Anyone have any tasty low cal but filling soup recipes?

Some of my favorites:

Lentil and Smoked Sausage Soup
(Modified a bit from AllRecipes.com)

½ tablespoon olive oil
12 ounces dry lentils
1 teaspoon onion powder
5 cups cabbage, chopped
1 clove garlic, crushed
16 ounces turkey smoked sausage, diced
14.5 ounces diced tomatoes
6 chicken bouillon cubes
6 cups water
1 bay leaf
1 teaspoon thyme leaves
½ teaspoon cayenne pepper
salt and pepper to taste

Heat oil in a large saucepan over medium heat. Stir in lentils, cabbage, and garlic; cook until tender.

Stir in sausage and tomatoes. Crumble bouillon cubes over mixture and pour in water. Stir in bay leaf, thyme, cayenne pepper, and onion powder. Bring to a boil; cover, and simmer until lentils are tender, about 30 minutes.

Season with salt and pepper to taste.

Number Of Servings:(5) 2-cup servings
Nutritional Info per serving:
Calories: 281.5
Fat: 9.8 g
Total Carbs: 26.1 g
Fiber: 8.1 g
Protein: 21 g

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Spicy Slow Cooker Black Bean Soup
(I think this one's from AllRecipes too...)

1 pound dry black beans, soaked overnight
4 teaspoons diced jalapeno peppers
6 cups chicken broth
1/2 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
3/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce

Drain black beans, and rinse.

Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.

Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.*

*I cook on low all day - about 10 hours - and then use my stick blender to puree and thicken. Garnish with shredded cheese & fresh cilantro.

Nutritional Info (Calculated Using Swanson 99% FF chicken broth) per serving:

Calories: 110
Fat: .4 g
Total Carbs: 19 g
Fiber: 6.6 g

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Turkey Sausage, Kale and White Bean Soup
(From skinnytaste.com)

1.25 lb homemade turkey sausage meat*
2 tsp olive oil
1 clove garlic, minced
1/2 bunch kale - rinsed, leaves removed from the ribs & rough chopped*
1 cup Cannellini or Northern beans - drained and rinsed*
4 cups fat free chicken stock
2 cups water
1 small pinch dried red pepper flakes (optional)
salt and freshly ground pepper to taste

*I used Honeysuckle White turkey bratwurst with the casings removed instead of making my own turkey sausage. Also, I never can find kale around here, so I substitute fresh spinach. I'd like to try it with kale sometime. A 15 oz can of Cannellini beans yielded 1 1/2 cups after they were drained & rinsed so I used them all.

Heat oil over medium-high heat in a medium sized pot. Add sausage meat breaking it up with a spatula or wooden spoon into large chunks. When completely cooked, add garlic and saute for 2 - 3 minutes (careful not to let the garlic burn).

Add the water, stock, beans and red pepper flakes (if using) and stir thoroughly. Simmer on low for 10 minutes, covered.

Throw in kale and allow to simmer for another 10 minutes covered. Adjust salt and pepper to taste.

Divide into four bowls and serve hot.

Chicken and Avocado Soup
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1 bowl • Old Points: 5 pts • Points+: 7 pts
Calories: 285.8 • Fat: 16.8 g • Carb: 14.4 g • Fiber: 7.5 g • Protein: 22.1 g

5 cups chicken broth
2 cups shredded chicken breast
1 tomato, diced
2 cloves garlic, minced
1-1/2 cups scallions, chopped fine
2 ripe hass avocados, diced
1/2 cup cilantro, chopped fine
4 lime wedges
2 tsp olive oil
salt + fresh pepper to taste
pinch cumin
pinch chipotle chile powder (optional)

In a large pot, heat oil over medium heat. Add 1 cup of scallions and garlic. Sauté about 2 minutes then add tomatoes and sauté another minute, until soft. Add chicken stock, cumin and chile powder and bring to a boil. Simmer, covered on low for about 15-20 minutes.

In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge

Skinnytaste has some really good recipes!

looking for my split pea soup recipe - back in a bit...

Chicken and Avocado Soup
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1 bowl • Old Points: 5 pts • Points+: 7 pts
Calories: 285.8 • Fat: 16.8 g • Carb: 14.4 g • Fiber: 7.5 g • Protein: 22.1 g

5 cups chicken broth
2 cups shredded chicken breast
1 tomato, diced
2 cloves garlic, minced
1-1/2 cups scallions, chopped fine
2 ripe hass avocados, diced
1/2 cup cilantro, chopped fine
4 lime wedges
2 tsp olive oil
salt + fresh pepper to taste
pinch cumin
pinch chipotle chile powder (optional)

In a large pot, heat oil over medium heat. Add 1 cup of scallions and garlic. Sauté about 2 minutes then add tomatoes and sauté another minute, until soft. Add chicken stock, cumin and chile powder and bring to a boil. Simmer, covered on low for about 15-20 minutes.

In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge

Skinnytaste has some really good recipes!

I have made this one as well and do like it a lot. I added quite a bit extra lime juice after we had dished ours up, but that was just personal preference. My husband and I both liked this.