Hi calorie counters! I am looking for yummy, low cal, vegetarian (not necessarily vegan, if it makes a difference) soup ideas. Cold weather + soup =

Any good ones?

Thanks!

This was fabulous - just go with it - don't worry about the ingredients!

The Whole Enchilada Chicken Soup

PER SERVING (1 cup): 105 calories, 1.75g fat, 641mg sodium, 12.5g carbs, 2g fiber, 4g sugars, 11g protein -- POINTS? value 2*

Ingredients:
3 cups fat-free chicken broth
1 1/4 cups finely chopped celery
1/2 cup diced sweet yellow onion
3 cups green enchilada sauce
One 15-oz. can pure pumpkin
10 oz. cooked boneless skinless lean chicken breast, chopped or shredded
1 cup frozen white (or yellow) corn
Optional: dash hot sauce, or more to taste
Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips

Directions:
In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes, until slightly tender.

Stir in enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn, and mix well. Cook for an additional 3 - 5 minutes, until soup is heated throughout.

Add a dash or more hot sauce. (Or not. It's your soup.) Serve and, if you like, top with shredded cheese and/or crushed chips.

Enjoy!!!

MAKES 9 SERVINGS

This is one of my favorites- http://www.bettycrocker.com/recipes/...8-9d2ddf8e93bb. I use veggie broth so it is vegetarian.

Here's another, these two soups are staples of mine because they make a ton so I can freeze individual servings and eat this when I want something quick and filling and the rest of my family is eating meat.

mushroom soup

3/4 c. brown rice
1/2 lb mushrooms, finely chopped (I use either all button mushrooms, or half button and half baby bella)
1 onion, finely chopped
1 celery stalk, finely chopped
1 tsp ground mustard
1 tsp ground black pepper
1/2 tsp salt
1/4 tsp ground coriander
1/4 tsp cinnamon
1/8 tsp ground cloves
6 cups vegetable stock-I have used both canned and stock from boullion (sp?) cubes

It also calls for 1/3 c. fresh chopped cilantro, 1/2 c. plain nonfat yogurt, and 3 T. finely chopped scallions, all as garnish, but I don't use those. I do stir a spoonful of plain greek yogurt into each bowl, though its still good without it.

Combine first 12 ingredients in a slow cooker. Cover and cook on low 5-6 hours or until rice is tender.