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CHUB91's Photo CHUB91 Posts: 76
9/18/11 5:22 A

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I love this one, and make it all the time:
noob2halfm.blogspot.com/2011/09/did-
so
meone-say-soup.html


It's very simple and easy

The recipe is for 4, but you can easily halve everything (and use a small potato instead of large) and make it for two. I like to make a larger batch and have it a few days in a row, or even freeze so that I can just heat it on a lazy day.

Edited by: CHUB91 at: 9/18/2011 (05:23)
My running/nutrition blog - Noob 2 Half Marathon: noob2halfm.blogspot.com/


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DUSTYPRAIRIE's Photo DUSTYPRAIRIE Posts: 9,133
9/16/11 6:30 A

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Yesterday's wet and windy weather made me crave soup. To be more exact, chowder. Having just purchased a variety of veg I threw together a milk-based soup using fresh broccoli, a yellow squash (that came from a friend's garden), onions and basil. I then decided that since I had some fish fillets I would throw them in as well. A small tater, too. Added some basil and Old Bay seasoning and had myself dinner!

No measurements. I only do that for baking. But you get the idea. Plus, the warm milk helped me get some much needed rest.

Happy stirring!

IMJUSTFLUFFY's Photo IMJUSTFLUFFY Posts: 3,929
9/15/11 6:07 P

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Tex Mex Soup
Brown Ground Turkey sauteed onion, garlic & celery together

In slow cooker put the above & add drained hominy, fresh tomatos cut up or canned, cut up carrots, turnips cut up into bite sized pieces. Cover veggies in the pot with water or stock of your choice.

You can add any other veggies you like or potatos or rice. Make sure there is plenty of water in cooker if you add rice.

Tex Mex spices to your individual tastes.

I add Menudo spices, bay leaf, tumeric, Cumin, Cayenne, salt & pepper. Pepper flakes, salt.
Hot sauce if you like it really spicey. I like it spicey but not hot spicey.

Cook in slow cooker for at least 6 hours. Serve with toasted English Wheat muffins or corn bread.
I sometimes add a dash of garlic salt to top of Muffins with butter or margerine.
I sometimes add drained canned corn niblets to cornbread mix.

Adopt the pace of nature: her secret is patience. ~Ralph Waldo Emerson

How poor are they that have not patience!
What wound did ever heal but by degrees?
~William Shakespeare, Othello, 1604


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WISERNOW2's Photo WISERNOW2 Posts: 494
9/15/11 4:04 P

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Thank you for the chicken soup recipe---I've been searching for one.
Hugs, Wiser.

GO FORTH AND BE A BLESSING


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CLYPOL55 SparkPoints: (0)
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2/5/11 10:55 A

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Thank you for all the soup recipes.

CLYPOL55 SparkPoints: (0)
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2/5/11 10:54 A

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Thank you for all the soup recipes.

NEELIXNKES's Photo NEELIXNKES Posts: 6,740
2/4/11 3:10 P

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I haven't put this in Spark recipes yet but here you go. You can use low sodium broth and if you use the part water option it will reduce the sodium more.

Lentil Sausage Soup

1 c. dry lentils, rinsed and drained
1/2 lb. bulk sausage, browned (I have used turkey sausage as well and link sausage just opened up)
1 c. sliced carrots
2 stalks celery, sliced
1/2 bell pepper, diced
1 med. onion, chopped
2 cloves garlic, minced
6 c. chicken stock or vegetable stock (or 1 qt. plus 2 c. water)
1 1/2 tsp. salt (I have left this out and just let others salt at table)
1/2 tsp. rosemary
1/2 tps. dried sage ( I have omitted this in the past with still good results)
1/2 tsp. chili powder
1/4 tsp. pepper (I have also used lemon pepper mrs dash)
1/8 tsp. cayenne pepper
Combine all ingredients in slow cooker. Cook on low for 6-8 hours until lentils and veggies are tender to your taste

Edited: It is now in SparkRecipes recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1462839&ff=1


Edited by: NEELIXNKES at: 2/4/2011 (16:02)
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2/4/11 1:06 P

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Thank you for the soup receipe. It sounds great! I will try this one.

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2/4/11 1:05 P

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Thank you for the soup receipe. It sounds great! I will try this one.

IMJUSTFLUFFY's Photo IMJUSTFLUFFY Posts: 3,929
2/4/11 12:21 P

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One of our faves is clam chowder with skim milk, potatos with skin left on, corn niblets, carrots,celery, onion. You can use whatever veggies you may like.
You can sprinkle the bowl with ff cheddar cheese or bacos if desired. Or green onions ...yum!

Adopt the pace of nature: her secret is patience. ~Ralph Waldo Emerson

How poor are they that have not patience!
What wound did ever heal but by degrees?
~William Shakespeare, Othello, 1604


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CLAIRSEAN95's Photo CLAIRSEAN95 SparkPoints: (0)
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2/4/11 12:01 P

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recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1452823
- in case that doesnt work, I will just key it here too... This is a chunky chicken soup based on a Hungry Girl Recipe...
Ingredients:
1 1/2 pounds boneless, skinless chicken breast
1/4 tsp salt
1/2 tsp black pepper pepper
1 small onion, finely diced
3 carrots, chopped
2 cups dry slaw mix
1 can (14.25-15oz) white beans, such as cannellini- rinsed and drained
1 can (14.5 oz) stewed tomatoes (I used no salt added ones) not drained
1 cup frozen peas
3 1/2 cups fat free, low sodium stock (chicken or veggie)
1/2 tsp fresh thyme
1 bay leaf

Directions:
Evenly season chicken with salt and black pepper. Place the chicken, onion, carrots, coleslaw mix, white beans, stewed tomatoes, peas, chicken broth, 1/2 teaspoon fresh thyme, and bay leaf in the crock pot and stir. Cover and cook until chicken is fully cooked, on high for 3 to 4 hours or on low for 7 to 8 hours.

Remove and discard the bay leaf. Remove the chicken pieces and place them in a bowl. Shred each piece using 2 forks: one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and stir into the soup.

Makes about 10- 1 cup servings
Calories: 160.2
Total Fat: 1.0 g
Cholesterol: 39.5 mg
Sodium: 259.4 mg
Total Carbs: 16.3 g
Dietary Fiber: 6.0 g
Protein: 20.1 g



♪♫ Caren https://www.facebook.com/clairsean

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"Why choose to fail when success is an option?"
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“The key to change... is to let go of fear.”
Rosanne Cash


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2/4/11 11:28 A

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I have been trying to eat right and make some good choices. My husband has to be on a low sodium diet and I would like to make different soups

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