Soups? The dieter's best friend!

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  • Marvalm3
    Marvalm3 Posts: 31 Member
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    bump
  • wtdia
    wtdia Posts: 68 Member
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    bump
  • Newfunlander
    Newfunlander Posts: 65 Member
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    bump :)
  • thrld
    thrld Posts: 610 Member
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    I am not the best cook either.

    I make soup out of spaghetti sauce.

    1/4 cup of spaghetti sauce
    1 can of white kidney beans
    1 cup of frozen green beans
    1 cup of frozen corn
    1/2 cup of frozen broccoli

    And 3/4 cup or so (I eyeball it) of water

    I let it heat through & then add 1/2 cup of orzo. Then I simmer until orzo is cooked. Add a dash of garlic powder, a dash of parmasean, and done.
  • mrsmutt
    mrsmutt Posts: 7 Member
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    There are some fantastic recipes on here - :drinker: http://thestonesoup.com/blog/recipe-index-2/
  • SephiraRose
    SephiraRose Posts: 775 Member
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    Turkey vegetable soup
    122 Calories
    4 cups unsalted chicken stock 112 g roasted turkey breast
    230 g carrots 230 g celery 135 g onion 130 g cabbage 160 g frozen green beans
    Directions
    - Add all cut vegetables to chicken stock, simmer for one hour. Add turkey simmer 5 min. Serve
    Nutrition Facts
    Serving Size - 8 oz.
    Per Serving % Daily Value*
    Calories 122
    Calories from Fat 17
    Total Fat 1.9g 3%
    Saturated Fat 0.5g 2%
    Cholesterol 16mg 5%
    Sodium 234mg 10%
    Potassium 439mg 13%
    Carbohydrates 14.4g 5%
    Dietary Fiber 4.0g 16%
    Sugars 3.5g
    Protein 10.8g
  • beckylou66
    beckylou66 Posts: 103 Member
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    Bump... soup recipes :)
  • HelmaTO
    HelmaTO Posts: 18 Member
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    Bump!
  • Sunbrooke
    Sunbrooke Posts: 632 Member
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    Mexican Chicken Soup

    Sauté until beginning to get tender:
    4 carrots, cut in big chunks
    1 onion, diced
    2 stalks celery, sliced thin
    4 potatoes (or serve over rice)
    1-2 cloves garlic (minced)

    Add and mix:
    1 tablespoon ground cumin
    1 tablespoon chili powder

    Add and bring to boil, then reduce and simmer partly covered
    4-6 skinless chicken thighs
    2 Roma tomatoes, diced
    Enough water to generously cover

    When about done add and cook until zucchini is done to liking:
    1-2 chayote (if you can find it)
    1 zucchini
    Frozen corn mini cobs

    For extra protein, try adding a whole hard boiled egg
    Top with cilantro, avocado chunks, hot sauce
  • girlpaint
    girlpaint Posts: 43 Member
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    Some of my faves:

    Vietnamese banh canh
    Sizzling rice soup
    Chicken vegetable tortilla soup with avocado
    Butternut squash or pumpkin soup - easy to make in the blender or food processor
    Black bean soup
  • lmhbuss
    lmhbuss Posts: 282 Member
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    I love soup because it is easy to make....or at least the ones that I make are...
    Currently simmering on my stove for this weeks lunches:
    "Italian" beef Soup
    1lbs ground beef browned, crumbled and drained
    minced garlic
    italian seasoning blend
    beef stock(low sodium)
    can of stewed tomatoes
    can of kidney beans
    3/4's of an average sized bag of mixed veg.
    brown beef with garlic, throw in tomatoes, beans, italian seasoning blend and stock....simmer a bit. Throw in veggies. Simmer a bit more. Eat.
    It's even better with some macaroni added...but the trick is to cook the pasta and drain it sep. and then just add the pasta to your bowl when you pour your steaming hot soup over top. This way the noodles don't turn to mush sitting in the liquid. I like to eat it with a big piece of garlic bread.

    It's not quite so low-cal but I also make a killer knock-off of olive garden's zuppa tuscana if anyone wants that recipe.
  • lmhbuss
    lmhbuss Posts: 282 Member
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    Chicken vegetable tortilla soup with avocado

    This sounds YUMMY! How do you make it?
  • fabuloustrips
    fabuloustrips Posts: 1
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    I am going to try this. Thanks
  • ichoose2believe
    ichoose2believe Posts: 108 Member
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    Let me share with you the easiest recipe ever!!

    Taco Soup (ww rec from a long time ago)

    Brown 1 lb lean hamburger
    2 cans tomatoes diced
    1 can tomato sauce
    1 can corn
    1 can blk beans
    1 taco seasoning pkg or I use 1/2 of Trader Joes pkg.
    1 pkg ranch

    Simmer for 20mins. Taste best the next day:)

    I know this isn't for the clean eater, but very good if you're not:)

    I make a version of this called "one of everything" because I only use 1 can of diced tomatoes-usually fire roasted (no tomato sauce) and add 1 cup of water.
    ETA the last time I made it I added some kale that I had left in the fridge.
  • Illona88
    Illona88 Posts: 903 Member
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    Very easy butternut squash and carrot soup:

    1 average sized butternut squash, chopped
    500gr carrots, chopped
    1,5 liter reduced salt vegetable broth (this soup tastes better with less salt IMO)
    2 onions, finely chopped
    2 cloves garlic, finely chopped
    2 tsp ground cumin
    2 tbsp olive oil
    1 bunch coriander, roughly chopped

    Heat oil in a pan. Add the onion and garlic and cook until soft. Then add the ground cumin and cook for one minute to release the flavour of the spice. Add the butternut squash, carrot and vegetable broth. Bring to a boil and simmer for 15-20 minutes.
    Puree the soup with a hand blender until smooth and then add the fresh coriander.
  • ccb2004
    ccb2004 Posts: 16
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    I love soup because it is easy to make....or at least the ones that I make are...
    Currently simmering on my stove for this weeks lunches:
    "Italian" beef Soup
    1lbs ground beef browned, crumbled and drained
    minced garlic
    italian seasoning blend
    beef stock(low sodium)
    can of stewed tomatoes
    can of kidney beans
    3/4's of an average sized bag of mixed veg.
    brown beef with garlic, throw in tomatoes, beans, italian seasoning blend and stock....simmer a bit. Throw in veggies. Simmer a bit more. Eat.
    It's even better with some macaroni added...but the trick is to cook the pasta and drain it sep. and then just add the pasta to your bowl when you pour your steaming hot soup over top. This way the noodles don't turn to mush sitting in the liquid. I like to eat it with a big piece of garlic bread.

    It's not quite so low-cal but I also make a killer knock-off of olive garden's zuppa tuscana if anyone wants that recipe.

    I would love if you could post the olive garden's zuppa toscana soup recipe. Yummy!
  • _lyndseybrooke_
    _lyndseybrooke_ Posts: 2,561 Member
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    Soup gets old FAST.
  • Arranna1212
    Arranna1212 Posts: 143 Member
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    I made this soup tonight and it was really frickin good.
    2 chicken breasts ~ 16 oz all together
    2 cups shredded cabbage
    1 14.5 oz canned tomatoes with roasted garlic and onion
    1 15.5 oz Dark red kidney beans
    1 cup lentils
    43.5 oz of water
    2 chicken boullion cubes
    A couple dashes of onion powder, garlic powder, pepper and accent
    Just put everything in the crock pot on low for 8 hours, take the chicken out and shred it, add it back in and serve!
    I'm not really good with macros... If anyone could figure this up that would be great! I'm pretty good at eyeballing things and I ate 2 bowls of it an calculated 560 calories. It has a lot of protein :)

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