Elsa’s Chicken and Veggie Soup

Nutrition facts for 10 servings

Ingredients:

8 chicken legs (approximately 2 lbs. of chicken)

8 carrots, sliced

1 onion, chopped

8 celery stalks, sliced

4 ears of corn, cut into chunks

4 green and yellow zucchini

3 garlic cloves

1 tablespoon of Mrs. Dash Original seasoning blend, Salt-Free All natural

Laura’s Butternut Squash Soup

Usually what makes these types of soup yummy is the cream, but that also adds a lot of fat and calories.  This is a soothing, tasty and healthier alternative. Go ahead and tinker with the amount of each ingredient to attain the flavor you prefer.

Laura’s Butternut Squash Soup 

Nutrition facts for three servings

using 3 cups unsalted vegetable stock

 

Ingredients:

1 tbsp.olive oil

1 medium onion, chopped

2 cloves garlic, minced

1/2 tsp. ground allspice

1/2 tsp. ground ginger

4 cups cubed fresh butternut or other winter squash

3-4 cups low-sodium chicken or vegetable broth (I use 3 cups because I want it a little thicker)

2 tbsp. maple syrup

salt to taste

4 tsp. plain 0% Greek yogurt for garnish

Leela’s Sweet Corn Chicken Soup

The recipe is so simple and satisfyingly filling with a rotisserie chicken, canned cream corn, and frozen mixed vegetables.

Based on a recipe by Master Chef Sanjeev Kapoor It was delicious and light,

Leela’s Sweet Corn Chicken Soup

Ingredients:

Nutrition facts for 8 servings

1 T corn starch

3 cups cooked chicken (Leela used leftover meat from a rotisserie chicken), meat removed and cut into small pieces

4 cups chicken stock, low sodium

1 (15 oz can) creamed corn

1 (10 oz) bag frozen mixed vegetables

Pinch salt

1/4 t ground white pepper

2 egg whites, beaten with a fork

Corinn's Pizza Soup

Corinn’s Pizza Soup

Love the flavor of pizza but trying to not eat so much of the crust? Make pizza soup!

Use whatever ingredients you enjoy on pizza – make it all veggie, or all the meats!

Pizza Soup

The nutrition facts for four large servings were analyzed at About.com

2 t olive or vegetable oil

1/2 medium yellow onion, chopped

1/2 medium red onion, chopped

1 bell pepper, chopped

2 jalapeno peppers, deseeded and chopped

1 cup sliced black olives, sliced

2 cups sliced mushrooms

2 cloves minced garlic

1 14.5oz cans of tomato sauce*

1 14.5oz cans of diced tomatoes*

½ lb Italian sausage, crumbled

1/4  lb spicy pepperoni or salami, sliced crosswise

1 tbsp unsalted butter

2 t dry Italian seasoning blend*

kosher salt to taste

2 tbsp Worcestershire sauce

1/2 tsp black pepper

1 cup white wine

Optional garnish: grated part-skim, low-moisture mozzarella, pinch of minced fresh basil, or garlic croutons

*or use 1 (32 oz) jar chunky marinara sauce - but it won't taste as good.

Directions:

Slice yellow, red onion, bell pepper, jalapeno peppers, olives, mushrooms into equally-sized pieces; mince the garlic.

On high heat, add vegetable oil and begin browning the crumbled sausage and pepperoni or salami.

After a few minutes, add sliced vegetables and minced garlic. Lower the heat to medium-high, add salt, pepper and Italian seasoning blend. Cook until the vegetables begin to soften and the onions turn translucent.

Add the wine and the tin of diced tomatoes (do not drain) and stir into the vegetable mixture, using the liquid to deglaze the pan. Cook for another few minutes until the liquid reduces.

Add the Worcestershire sauce, tomato sauce, and butter. Lower the heat to medium-low and continue to simmer the mixture for ten minutes; add water as needed if it starts getting too thick to be considered soup.

Taste and adjust the seasonings.

Remove from heat, spoon into bowls and top with garlic croutons, grated mozzerella cheese and fresh basil.

Serve as soup, in a bowl with a side of bread or toss onto pasta!

Graeme’s Lentil Soup

Sometimes simple is best and this soup is proof. Enjoy with a slice of dense chewy bread and a deliciously colorful salad.

The nutrition facts for this wonderful soup were created at Calorie Count.

made with red lentils

Graeme’s Lentil Soup

Ingredients:

2 cups lentils

1 small carrot, grated

1 medium onion, grated

Water

Salt to taste

Directions:

Rinse lentils in a colander and put into a large soup pot.

Add one small grated carrot, and one medium grated onion.

Add about 3 to 4 times more water than lentils.

Add desired amount of salt.

Bring to a boil and simmer (on the lowest possible setting) for 3 to 4 hours, making sure you stir a LOT.

If you do not stir enough, you will end up with burned soup on the bottom of the soup pot.

The soup is done when it has reduced significantly, and the fragrance in the house will not allow you to wait another minute before you eat some of the soup! 

Enjoy!

Kathe's Lentil-Carrot Soup

Fans of this mighty soup hounded Kathe night and day for her recipe - and she entrusted it to CC Palate! Many thanks! 

The nutrition facts were designed at Calorie Count!

Adapted from a dog-eared Chatelaine recipe, take as many liberties as you choose with the ingredients. Make it yours and make it tomorrow!

Lentil-Carrot Soup

About 1 1/2 cups of red lentils
About 6 cups of stock or water - I usually use V8 for part of this
Ginger and garlic to taste - I use a couple of tsps. full of the mixed G&G paste, a brand called Aki - fresh is fine, of course
Spices: cumin, curry powder
A couple of bay leaves
A couple of onions, chopped
3 or 4 good-sized carrots, cut into uniform pieces
1 red pepper, cut into uniform pieces
A couple of stalks of celery, chopped
Salt and pepper to taste

In a big soup pot, simmer the lentils in the stock/water/V8 with the ginger and garlic and spices for about 20 minutes.

Meanwhile, chop onions, carrots, red peppers and celery. Add to soup pot.

Simmer the whole lot for half an hour or so, until vegetables are tender and lentils have somewhat disappeared into the stock. Remove bay leaves and serve.

Soup freezes beautifully, so I often make a double batch. Easy to reheat on the stove or in the microwave.

Crazypotato98's Moroccan Chicken and Butternut Squash Soup

Bring the heady aroma of Moroccan spices to your table with this delicious soup!

The nutrition facts for this delicious soup were created at Calorie Count, the best FREE online website to count your calories!

Moroccan Chicken and Butternut Squash Soup

Ingredients:

8 servings

1 tbsp oil

1/4 cup onion, chopped

0.38 kg (14 oz) chicken, boneless, skinless

1 tsp cumin, ground

1/4 tsp cinnamon, ground

2 1/2 lb butternut squash, peeled, cubed

2 tbsp tomato paste

5 cups chicken stock

1 cup brown rice, cooked

1 zucchini, quartered and sliced into 3/4 inch pieces

Directions:

Saute onion in oil until browned. Cut chicken into bite-sized pieces, add to the onion and cook for four minutes or until no longer pink.

Add cumin and cinnamon to pan; cook one minute, stirring constantly.

Add squash and tomato paste; cook 1 minute. Stir in chicken stock. Bring to a boil. Reduce heat and simmer 8 minutes or until squash is tender.

Stir in cooked brown rice and zucchini. Add salt to taste. Cook five minutes more or until all vegetables are tender.

Koppenhoefer Family Recipe for German Potato Soup

Koppenhoefer Family Recipe for German Potato Soup

Grandma Koppenhoefer brought this recipe with her when she immigrated from Germany as a teenager. It's incredibly easy, economical, and delicious, and it can be tweaked in many ways to suit individual tastes.

The nutrition facts for this outstanding soup were calculated at the best Free website in the interwebz to count your calories - Calorie Count!

Ingredients:

8 medium potatoes, peeled and cubed

4 strips bacon, chopped

1 medium to large onion, chopped coarsely 

2 cloves garlic, minced

leaves of 2 celery stalks

salt and pepper to taste

flour (approximately 2 T)

Directions:

In one pot, cover cubed potatoes with salted water to a level that covers the potatoes by one-half inch. Add celery leaves. Boil until potatoes are soft. Remove celery and discard.

Help Grandma make soup!

While potatoes are boiling, sauté bacon in a soup pot, or equivalent. When bacon is almost crisp, add onion and garlic. When onion becomes clear, add enough flour, a little at a time and stirring, to absorb the bacon drippings.

Pour one-third of potato water into the soup pot and form a roux.

While roux is browning, mash potatoes in remaining water. Pour into roux. In Germany, a roux is called a Mehlschwitze. You can learn all sorts of things at CC Palate!

Stir, adding salt and pepper to taste, and simmer until ready to serve.

If you prefer a thinner soup, you may add water as desired.

Serving suggestions:

Sprinkle chopped chives or parsley on top of each serving. Serves four as a main course or eight as an appetizer. Matches well with toasted cheese sandwiches.

Crazypotato98’s Homemade Caldo De Pollo (Chicken Soup)

The nutrition facts for this simple and healing soup were made at Calorie Count!

Homemade Caldo De Pollo (Chicken Soup)

Ingredients:

1000 grams chicken breast, bone in

579 grams sweet potato, chopped

466 g red cabbage, chopped

169 g shredded carrot

8 c water

4 cubes Knorr chicken bouillon

Directions:

First boil chicken in bouillon cubes and water until skin is loosened.

Remove the skin, return the chicken to the pot and continue to simmering.

Add vegetables and let simmer at least another half hour or an hour.

Remove bone and gristle from chicken, slice the meat and return to the pot.

Return to a simmer and serve.

Mbar658944084's Chicken with Egg and Lemon Soup

Members of Calorie Count - the best FREE on line place to count your calories - may use the handy nutrition facts to log the calories for this delicious one pot meal of chicken, veggies, and soup!

Chicken with Egg and Lemon Soup

Ingredients:

1 whole chicken (remove skin to make it low fat)
2 T olive oil
6 whole peeled carrots
4 whole peeled medium potatoes
2 whole medium peeled onions
2 litre chicken stock
2 lemons juiced
3 egg whites
1 tablespoon olive oil
1 t fresh oregano or dried alternative
pepper to taste

Directions:

Brown chicken in soup pot in olive oil. Add the chicken, veggies and the stock. Gently simmer until the chicken and veggies are fully cooked.

Remove the chicken and dejoint. Set on a serving platter.

Remove vegetables and place on serving platter with the chicken - cover with foil to keep warm.

Beat egg whites to soft peaks.

Mix a little of the hot stock into the egg whites, folding it in gently. Add more chicken stock till the egg whites are heated enough to be mixed back into the soup without curdling.

Add the lemon juice, oregano, and pepper.

Serve the soup in a separate bowl, vegetables and chicken on the side.

Bon appetit!

Carolyn's Cauliflower Cheddar Dill Coriander Soup

Easy enough to prepare after a day of work. The nutrition facts were prepared at Calorie Count!

Cauliflower Cheddar Dill Coriander Soup

Ingredients:

2 tbsp butter
1 chopped onion
2 tbsp dry sherry (or white wine but that's not as tasty)
1 med head of cauliflower cut into bite-size pieces
2 cups veg or chicken stock
salt and pepper to taste
1 tsp coriander
1/2 cup shredded cheddar cheese
3/4 cup milk

Garnishes (not included in the nutrition facts):

chopped chives, dill, parsley, shredded cheddar cheese

Directions:

Melt butter over med-high heat. Cook onion until soft but not brown (5 min.).

Add sherry and cauliflower. Cook 1 minute, add salt and pepper (to taste), and coriander.

Bring to rolling boil, then simmer until cauliflower is very tender (about 15 min.)

While still hot place all in blender with the cheddar and half the milk and puree until very smooth.  Or use an immersion blender.

Transfer back to pot to reheat and thin as needed with milk.

Pour into bowls and garnish with the chopped herbs and cheese.

Crazypotato98’s Meatball Soup

Delicious and easy to make. The nutrition facts for this great soup were made at Calorie Count. Use this Converter Tool to translate the g's into ounces.

Crazypotato98’s Meatball Soup

Ingredients:

(Makes 8 servings)

0.64 kg  {ground sirloin}

1/2 cup {Italian style bread crumbs}

4 oz chorizo

3 tbsp cilantro, minced

1  egg

2  carrots, peeled and chopped

3 cloves garlic

1/2 cup onion, chopped

9 cups water

47 1/5 g {4 large cubes Knorr chicken bouillon}

85 g {4 slices hickory smoked ham, boneless}

1/2 cup skim milk

108 g {3 bunches collard greens}

Directions:

Combine ground sirloin, chorizo, bread crumbs, egg, 1 clove minced garlic, 1/4 cup onion, and cilantro. Do not overmix.

Form meatballs about 1 tbsp size or larger and fry over low heat in a large, heavy skillet until browned on all sides.

In a large pot, combine remaining ingredients and bring to a boil. Reduce heat; simmer until carrots are tender. Add meatballs and simmer for 10 minutes more.

Serve.

Sewchick676’s Butternut Squash Soup

The nutrition facts for this nourishing, very low calorie, and absolutely delicious soup were created at Calorie Count!

Sewchick676’s Butternut Squash Soup

Ingredients:

1 butternut squash

4-6 cups water

1 red bell pepper, sliced

1 purple onion, thinly sliced

1 cup shredded carrots

2 cups yellow squash or zucchini or combination, sliced

2-3 ears fresh corn kernels cut off the cob

½ t salt

½ t black pepper

Optional ingredients in 1 cup quantities:

Broccoli, cauliflower, spinach, kale, or garbanzo beans

Optional Ingredient Hint:

Make the optional ingredients easy and purchase what you need at a salad bar!

Directions:

Wash the outer skin of the butternut squash and remove any stickers. Pierce 2 or 3 times with a fork and place in crockpot on low for 4 - 6 hrs. Remove lid to allow squash to finish cooking.

Remove carefully and cut open to remove seeds and discard the seeds. Scoop the pulp from skin and place in blender with 4-6 cups of water. Pulse to purée, adding more liquid until the broth has the consistency of thin batter. (you can also peel squash and boil on stovetop til tender then purée with blender stick in pot. Be careful for splatters!)

Once broth is ready, add red bell pepper, purple onion, shredded carrots, squashes, corn kernels, and your choice of the optional ingredients (it all depends on how full your pot is getting!). Season the soup with salt and black pepper (use more or less salt and pepper to suit your taste).

Simmer on the stovetop for approximately 30 minutes - you don't want to overcook veggies to mush. Adjust seasonings and serve with fresh bread for a yummy meatless dinner! Experiment with the veggies you use...or have on hand.

Freezes beautifully! 

Crazypotato98’s Hot and Sour Soup

Colorful and delicious, this is picky husband pleasing soup! The nutrition facts were made at Calorie Count by Crazypotato98 – it’s easy, come on over and join in on the counting!

Hot and Sour Soup 

Ingredients:

(Makes 6 servings)

225 g  {white cap mushrooms, sliced}

2 cloves garlic, minced

2 tsp oil

6 cups water

66 g  {Knorr chicken bouillon 3 large cubes}

2 tbsp seasoned rice vinegar

2 tbsp soy sauce

1 tsp chili oil

235 g chicken, boneless, skinless, cooked

12 oz rainbow salad

2 tbsp cold water

1 tbsp cornstarch

Directions:

Cook mushrooms and garlic in oil for 4 minutes. Stir in broth, vinegar, soy sauce, and chili oil; bring to boiling.

Stir in chicken and cabbage/broccoli slaw/rainbow salad (I used rainbow salad for my nutrition analysis).

Return to boiling; reduce heat. Simmer for 5 minutes.

Stir together cold water and cornstarch and add to soup; simmer 2 minutes or until soup thickens a bit.

Serve in a beautiful bowl.

Crazypotato98’s Mulligatawny Soup

This curry soup made with veggies, apples, and chicken is so simple to make and wonderfully flavorful! The nutrition facts were made at Calorie Count!

Crazypotato98’s Mulligatawny Soup

Ingredients:

(Makes 6 servings)

1/3 cup onion, chopped

1 cup carrots, chopped

1 tbsp olive oil

1 and 1/3 cups tart apples, chopped

3 tsp curry powder

6 cups water

18 g  {3 large Knorr bouillon cubes}

14 1/2 oz diced tomatoes, canned

2 cups chicken, boneless, skinless, cooked, chopped

Directions:

Cook and stir onion and carrots in hot oil over medium heat about 10 minutes until crisp-tender.

Reduce heat to low; add apples and curry powder. Cover and cook for 5 minutes.

Stir in water, bouillon cubes and undrained can of tomatoes. Bring to boiling; reduce heat.

Simmer, uncovered, for 10 minutes. Stir in cooked chicken and simmer for 10 minutes more.

Serve.

Crazypotato98’s T-Bone Soup

You bought a great steak yesterday but the grill out was cancelled due to rain. Don’t freeze that steak, turn it into soup!

Use the wonderful Calorie Count Conversion Tool to translate grams into ounces. It’s easy! The nutrition facts were also designed at Calorie Count - the smart place to log your calories.

Crazypotato98’s T-Bone Soup

Ingredients:

2 zucchini, chopped

5 red potatoes, diced

5 cups water

27 1/2 grams {2.5 cubes} knorr beef bouillon

1 tbsp brown sugar

1 tbsp chili powder

8 oz steak, t-bone, fat trimmed

1poblano pepper, seeds removed, chopped

Directions:

Put water, bouillon, brown sugar, chili powder, poblano and steak in the crock pot.

Cook on low for one hour.

Add tiny chopped red potatoes and zucchini. Cook on high for at least one-two hours more.

Serve.

Broccoli Soup with Blue Cheese

Choose a soft blue cheese for this soup, the flavor is mild with just a bit of a bite and the texture very creamy and suitable for soup. The nutrition facts were created at Calorie Count!

Broccoli Soup with Blue Cheese

Ingredients:

2 T olive oil
1 head broccoli, cleaned, stems peeled, and chopped (approximately one pound, you can easily sub in frozen)
1 small onion, chopped
1 zucchini, chopped
2 carrots, chopped
2 red potatoes, chopped - leave the skin on, just cut off any rootlets
8 cups vegetable stock, low sodium
3 ounces Gorgonzola cheese
salt and pepper to taste, but do go easy on the salt
Optional: slivered almonds as a garnish

Directions:

Put the olive oil in a large pot and heat over medium heat until the oil shimmers. Add the broccoli, onion, zucchini, carrots, and red potatoes. Stir to coat with oil. Cover and cook for about 10 minutes, stirring a couple times. Add the stock, return to a simmer, cover and simmer about half an hour or until the vegetables are thoroughly cooked and super tender.

Using either an immersion blender or a hand held potato smasher slightly blend the ingredients. You don't want a smooth soup, leave enough chunks to make it interesting. A chunky soup will fill you up better than a smooth soup even though the calories remain the same.

Stir in the blue cheese and simmer until it melts (no boiling please, a gentle simmer). Season with pepper, taste. If you need salt add some, but there is a lot of salt in cheese so you should be fine without it. You might try a few dashes of Tabasco sauce instead of salt.

Serve as is or top with slivered almonds.

Crazypotato98's Vegi Soup with Bob's Red Mill Mix

Made with a nice little dry mixture of green split peas, yellow split peas, barley, lentils and vegetable pasta (semolina wheat flour, dehydrated spinach and tomato - no added salt!). Keep a pack of Bob's Red Mill Vegi Soup Mix in your pantry and you will be ready to create a new soup using any season's vegetables.

The nutrition facts for this simply delicious soup were designed at Calorie Count.

Vegi Soup with Bob's Red Mill Mix

Ingredients:

1 1/2 cup Bob's Red Mill Vegi Soup Mix

7 cups water

4 cubes Knorr tomato bouillon

1/2 lb frozen green beans

12 oz can diced tomatoes, drained

5 oz broccoli slaw

Directions:

Dump it all in a pot, simmer an hour, and enjoy!

Suchit Approved Mushroom Tom Yum

A delicious Thai soup that Suchit cooked for me on a number of delicious occasions. Lucky me! The nutrition facts were designed at Calorie Count.

Oyster mushroom

Mushroom Tom Yum

2 Servings

Soup Toppings to be added at the table:

2-3 crushed Thai chili peppers (or jalapeno)

5 sprigs chopped cilantro
1 tomato
3 scallions

1 lime

Soup Ingredients:

1 crushed lemongrass

1/2 lb Oyster or Enoki Mushroom (see pics)

2 1/2 cups water

2 kaffir lime leaves*

2 tablespoons fish sauce
Optional: galanda**

* if you cannot find kaffir lime leaves, don't worry. The soup is good without it, but you might want to squish in more lime. You don't eat kaffir lime leaves, they are for the making of the soup stock. Look for it in an Asian supermarket. This is a plant you can grow in a pot. The link tells you how.

** galanga is similar to ginger, but tastes more of pepper (it's from the same family, but tastes different). Use it in the way you would ginger, peel and either crush or slice. Add to the recipe with the lemongrass. An Asian supermarket is your best bet for finding this too. Remember, it is similar in appearance to ginger.

Enoki mushroom

Preparation:

Clean a stalk of lemongrass, removing the outer layers. Use only the bottom 4 inches of the stalk. Crush the lemongrass with the back of your knife or a meat tenderizer – this opens the plant’s cells to flavor the stock. Tie the lemongrass into a knot (this makes it easier to remove).

Wash the mushrooms, pat dry, slice into spoon sized pieces if using oyster mushrooms and if using enoki, let them remain in long threads as if they were noodles, and set them aside.

Remove the leafy part of the kaffir lime leaves and discard the stem.

Crush the chili peppers, chop the cilantro, tomato, scallion, and make wedges with the lime. Place each in a separate serving bowl and set on the table.

Instructions for optional galanga

Cooking the Tom Yum:

Add the water to a large pot and bring to a boil. Add the lemongrass knot, kaffir lime leaves, and galanga (if using) to the water. Boil for a 30 minutes. Remove lemongrass and kaffir lime leaves.

Add the cleaned mushrooms and fish sauce.

Simmer for about 15 minutes.

Taste. If everyone eating the soup loves spicy food, you could add the chili paste and let everyone adjust it upward with the sliced chilis at the table. Flavor can be adjusted with fish sauce, lime juice, or chilis.

Serve Tom Yum piping hot with the assorted toppings.

Optional:

During the final 10 minutes of cooking, add fresh shrimp – peeled, deveined, and sliced smaller if necessary so you can spoon them up.

Claire's Classic Gazpacho

Too hot for soup? Not if you make Claire's Classic Gazpacho! The nutrition facts were made at Calorie Count!

Fresh picked tomatoes are perfect for soup!

Claire’s Classic Gazpacho

Ingredients:

(Makes 4 servings)

2 cups tomatoes, peeled, seeded chopped

1 cup cucumber, peeled, seeded, chopped

1 cup green peppers, seeded, chopped

1/4 cup onion, red, chopped

2 cloves garlic

2 cups tomato juice

1/4 cup vinegar, red wine

1/4 cup fresh parsley

1peppers, jalapeno (optional)

Directions:

Place half the vegetables and all the garlic & parsley in a blender or food processor*, with the tomato juice & vinegar, and puree.

Add the rest of the chopped vegetables and pulse to finely chop.

If a thicker soup is desired, add some cubes of crusty bread before pureeing. If you like it chunkier, don't run the processor quite so much.

Chill before serving.

*No food processor? No problem! Put the ingredients in a large pot and blend with an immersion blender.