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!!!

bump bump bump

I have been on a soup kick lately. Here are a few that we had and loved!


ENCHILADA SOUP

2 TBS. Vegetable Oil (or I use Extra Virgin Olive Oil)
1/2 C. Chopped Onion
1/2 C. Chopped Green Pepper
1 TBS. Minced Garlic
14oz. Can of Vegetable Broth
2 14oz. Cans Mild Red Enchilada Sauce
4.5oz Can Diced Green Chiles(I use 2 cans)
14oz. Can Diced Mexican Style Tomatoes
15 oz. Can Black Beans(Undrained)
2 C. Canned White Hominy(Drained)
2 TBS. Taco Seasoning Mix

Sautee Onion, Green Pepper and Garlic for 2-3 Minutes or until onions are transparent
Pour in all ingredients and bring to boil. Lower heat to low/medium heat and simmer for 20 minutes.
Garnish with Tortilla Chips, Shredded Cheese and Sour Cream.
Enjoy!

TERRIFIC TACO SOUP

Ingredients
1 pound of ground beef
1 small onion, minced
1 small can green chiles, chopped
1 can stewed tomatoes
1 can Rotel (Mexican tomatoes)
1 can ranch style beans or chili beans
1 can whole kernel corn
1 ½ cups water
1 pkg. ranch dressing mix
1 pkg. taco seasoning mix

Brown beef, onion and chiles. Add remaining ingredients and bring to a boil. Simmer 20 minutes. Great with cornbread or with tortilla chips and grated cheddar cheese.


Lasagna Soup II

For the soup:


2 tsp. olive oil

1-1/2 lbs. Italian sausage

3 c. chopped onions

4 garlic cloves, minced

2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

2 T. tomato paste

1 28-oz. can fire roasted diced tomatoes

2 bay leaves

6 c. chicken stock

8 oz. mafalda or fusilli pasta

1/2 c. finely chopped fresh basil leaves

salt and freshly ground black pepper, to taste

For the cheesy yum:


8 oz. ricotta

1/2 c. grated Parmesan cheese

1/4 tsp. salt
pinch of freshly ground pepper
2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Servings: 8


Cheeseburger Soup
Ingredients

1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
Directions
In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.

Nutrition Facts: 1 serving (1 cup) equals 330 calories, 18 g fat (11 g saturated fat), 59 mg cholesterol, 1,027 mg sodium, 26 g carbohydrate, 2 g fiber, 15 g protein.

Zuppa Toscana


1 lb ground sausage (regular or spicy)

3 large red potatoes, sliced in half and then sliced into 1/4 inch thick slices

1 large onion, sliced

3 cloves garlic, minced

8 cups chicken broth

1 cup heavy whipping cream

1 bunch kale, chopped

freshly grated Parmesan cheese

salt and pepper to taste

3/4 teaspoon crushed red pepper flakes (*see note)

Brown sausage in large soup pot. Remove sausage and set aside. To the pot add chicken broth, potatoes, onion, and garlic and bring to a boil. Simmer until potatoes are tender, about 20 minutes. Add cream and sausage to the pot and warm through. (Do not boil) Add kale several minutes before serving. Top with freshly grated Parmesan cheese. Delicious!!
* If using spicy sausage, you may want to omit the red pepper flakes…unless you like eating fire!


Mexican Beef Stew

1 tsp olive oil
1 lb of round roast, diced into chunks
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp oregano
Sea salt and fresh cracked black pepper, to taste
1 sweet yellow onion, cut into large chunks
5-6 cloves of garlic, chopped
1 7 oz can of whole green chiles, diced
1 15 oz can of diced tomatoes (Fire Roasted)
6 cups of beef broth
1 bay leaf (not pictured below)
1 15 oz can of black beans, drained and rinsed
1 cup of frozen corn, thawed
Cilantro, chopped (divided)
3-4 corn tortillas (topping)
Cotija cheese (topping)

Preheat the oven to 275 degrees.

Heat olive oil in a Dutch Oven over medium heat. Once it's hot add the diced beef and seasonings then brown for 2 minutes; add the onion, garlic, green chile and sauté for 3-4 minutes. Add the tomatoes, beef broth and bay leaf then stir and cover with a lid. Place in the oven for 4-5 hours. Remove from the oven and place on the stove top over medium heat; add the beans, cilantro (reserving a bit for garnish) and corn. If you want it thicker, add a slurry of cornstarch and beef stock. Add to the stew when boiling and it will thicken right up.

Preheat the oven to 350 degrees. Take a few corn tortillas and spray them with olive oil cooking spray on both side. Cut into small strips and place on a baking sheet. Season with salt and pepper if you like. Bake until golden brown on both sides, about 5-7 minutes.

Top the soup with the crispy tortilla strips, a little cotija cheese and cilantro. Enjoy.


Italian Meatball Soup

Meatballs:

1 lb lean ground beef (I used 93/7)
1/2 cup Parmesan cheese, grated
2 tbsp fresh parsley, chopped
2 tbsp fresh basil, chopped
1 egg
2 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste
Dried oregano, to taste

Soup:
1 tbsp olive oil
1/2 sweet yellow onion, diced
2 carrots, diced
2-3 stalks of celery, diced
1 cup of russet potato, peeled & diced
Sea salt and freshly cracked pepper, to taste
Dried oregano, to taste
1 bay leaf
8 cups of beef broth
1 1/2 tbsp tomato paste
2 cups of green cabbage, chopped
Parmesan cheese, garnish


Combine all the ingredients for the meatballs together and form small balls. Place in the refrigerator to chill for 30 minutes.

Heat the olive oil in a large Dutch oven over medium high heat. Once it's hot, add the meatballs and cook for 3-4 minutes until lightly browned all over. Remove the meatballs from the Dutch oven to a plate. Cover with tinfoil and set aside.

Turn the stove down to medium low and add the onions, carrot, celery, and potato. Cook stirring occasionally for 4-5 minutes. Add the bay leaf, beef broth, tomato paste to the Dutch oven, season with oregano, sea salt and freshly cracked pepper, to taste. Cover with a lid and let the soup simmer for 1 hour. Add the meatballs and cabbage to the soup, taste and re-season if needed. Serve topped with freshly Parmesan if desired. Enjoy.

Try this link to Pinterest for my Soup recipes

http://pinterest.com/claudiandw/soup/

I didn't see this one on here, so here's my contribution:

Tuscan Bean Soup

1 lb Sweet Italian Sausage (it's actually a very good soup without the sausage, if you want to cut calories)
1 medium Onion, chopped
2 stalks Celery, chopped
8 cloves garlic, minced
4 cups chopped kale
5 cups chicken broth
1 ½ tsp Italian seasoning
1 large can diced tomatoes, drained
2 cans Cannellini (white kidney) beans, undrained (Great Northern or Navy beans will also work)
Salt and pepper to taste
Chopped Parsley for garnish (optional)

In a large pot, break Italian sausage into small bite size clumps. Cook until browned. Remove from the pot and set aside. Pour off the sausage drippings except for 2 tablespoons. Add onions and celery to the drippings in the pot and sauté until slightly softened. Add garlic and sauté for 30 seconds. Add kale and sauté until wilted. Add the chicken broth Italian seasoning and tomatoes and cook until kale is tender. Add 1 ½ cans of beans. Mash the remaining beans and add to the soup for thickening. Salt and pepper to taste.

Makes 8 servings--356 calories per serving

The beans, kale, and tomatoes make it a great healthy soup....okay, with the sausage, not so much. But it is good without the sausage also,

bump..great recipes..will return later

bump for later

This Sounds delish, proper comfort food will defo give this a go, Thanks!