SOUP RECIPES WANTED

So many of these dishes look delicious! Thanks everyone!:happy: I'm a big soup lover and it's hard to find healthy soups.

Buffalo Chicken Soup

Leftover buffalo chicken
1 can of diced tomatoes with green chilis, mild or regular
3 ears of mini corn
1/4c. brown rice
1 can of chicken broth (swansons 98% FF is good)


Mix together in a pot and boil until rice is done. Add more hot sauce if you like a lil kick. I put about 1/4 cup more on top because Imma hot mama.


Buffalo chicken recipe (for newbs)

boneless skinless chicken breasts
ranch dressing mix
cream cheese
hot sauce

Toss ingredients in a crockpot for about 4-5 hours on high or 7-8 low....

This is IS SOOOOOOOOO good and warms you right up on those frosty winter days.

Cal counts are for a FULL cereal bowl (think corelle) of soup

cals: 377 carbs: 17 fat: 25

Probably a dumb question but do you remove the corn from the cob to make the soup? Soup sounds yummy just need details on the corn, LOL!

thank you can't wait to try!

PS on the Buffalo Chicken part it says Ranch dressing Mix, do you make it like instructions on packet mix or just use the mix packet? Sorry, don't make new reciepes much, LOL!

Chicken & Spinach Soup with Fresh Pesto

http://www.eatingwell.com/recipes/chicken_spinach_pesto_soup.html

I just made this today for lunch for the first time and it is yummy! I used a whole carrot, store bought pesto and added whole wheat orrechiette pasta leaving out the croutons (I forgot to buy them). Next time I think I'll add some onion to it as well so I will definitely be making this again.

This is my favourite winter soup of *all* time. I make it using homemade kimchi that I ferment myself, however you can use store bought if needed. Homemade always tastes better but the store bought stuff works in a pinch! This recipe is extremely flavourful but very spicy, so beware :bigsmile:

Kimchi Stew - Serves 8-10

Layer in a LARGE pot

1lb thinly sliced pork shoulder or sirloin beef, all visible fat removed
1 package extra firm tofu, patted dry and cubed
2 medium onions, sliced
2 small zucchini, julienned
3-4 cups of homemade kimchi, or whatever you have
1 package cleaned enoki mushrooms
cover everything with water

Place on the stove on medium-high heat until it boils. In the mean time...

Mix together
3-4 cloves garlic, minced
2 Tbsp soy sauce, low sodium
1-2 Tbsp Gochugang (hot soy bean paste)
Gochugaru (red pepper flakes) to taste - I use 3-4 tsp but that makes for a very spicy soup!

Add the seasoning mix to the soup and bring to a boil. Turn the heat down to medium (or med-low) and simmer until the flavours meld and everything is cooked and soft.

Serve and enjoy! Very nutritious, somewhat high in sodium, but amazingly tasty and comforting! YUM! We're having this tonight :bigsmile:

Hello, I understand about the cold weather, I'm here in Wisconsin.
There is a soup I like, and it's healthy, it's a cabbage soup

■6 large green onions (also called “spring” onions)
■2 green peppers
■1 or 2 cans of tomatoes (diced or whole)
■3 carrots
■1 container (10 oz. or so) mushrooms
■1 bunch of celery
■half a head of cabbage
■1 package spice only soup mix (In the US, Liptons is a good choice)
■1 or 2 cubes of bouillon (optional)
■1 48oz can Low Sodium V8 juice (optional)
■Season to taste with pepper, parsley, curry, garlic powder, etc. (Little to NO SALT!)

Directions:

Slice green onions, put in a pot on medium heat and start to sauté with cooking spray. Do this until the onions are whiter/clearer in color (about 4-6 minutes).

Cut green pepper stem end off, then cut pepper in half to take out the seeds and membrane. Cut the green pepper into bite size pieces and add to pot.

Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.

Clean carrots, mushrooms, and celery, cut into bite size pieces and toss them in. Add tomatoes now, too.

If you would like a spicy soup, add a small amount of curry or cayenne pepper now.

For seasonings, you can use a spice soup packet of your choice (no noodles!) or use beef or chicken bouillon cubes. These cubes are optional, and you can add spices you like instead (make sure not to add much salt, if any at all).

Use about 12 cups of water (or 8 cups and the 48 oz of Low Sodium V8 juice), cover and put heat on low. Let soup simmer for a long time – about 2 hours or until vegetables are tender

I was interested in the cheese soup posted ...I got to 1020cal for the 10cup yield for the recipe ..was not exact on the broth measurements though

Cheese Soup (1 cup = 1 WW point).
3 15 oz. Cans of 99% fat-free (low sodium) chicken broth
2 16 oz. bags of vegetablies – cauliflower, broccoli, carrots (I used broccoli only and it was fantastic)
1 can of Rotel (or Italian tomatoes, if you don’t want it spicy)
10 oz. Lite velveeta
Cook broth, rotel and vegetables until tender, then add Velveeta.
Makes 10 cups.

Hey! Here's a recipe from an Ohioan at heart! This chicken vegetable stew is healthy and easy to make. You could also dazzle it up by adding your fav - lentils- or a sprinkle of parmesan cheese. It'll warm you up for those cold Ohio, lake effect snow nights!!

http://www.adventuresofaseason.com/2012/01/chicken-vegetable-stew.html

Instead of giving you one, I'm giving you a lot!!! This is my go-to website for healthy recipes. I have personally made several of these soups and they are all DELICIOUS!!!!

http://www.skinnytaste.com/2007/07/healthy-soup-recipes.html

yummy reading!!!

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