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Can I add to your thread of healthy soups?

Vegetable Stock

The green top of one leek, chopped and carefully washed and drained  (or 1/2 a chopped sweet onion)
4 carrots, diced
1/2 cup of celery tops with leaves, chopped
1 white turnip, diced
1 parsnip, diced
1 medium potato, not peeled, scrubbed and diced
1 bunch of parsley stems
1 sprig of fresh thyme
2 bay leaves
12 pepper corns
3 cloves of garlic, crushed
1 dry hot chile or 1/2 tsp red pepper flakes
1 gallon of water

Put all the ingredients in a soup pot and bring to a boil.  Turn down the heat to a slow simmer, cover and cook for 2 hours.  Let cool.  Strain and discard the solids.  Freeze the stock in pint containers to use as a starter for any soup.

OK, here's one for this time of year, and it uses the vegetable stock.  Freeze it or put it up in jars.

Homemade Tomato Soup

1 dozen or so large, ripe tomatoes, to yield 2 quarts

Bring a large pot of water to a boil and drop in the tomatoes for one minute.  Lift them out and put them into cold water in the sink to cool.  Drain and peel.  The hot water will have loosened the skins, so this is easy but messy (work over a bowl to catch the juices).  cut the tomatoes in half across and give a squeeze to remove the seeds.  Use your fingers to pop out more seeds.  Catch these in a strainer over your bowl so you can save the juice.  Dice up the tomatoes.

Put the peeled, seeded, diced tomatoes in a soup pot.  Add 3 cups of vegetable stock.  Bring to a boil, reduce to a simmer, cover and simmer slowly for 20 minutes.  Check it frequently and add water if it becomes too thick.  Be very careful not to scorch the bottom.  Cool and puree if desired.  Taste and add salt at the end.  If the tomatoes are too tart, add a little sugar to taste.  Garnish bowls with fresh basil leaves or fresh minced parsley.

To make cream of tomato soup, puree and add undiluted, evaporated non fat milk instead of cream. 

Oriental Chix Soup

1 Qt Chix Broth

1 Inch long piece fresh ginger peeled and sliced

3 Large cloves fresh garlic peeled and smashed

Bring above to a boil and simmer for 20 minutes

 Strain out the ginger and garlic

  

Add:

¼ - ½ Cup thinly sliced celery

¼ - ½ Cup thinly sliced carrots

½ - 1 Cup fine egg or rice noodles

Optional:

¼ - ½ Cup small diced cooked chicken breast

Simmer 5 minutes

Sprinkle on top & serve:

¼ - ½ Cup finely sliced green onions

Chicken Aztec Soup
http://www.calorie-count.com/recipe/3722.html


I just checked the nutritional breakdown...it gets an A. Woohoo!

(edited: replaced text with a link to the recipe along with nutritional values)

Thank you so much for all these wonderful soup ideas.  I love soup in the winter and honestly, never thought of it as a low cal snack.  I could live off soup - ok, maybe not *live* but definetly be happy with eating soup most off the time!  lol

Thanks again!!

I don't have a whole healthy soup recipe but I just ate at a friend who had added some corn on the cob to a pretty clear chicken soup.  It added fabulous flavor!  

Here's my soup recipe for cold winter days.

Take some stewing beef and a mature chicken, cover with water to an inch above.  Let simmer for 2-3 hours.  Put in celery, onion, carrots, bok choy and green beans (or your combination of favourite veggies).  Cook some barley separately.  Season soup to your tastes (I use salt, pepper, garlic, parsley).  Put in barley and remove from heat.  Refrigerate until fat congeals and remove fat. 

Enjoy.

This is a great time of year to make big pots of soup!  Thank you so much for sharing all this.

hi claire ...

thanks for the link

does that also include packet soup? u know, just add water :)

my favorite snack for a quick and easy as packet soup is putting Miso soup. I put 1T Miso and 1 T scallion slices into a mug and add boiling H2O. Stir. Voila~~Instant soup!! 11 calories, to boot.