SOUP RECIPES WANTED

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  • radicalreader
    radicalreader Posts: 207 Member
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    Amazon has a free book for Kindle called The Everything Soup, Stew, and Chili Cookbook.
    If you don't have a kindle, you can download a free kindle app for your smart phone or for your PC.
    I downloaded the app for my pc. Seems to work fine.

    http://www.amazon.com/Everything-Chili-Cookbook-Cooking-ebook/dp/B0046H9KRM/ref=pd_rhf_p_img_2

    Somebody else posted that the book is also available for Nook.

    I made the spinach and lentil soup last night. Yummy and low-cal.
  • WalkTheTalk
    WalkTheTalk Posts: 35
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    Bump
  • nburns325
    nburns325 Posts: 174
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    Bump, these sound amazing and I can't wait to try them!!!
  • sueozzy
    sueozzy Posts: 68 Member
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  • houle123
    houle123 Posts: 5
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    bump
  • nannyx6
    nannyx6 Posts: 72 Member
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  • jr1985
    jr1985 Posts: 1,033 Member
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    Hey Guys!

    I love fall, and part of the reason I love fall is all warm soup!

    I just came up with this new fall favorite last night... and the best news is... for all of your weight watchers points plus people, it is zero points! I

    Ingredients:
    1 medium Butternut Squash cut in half, with the 'guts' scraped out. (If you like pumpkin, then you will love this!)
    3 red poblano peppers with the tops and the seeds cut out
    6 small gala apples cut and cored
    1 heaping tablespoon minced garlic
    about 3 cups of water
    curry powder and cinnamon to taste.

    Directions:
    Pre-heat oven to 250 degrees, spray a couple of cookie sheets and slow roast the Squash, apples and peppers for at least 2 hours, longer is ok. Turn the peppers and apples occasionally.

    Scoop out all of the insides of the squash, and add all of the remaining ingredients, put all into either a blender of a food processor until you have a puree, add enough water for your desired thickness and cook in a crock pot for several hours. Voila! a taste of fall for zero points . Enjoy!
  • TenLaws
    TenLaws Posts: 273
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    Chicken Salsa Soup
    I divided it into 10 servings
    It's got a LOT of flavor and the kale tastes delicious in this recipe. Throw everything in the crockpot and let cook. I recommend putting the chicken on the bottom, waiting about 30 minutes or so until the chicken is halfway done, then stirring everything together.

    ChickenSalsaSoup.jpg
  • ThrowOnMyKixsTimeNow
    ThrowOnMyKixsTimeNow Posts: 11
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    Do you know how many calories, etc is in the butternut squash soup recipe?
  • DebbieMc3
    DebbieMc3 Posts: 289 Member
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    Creamy cauliflower soup...

    2 cans low sodium chicken stock
    1 1/2 cups cauliflower florets, cooked
    1/2 small onion. sliced
    1/4 cup fat free half and half
    salt, pepper, nutmeg to taste

    Boil caulifower and onion in broth for about 20 minutes.
    With emulsion stick blender, blend until smooth (or use a blender)
    Over medium heat, add half and half and spices. Warm for another few minutes.

    Enjoy!
    This made about 3 cups of soup and had aprox 160 calories for the entire batch.
  • jr1985
    jr1985 Posts: 1,033 Member
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    Do you know how many calories, etc is in the butternut squash soup recipe?

    Sorry I forgot that part... it makes 6 1&1/2 cup servings of 162 calories each... 3g protein, 1 g fat, and 7g fiber
  • k4evans1
    k4evans1 Posts: 145 Member
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    http://freshfitnfabulous.blogspot.com/2011/09/veggie-lentil-soup.html

    LOVE THIS!
  • leahdanbury
    leahdanbury Posts: 132 Member
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    bump!
  • SalPal03
    SalPal03 Posts: 80 Member
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    bump:smile:
  • Angelabec
    Angelabec Posts: 505 Member
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    bump
  • imustbegood
    imustbegood Posts: 232 Member
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    Great thread will be back later to jot some down
  • krislshoe
    krislshoe Posts: 459 Member
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    saving for later...these recipes look yummy!
  • cedarhurst2006
    cedarhurst2006 Posts: 378 Member
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    Go to skinnytaste.com. I made the Pasta Fagioli soup and it was AWESOME and EASY!!!
  • pixietoes
    pixietoes Posts: 1,591 Member
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    I made this vegetable beef soup on Sunday and it's delicious and easy, too! Also it made enough for a couple of days for our family of three with bread and salad. I used 6 c. of low-sodium beef stock instead of water.

    http://www.tasteofhome.com/Recipes/Autumn-Soup

    Autumn Soup

    Ingredients
    1 can (28 ounces) stewed tomatoes
    1 pound ground beef
    1 cup chopped onion
    1 cup diced carrot
    1 cup diced celery
    1 cup diced peeled potato
    1 cup diced peeled rutabaga
    1 bay leaf
    1/8 teaspoon dried basil
    4 cups water
    Directions
    Puree tomatoes in a blender; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomatoes and remaining ingredients. Bring to a boil; reduce heat and simmer 25-30 minutes or until the vegetables are tender. Discard bay leaf before serving. Yield: 8-10 servings (2-1/2 quarts).

    Nutrition Facts: 1 serving (1 cup) equals 127 calories, 4 g fat (2 g saturated fat), 22 mg cholesterol, 193 mg sodium, 14 g carbohydrate, 2 g fiber, 10 g protein.
  • ScrappyLiz
    ScrappyLiz Posts: 16 Member
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