SOUP RECIPES WANTED

Saving for later...thank-you

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Super easy Zucchini soup

6 zucchini
1 onion
vegetable (or chicken) stock
splash of olive oil

chop the vegetables and bring to boil in the vegetable stock (liquid should cover all the vegetables)
simmer for 30 minutes or until the veggies are tender

put the soup in the blender or food processor and blend til smooth

put the soup back in the pot and add splash of olive oil

you can add a spoonful of sour cream to the finished soup if you like

Zucchini Garden Chowder

2 T. butter or margarine
Melt in soup pot over medium heat.

2 medium zucchini, chopped
1 medium onion, chopped
2 T. fresh parsley, chopped
1 T. fresh basil, chopped, or 1 t. dried
Add to butter and saute until tender.

1/3 cup flour
3/4 t. salt
1/2 t. pepper
3 cups water
Stir flour and seasoings into vegetables. Gradually stir in water to make a smooth stock.

3 chicken or vegetable bouillon cubes
1 t. lemon juice
Add and mix well. Bring to a boil, reduce heat and cook, stirring often, for 2 minutes.

2 cups tomatoes, chopped
1 1/2 cups evaporated milk
2 cups corn
Add and return to boil. Reduce heat, cover and simmer 5 minutes until corn is tender.

2 cups shredded cheddar cheese
1/4 cup freshly grated Parmesan cheese
Just before serving add and stir until melted. Garnish with fresh parsley if desired.

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My substitutions: I used dried parsley and basil, and instead of water and boullion cubes I used three cups of chicken broth. I didn't have tomatoes so I used some chopped red pepper instead. This soup lends itself to adding any combination of veggies so be free to improvise using what you have on hand.

These look fab!

Have a look at this thread for some more soup recipes

http://www.myfitnesspal.com/topics/show/334420-autumn-winter-soup-recipes

I made this soup last night and it was sooo easy and soooooo yummy. Next time I might make it with noodles instead of rice. The rice didn't really add anything to it. While prepping the veggies I grilled the chicken on the Forman and shreaded it instead of cubing it.

Spicy Chicken Rice Soup
Ingredients
4 cups chicken broth
2 cups cubed, cooked chicken
2 celery ribs, chopped
2 medium carrots, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1/3 cup uncooked long grain rice
1/4 cup minced fresh cilantro or parsley
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes


1. In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice and vegetables are tender.

Nutritional Analysis: One serving (prepared with reduced-sodium broth and without salt) equals 135 calories, 3 g fat (0 saturated fat), 31 mg cholesterol, 100 mg sodium, 17 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 1-1/2 very lean meat, 1 starch

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Just going to get my slowcooker out... mnom mnom...

Some great recipes here, will a couple of my faves later. Thanks all for posting.

x

Yummy bump

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