SOUP RECIPES WANTED

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  • QueenHanifa
    QueenHanifa Posts: 180 Member
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    Great recipes..thanks :happy:
  • batgirlmama
    batgirlmama Posts: 99 Member
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    bump
  • kelly81082
    kelly81082 Posts: 59 Member
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    bump, I will defenitely be going through these
  • tammihart
    tammihart Posts: 963 Member
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    bump
  • Hoppymom
    Hoppymom Posts: 1,158 Member
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    Thanks for all of the great recipes. I really appreciate the ones with nutritional values included.
  • JennMStone
    JennMStone Posts: 17 Member
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    Bumped
  • kashmirkat
    kashmirkat Posts: 31 Member
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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 4
  • fabalas_seanne
    fabalas_seanne Posts: 38
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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 :)
  • shander7
    shander7 Posts: 613 Member
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    bumping this back up :)
  • claudiandw
    claudiandw Posts: 184 Member
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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.


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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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  • monmay01
    monmay01 Posts: 31 Member
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    bump :)
  • cherylaclark
    cherylaclark Posts: 119 Member
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    bumping for later
  • 1crazymom
    1crazymom Posts: 434 Member
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    BUMP
  • simp2
    simp2 Posts: 6 Member
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    bump!
  • hghiselin
    hghiselin Posts: 1 Member
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    bump!
  • cutiepie2628
    cutiepie2628 Posts: 415 Member
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    This is a Weight Watchers recipe I have had for years.

    1 package Ora Ida frozen O'brein Potatoes
    3 16 oz Cans Chicken Broth
    1 package Pioneer Fat Free Country Gravy

    Place entire package of potatoes in saucepan.
    Add 2 cans of chicken broth and bring to a boil.
    Mix third can of chicken broth with gravy package and whisk unitil dissolved.
    Add gravy mixture to potatoes and broth, stirring until blended.
    Simmer until hot.

    (Season to taste with garlic pepper seasoning or seasonings of choice. Also good with FF shredded cheese, sour cream and some crumbled turkey bacon)

    this sound very good... and i will be trying it....thankss
  • jbond80
    jbond80 Posts: 356 Member
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    LOADED POTATO SOUP

    Ingredients
    Soup:
    2 teaspoons canola oil
    1 large onion, chopped
    2 cloves garlic, smashed and chopped
    3 stalks celery, chopped
    1 yellow bell pepper, chopped
    1/2 teaspoon black pepper
    1/2 teaspoon dried thyme
    1 tablespoon all-purpose flour
    5 Russet potatoes, peeled and diced
    1 quart homemade or low sodium chicken or vegetable stock
    1 bay leaf
    1 ear corn cooked or 1/2 cup frozen kernels
    1/4 teaspoon cayenne pepper

    Toppings:
    8 cherry tomatoes, diced
    2 Tablespoons plus 2 teaspoons reduced-fat sharp cheddar cheese, shredded
    1 head green leaf lettuce, shredded






    Directions
    This is not your traditional potato soup recipe. I've added yellow bell peppers and corn for a boost in vitamins and fiber then loaded on my favorite potato toppings tomatoes, cheese and lettuce.
    This soup is loaded down--with nutrition not fat! A loaded baked potato can have 460 calories each, and potato soup has gobs of salt.

    By the way, it's not a mistake that you put lettuce in this soup. The hot soup will wilt the lettuce, and you will be amazed with the taste within the dish.

    Heat a saucepan to medium-low, add the oil, then add the onions once the oil warms. Sweat the onions for 3-4 minutes (to soften them; you don't want them to brown). Add the garlic, celery and bell pepper and cook another 3-4 minutes, until the vegetables are tender. Stir in the flour using a wooden spoon, and cook for 1 minute to remove the raw flour taste. Add the pepper, bay leaf and thyme, then slowly pour in the stock and the potatoes, stir and cover. Simmer for 30 minutes.

    After 30 minutes, remove the bay leaf and add the corn and cayenne pepper. Using an immersion blender or food processor, puree the soup until smooth.
    If you want a thinner soup, add more stock.

    Ladle the soup into bowls. Garnish each one cup serving with 1 cherry tomato chopped, 1 teaspoon sharp cheese, and 2 tablespoons shredded lettuce.

    Serving Size: Makes 8 one-cup servings.

    Number of Servings: 8

    Nutritional Info
    Servings Per Recipe: 8
    Amount Per Serving
    Calories: 167.9
    Total Fat: 2.1 g
    Cholesterol: 2.0 mg
    Sodium: 49.9 mg
    Total Carbs: 32.0 g
    Dietary Fiber: 4.5 g
    Protein: 4.9 g
  • jbond80
    jbond80 Posts: 356 Member
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    Newly added to my recipe collection!

    ~FAT FLUSH SOUP~
    ‎2 tsp. Olive Oil
    1 1/4 lbs. Lean Ground Beef, Turkey, or Shredded Chicken
    1 Onion, chopped
    2 cloves Garlic, chopped
    1 Bell Pepper, seeded and chopped
    ... 8 oz. Mushrooms, chopped
    1 (14oz) can Crushed Tomatoes
    1 (32oz.) bottle reduced sodium tomato or vegetable Cocktail Juice
    1 (14oz) can Beans rinsed and drained.
    1 Tbs.Ground Cumin
    1/8 tsp. cayenne, or to taste
    1/4 cup each fresh Cilantro and Parsley, chopped

    In a stockpot, heat Olive Oil over Medium-high setting. Saute meat/ poultry until cooked through, about 5 minutes. Drain and set aside. Saute Onions, Garlic, Peppers, and Mushrooms until soft, about 5 minutes. Stir in remaining ingredients, except Cilantro and Parsley. Cover and simmer 20 minutes. Stir in Cilantro and Parsley. Cover and simmer 10 minutes longer. Store soup in refrigerator up to 5 days. Freezes well. Makes 16 cups.
    1 serving = 3 cups
    Calories 315 Fat 9g cholesterol 65.8mg Protein 31g Carbs.30g Sodium1185mg. Fiber 8g.
    BTW.......I JUST BROWNED MY TURKEY AND TOSSED IT ALL IN A CROCKPOT FOR TWO HOURS! SO MEATY TOO!
  • corinneselene
    corinneselene Posts: 306 Member
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    I am not a Rachel Ray fan but I fell across this recipe when searching for Bok Choy. I found a few calorie counts but they were all over the place. I do cut calories in making my own Chicken stock and Shrimp stock (not loaded with salt or preservatives.) I also use 1tbsp of olive oil. I add more mushrooms and bok choy. I also swap the vermicelli noodles for soda noodles.

    Spicy Shrimp and Bok Choy Noodle Bowl
    Ingredients
    3 tablespoons vegetable oil, 3 turns of the pan
    2 teaspoons crushed red pepper flakes
    4 cloves garlic, chopped
    2 inches ginger root, peeled and cut into very thin matchsticks or grated
    1/2 pound shiitake mushroom caps, sliced, a couple of cups
    1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise
    Salt and pepper
    1 quart chicken broth
    1 cup seafood stock, available on soup aisle or, 1 cup clam juice
    1 1/2 pounds medium peeled and deveined shrimp
    1/2 pound vermicelli (thin spaghetti)
    4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks
    Directions
    Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.

    Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.
  • easfahl
    easfahl Posts: 567 Member
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    Wow, so many to choose from! Thanks for posting everyone!

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