It's Time for Soup

[CarlaJ]

But I think it's always time for soup.  Share your favorite recipes with me.  

[PeggyKSchu]

I am going to try this soup in the next week or so...

http://www.delish.com/recipefinder/butternut-squash-carrot-soup-recipe-wdy1013

[RedHedd]

http://www.skinnytaste.com/2008/03/split-peas-soup-with-ham-2-points.html#more Just made this this past weekend and finished the pot last night. Will make it again and again and again

[MatthewFitbit]

It's simple, but Alton Brown's lentil soup recipe is one of my favorites:

http://www.foodnetwork.com/recipes/alton-brown/lentil-soup-recipe

It's a great foundation, and you can throw in pretty much any bonus veggies you like.

[April]

I think it's always time for soup, too!

I made this one a couple of weeks ago and froze a bunch of it in pint jars. I ate the last one for lunch today. It was tasty!

http://www.foodnetwork.com/recipes/aarti-sequeira/indian-summer-stew-butternut-squash-coconut-and-le...

[Inga]

here are a couple of soups from my blog, very low calorie:

http://dunthor.com/2013/10/26/autumn-ratatouille/

http://dunthor.com/2012/08/03/healthy-cream-of-mushroom-soup/

http://dunthor.com/2009/11/06/erics-rutabaga-soup-recipe/

[almostelm]

I love this Kale soup. It requires a little extra preperation, but it's so worth it. http://kathleencaron.com/perfect-green-soupperfect-winter-nutrition/

[Christella]

I just began making my own soups and I love this one!  I leave out the ham to make it a little healthier and because I don't usually have it around the house. 

http://allrecipes.com/recipe/slow-cooker-lentil-and-ham-soup/detail.aspx

[LauraD1970]

Lasagna Soup. Insanely delicious!! In fact, I am making it tonight...brrrrrr!!
http://www.afarmgirlsdabbles.com/2011/03/24/lasagna-soup/

LauraD

[SunsetRunner]

Wow - does look really good - but it calculates to 39 grams of fat and 2810mg of sodium per serving.

[LauraD1970]

Yeah...I haven't ever calculated the numbers.  I always use low sodium Chix broth and tomatoes...and  don't add the extra salt as we prefer it spicier so I up the red pepper flakes.  You are at the mercy of the Italian Sausage, I buy mine at Whole Foods. As far as fat goes...I am not afraid of fats in my kitchen(but you won't see me at a fast food joint). Saturated fats have been given an awful rap...and by the size of American's waistlines...low-fat-whole-grain-unsaturated-fats-lite-artificial-sweetener isn't working out so well for us.

I believe cooking at home with real food and little to no processed crap is the easiest way to stay healthy!!

[Kymmyjoy]

Green pepper soup

2x green peppers
1xpotato (I often use a couple of parsnips instead,it's mostly just to thicken)
1x leek
Chicken/ veg stock
Salt and pepper to taste.

Job done 🙂

[SunsetRunner]

LauraD1970 - I understand - and agree so long as this is a 'treat' soup only.  

[SpiceChicken]

Hooray for soup friends!

Whole Foods' Tuscan white bean and kale is good, especially with homemade veggie broth (I omit the tomatoes):

http://www.wholefoodsmarket.com/recipe/vegetarian-tuscan-kale-and-white-bean-soup

Also, this slow cooker Moroccan stew is a big hit in my house:

http://www.eatliverun.com/crock-pot-moroccan-stew/

[SunsetRunner]

JUST HAD one of MY FAVORITE KINDS IF SOUP!!! The lentils in this soup pack max amounts of protein and the curry makes it SO Flavorful! This is a very thick, FILLING soup and I LOVE IT! Picky eaters might be weary though, because if you use green lentils like I do it kind of looks like baby food after you puree and mix it but just take one bite and you'll be hooked! You can add chicken too if you want. Also, the original recipe calls for a full 13.6 oz of Coconut milk, but that is too much Coconut taste and too much calories for me so I only use 1/4 to 1/2 can. 

CURRIED LENTIL  SOUP (mmmmmmmmmmmmmm!)

6 servings; 300 calories per serving

2 TBS oil

1 large carrot, chopped

1 rib of celery, finely chopped

1 onion (sometimes I substitue sweet peppers because we are not too fond of onion)

3 minced garlic cloves

2 TBS hot curry spice

6 cups veg. or chicken broth

1.5 cups dryed picked over lentils

6 oz (1/2 of a can) coconut milk

Saute oil, carrots, celery, and onion in large sauce pan or pot until tender (about 8 min). Add garlic and curry and saute another 2 minutes. Then, add broth and lentils with 1 tsp salt and 1/2 tsp pepper to pot. Bring to a boil, then reduce heat and simmer, covered, until lentils are soft (about 40 minutes). Remove soup pot from heat. Working in SMALL batches, then puree half of the soup in the blender and add back to remaining, un-pureed soup. Add coconut milk, and stir. Top with optional cilantro to serve. 

[Vicki-Z]

I have so many but my newest favorite is Kelly Osborne's Butternut Squash soup  with potato.

Basically it's onion, squash, potato, chicken broth, all pureed together. So good. I've used all different seasonings from cumin to turmeric to just salt and pepper and everything tastes good in it. 

[Shanahoo]

Chicken and Dumplings is my favorite soup for cold/rainy/snowy days.  While I usually make the "family version," I've made this one a couple times recently because it has vegetables in it.  I love Cooking Light recipes in general because they provide the nutritional info for you, which can be hard to calculate for home made meals: 

http://www.myrecipes.com/recipe/chicken-dumplings-50400000130414/

[mkp11040]

This is one of my FAVORITE go-to soups for a cold winter night! I usually subsitute fresh, deveined shrimp (medium to large sized) for the lobster. I also think just one half of a thai chili is plenty of spice! This soup warms you right up! 

http://www.myrecipes.com/recipe/spicy-thai-lobster-soup-10000000384500/

[tkillion]

My favorite recently is homemade tomato soup.  I use the America's Test Kitchen Creamless Creamy Tomato Soup recipe. 

A few of my favorites when I was eating meat were from Skinnytaste - Chicken Pot Pie soup and Turkey Chili Taco Soup.

[JuliaB]

This recipe is from Cook's Illustrated, is DELICIOUS, very easy and surprisingly filling, even without the sour cream. Without sour cream, and divided into 6 servings, each serving has 136 calories, 26g carbs (7 sugar), 4g fat, 3g protein and 173mg salt. 

SERVES 6 TO 8

Do not use pre-peeled squash in this recipe. Our favorite vegetable broth is Swanson Vegetable broth. Low-sodium chicken broth can be substituted for the vegetable broth. If you use a blender to puree the soup, fill the jar two-thirds full - not more - and process in batches. Alternatively, use an immersion blender to puree the soup right in the pot. 

INGREDIENTS

• 2 1/2 pounds butternut squash, peeled, seeded, and cut into 2-inch chunks (about 7 cups)
• 2 tablespoons unsalted butter
• 1 leek, white and green parts only, quartered lengthwise, sliced thin, and washed thoroughly (about 1 1/2 cups)
• Salt and pepper
• 4 cups vegetable broth
• 1 - 2cups water
• 2 sprigs fresh thyme
• 1 bay leaf
• pinch cayenne pepper
• Sour cream

INSTRUCTIONS 

1. Place squash in bowl, cover, and microwave until paring knife glides easily through flesh, 14 to 18 minutes, stirring halfway through. Carefully transfer squash to colander set in bowl (squash will be very hot) and drain for 5 minutes; reserve liquid.

2. Melt butter in Dutch oven over medium-high heat. Add squash, leek, and 1 teaspoon salt; cook, stirring occasionally, until squash pieces begin to break down and brown fond forms in bottom of pot, 10 to 13 minutes.

3. Add 2 cups broth and scrape bottom of pot to loosen and dissolve fond. Add remaining 2 cups broth, reserved squash liquid, 1 cup water, thyme sprigs, bay leaf, and cayenne. Increase heat to high and bring to simmer. Reduce heat to medium and simmer until leeks are fully tender, 6 to 7 minutes.

4. Remove and discard bay leaf and thyme sprigs. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot and bring to simmer, thinning with up to 1 cup water to desired consistency. Season with salt and pepper to taste; serve with dollop of sour cream. (Soup can be made up to 2 days in advance.)