Lookin for a good soup!

I just got through making one....a ham and lentil soup. I sauteed lightly a half onion, 2 stalks celery, and 1 T oil. All chopped of course. Then added about 4 carrots chopped, 2 containers of chicken broth, 8 cups water, 2 cups lentils, 1 cup brown rice, about 1 cup chopped ham, and 1 can diced tomatoes. let simmer for a couple of hours and delicious soup with protein and healthy too. Sorry don't have the calorie count. Also you can look on allrecipes.com for soup recipes. Good luck!

From My weight watcher days here you go:

Asian Inspired Soup
Makes 12 servings

2 cups bok choy, chopped
2 cups Chinese cabbage, chopped
3 cloves garlic, minced
1/4 cup fresh ginger root, thinly sliced and julienned
4 small oyster mushrooms, chopped
2 cups scallions, chopped
1 cup canned water chestnuts, sliced (8 oz can)
1/2 cup red pepper, thinly sliced
1/4 tsp red pepper flakes
6 cups vegetable broth
1 cup bean sprouts, optional
2 cups snow peas, stringed
2 Tbsp low-sodium soy sauce
1/2 cup cilantro, finely chopped
Instructions
Put bok choy, Chinese cabbage, garlic, ginger root, oyster mushrooms, scallions, water chestnuts, red bell pepper, red pepper flakes and vegetable broth into a large soup pot; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes. Toss in bean sprouts, if using, and snow peas during the last 3 to 4 minutes of simmering.
Add soy sauce and cilantro. Serve.
Serving size: about 1 cup

Variations

2 oz cooked shrimp
2 oz scallops
1/4 cup firm tofu1
2 oz shredded or cubed white meat chicken,
2 oz Chinese roast pork
1/2 tsp hot/spicy oil

Italian-Inspired Soup
Makes 12 servings

Ingredients
2 cups escarole, chopped
2 cloves garlic, minced
1 cup onions, chopped
2 cups baby spinach
2 small zucchini, cubed
1 medium red pepper, chopped
2 cups fennel bulb, thinly sliced (one bulb)
6 cups vegetable broth
28 oz canned diced tomatoes, preferably fire-roasted
1/4 tsp crushed red pepper flakes
2 tsp fresh thyme, finely chopped
1 tsp fresh oregano, finely chopped
3/4 tsp salt
1/4 tsp black pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh basil
Instructions
Put escarole, garlic, onions, spinach, zucchini, red pepper, fennel bulb, vegetable broth, diced tomatoes, red pepper flakes, thyme and oregano into a large soup pot; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.
Stir in salt, black pepper, parsley and basil. Serve.
Serving size: about 1 cup
Variations

1 1/2 Tbsp grated parmesan cheese
2 oz cooked chicken sausage
2 Tbsp cooked chickpeas
2 Tbsp cooked orzo
2 small, store-bought turkey meatballs

Mexican-Inspired Soup
Makes 12 servings

Ingredients
2 cups fresh green snap beans, cut into bite-size pieces
3 cloves fresh garlic, minced
2 small zucchini, cubed
1 cup tomatillos, chopped
1 medium jalapeno pepper, finely chopped
14 oz canned diced tomatoes, Mexican-style preferred
1/2 medium poblano chili pepper
1 medium Spanish onion, chopped
1 medium green pepper, chopped
1/2 tsp cumin
1 tsp fresh oregano
6 cups vegetable broth
2 roasted red peppers packed in water
1 Tbsp chipotle peppers in adobo sauce
3/4 tsp salt
2 Tbsp fresh lime juice
1/2 cup fresh, chopped cilantro
Instructions
Put snap beans, garlic, zucchini, tomatillos, jalapeno, diced tomatoes, green chili pepper, onion, green pepper, cumin, oregano and vegetable broth into a large soup pot. Puree roasted peppers with chipotle in adobo sauce in a blender or food processor, and add to soup; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.
Stir in salt, lime juice and cilantro. Serve.
Serving size: about 1 cup

Variations

1/2 cup corn kernels
1/4 cup black beans, drained and rinsed
2 oz cooked shrimp, PointsPlus value
2 oz shredded or diced white meat chicken
2 Tbsp reduced-fat sour cream

Best Soup Ever - Taco bean soup

1 pound lean ground beef
1 small chopped onion
2 cans black bean
1 can corn
1 cup water
2 cans Rotel tomatoes
1 can diced tomatoes
1 envelope dry Hidden Valley ranch dressing
1 envelope taco seasoning

Put everything in a crockpot on high for 6 hours

you will LOVE it!!!!

Creamy White Chili adapted from Taste at Home to be lower calorie
1 lb boneless,skinless chicken breast, cut into 1/2 inch pieces
1 medium onion, chopped
1 1/2 tsp garlic powder
1 tbsp canola oil
2 cans (15.5 oz) great northern beans, rinsed and drained
14.5 can chicken broth
2 cans (4 oz) diced green chilies
1 tsp salt
1 tsp ground cumin
1/2 tsp black pepper
1/4 tsp cayenne pepper
1 cup fat free sour cream (I use lite)
1/2 cup fat free half and half (I found this at Walmart)

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to boil and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and half and half.

If you want it less spicy, leave out 1 can green chiles and the cayenne pepper!

I'm making this right now! It is so good! Enjoy! Cathy

Serves about 14 ea serving 2 cups

12 oz ground turkey
1 cup ea or union, celery, carrot
12 oz V8 reduced sodium
2 cups Great Northern Beans
1/2 cup Dark Kidney Beans
1/2 cup Light Kidney Beans
black pepper, oregano, basil, thyme to taste
1/2 c tomato sauce
1/4 c - 1/2 c chopped tomato
2 cloves garlic

I use 1 tablespoon extra vir olive oil to brown the turkey and to saute the veg a little before putting in the rest of the stuff. Very Filling.

Hope you like. If you try let me know what you think. I am always trying new recipes and tweaking them. You can add pasta to this as well but don't put the pasta in with it turns to mush. When I do use some pasta I make in another pan and add to each bowl as eaten.



Ingredients Calories Carbs Fat Protein Sugar Chol
Caroline (Save A Lot) - Ground Turkey, 12 oz 690 0 51 57 0 240
Wylwood - Grade A Fancy Dark Red Kidney Beans, 1/2 Cup 110 18 1 8 2 0
Dakota's Pride (Aldi) - Great Northern Beans Canned, 1 cup (130g) 180 32 0 14 4 0
Mothers Maid - Kidney Beans - Light Red, 1/2 cup 100 20 0 8 0 0
Happy Harvest - Aldi(M) - Diced Tomatoes, 1/2 cup 25 5 0 1 3 0
Celery - Raw, 1 cup chopped 14 3 0 1 2 0
Garlic - Raw, 2 clove 9 2 0 0 0 0
Onions - Raw, 1 cup, chopped 67 16 0 1 7 0
Carrots - Raw, 1 cup, chopped 52 12 0 1 6 0
Campbell's V8 - Low Sodium Original Vegetable Juice, 11.5 oz 70 15 0 3 12 0
Diane's Garden - Tomato Sauce- Updated 10-10-10, 1/4 cup 20 4 0 1 2 0
Happy Harvest - White Distilled Vinegar, 1 Tbsp 0 0 0 0 0 0
Oil - Olive, 1 tablespoon 119 0 14 0 0 0

Total: 1456 127 66 95 38 240
Per Serving: 104 9 5 7 3 17

African Chicken Peanut Soup

In a crock pot combine:

14 oz can tomato sauce
14 oz can diced tomatoes
6 oz tomato paste
4 cups chicken broth
1/2 cup peanut butter
6 scallions (or green onion) chopped
3 cloves minced garlic
1/4 tsp cayenne pepper
2 tsp salt
1 T balsamic vinegar

mix very well. Cook on low 1-2 hours. Before serving, add cooked chicken breast (1 breast is enough) cut into bite size pieces, and cooked brown rice (the equivalent of 1 cup dry rice).

Enjoy! It's very unusual, but VERY tasty and packed with protein.

These are all awesome! Thanks for the recipes.

http://www.taste.com.au/recipes/24038/chicken+with+tomato+and+tarragon

I make this one nearly every weekend, its really good for freezing/microwaving and its thick and filling. I replace the mushrooms with 1/2 a cup of lentils, and it comes to 330 calories a serve with 39 grams of protein.

http://www.tasteofhome.com/Recipes/Course/Soup-Recipes

Anything from Taste of Home is delicious :happy: