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We went to a new Mexican restaurant recently and they had the best soup! It was very simple but good flavor.
It was chicken based with lots of white chicken pieces and had tons of carrots, celery and onion and a little tomato -and that was it! I was very plesantly surprised :) No noodles, no beans - just a good chicken vegetable soup.
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Lentil spinach Soup
4 servings (about 1 ¼ cups each); 260 calories per serving.
2 medium onions, sliced
1 clove garlic, finely chopped
2 T vegetable or olive oil
3 cups water
1 tsp salt
8 oz. dried lentils (about 1 ¼ cups)
1 tsp. grated lemon peel
2 tsp. lemon juice
10 oz. spinach, shopped (about 4 cups) or 1 package 10 Pz.) frozen chopped spinach, thawed
Cook and stir onions and garlic in oil in 3 quart saucepan over medium heat until onions are tender. Stir in water, salt and lentils. Heat to boiling; reduce heat. Cover and simmer 1 hour.
Stir in lemon peel, lemon juice and spinach. Cover and simmer until spinach is tender, about 5 minutes.
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| I LIKE TO MAKE MY SOUP FROM SCRATCH USING FROZEN VEGETABLES, CREAM OF CHICKEN SOUP,LOW FAT CHICKEN BROTH, AND A WHOLE CHICKEN. IF YOU'RE INTERESTED, I'LL GIVE YOU THE RECIPE.
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DAYDAYSMAM
3/1/06 12:49 A
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| Beef Bones Soup, my mom used to make it for us. I have altered it to fit my low fat lifestyle. I use a piece of beef pot roast and trim the fat. I put it in a pot with a halved onion, 4-6 whole garlic cloves, 1 chopped up tomato, half a head of cabbage (cut into chunks), acorn squash cut into pieces, 1 chayote squash quartered, 2 carrots cut up, 1 potato cut into chunks, 2 cubes of beef or chicken broth and about 6 cups of water. I let it all simmer for a few of hours, adding water as it cooks. Before serving I add a few sprigs of cilantro, and season with a bit of salt and pepper. It's c lear broth soup, full of colourful veggies, it's nice to eat in a big bowl with a dash of hot sauce. Yum!
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STELLAGRIFFITH
2/28/06 12:27 P
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Wild rice soup
a few T chopped bacon
a small chopped onion
Mushrooms
Wild rice
Broth
sherry
cook bacon. Sautee onion and mushrooms in bacon. Add broth, wild rice and sherry. Cook until the wild rice is done. Great with popovers.
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STABEKK1369
2/28/06 3:57 A
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This is something I came up with on a rainy day.
-brown some minced meat
-add 2 cloves garlic and large onion
-about 2 carrots cubed
-cup of broccoli
-cup of sliced mushrooms
-6/8 Tomatoes chopped
-cup of sliced celery
-cup of peas
-about 2tbsp of ketchup
-to give fullness i add cup of pasta
-fill the pot with water till half way and let everything simmer.
-add oregano according to taste
-add pepper and salt to taste
The soup is enough for 4 servings or even more.Great for when you have a cold.
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| Thanks for sharing, it sounds delicious!
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CHILDCAREPRO
2/27/06 11:22 A
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Taco Soup from Southern Living Magazine
1 pound ground beef
1 (15.5-ounce) can pinto beans
1 (15.25-ounce) can whole kernel corn
1 (14.5-ounce) can green beans
1 (15-ounce) can ranch beans, undrained
1 (14.5-ounce) can stewed tomatoes
1 (12-ounce) can beer
1 (10-ounce) can diced Tomatoes and green chiles
1 (1 1/4-ounce) envelope taco seasoning mix
1 (1-ounce) envelope Ranch-style dressing mix
Brown your beef and drain.
Dump in rest of ingredients and simmer for an hour or so.
This works great in a crock pot.
It is also fabulous made with vegetarian crumbles instead of meat--you will absolutely not be able to tell the difference.
I make this for pot-luck meals or for meals delivered to families who need help due to illness or new baby, etc.
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| I like to make chili with low fat ground turkey and extra beans!
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