SOUP RECIPES WANTED
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saving this! Thanks )0
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Thanks everyone for sharing.. it is soup time of the year.0
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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 - 4530 -
skinnytaste.com I made all the soups on her website and they are now in my freezer waiting to eaten.0
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bump!! It's rainy and cold, and YES, time for warm soup!! Thanks everyone!0
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bump!0
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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.0 -
Thanks for sharing everyone!0
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There are some awesome recipes here... (aka bump, lol)0
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Bump!0
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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!
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great idea for a thread, want to be able to refer to this0
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Bump :bigsmile:0
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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.html0 -
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Great recipes..thanks :happy:0
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bump, I will defenitely be going through these0
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Thanks for all of the great recipes. I really appreciate the ones with nutritional values included.0
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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 40 -
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 Snaxk0 -
bumping this back up0
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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.
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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