SOUP RECIPES WANTED

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Replies

  • jlemoore
    jlemoore Posts: 702 Member
    bump
  • MegSommer
    MegSommer Posts: 522 Member
    saving this! Thanks :o)
  • thehealthymomma
    thehealthymomma Posts: 8 Member
    Thanks everyone for sharing.. it is soup time of the year.
  • jocelynna
    jocelynna Posts: 137 Member
    My family absolutely loves this soup. It freezes very well so you could make it over the weekend and have for lunches during the week. Omit kielbasa for a vegetarian version, or substitute with another meat.

    Lentil Soup

    Ingredients

    1/4 Cup Olive Oil
    1 Medium Onion
    2 Carrots (Peeled and Chopped)
    2 Celery Stalks (Chopped)
    1/2 tsp. Oregano
    2 tsp. Garlic
    2 Bay Leaves
    2 Cups Dry Lentils (1-16 oz. package)
    1-15oz. Can Diced or Crushed Tomato
    8 Cups Water
    1-14oz. Package Turkey Kielbasa
    1/2 Cup Spinach (Thinly Sliced)
    2 Tbsp. Vinegar

    Directions

    Heat oil on medium-high heat in large soup pot.
    Add onions, carrots, and celery. Cook until onions are translucent and tender.
    Add oregano, garlic, basil, and bay leaf, cook for 2 minutes.
    Add lentils, tomatoes, and water.
    Bring to a boil, then reduce heat and simmer for 45 minutes.
    Add precooked turkey kielbasa (or leave out for vegetarian dish), spinach, and vinegar.
    Simmer for 15 minutes more.
    Season with salt and pepper to taste. Add more vinegar if desired.

    Makes 11 - 1 Cup Servings

    Per Serving:

    Calories - 196
    Carbs - 22
    Fat - 8
    Protein - 13
    Fiber - 9
    Sodium - 453
  • ASturtevant79
    ASturtevant79 Posts: 18 Member
    skinnytaste.com I made all the soups on her website and they are now in my freezer waiting to eaten.
  • NancyAnne1960
    NancyAnne1960 Posts: 500 Member
    bump!! It's rainy and cold, and YES, time for warm soup!! Thanks everyone!
  • Thirstygirl
    Thirstygirl Posts: 122 Member
    bump!
  • I love soup at Chinese restaurants because I can get Egg Drop Soup. But, now that I'm gluten-intolerant I usually have to make my own. I find it as comforting as I used to find chicken noodle soup as a child. This recipe is what I came up with when I experiemented with copying what the restaurant serves.

    Egg Drop Soup

    2 quarts water
    1 cup uncooked rice
    1 piece of cooked chicken (leg or thigh is fine)
    1/2 c chopped carrots
    1/4 c minced onion
    1 tsp salt
    2 eggs, beaten

    Place water in soup pot and bring to a boil. Rinse rice and add to pot; cover. Chop the chicken off the bone. Add chicken, carrots, onion and salt to the pot. Cook for 15 more minutes (or until the rice is cooked through) being careful not to allow it to boil over. Remove cover from the pot, and drip the beaten eggs slowly into the boiling soup. Be careful to keep the mixture boiling (pouring slowly helps this) and don't allow the egg to clump together in a large lump in the pot. After all egg has been added to the pot wait one minute and then remove pot from the heat. Serves 4.

    Options: pepper, soy sauce, and other spices may be added as desired. Green onions are often used at the Chinese restaurant and make this dish more colorful, but I never have them on hand so I didn't include them in the recipe. Next time I make this I plan to add some cabbage because it is full of nutrients and I usually make this soup when I'm not feeling so well.
  • SparkleShine
    SparkleShine Posts: 2,001 Member
    Thanks for sharing everyone!
  • Riliye
    Riliye Posts: 44 Member
    There are some awesome recipes here... (aka bump, lol)
  • Bump!
  • bump :)
  • 1a1a
    1a1a Posts: 761 Member
    bump
  • lyndyloo5
    lyndyloo5 Posts: 16 Member
    A word of advice:

    For all good soups the secret is good stock and good seasoning.
    Try using a chopped carrot, onion, celery and garlic with a little oil... soften for at least 15 minutes on a lowish heat and then add whatever other ingredients you want before covering in water and then simmering for as long as you want.

    Good luck with it!
    -x-x-x-
  • electriq
    electriq Posts: 359 Member
    great idea for a thread, want to be able to refer to this
  • cori314
    cori314 Posts: 38 Member
    Bump :bigsmile:
  • I am sending you the link. This is one of my favorite soups. The fried tortilla strips can be omitted to make it healthy. Please do not feel overwhelmed by the ingredient list. It is quite yummy and well worth the time. If you have questions please let me know:)


    http://www.foodnetwork.com/recipes/emeril-lagasse/yucatan-lime-soup-recipe/index.html
  • meuy43
    meuy43 Posts: 10 Member
    bump
  • mrnls
    mrnls Posts: 92 Member
    bump
  • Madiann
    Madiann Posts: 177
    Bump
  • QueenHanifa
    QueenHanifa Posts: 180 Member
    Great recipes..thanks :happy:
  • batgirlmama
    batgirlmama Posts: 99 Member
    bump
  • kelly81082
    kelly81082 Posts: 59 Member
    bump, I will defenitely be going through these
  • tammihart
    tammihart Posts: 953 Member
    bump
  • Hoppymom
    Hoppymom Posts: 1,158 Member
    Thanks for all of the great recipes. I really appreciate the ones with nutritional values included.
  • JennMStone
    JennMStone Posts: 17 Member
    Bumped
  • kashmirkat
    kashmirkat Posts: 31 Member
    Chicken Leek Soup w/ Barley and Lentils

    Ingredients

    Chicken Roasted - Skinless White Meat, 16 ounce
    Homemade - Chicken Stock - Mayo Clinic Recipe, 8 cup
    Water - Municipal, 4 cup (8 fl oz) 0 0 0 0 0 0
    Carrots - Raw, 6 large (7-1/4" to 8-1/2" long)
    Celery - Raw, 5 stalk, medium (7-1/2" - 8" long)
    Leeks - (bulb and lower leaf-portion), raw, 2 leek
    Goya - Lentils (Dry), 3/4 cup dry
    Barley - Pearled, raw, 0.75 cup

    Calories Carbs Fat Protein Fiber Sugar
    Total: 1948 262 28 193 68 32
    (Made 9 servings)
    Per Serving: 216 29 3 21 8 4
  • CURRY Butter Bean SOUP

    Carrots - Raw, 8 medium
    Onions - Raw, 2 medium (2-1/2" dia)
    La Nova - Butter Beans, 1 container (260 grams ea.)
    Massel - Chicken Style Stock Cubes, x 12 @ 2.6g each
    Spices - Chilli Powder, 4 teaspoon
    Spices - Ginger, ground, 1 tbsp
    Spices - Cinnamon, ground, 1 tbsp
    Masterfoods (Australia) - Cardamon, Ground, 2 tspn (10g)
    Cauliflower - Raw, 1 head, large (6-7" dia)
    Celery - Raw, 1 cup chopped)
    Galagal ground / sweet smelling/tasting ginger 2tsp (couldnt find it in add ingredient
    enough water to cover all ingredients and maybe a cup or 2 more for evapouration
    bring to boil & then simmer till soft & blend

    i wasnt sure what i was going to cook.. so i put in chicken stock (its a lil yummy with the spices tho :) )
    i also added a lil rock salt which i wish i hadnt now its just a lil too salty thats why ive left it out of ingredients as i wouldnt add the salt again...


    Total: 986 198 9 52 = whole lot as a pot.
    serves 8
    per serve- cals 123 , carbs 25 fat 1 protien 7 ..

    i have enough & if my calculations are right.. (looking at pot & taking my serve out)
    8 x 1 cup & 1/4 cup PER SERVE

    so good its my breaky today :) its a little bit cool here in Perth WA Australia this morning & thought ooo i may not want a salad for lunch
    Left overs will go in portion size in freeezer for snacks Yes what an amazing low cal Snaxk :)
  • shander7
    shander7 Posts: 613 Member
    bumping this back up :)
  • claudiandw
    claudiandw Posts: 184 Member
    Cream of Morel

    Serves 4-6

    1 lb morel
    1 lemon, juice of
    6 tablespoons butter
    2 tablespoons onions, chopped
    1 small garlic clove, chopped
    salt
    pepper
    5 tablespoons flour
    4 1/2 cups beef stock (or rehydrated morel juice) or 4 1/2 cups chicken stock (or rehydrated morel juice)
    1/2 cup heavy cream

    Directions:

    Prep Time: 10 mins
    Total Time: 50 mins


    1. Chop morels finely. Sprinkle with lemon juice.
    2. Melt 1/3 of the butter in a pan and cook the onion and garlic in it until soft and yellow, but not brown.
    3. Add morels and cook until juices are absorbed by the mushrooms.
    4. Season to taste with salt and pepper.
    5. Meanwhile, melt the remaining butter in a large saucepan. Stir in the flour then add hot stock, gradually, stirring constantly to avoid lumps.
    6. Simmer 20 minutes.
    7. Add the mushroom mixture and simmer an additional 10-15 minutes.
    8. Correct seasonings. Take off heat and add cream. Serve hot.


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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.


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