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Spring Green soup.
Make a fresh creamy soup of Broccoli, Asparagus, Green Onions & Green Pepper & maybe even some spinach.
Every day is a GIFT!
15 bean soup! Easy just follow the directions on the package. Add the things you enjoy like carrots, celery, onion and peppers halfway through the cooking time. Add diced ham if you like, Great to throw in the crockpot Saturday morning and have for supper. Serve with a slice of cornbread. Easy meal to invite your close friends over for. Great after a day in the COLD outdoors.
Every day is a GIFT!
Now that it is cold a good way to start meals is with a simple cup of broth or egg drop soup. I don't have that phobia about eggs being bad for you so one egg split between 2 bowls of soup is not going to do me in.
Quick Egg Drop Soup.
1 can of the Best quality low sodium Chicken Stock you can get.
1 green onion thinly sliced
1 egg beaten slightly
1/4 cup frozen peas
Heat the chicken Stock on the stove. I add about 1/2 can of water and a couple grinds of pepper. Toss in the green onion. Bring to a simmer. Cook about 5 minutes to infuse the onion.
Gently swirl in the egg and add the green peas. Divide into 2 servings and enjoy. If you get the urge you can also add paper thin shavings of carrot slices when adding the onion.
Every day is a GIFT!
I love clam chowder and this recipes sounds great. The next time I go to the grocery store I will get the ingredients to make this sou.
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Had some leftover chicken stock and a bit of chicken from another recipe, so I added parsley, carrots, celery, a bit of cornstarch and some whole wheat spaghetti noodles. Turned out yummy!
I made this soup last night. It tasted so good on a cold night. I just posted it on spark recipes
Best clam Chowder
* 3 slices bacon
* 1 cup minced onion
* 1/2 cup diced celery
* 1/2 cup diced carrots
* 2 cans chopped clams in juice
* 3 cups cubed potatoes
* 1/4 cup butter
* 1/2 cup all-purpose flour
* 1 quart 2% milk or whole milk
* 1tablespoons red wine vinegar
* 1/2 teaspoons salt
* ground black pepper to taste
1.In dutch oven or med size pot. Cook bacon in 1 tsp olive oil. remove bacon from pan.then add onions, celery and carrots.cook for about 3 min. Drain juice from clams over the onions, celery, and carrots. Add potatoes and water to cover veggies, and cook over medium heat until tender.about 20 min.
2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in milk and stir until thick and smooth. about 5 min. Stir milk into vegetables mixture. Heat through, but do not boil.
3. Stir in clams and vinegar, and season with salt and pepper.cook about 5 min.Then enjoy
Lately I have been making my own vegetable stock with all my veggie scraps and peels and pureeing it with roasted sweet potatoe,carrot & parsnip chunks, garlic and a little nutmeg, Mrs. Dash and pepper. It makes a wonderful soup for a cold day. Very low in calories and sodium and Adds to the daily veggie count.
Edited by: KARRYB1 at: 2/21/2011 (10:50)
I also love to eat soup and it is so nice to find soups you can make without being heavy in fats.
I LOVE a good soup too. One here in spark recipes - think it's called Moms Beef Barley Soup I made for the 4th or 5th time this week.. yum!
I love miso soup at one restaurant that has more of a cloudy broth. I'm on the lookout for that recipe.
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I love, love, LOVE this soup!
I also enjoy dipping something crunchy into my soup, so I use a whole grain Wasa cracker with Laughing Cow light cheese spread on it. YUM!
Soup is one of my favorite things to eat. I especially like homemade chicken noodle. Yummm
I love love love soup, all soups, and the only issue I have with soup, is that I want a nice crusty piece of bread to dunk in the soup!!! Has anyone found a more calorie friendly or healthy alternative to satisfy this craving I have? :)
Thanks everyone for all of the recipes. I love soup and now have new recipes to try.
Recipes taken from here www.lifezing.com/soups-and-salads/it
Borscht pronounced as 'bawrsh 'are traditional Russian and polish soup made with generally beetroots and mix of other vegetables. This recipe is made with tomatoes and beetroot which lends it beautiful red colour and warm spices add to its flavour.
* 1tbsp olive oil
* 1 small onion, finely chopped
* 1 garlic clove, chopped
* 225g raw beetroot, peeled and finely grated
* 1tsp freshly ground toasted cumin seeds
* 1⁄4tsp ground cinnamon
* 225g ripe fresh tomatoes, skinned and roughly chopped
* 250ml tomato juice
* 1tbsp sun-dried tomatoes, very finely chopped
* 600ml vegetable stock
* 1tbsp light soy sauce
* Salt and freshly ground black pepper
* Toasted cumin seeds, to serve
* Soured cream to serve
1. Heat olive oil in a pan whenever you are cooking with olive oil take care to keep the heat from low to medium this helps to prevent breakdown of oil. cook the onion and garlic for about 5 minutes, then add chopped beetroot. Cook on slow heat for 10 minutes keep stirring it.
2. Now add chopped tomatoes, sundried tomatoes tomato juice and ground spices mix well and now add vegetable stock or water to it and simmer this mixture for about 15 minutes. Remove it from heat and let it cool.
3. With the help of a blender blend it till it becomes smooth. Now add soy sauce and serve hot garnished with roasted cumin seeds and a swirl of sour cream.
I love soups. For the amount of calories, they are so satisfying. I combined two recipes to make this one. It is a favorite around my house.
SQUASH AND ROASTED VEGETABLE SOUP
1 1/2 cups squash or pumpkin
1 1/2 cups chicken stock
1/2 cup chopped carrots
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped potato (unpeeled)
2 Tbsp. olive oil
1 Tbsp. flour
1/2 tsp. salt
1/4 tsp. nutmeg
1 Tbsp. butter
1 cup nonfat milk
Preheat oven to 450. In the meantime, prepare vegetables. Toss with olive oil and place in a pan. When oven is hot , place pan of vegetables in oven and bake ten minutes or until browned and crispy tender.
In blender, place squash and 3/4 cup of chicken stock. Blend until very smooth.
Melt butter in soup pan. Blend in flour and seasonings. Add milk all at once. Cook and stir until slightly thickened and bubbly.
Add squash blend and remainder of chicken stock. Cook and stir until heated through and smooth. Add roasted vegetables.
Makes 4 one-cup servings.
So, I'm not a very good cook and most of my experiments tend to go wrong, usually cause I keep adding stuff when I should have stopped. But this one was delicious! I picked up a package of firm tofu, some sliced baby portabella mushrooms and shredded carrots. If you've never used tofu before you need to drain it and then set it on a few folded paper towels, cover it with some more folded towels and then set something heavy on top. Make sure it's not heavy enough to crumble the block. It squeezes out the packing juice and allows the tofu to take on more flavor from the cooking. Dice the tofu into chunks about the size of, well, dice.
1 package firm tofu, diced
1 (8oz) package pre-sliced mushrooms
1/2 medium tomato, diced (optional)
1/4 cup shredded carrots or about 12 diced baby carrots
minced garlic - to taste
low sodium soy sauce - to taste
low fat/low sodium 32oz chicken broth
heat 1 tbsp olive oil in a soup pan (can be reduced or replaced with a light cooking spray). add tofu and garlic. allow to cook for about 10 minutes, stirring occassionally. stir in mushrooms and a splash of soy sauce, add the tomatoes and carrots. cook until mushrooms have reduced in size by about half. Pour in chicken broth. Bring to boil and simmer about 10 minutes. Actually the simmer isn't required, I just wanted to reduce the liquid a bit, but it also softens the carrots. Try eating with Ritz crackers!
One leek (or onion), sliced
4 cups cauliflower, chopped
1 small bulb fennel, chopped
1 small bulb celery root/celeriac, diced
chicken or vegetable stock
1 tsp curry powder
salt & pepper to taste
nonfat yogurt (optional)
Put soup pot on low and sweat leek (no oil needed). Add other veg and cover with stock. Let simmer until vegetables are tender. Puree with an immersion blender or food processor. Season with curry powder, S&P. Serve garnished with a couple tablespoons of yogurt and chopped fennel fronds.
Here's an easy one from Cooking Light
hai-Style Pumpkin Soup
If you have someone who doesn't like pumpkin in anything else, let them try this soup. If you don't have fresh pumpkin, canned works just as well.
Yield: 6 servings (serving size: 1 cup)
2 (16-ounce) cans fat-free, less-sodium chicken broth
1 (15-ounce) can pumpkin
1 (12-ounce) can mango nectar
1/4 cup reduced-fat chunky peanut butter
2 tablespoons rice vinegar
1 1/2 tablespoons minced green onions
1 teaspoon grated peeled fresh ginger
1/2 teaspoon grated orange rind
1/4 teaspoon crushed red pepper
1 garlic clove, crushed
Chopped fresh cilantro (optional)
Combine first 3 ingredients in a large Dutch oven, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Combine 1 cup pumpkin mixture and peanut butter in a blender or food processor; process until smooth. Return mixture to pan. Stir in vinegar and next 5 ingredients (vinegar through garlic); cook 3 minutes or until thoroughly heated. Ladle into soup bowls. Sprinkle with cilantro, if desired.
CALORIES 142 (27% from fat); FAT 4.2g (sat 0.9g,mono 1.9g,poly 1.3g); IRON 1.4mg; CHOLESTEROL 0.0mg; CALCIUM 29mg; CARBOHYDRATE 20.7g; SODIUM 401mg; PROTEIN 5.6g; FIBER 4g
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Banh Pho Bo (Hearty Soups)
Submitted by: TDUFOUR
1 Tbsp Canola Oil
1 C Onion, chopped
2 tsp Gingerroot, grated
1 Clove Garlic
3 C Water
10 oz. Chicken Broth
1/2 C Carrot, grated
2 tsp Beef Bouillon Powder
5 oz. Beef Tenderloin
1/2 C Bean Sprouts
2 Green Onions
3 Tbsp Fish Sauce
1 Tbsp Lime Juice
1 - 8oz. Package Rice Noodles
Heat cooking oil in large saucepan on medium-high. Add onion. Cook, uncovered, for 5-10 minutes, stirring often, until softened.
Add next 4 ingredients. Heat and stir for 1 to 2 minutes until fragrant.
Add next 5 ingredients. Stir. Bring to a boil. Reduce heat to medium-low. Simmer, covered, for 10 minutes.
Add next 5 ingredients. Stir. Bring to a boil on medium-low. Turn off heat. Let stand, covered, until beef is cooked to desired doneness. Makes about 7 cups.
Cover rice noodles with boiling water in large heatproof bowl. Let stand for about 3 minutes until softened. Drain. Divide noodles among 6 large soup bowls. Ladle soup over top.
Garnish individual servings with basil.
Number of Servings: 6
Recipe submitted by SparkPeople user TDUFOUR.
Number of Servings: 6
I changed it to use half the fish sauce (less salt) and added chili! Nice spicy soup!
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Am going to try a new one - sweetcorn and butternut squash.If it's as good aas I hop, I'll post it here. Looking forward to seeing some of your favourite soup recipes!