October is Soup Month on the CC Recipes Forum!

Here are links to the first two articles from the Calorie Count Gazette!

Beautiful Soup! - How to make home made soup stock

Soup's On!  A selection of recipes by CC members

edited to add the next two links

Welcome to the Soup Kitchen
What Would You Like with that Soup?

I'll be adding links each week until we have a thread to brag about!

If you'd like to add a recipe for your own favorite, please do.  If you'd like your recipe included in the newsletter, please send me a message with a link.  To be considered, your recipe should be original and be entered into the CC Recipe Analyzer correctly with no red or yellow flags.  If you need help entering a recipe, please send me a message and I'll help you.

 

Hm! I love soup!!! I have a great cauliflower one, the only down part is that you get pretty gassy after eating it! HA! But then again, I eat tons of it (like a whole head of cauliflower) so no wonder! 

One of our favorite soups is a broth base veggie soup I made up several years ago when my kids were small and my garden was big....    http://caloriecount.about.com/recipe/43835.ht ml

giabash6260, We'd love the recipe for the cauliflower soup!  After a couple of years of a high fiber diet, my digestion has improved and I no longer have a gas problem.  However, there's always Beano.

blacksheep1, thank you so much.  There's nothing like soup made with garden fresh ingredients, but this one uses convenient things that can be kept in the pantry in the winter when fresh things are harder to come by.

Here's a couple I've made

http://www.calorie-count.com/recipe/65042.htm l

http://www.calorie-count.com/recipe/62026.htm l

thanks rockydog!  They are different and delicious sounding. 

I tweaked a mushroom, sausage, and rice soup recipe.  I use brown rice and drain the heck out of the sausage.  (It's lower in fat if you use chicken stock but I didn't have any stock or broth on hand so I had to use bouillion.)  http://www.calorie-count.com/recipe/64713.htm l

I forgot where I picked this one up: http://www.calorie-count.com/recipe/36892.htm l

One day I wanted to make chowder but didn't have any clams.  I subbed in mushrooms and the thyme complimented them nicely. http://www.calorie-count.com/recipe/63840.htm l?refresh=1

Watch your e-mail for the latest edition of The Calorie Count Gazette!  There are soup making tips and member recipes!

If you don't get it, subscribe here!

Here's an interesting one from About.com

Gingered Pumpkin Soup with Gruyere CheeseFrom Brett Moore,
Your Guide to Gourmet Food.
FREE Newsletter. Sign Up Now!Recipe Feedback:User Rating Be the first to write a reviewA little sweet and a little spicy, this earthy pumpkin soup will surely keep you warm on those cool, dark days.INGREDIENTS:

• 1 1/2 - 2 Pound Fresh Pumpkin, seed and skin removed, diced
• 1/2 Pound Yukon Potatoes, peeled and diced
• 2 Tablespoons of Fresh Ginger, minced
• 1/2 Sweet Yellow Onion, sliced thin
• 4 Cups Vegetable Stock or Water
• 1/4 Cup Orange Juice
• 1/2 Cup Cream Sherry
• 1 Cup Heavy Cream
• 2 Tablespoons Butter, unsalted
• 4 Ounces Gruyere Cheese, grated, for garnish

PREPARATION:Heat the butter over medium heat in a large heavy pot. Add the onions and cook until soft and translucent (about 10 minutes). Add the pumpkin, ginger, and potatoes. Cook for another 3 minutes.

Add the stock or water, orange juice, and sherry.

Bring mixture to a simmer and cook until pumpkin is soft and easily pierced with a fork (about 1 hour).

Transfer mixture to a blender or food processor and puree until smooth. Transfer back to the pot and stir in the heavy cream. Season with salt and pepper.

Sprinkle Gruyere over individual portions and serve with a hearty bread.

This Beef & Barley Soup, made in the crock pot, is one of those things that people will think you slaved all day over, when in fact it's very simple and quick to prepare (the longest part of the process is chopping the veggies.) 

For those with busy schedules, you can prepare & mix all the ingredients the night before, keep them in the fridge, dump them in the crockpot in the morning, and come home to fresh, hot soup.

Crockpot soups are wonderful!  The long, slow cooking blends all the flavors.  I do a whole chicken soup.

1 small chicken (1 1/2 to 2 pounds), either whole or cut up
a handful of parsley and a quartered lemon
4 whole, medium size potatoes
4 large carrots
1 medium onion, quartered
1 large stem of celery
2 cloves of garlic, minced
1 bay leaf
1 sprig of fresh thyme or 1/4 tsp dry thyme
1/4 tsp dry sage
1 1/2 quarts chicken broth or water

Put the potatoes in the bottom of the crockpot.
Season the chicken inside and out with salt and pepper.  Place the parsley and lemon inside the chicken.
Place the chicken on top of the potatoes.
Cut the vegetables into spoon size chunks.
Add the garlic and herbs, and the chicken broth.  If the level of liquid doesn't come up over the top of the ingredients, add more water.
Cook on low for 10 hours

mmmmm I love soup I've been making this alot Its kind of chiliish but goodalthough I don;t really use exact measurments

1lb chicken breasts

1 lb chicken or turkey sausage (I like spicy)

1 med onion

couple garlic cloves

1 red bell pepper

some mushrooms

I sautee all that in 1 tbs canola oil

then add some mushrooms and some red potatos quartered

a couple cans of kidney beans I love them so I add like 4 cans but my hubby says thats completley unecessary and vulgar... hes not a bean fan

a box of chicken broth

a big can of crunched up whole tomatos oh yea add bean juice as well cook for a couple hours. To force my husband to eat all the beans I crunch up some tortilla chips on top cover in cheddar cheese and melt under a broiler.only slightly more delish then without cheese and chips yumm cant wait to try some of these soups yay for autumn

oh crud I forgot add some thyme chili powder cayenne pepper if you like and salt and pepper duh...oh yea bay leaf sorry I really need to write these downw/ measurments

I'd like to add some recent recipes, posted here

Green Velvet Soup

Low Calorie Shiratake Noodle Soup

Cabbage Soup

Bacon and Clam Chowder

Makes 6 first-course servings

Ingredients:
4 teaspoons extra-virgin olive oil
1 large onion, chopped
2 celery stalks, coarsely chopped
2 large red or yellow bell peppers, coarsely chopped
1/2 teaspoon freshly ground black pepper
3 ounces Canadian bacon, finely chopped
3 garlic cloves, minced
4 teaspoons chopped fresh thyme
3 cups chicken broth
12 ounces new potatoes, cut into 1/2-inch chunks
1 can (14 1/2 ounces) diced tomatoes, drained
1/2 cup dry white wine (optional) 1 1/2 cups water 12 littleneck clams, well scrubbed

Instructions:
Heat the oil in a Dutch oven over medium heat. Add the onion, celery, bell peppers, and black pepper. Stir well, cover, and cook, stirring occasionally, for 12 to 14 minutes, or until the vegetables are tender.

Stir in the Canadian bacon, garlic, and thyme; increase the heat to medium-high and cook, stirring occasionally, for 5 minutes, or until all the juices have evaporated.

Add the broth and potatoes; cover and bring to a boil. Reduce the heat to medium-low and simmer, covered, for 10 minutes, or until the potatoes are tender. Stir in the tomatoes and wine (if using), cover, and simmer for 5 minutes more. Remove from the heat.

Bring the water to a boil in a medium skillet over high heat. Add the clams; reduce the heat to medium, cover, and cook, stirring often, for 8 to 10 minutes, or until the clams open.

With tongs, transfer the clams to a bowl, discarding those that haven't opened. Line a fine-mesh strainer with damp paper towels. To remove any sand, pour the clam broth through the strainer into a glass measure. Add the broth to the soup. Reheat if necessary.

Remove the clams from their shells and chop coarsely. Add the clams to the soup; reheat briefly, then ladle into bowls.

Per serving: 169 calories, 5g fat, 20g carbohydrates, 14g protein, 4g fiber, 770mg sodium

From Denise Austin's  Website

Thanks Claire, I'm a little slow! Found this today!