Time for soup!

Victoriav99
Victoriav99 Posts: 260 Member
edited October 2024 in Food and Nutrition
So for the last two years during the fall/wiinter season I like to make soup in advance for lunch (at work). Its VERY low calorie, but also nutritious! LOTS of veggies and some potato to make sure I stay full. I would love for you to share your favorite healthy soup or stew! I want more ideas! :smile:

Replies

  • mytime60
    mytime60 Posts: 176 Member
    Bump. I would love to see some of the recipes.
  • dznofroses
    dznofroses Posts: 12
    Stuffed Pepper Soup made with ground turkey. It's everything you'd put into making stuffed peppers, but only in a soup form. Here is a list of ingredients that I use to make it. Everyone is different. Experiment. Enjoy! :)

    Ground turkey
    Onions
    Rice - white or brown (brown has more fiber)
    Green peppers - chopped
    Diced tomatoes
    Tomato juice
    Tomato soup

    Measurements depend on quantity making. I just guess & give the taste test. The more tomato juice the more like soup it becomes. The tomato soup, I use, to just to give it a little "sweeter" taste. You don't need as much of it as the tomato juice.
  • Jlynb1109
    Jlynb1109 Posts: 84 Member
    Bump!!
  • bioheil
    bioheil Posts: 72 Member
    Does anyone have a low cal taco soup recipe?
  • Just_Dot
    Just_Dot Posts: 2,283 Member
    This is a fave at our house...This is the basic recipe and then I add/subtract veggies depending on what I have on hand.

    Veggie Tortilla Soup
    1 large onion, chopped
    1 green bell pepper, seeded and chopped
    3 tablespoons minced garlic
    1 4-oz can chopped green chilies
    1 28-oz can plum tomatoes, drained and chopped (I get the no-salt-added variety)
    1 14.5-oz can crushed tomatoes
    4 teaspoons cumin
    2 teaspoons chili powder
    Dashes of cayenne, salt, and black pepper <--you can leave out any of these
    2 14.5-oz cans fat-free chicken broth
    2 14-oz cans veggie broth
    2 bay leaves <--can totally be left out
    1 zucchini, sliced into half-moons
    1 squash, sliced into half-moons
    2 carrots, chopped into rounds
    1 large or 2 smallish baking potatoes, cubed T
    oss the onion, bell pepper, garlic, and green chilies into some EVOO over low/med heat until tender.
    Add the liquids and spices. Add the veggies. Bring to a boil. Turn down heat and let it simmer (I enjoy a "violent simmer" here) until the veggies are at desired tenderness. ETA: about 15-20 minutes. **I like to add shredded chicken. Sometimes I poach and shred. Sometimes I buy rotisserie and shred. But it's good vegetarian too.
  • jody1709
    jody1709 Posts: 2
    good idea to switch out burger to turkey! Thanks:happy:
  • Victoriav99
    Victoriav99 Posts: 260 Member
    My veggie soup is:
    broccoli
    califlower
    zucchini
    cabbage
    baby carrots
    1-2 potatoes cut into bitesize (depending how big my soup is)
    2 cans chicken broth
    tomato sauce maybe 2 cups
    1-2 cups of water
    assorted seasonings (depending on what I am in the mood for)

    I let it all simmer for an hour or two. It's really good!
  • Victoriav99
    Victoriav99 Posts: 260 Member
    This is a fave at our house...This is the basic recipe and then I add/subtract veggies depending on what I have on hand.

    Veggie Tortilla Soup
    1 large onion, chopped
    1 green bell pepper, seeded and chopped
    3 tablespoons minced garlic
    1 4-oz can chopped green chilies
    1 28-oz can plum tomatoes, drained and chopped (I get the no-salt-added variety)
    1 14.5-oz can crushed tomatoes
    4 teaspoons cumin
    2 teaspoons chili powder
    Dashes of cayenne, salt, and black pepper <--you can leave out any of these
    2 14.5-oz cans fat-free chicken broth
    2 14-oz cans veggie broth
    2 bay leaves <--can totally be left out
    1 zucchini, sliced into half-moons
    1 squash, sliced into half-moons
    2 carrots, chopped into rounds
    1 large or 2 smallish baking potatoes, cubed T
    oss the onion, bell pepper, garlic, and green chilies into some EVOO over low/med heat until tender.
    Add the liquids and spices. Add the veggies. Bring to a boil. Turn down heat and let it simmer (I enjoy a "violent simmer" here) until the veggies are at desired tenderness. ETA: about 15-20 minutes. **I like to add shredded chicken. Sometimes I poach and shred. Sometimes I buy rotisserie and shred. But it's good vegetarian too.

    I will have to save this!!! I use almost all the seasonings for my soup!
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