SOUP RECIPES WANTED

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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

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.

This is my ALL TIME FAV.

Slow Cooker Chicken Taco Soup

Ingredients

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

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15 oz Cut Italian Beans
15 oz canned Italian style stewed tomatoes
8 oz italian tomato sauce
15 oz canned italian-style zucchini
15 oz canned peas and carrots, solids and liquids
12 oz Swanson Premium White & Dark Chunk Chicken In Water
45 oz fat-free chicken broth, or you can substitute water
Instructions
Combine all ingredients in crock pot, set to low. In 3 hours you'll have a wonderful soup

I love this spicy pumpkin bisque - I skip the cream to make it healthy

http://homecooking.about.com/od/soups/r/blss8.htm

(For some reason it's not letting me post a hot link - just copy and paste into your browser. It's worth it).

If you go to FOODNETWORK.COM and look for soups from Giada DeLaurentiis, hers are very healthy. A couple of my favorites are Chicken and Artichoke Spezzatino and Beef and Butternut Squash Stew with sundried tomatoes. Also try Ellie Kreiger from Healthy Eating I have found soups are a great tool to lose weight.

I just made the Jamaican red bean soup for lunch today - used black beans due to an aversion to kidney beans by one of my children. Put it in the crockpot on high - it was finished in 1 1/2 hours. It was amazing. Thank you for the recipe!

This is the recipe my Grandma Rose used with one major change.... she would start with a fresh chicken and boil it and clean the water and boil it again.... WAY too much work for me! When I got her recipe, I began using a precooked rotisserie style chicken and this soup still is awesome!

Put the whole Rotisserie cooked chicken in a pot. Fill the pot with water. Put on to boil or simmer (depending on how much time you have). After a while, take the chicken out of the pot and put it aside. You will later remove the chicken from the bones and throw it in in small pieces to the soup.

Add to the water in the pot (and a lot of this is to taste, sorry!).... diced onion, celery, and carrots. (We buy them pre-diced.... yes I am that lazy). You also want to peel and slice a parsnip for sweetness.

Now the tricky part. You have to find Herb-Ox low sodium chicken and beef bouillion and add it. I can only get it in the single packages inside a box and I probably use 5 boxes on a big stockpot of soup.... 4 chicken and 1 beef. Then you add pepper (we prefer garlic pepper in my house) to taste. That's is. Really. And it's good. Really. :happy:

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I want to try this--it will be my first time eating butternut squash.