Huge Soup craving...need recipes!

Love this soup. Yummy!

http://allrecipes.com/recipe/chicken-enchilada-soup-iii/detail.aspx

Cauliflower & Chive Soup - its yummy (making it myself tonight) It serves four and 144 cals per serving

Cauliflower - Raw, 1 head, medium (5-6" dia)
Potatoes - Boiled, cooked without skin, flesh, without salt, 1 medium (2-1/4" to 3-1/4" dia.)
Flora Pro-Activ - Buttery Taste, 25 g
Onions - Raw, 1 medium (2-1/2" dia)
Oxo - Vegetable Stock Cube, 5.92 g
Chives - Raw, 1 tbsp chopped
Total 0% - Fat Free Greek Yoghurt, 170 g

Just make up 3/4 pint of stock with stock cube. Sweat onions in the butter then add potatoes for 2-3 mins. Add stock and Cauliflower and cook for 15-20 mins, blend, return to pan add greek yoghurt and chives and serve.

Here's 2 more LOL!!!


TERRIFIC TACO SOUP

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.

Black Bean Soup
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: about 1-1/2 cups • Old Points: 4 pts • Points+: 5 pts
Calories: 234.4 • Fat: 2.6 g • Protein: 13.6 g • Carb: 40.1 g • Fiber: 19.6 g

For the beans:
• 1 lb dry black beans
• 1 small bell red pepper
• 1 small onion, quartered
• 2 cloves garlic
• 3 bay leaves

For the soup:
• 1 tbsp olive oil
• 1 large onion, minced
• 1/2 cup chopped parsley
• 1 red pepper, minced
• 2 medium carrots, shredded
• 5 cloves garlic, minced
• 1 tbsp red wine vinegar
• 1/4 (2 oz) cup white wine
• 1 tsp cumin
• 1 tsp oregano
• 1 chicken bullion (vegans use vegetable bullion)
• salt and black pepper

Rinse beans and place in a large pot with about 8 cups of water. Cover and bring to a boil, then remove from heat and let the beans sit, covered for one hour. (Or you can let them soak overnight in cold water)

Drain the water, then add 8-10 cups of cold water when ready to cook.

Add bell pepper, garlic, onion and bay leaves to the beans. Bring to a boil and reduce heat to low. Simmer for about an hour, or until tender, stirring occasionally. (Add water if necessary)

Meanwhile, in a large frying pan, heat oil on low. Add chopped vegetables (onion, parsley, carrots, pepper, garlic) season with salt and pepper and sauté for about 5 minutes, or until soft.

Add the vegetables to the soup, then add wine, vinegar, cumin, oregano, bullion, salt and pepper and adjust water if too needed. Cover and simmer on low about 15 - 20 minutes. Remove bay leaves, then using an immersion blender, partially blend the soup for about 10 seconds to thicken. If you don't have an immersion blender, put about 3 cups of the soup in a blender, then add it back to the pot. Adjust salt, pepper and cumin to taste and ladle about 1 1/2 cups into each bowl. Top with sour cream (extra points), chopped onions, scallions, chives or/or cilantro and enjoy!

Italian Vegetable Soup

Soup is a great way to boost your intake of fluid and antioxidants in one fell swoop--especially if it's low in sodium and loaded with vegetables, as this one is.

TIME: 1 hour 15 minutes
SERVINGS: 12

2 Tbsp olive oil
2 med onions, finely chopped (about 1 c)
2 med carrots, finely chopped (about 1 c)
1 rib celery, thinly sliced (about 1/2 c)
6 cloves garlic, minced (about 2 Tbsp)
3 med tomatoes (about 1 lb), finely chopped, or 1 can (14.5 oz) diced tomatoes
2 cartons (32 oz each) fat-free chicken or vegetable broth
1 Tbsp chopped fresh oregano or 1 tsp dried
1 Tbsp chopped fresh basil or 1 tsp dried
1 Tbsp chopped fresh thyme or 1 tsp dried
1/2 sm head cabbage, finely shredded (about 2 c)
1 c bulgur (I use barley, about 1/2 cup)
1 can (16 oz) no-salt-added white beans, such as cannellini or great Northern, rinsed and drained
1 can (16 oz) no-salt-added red or black beans, rinsed and drained
1/4 c chopped fresh flat-leaf parsley

1. Heat oil in a stockpot over medium-high heat. Add onions, carrots, and celery and cook 5 minutes or until vegetables are tender, stirring occasionally. Add garlic and cook 1 minute or until golden. Do not brown.

2. Add tomatoes, broth, oregano, basil, and thyme and bring to a boil. Add cabbage and bulgur and reduce heat to a simmer. Cook 20 to 30 minutes or until bulgur is tender. Stir in beans and simmer 5 minutes longer. Season with parsley.

Nutritional info per serving 142 cal, 6 g pro, 23 g carb, 6 g fiber, 3.5 g fat, 0.5 g sat fat, 0 mg chol, 362 mg sodium

Oregano, used to flavor this soup, contains up to 20 times more antioxidant power than other herbs, according to recent studies.

Its a different twist on our homemade vegtable soup, its easy to make and my family loves it!

bump!