Whole Foods Lifestyle - Favorite Soup




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EZMONEY
01-31-2008, 11:01 PM
Hey Gals ~ Since I have started my "journey of better choices", I have been taking soup and a sandwichwich almost every day for my lunch. I have been taking Progresso turkey or chicken soups or Campbells Healthy Select. I was thinking if I made it myself that it would probably be healthier....

any suggestions or recipes that you make/like?


modkittn
02-01-2008, 08:46 AM
Oh, I can tell this is going to be a good thread. I'm subscribing!

I love 15 bean soup! You can pick up a package of HamBeen's 15 Beans at the supermarket. The recipe for the soup is on the package. You will need ham hock or a ham bone (I use that big leftover chunk of a spiral ham). VERY filling, lots of protein and fiber. Oh there is a chicken flavor and a ham flavor for the soup (make sure you read the packaging on the beans). I have only had the ham and not the chicken. I assume its just as good though!

I also like split pea soup (again you will need the ham - now you know what I do with ham leftovers considering it is just me and DH in the house!) but it is a bit more caloric than the 15 bean soup.

I like vegetarian chilis, vegetable soup, turkey and vegetable soup, chicken and vegetable soup, etc. I have a vegetable soup recipe from weight watchers, and I just add in whatever I feel like as far as meat and pasta and just add that to the points values.

nelie
02-01-2008, 09:46 AM
I love bean based soups. One of the sites I use for inspiration is FatFreeVegan

Here are a few good looking recipes
http://blog.fatfreevegan.com/2007/10/southwestern-split-pea-soup.html
http://blog.fatfreevegan.com/2007/04/white-bean-and-garlic-stew.html
http://blog.fatfreevegan.com/2007/02/rustic-red-kale-and-white-bean-soup.html
http://blog.fatfreevegan.com/2006/11/ethiopian-inspired-red-lentil-soup.html
http://blog.fatfreevegan.com/2006/10/stormy-black-bean-soup.html

Ok that is all for now :)


Jewelieta
02-01-2008, 09:57 AM
Oooh, I am so checking out those recipes, Nelie! :) I love bean based soups as well. I also love all veggie soups - especially those that involve cabbage. Mmmm!

Here's my favorite soup recipe at the moment. It makes a TON. I've used the boxed onion soup mix in it in the past, but I think I'm just going to use the spices and dehydrated onions next time. That way there's no added ingredients that aren't necessary. Oh, and I only use one large onion. Four small onions seems like way too much.

http://vegweb.com/index.php?topic=10538.0

zenor77
02-01-2008, 12:17 PM
Unfortunately, I don't have recipes to share. I normally just thrown what I have on hand in the soup pot and see what happens. I made a barley mushroom soup that was heavenly a while back. I used fresh and dried mushrooms, barley, the usual soup veggies (onion, carrot, celery), veggie broth, and lots of seasoning. If you want smokiness without adding pork you can add a teaspoon or two of liquid smoke. I also love worchestshire sauce in soup too.

I like split pea, lentil (regular and red), mixed bean, etc. I also love miso soup and make that periodically too. I always have a tub of miso in the fridge. Oh, and I made chicken whole wheat noodle soup the other day too. That turned out well.

shananigans
02-01-2008, 01:11 PM
I absolutely LOVE the corn chowder recipe from Vegan with a Vengeance. I found it reposted here (http://vegancore.blogspot.com/2006/02/vwav-corn-chowder.html). (thanks Google!) Hey, look I even commented on that blog post back in 2006. :o 2 years later I still love and make this soup often, and I own the cookbook.

ETA: I ususlly use sweet potatoes instead of russets. They make for yummy happy orange soup!

alinnell
02-01-2008, 01:24 PM
Over the past few weeks, I've been making soups for dinner most nights and then taking the leftovers for lunch the next day. Most of the recipes came from Cooking Light (.com).

tomato lentil
Italian chicken
Hot Italian sausage (rather like minestrone and I did it a second time with different vegetables)
clam chowder (made with fat free 1/2 & 1/2)--2 varieties
chicken gumbo (the only canned one so far)
split pea (boy did the kids love that and boy did that surprise me!!)
black bean soup--2 varieties
navy bean soup
turkey noodle (with ww noodles)

cbmare
02-01-2008, 02:18 PM
I absolutely love love love black bean soup. I've been threatening to make some at home so I can have it for lunch during the week. Since it's nasty weather, soup sounds devine!

WaterRat
02-01-2008, 02:41 PM
Oh, I love soup too. Though Shan I made that recipe for corn chowder with sweet potatoes once, and as much as I like sweet potatoes, I didn't like them in this soup. :)

This month's edition of Cook's Illustrated, a magazine I love, though it's quite over-the-top in its search for perfection of whatever they're making, is all soups! Veggies soups, meat soups, chili - I think there are about 20 soup recipes if you include the variations. It's a little pricey at $6.95, but fun reading along with great recipes. My SIL got me started on it, and everything I've made from the mag has been good, though not necessarily low-cal. :lol:

But like Zenor, my favorite soups are those that I just throw together from what I have on hand. Sometimes when they come out extra good I try to remember what I put in them.....

BlueToBlue
02-01-2008, 09:34 PM
I love soups, stews, and chilis; we eat them all the time.

A really easy way to make soup is to saute some pre-diced onions with turkey sausage. Add several cups of chicken broth; a bag of stir-fry veggies (I get mine from Trader Joe's); a carton of pre-sliced mushrooms; a bag of shirtake noodles (best if you chop them up first) or a couple ounces of pasta or rice; and whatever spices you like. You can also through in a can of diced tomatoes and some wine.

Here are a couple of my favorite soups:

Bean and Peanut Butter Soup
6 oz diced onions (about 1 cup)
7 oz diced celery (about 2 cups)
5 oz diced carrots (about 1 cup)
12 oz diced, cooked lean ham
1 clove garlic, minced
3 cups fat free chicken broth
14.5 oz canned tomatoes
1/4 tsp cayenne pepper
15 oz can white beans, rinsed and drained
15 oz can black-eyed peas, rinsed and drained
3 tbsp peanut butter

Spray a large saucepan or dutch oven with cooking spray and saute the onions, celery, carrots, ham and garlic over med-high heat until the onions are tender. Add the remaining ingredients except peanut butter, bring to a boil, reduce heat and simmer for 10 to 15 min (until veggies are as tender as you like). Add peanut butter and simmer for 5 more minutes.

If you eat this as a main dish (and it's very filling), it works out to six servings at about 260 calories each. If you eat it as a side dish, you could probably get 8 servings. You also could reduce the amount of ham to 8 ounces and leave out one can of beans to get the calories down to about 140 per serving (depending on how high in calories you like your side dishes to be).

Creamy Wild-Rice and Smoked Turkey Soup
1 tbsp margarine
6 oz diced onions (about 1 cup)
4 oz sliced scallions (about 1 cup)
5 cups fat free chicken broth, more if needed
1 cup wild rice
5 oz diced carrots (about 1 cup)
7 oz diced celery (about 2 cups)
1 tsp dried rosemary or 1 tbsp fresh rosemary
1 to 2 tsp dried oregano
1 to 2 tsp dried thyme
1/4 tsp pepper
3 cloves garlic, minced
12 oz turkey breast
1/3 cup flour
1 cup 1% milk
3/4 cup 2% milk
2 tbsp white wine
1/4 to 1/2 tsp salt, if necessary

Saute onions and white parts of scallions (save the green parts to add at the end) over med-high heat in the 2 tbsp of butter until translucent. Add chicken broth and wild rice and cook for 40 mins or so, until rice is as tender as you'd like it to be. Add carrots through turkey breast and simmer for fifteen minutes.

Stir milk into flour with a whisk. Add just a small amount of milk at a time and stir until it is combined with the flour (this will keep it from being lumpy). Do this until all the milk and flour are combined.

Add milk and flour mixture to the soup. Simmer until thick and creamy. Add 2 tbsp white wine to soup and stir in reserved green parts of scallions. Taste and salt if necessary (taste it first, I did not need to add any salt).

This makes six very filling main-dish servings at about 275 calories each. If I were making it as a side dish, I'd reduce the amount of turkey in it to 8 oz and divide it into 8 servings, which would cut the calories to 190 per serving.

tigerente
02-02-2008, 12:02 PM
I love making soup, but I find I just don't have the time anymore since my business has become so time consuming. I am ashamed, but I have just been buying the canned organic, no added salt soups. *sigh* . It is hard to choose between successfull/ busy all the time and not so successfull/ no money/ lots of free time. I miss cooking all the time. Now I only get to cook usually once or twice a month.

BillBlueEyes
02-03-2008, 08:55 AM
I love 15 bean soup! You can pick up a package of HamBeen's 15 Beans at the supermarket.

You made that sound so good I bought the HamBeens 15 bean soup mix at the supermarket yesterday. I'll let you know how it comes out.

Gotta get a ham bone now.

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bargoo
02-03-2008, 09:19 AM
We start Lent at my church with a soup potluck. I am planning on making Navy bean and ham. I will buy ham hocks at the supermarket. This is a ridiculously easy soup to make and soooooo good.

SoulBliss
02-03-2008, 09:27 AM
rED LENTIL LEEK OR DAL ARE MY FAVORITES, or AN ALL VEGETABLE RAINBOW OF COLORS AND FLAVORS (MUCH LIKE WHAT zENOR SAID, i JUST CHUCK IN WHAT i HAVE AT THE TIME AND IT'S A FEAST!)

OOPS! Sorry! :o



I also like split pea soup (again you will need the ham - now you know what I do with ham leftovers considering it is just me and DH in the house!) but it is a bit more caloric than the 15 bean soup.

I make split pea soup all the time without ham and use tempeh bacon or liquid smoke if I want a smoky flavor. It is so good!

EZMONEY
02-03-2008, 10:22 AM
THANKS! LADIES :hug:

I will be back later but I wanted to post what I am going to make today. I saw this awhile back and really wanted to try it...I am a big fan of great northern beans and spinach!

http://lifestyle.msn.com/foodandentertaining/recipes/articleBHG.aspx?cp-documentid=2524031

alinnell
02-03-2008, 01:43 PM
Gary, that sounds a lot like one I'm making this week:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=231620

emiloots
02-03-2008, 05:14 PM
I just made potato & leek soup last night (previously a leek virgin!) and it's great!

POTATO & LEEK SOUP

3 med potatoes cut into 1" cubes
3 cups leeks, sliced and rinsed
1 large carrot sliced
1 celery stalk sliced
4 c. water (I used low sodium chicken broth)
1 c. milk (I used 2%)
1 1/2 tsp salt
black pepper
thyme
marjoram
basil

Bring first 4 ingredients to a boil in the water (or chicken broth) and cook ~20 min, covered, until potatoes are tender. Either use an immersion blender or regular one to blend after ingredients are cooked. Return to pot and add milk and seasonings to taste. Can be served hot or cold.

6 servings @ ~150 cals each (my estimate is about 1 1/2 c. per serving)

I upped the calories a little by topping it with crumbled turkey bacon and shredded cheddar (although gouda would be yummy too!)

Another recipe I like to make although not really a soup is Greens & Beans:

GREENS & BEANS

1 Tbsp olive oil
1 head escarole chopped and rinsed (rinse really well b/c it has a tendency to be a little sandy)
1 1/2 Tbsp Garlic, minced (I double this)
1 can cannelini beans (white kidney), rinsed
1-2 c. chicken broth or stock (I like mine a little more soupy so I add ~ 2 cups)
2-3 links of hot turkey italian sausage, remove casing, cook and crumble
salt & pepper to taste

Cook garlic in the olive oil for ~ 1-2 min at med heat, do not brown it. Add escarole (will cook down significantly!), chicken broth and beans. Cover and cook ~10 min at a low simmer. Stir in cooked sausage, salt & pepper towards the end of the cooking. Add additional seasonings to taste. Serve as a side to a meal or with a hunk of bread for a hearty lunch.

BillBlueEyes
02-03-2008, 06:09 PM
I just made potato & leek soup last night (previously a leek virgin!) and it's great!

POTATO & LEEK SOUP

3 med potatoes cut into 1" cubes
1 large carrot sliced
1 celery stalk sliced
4 c. water (I used low sodium chicken broth)
1 c. milk (I used 2%)
1 1/2 tsp salt
black pepper
thyme
marjoram
basil

Bring first 4 ingredients to a boil and cook ~20 min, covered, until potatoes are tender. Either use an immersion blender or regular one to blend after ingredients are cooked. Return to pot and add milk and seasonings to taste. Can be served hot or cold.

6 servings @ ~150 cals each (my estimate is about 1 1/2 c. per serving)

I upped the calories a little by topping it with crumbled turkey bacon and shredded cheddar (although gouda would be yummy too!)


LOL, emiloots, is there another ingredient?

__________________
XXXXXXX 7 XXXXXXX 14 XXXXXXX 21 XXXXXXX 28 XXXXXXX 35 XXXXXXX 42
Completed Beck Program-day 42. You’ve met your goal. Congratulations!

baffled111
02-03-2008, 07:29 PM
LOL, emiloots, is there another ingredient?

The best kind of potato leek soup is the one with no leeks in it. :)

BillBlueEyes
02-03-2008, 09:02 PM
(previously a leek virgin!)

The best kind of potato leek soup is the one with no leeks in it. :)

Is there a committee or sumpin' to reconsider here, LOL?

__________________
XXXXXXX 7 XXXXXXX 14 XXXXXXX 21 XXXXXXX 28 XXXXXXX 35 XXXXXXX 42
Completed Beck Program-day 42. You’ve met your goal. Congratulations!

emiloots
02-04-2008, 03:08 PM
OOPS!!! Yeah, potato and leek soup might be better if you added the 3 cups of leeks first, I'll go back and edit the recipe :D Forgive my dyslexia!

JohnKY
02-05-2008, 12:09 AM
We're short on time a lot and find a pressure cooker to be indispensable. Soups and stews can often take less than a half hour to prepare. Here's a favorite:

We play fast and loose with substitutions and quantities, but it never comes out bad!

Legume and barley soup:

Couple handfuls of green lentils, chickpeas or another quick cooking or pre-soaked legume.

Couple handfuls of barley (pearled is ok, hull-less is best)

A can of tomato product (paste, sauce, crushed, etc), more if you like it tomatoey.

A can of kale greens.

1/2 to 1 bag of broccoli slaw (or chopped broccoli or any other soup compatible veggies you have on hand -turnips are great!).

1 chopped onion.

Leftover lean meat if desired.

Enough water to reconstitute the dry ingredients and then some.

Bullion cube if desired.

A tablespoon or so of olive oil.

Extra good with some oregano, garlic and basil

Bring to pressure, reduce heat and cook for about 20 minutes. Makes many servings. You'll have leftovers for lunches. Freeze it for next week! Can you tell this recipe was written by a guy??