SOUP RECIPES WANTED

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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 - 453

bump!! It's rainy and cold, and YES, time for warm soup!! Thanks everyone!

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.

There are some awesome recipes here... (aka bump, lol)

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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!
-x-x-x-

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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

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.