinach
2 cups cooked small pasta like ditalini or elbows (al dente)
extra parmesan cheese to top (extra pts)
Rinse and drain beans. Puree beans with 1 cup of the broth in a blender.

In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese.