Need soup ideas?

iVillage Member
Registered: 03-05-2004
Need soup ideas?
6
Tue, 03-15-2005 - 8:55pm

I am looking for some soup ideas. Anyone know any *really* easy homemade soups for p2? How about some names of p2 friendly canned soups? I'd really appreciate it if anyone could list some canned brands & types of soups in addition to some homemade ones?

TIA!

Doreen

iVillage Member
Registered: 12-19-2002
Tue, 03-15-2005 - 10:51pm

This will get you started!

iVillage Member
Registered: 03-26-2003
Tue, 03-15-2005 - 11:05pm

I do! I do! :-)

I love, love, love soup so I am always making soup and looking for SBD-friendly recipes! Here are a few good recipes (some really, really easy, and others not as easy, but still pretty simple). Enjoy!

Chunky Red Pepper Soup

4 large red bell peppers, halved
1 medium onion, chopped
1 tsp. olive oil
4 cups chicken or vegetable broth
4 plum tomatoes, peeled, seeded, and chopped
1 TBSP. balsamic vinegar
1/8 tsp. salt
1/8 tsp. pepper

Preheat oven to 425 degrees. Remove stems, seeds and membranes from red bell peppers. Place peppers, cut sides down, on a lightly greased baking sheet and brush with a little olive oil, if desired. Roast 20-25 minutes or until skins char and blister. Remove from oven. Peel off skins and cut up when cooled.
In a large saucepan, cook and stir onion in hot oil over medium heat until tender. Add peppers, broth, tomatoes, vinegar, salt, pepper to onion. Bring just to a boil then reduce heat and simmer, uncovered, for 10 minutes, stirring occasional. Cool slightly.
Transfer half of the mixture to a food processor or blender; cover and process until smooth. Return to saucepan and stir well; heat though. Makes 6 side-dish servings.

***Per serving: 158 calories, 6g total fat (0g saturated fat), 0mg chol., 22g carbo, 5g fiber, 6g protein

Tomato Soup

1 medium onion, finely chopped
2 celery stalks, chopped
1 TBSP. grated fresh ginger
1 1/2 tsp. bottled minced garlic (3 cloves)
1 tsp. olive oil
3 (14 1/2 oz.) cans diced tomatoes, undrained
2 (14 oz.) cans reduced-sodium chicken broth
3 oz. tomato paste
1 TBSP. lemon juice
1 TBSP. balsamic vinegar
Sour Cream (optional)
Fresh thyme sprigs (optional)

In a 4-quart Dutch oven, cook onion, celery, ginger and garlic in hot oil for 1 or 2 minutes or until fragrant. Add undrained tomatoes, chicken broth and tomato paste. Cook, uncovered, for 20 minutes. Place about 4 cups of the soup in a food processor or blender and process until smooth. Return pureed soup to remaining soup and heat through.
To serve, stir in lemon juice and balsamic vinegar. In desired, garnish each serving with sour cream and thyme. Makes about 9 side-dish servings.

***Per serving: 72 calories, 1g total fat (0g sat. fat), 0mg chol, 13g carbo, 1g fiber, 3g fiber***

A variation is Southwestern Tomato Soup:
Prepare above soup, except omit balsamic vinegar. Add one 15 oz. can black beans, rinsed and drained; 1/2 cup bottled salsa; and 1/4 cup fresh snipped cilantro to soup with the pureed mixture. Heat through. Top with 1/2 cup shredded low-fat monterey jack or chedder cheese.

Another variation is Italian Tomato Soup:
Prepare above soup, except substitute 1 teaspoon dried Italian seasoning for ginger and omit lemon juice. Add 3 cups torn fresh spinach, 1 1/2 cups fresh zucchini or squash to soup mixture with pureed soup mixture. Heat through.

Mexican Chicken Soup

3 cans chicken broth
1 jar (16 oz.) thick and chunky salsa
10 oz. cooked chicken breast, shredded
2 cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
3 TBSP. fresh lime juice
Shredded low-fat cheddar cheese

Bring broth and salsa to a boil. Add chicken and beans. Cover, reduce heat to medium-low heat until heated through. Remove from heat, stir in lime juice and cilantro. Sprinkle cheese on top.

My *FAVE* Three Bean Chili (this is SOOOOOO easy!)

2 TBSP. olive oil
1 cup chopped onion
1 green or red bell pepper, coarsely chopped
1/2 cup dry red wine
1 can (14.5 oz.) tomatoes, broken up (I use petite cut tomatoes)
1 can (15 oz.) each of black beans, kidney beans and pinto beans, drained and rinsed
Shredded low-fat cheddar cheese (if desired)
Sour Cream (if desired)

Spice Blend: 4 tsp. chili powder, 1 tsp. garlic powder, 1 tsp. cumin, 1 tsp. oregano 1 tsp. basil, 1/2 tsp. salt (if desired), 1/2 tsp. pepper (if desired).

Heat oil on medium-high. Add onion and bell pepper. Cook about 5 minutes or until onion is opaque. Stir in spice blend and remaining ingredients. Bring to a boil. Reduce heat and simmer for 20 minutes. Sprinkle with cheese and a dab of sour cream, if desired. Makes approximately 6 cups.

iVillage Member
Registered: 03-26-2003
Tue, 03-15-2005 - 11:19pm

Oh! Just remembered another one...

Fix-and-Forget White Chili (Crock Pot)

12 oz. chicken breast, cubed
1 TBSP. olive oil
3 (15 oz.) cans Great Northern beans or navy beans, rinsed and drained
2 1/2 cups chicken broth
2 (4 1/2 oz.) cans diced green chile peppers, drained
1 medium onion, chopped
1 1/2 tsp. cumin
1 1/2 tsp. bottled minced garlic (3 cloves)
1/4 to 1 tsp. cayenne pepper, depending on your taste
1/4 tsp. salt
Sour Cream (optional)
Avacado slices (optional)
Fresh thyme sprigs (optional)

In a large skillet, cook chicken in hot oil just until lightly browned. Place beans in a 3 1/2- or 4-quart slow cooker; mash slightly.
Add chicken to beans in the slow cooker. Stir in the broth, undrained chile peppers, onion, cumin, garlic, cayenne pepper and salt. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
If desired serve with sour cream and avocado and garnish with thyme sprigs. Makes 6 main-dish servings.

***Per serving: 377 calories, 5g total fat (1g sat. fat), 33mg chol., 52g carbo, 12g fiber, 32g protein

iVillage Member
Registered: 11-15-2004
Wed, 03-16-2005 - 7:03am
Not sure about the nutritional value, etc. But, one of my favorite soups is pretty easy. It's a seafood bisque. I just add, (10 3/4 oz.)low fat cream of mushroom soup, (10 3/4 oz.) low fat cheddar cheese soup, (4 cups)fat free half and half, crab meat, shrimp, clams and lobster meat. Stir together and et simmer for a while. It's really creamy and delicious and super fast.
iVillage Member
Registered: 04-01-2004
Wed, 03-16-2005 - 7:42am
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iVillage Member
Registered: 03-05-2004
Wed, 03-16-2005 - 8:58pm

Thank you to everyone! I've printed about 10 recipes to get me started.

Thanks for all your help!

Doreen