Soup Recipes (Most Popular)
This is a very yummy alternative to stuffed peppers and can be made with ground turkey
Really good!!
I wanted to make a low cal version of wonton soup. There are no "wontons" but, it tastes like them.
Yummy low fat, low calorie soup. Optionally add veges and/or meat for heartier meal (don't forget to count any extras added). One serving = 2 cups
This recipe is made following package directions but substituting low sodium chicken broth for the water for better flavor.
I grew up every year eating this Polish Easter Soup for not just Easter, but also any time -- it is a comfort food for me. It's not the healthiest, but I think skimming the fat off of the top helps a lot. Also you could use light sour cream and avoid some of the higher-calorie ingredients. We used to cut up the ham, sausage, eggs and rye bread, put them in the bottom of the bowl and pour the broth over it. That way you can control how much you get.
Online the recipes seem to use soured rye -- I don't know if my family was inauthentic or cheap, but this is the way we always did it.
This is an old Weight Watchers recipe that my mom always used to make -- it's kind of sweet, sour and spicy. You can eat as much as you want for very few calories, and it's a real treat!
Delicious restaurant-style Tortille soup -- pretty low in calories. Maybe it's not the lowest in calories of all soups I have ever eaten, but it is so hearty that you can eat one bowl and be really full. I like to use a rotisserie chicken. I got this from Recipezaar, Eddie Shipman posted it.
USE RED WINE VINEGAR! Not Cider! (no red wine vinegar listed to choose from.) ALSO USE EXTRA VIRGIN OLIVE OIL
This is my Grandmother's vegetable soup recipe. She usually makes a batch this size and then freezes quite a few portions to be able to just pull out and eat. You can definitely make less. It makes 22 portions of 1 cup.
This stew takes some time, but worth it. Add salt as desired since most was eliminated for dietary reasons. My grandma used to add turnips to it too.
Most of the time you spend on this soup is letting it sit on the hob. You can roast the garlic while the soup is cooking. The vegetable soup mix used in this recipe is a mixture of barley, split peas, lentils, dried veg, and macaroni, available at most stores in the UK.
This gets really thick in the fridge but can be thinned out by adding more water.
Adapted from a recipe in La Dolce Vegan, by Sarah Kramer, using ingredients that I had on hand.
This is a spectacular butternut squash soup which warms in up on a cold winters day. So healthy and flavorful.
Very easy recipe. Excellent on a cold day. Just open all of the cans (don't drain any of them) and dump them all into a microwave countainer. Microwave for 15 mins and you are done.