SOUPS.....SOUPS.......and MORE SOUPS.

[lisalc98]

Got this today, thought I'd share!

Tomato Florentine Soup
from: Campbell's Kitchen

Prep/Cook Time: 15 min.
Creamy tomato soup goes uptown with the addition of spinach, herbs and green onion.

Ingredients:
1 tbsp. butter OR margarine
1 tbsp. finely chopped green onions
1/4 tsp. dried thyme leaves, crushed
1 cup packed shredded spinach leaves
1 can (10 3/4 oz.) Campbell's® Tomato Soup
1 soup can skim milk


Directions:
HEAT butter in saucepan. Add onions and thyme and cook until onion is tender.

STIR in spinach and cook until wilted. Add soup and milk and heat through. Serves 4.

[recipelover]

I make this as gifts in a jar, but we also have this for lunches. It is so easy to do and I keep the ingredients on hand. I decided to post it to the soup threads because it is so easy to do.

EASY CROCKPOT SPLIT PEA SOUP

3/4 c. dried green split peas
3/4 c. dried yellow split peas (or use another 3/4 c. green)
1 bay leaf
1 pkg. dry vegetable soup and dip mix (I used Knorr or Lipton vegetable dry mix )
1 tsp. chicken bouillon granules
1 tsp. lemon pepper
6 c. water
1-2 smoked meaty ham hocks or 1 meaty ham bone (Farmland smoked ham hocks work great)

Sort and rinse peas thoroughly. Combine peas, seasonings, water, ham hocks in slow cooker. Cover and cook on LOW 5-6 hours. Remove and discard bay leaf. Take out ham hocks; remove skin and cut meat from bones into pieces. Return meat to soup. Heat through. (see my suggestion)

Suggestion: pea soup is always better the next day. It has a tendency to separate when you first cook it, and by refrigerating it overnight, it gets thicker and can be stirred together easily.

[bharris]

CHICKEN QUESO SOUP

INGREDIENTS:
1/2 large onion, chopped
3 T butter
2 sm cans chopped green chiles
2 cans diced tomatoes
1 8 oz package of FF cream cheese
1 can chicken broth
1 1/2 cups of FF half and half
4 t lemon juice
Garlic powder, cumin, cayenne pepper and salt to taste (start with 2 teaspoons and adjust accordingly) This amount does make it spicy.
1-2 cups chopped, cooked chicken. (I usually use however much I have left over. Also, it's good without the chicken.)
1 bunch chopped green onions (white part)
1 bunch chopped cilantro

1. Melt butter over med. high heat. Saute onion in butter until translucent.
2. Add green chiles and tomatoes (do not drain either one) and cook, stirring constantly, until about half of the liquid is evaporated.
3. Add cream cheese and cook until melted, stirring constantly.
4. Add broth, half & half, lemon juice and seasonings. (At this point, I usually puree the soup with my immersion blender, but that's optionally--it's good either way).
5. Add chopped chicken and heat until warmed through. Do not boil.
6. Serve, garnishing each portion with chopped green onions and chopped cilantro.
In my opinion, the garnish is a must for this soup. All the fresh ingredients give it a "crunchy kick."

[BuffBride]

ITALIAN WEDDING SOUP
Serves 4 - 6

For the meatballs:
1/2 lb lean ground beef
1/2 lb lean ground veal, pork or turkey
1/4 cup bread crumbs (whole wheat of course for P2/P3!)
1 egg
1 T parsley, finely chopped
1/2 clove garlic, minced (optional)
1/2 tsp paprika (optional)
1/2 tsp salt and pepper to taste

For the soup:
4 cups fat-free chicken broth
2 cups spinach, chopped
1/4 cup grated low-fat Romano cheese

Large soup pot, baking sheet.

COMBINE the ground meat, bread crumbs, egg, parsley, minced garlic and salt and pepper in mixing bowl. Mix well with a fork and form into tiny meat balls with your hands.

PLACE meatballs on a greased baking sheet and bake for about 25 minutes at 350F, until brown. (See ALTERNATE, below)

ABOUT ten minutes before serving, bring the chicken broth to a boil, add the spinach and cook until tender. Add the meatballs and return soup to a simmer. Stir in the Pecorino cheese and serve.

ALTERNATE: you can sauté the meatballs in olive oil until brown and procede with step 3 (above), or bring your chicken stock to a low boil, add the uncooked meatballs, simmer for about 25 minutes, add the spinach, cook until tender, stir in the cheese and serve.

FOR P2/P3: Add 1 cup of cooked ww pasta (shells, macaroni, broken linquini).

FOR P1: Perhaps you could use parmasean instead of bread crumbs to bind the ground meat.

[babice]

Hello! I've been searching through this thread trying to find a good mushroom soup recipe. I may have missed but didn't see one....I'm still looking (would like to find one that is similar to Panera's forest mushroom soup...nummy!). In the meantime, I found this on the official sb website (and it says it's optimal for all 3 phases):

Turkey-Mushroom Soup
Serves 1

Ingredients
1 can fat-free chicken broth
1 1/2 slices 1/2" thick low fat turkey, torn in pieces
3/4 cup fresh mushrooms
1/2 cup frozen spinach
1 pinch chopped garlic
1 pinch black pepper
Grated Parmesan cheese

Instructions
Heat ingredients in saucepan until heated through. Top with a pinch of grated Parmesan cheese.


BIG P.S. - I saw lots of folks asking how you can link recipes into this thread....that's something a moderator can do for you. I know it sometimes takes a while for us to respond, but if it will be easier for you to have a message linked into this thread (instead of posting the link), just PM one of us moderators and we can do it for ya!

[babice]

Another p.s. -- I will make this sticky for y'all. BUT, the only way I can do that is to post a new thread and link it to this thread. You can still post new recipes to this thread and it will, obviously, come up when someone clicks on the link. Okey dokey?

[recipelover]

This was posted by Asti in another thread. I moved it here on her behalf. I hope she doesn't mind.

Cream of Cauliflower with Ham Soup, Phase 1

3 cloves garlic
1 onion
2 stalks of celery
3/4 cup carrot
1 small red pepper
1 small green pepper
1 head cauliflower, cut into pieces
3 cups chicken broth
¾# smoked ham, cubed
1 can cannellini or great northern beans
salt & pepper to taste
2/3 cup lf sour cream (or to taste)
parsley (optional)

Using food processor, coarsely chop first 6 ingredients. Add to soup pot with cauliflower and broth; simmer until very tender (app. 20-30 minutes). Transfer half the soup mixture to the food processor and puree. Transfer puree back to pan, add ham and bean; stir. When boiling, remove from heat and add sour cream, salt and pepper. Stir to blend. Add parsley & serve.

[CaptainRon]

Wow! So many recipes!

I have no idea if this is posted somewhere - my apologies if it is.

This soup is good hot or cold. Great for lunch. Freeze in a serving-sized baggie and throw it in your lunch bag in the morning. By lunch, its thawed.

Enjoy!

Sweet & Spicy Red Soup

Ingredients:

3 tablespoons olive oil
1/2 cup onion, diced
1 stalk celery, sliced
2 medium red bell peppers, seeded and chopped
Pinch of cayenne pepper (if you like it spicy … use more – I at least double it)
1 tablespoon grated fresh ginger root
1 large can (28 ounces) plum tomatoes, chopped (with juices)
3 cups chicken broth
1/3 cups granular Splenda
2 tablespoons balsamic vinegar
Salt and pepper to taste
3 tablespoons minced fresh parsley

Directions:

In a large saucepan over medium heat, heat oil. Add onion, celery and peppers; cook until softened but not browned. Add cayenne and ginger; cook one minute. Add undrained tomatoes, broth, Splenda and vinegar.
Bring to a boil. Reduce heat and simmer, partially covered, 25 minutes, to reduce slightly. Remove from heat.

Cool slightly; puree in blender or food processor until smooth.

Season with salt and pepper. Reheat if necessary; garnish with fresh parsley when serving. (May be served warm or cold.) Serves six.

Per serving: 12.6g carbohydrates; 2.6g fiber; 7.4g protein; 8.4g fat; 1.3mg cholesterol; 1012.4mg sodium; 148.2 calories

[recipelover]

Here are two other recipes that I copied from other posts:

Easy Tortilla(less) Soup, Phase 1 [posted by schmupy]

1 carton chicken broth
1 12 oz jar roasted garlic salsa
1 large can white meat chicken in water
1 15 oz can black beans, rinsed
1 15 oz can pinto beans, rinsed
1 zuchinni, diced
1 red pepper, diced

combine all ingredients and bring to a boil, lower heat, cover and simmer until zuchinni and pepper are soft

put some lf cheddar cheese in the bottom of a bowl and pour hot soup on top (you have to skip the crunched up tortilla chips on top)

Chicken, black bean and rice gumbo, Phase 2 [posted by Mags7461]

1 cup of whole grain brown rice cooked according to instructions on pkg.
1/2 to 3/4 of a 1 lb. bag of black beans, soaked and cooked according to instructions on bag.
1/2 onion, diced
1 1/2 cups chopped mushrooms
1 red pepper, diced
1 or 2 chipotle peppers along with a little of the adobo sauce they're packed in (this is optional.. I just like spicy foods)
1 can diced chilis
1 1/2 to 2 lbs of chicken breast, cut into bite size pieces
1 can reduced fat cream of chicken soup
8 oz of Velveeta... could use any cheese
1 cup fat-free sour cream
1/2 to 3/4 jar of chunky salsa

Brown chicken and saute onion, mushrooms, and red pepper in a little olive oil. Add cream of chicken soup, salsa, chipotle peppers and chilis. Cover and simmer for 15 minutes. Add cubed velveeta and stir until it melts. Add precooked rice and beans and heat through. Remove from hear and stir in sour cream.

This make a big batch... probably 10-12 servings of 1 1/2 cups each.

[mommy2three]

I made a cauliflower and cheese soup last night that was great! The first bite I took I thought "this tastes just like potato soup!" I don't like mashed cauliflower, I don't think it tastes like potatos at all so this was not what I was going for, but was very pleased! I adapted the leftovers for lunch today to resemble my moms baked potato soup, and to me it tasted the same. Here's the recipe incase anyone wants to try it! (BTW, I do a lot of google recipe searches and this is where this recipe came from. Please forgive me if there is already one like this here)

Baked "Potato" Soup

• 1 med. head of cauliflower, separated into flowerettes
• 1 med. onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 4 cups chicken stock
• 2 cups light cream (I subbed ff 1/2 & 1/2)
• 1/2 tsp. Worcestershire sauce
• 1 cup Cheddar cheese, grated
• salt and pepper

Put cauliflower, onion, carrot, celery, and chicken stock in Crock Pot. Cover and cook on low for 6-8 hours. Puree in blender. Return to Crock Pot. Blend in cream, Worcestershire, and cheese. Add salt and pepper to taste. Stir to mix well. Turn control to high and heat through; garnish servings as you would a baked potato. Use grated cheddar cheese, chopped onion, chopped turkey bacon, sour cream, whatever else suits your fancy! Enjoy!
Serves 4 to 6.

I did this on the stove top and it did just fine, so it works both ways!

[mom2three]

Tortilla Soup
-2 cups cooked chicken, cubed (I used 2 lg chicken breats, so it was a little more than 2 cups)
-1 can ff beef broth
-1 can ff chicken broth
-1 can stewed tomatoes
-1 small onion, chopped
-1 green pepper, chopped
- Smart Balance spread
- 1 tsp. powdered coriander
-1 tsp. worchestershire sauce

Saute onion and pepper in Smart Balance until crisp-tender. Add rest of ingredients and simmer over low heat for 1 hour. You can also place it in the crock pot and simmer on low 6-8 hours. When ready to serve, place a little ff cheese and a little ff or lf sour cream in your bowl and pour soup over the top. Tortilla chips can be added as well (this is what my kids did!). You can also add chopped green onions on top if you wish - or doctor it up any way you want. Use your imagination!! Though I haven't tried it yet, I think it should freeze well, also.

[lisalc98]

This soup is excellent! It is only two servings, so if you intend to freeze some, double or triple the recipe.

Perfect for Phase 1!

Southwest White Chicken Chili

Two main-dish servings. “A special spice blend, chicken, Cannelleni beans, and Monterey Jack cheese make this Southwest Chili “white.” Prep time 10 minutes, cook time 25 minutes.

1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon oregano leaves
1/2 teaspoon cilantro leaves
1/8 teaspoon ground red pepper
1 tablespoon olive oil
2 medium-sized boneless, skinless chicken breasts, cut into 1/2-inch cubes*
1/4 cup chopped onion
1 can (or 2 cups) chicken broth
1 can (4.5 ounces) chopped green chilies
1 can (15 ounces) white kidney beans (Cannellini) drained and rinsed
Shredded Monterey Jack cheese and sliced green onions for garnish (optional)

Combine garlic powder, cumin, oregano, cilantro, and red pepper in a small dish and stir until well blended. Set aside.

Heat oil in a large skillet over medium-high heat. Add chicken cubes and stir-fry from 5 to 8 minutes or until lightly browned. Add onions and continue cooking for a few minutes, until onion is translucent. Stir in chicken broth, chilies, and spices. Simmer over low heat 15 minutes.

Stir in beans and simmer, uncovered, 5 minutes. If soup is too thick, add 1/2 cup to 1 cup water to desired consistency. Pour into serving bowls and top with cheese and sliced green onions.

I made this last night and it was delicious!! I doubled the spices though, just because we like a lot of spice!! We also added chili powder to it for more kick. Thanks for the recipe!

[ami]

Vegetable Soup - Phase 1
1 can stewed tomatoes (experiment w/different flavors)
1/2 cup chopped onions
2 garlic gloves
3 cups broth (chicken, beef or vegetables)
1/2 cup fresh green beans
1/2 cup diced zucchini
1/2 tsp dried basil
1/4 tsp dried oregano
Salt and pepper to taste

1. In a presure cooker, sprayed with nonstick cooking oil spray, sauté onion, and garlic until softened, about 5 minutes.
2. Add broth, cabbage, beans, tomatoes, and zuchini, oregano and salt;
Close pressure cooker and bring it to boil.
Lower heat and simmer about 15 minutes.
3. Turn off stove and allow pressure to could down on its own before opening the pot.
4. Could pot under running water over sink and very slowly open pressure cooker.

Note:
You might want to add some chichen breast if you like.
Or some salsa if you like it spicy.

enjoy it,

[jillh929]

My favorite soup is the Greek Egg-Lemon soup called Avolemono. I used to make a recipe for it from How to Cook Everything by Mark Bittman. So i re-vamped it and made it SBD friendly. Feel free to add whatever you want. The original has rice, which is why I chose beans as a substitute, but in phase 2 you could also use approved rice (1/2 cup, which you add with the vegetables to the broth).

South Beach Avolemono

1 medium onion chopped
6 Cups Chicken Stock
2 Cans of white beans (I have used navy and cannellini)
3 celery stalks, minced
3 carrots, minced (leave this out for phase 1)
salt and pepper to taste
2 Cups shredded or chopped chicken
2 eggs
3 Tbsp of freshly squeezed lemon juice, plus more if desired (I always use more)

1. Saute onion in a little olive oil in a large saucepan. Add stock and bring to a boil over medium-high heat. Turn heat down to medium so that it just bubbles. Add carrot, celery, and beans. Cook, stirring occasionally for 20 mins. Season with salt and pepper and add chicken.

2. Place the eggs in a blender or food processor and whir for 10 seconds; add lemon juice and blend briefly. With the motor running, drizzle in about 2 cups of the hot soup. Pour this mixture into the hot soup, stirring and cook briefly until the soup is slightly thickened, just a couple of minutes, but do not boil. Taste and adjust seasoning (this is where i always add more lemon juice).

Makes 4 large servings

[ami]

Country French Beef Stew - P1
Source: Better Homes and Gardens
Ingredients
• 1/2 cup dry navy beans or one 15-ounce can white beans,* rinsed and drained
• 4 cups water
• 1/2 teaspoon pepper
• 2 pounds boneless beef chuck pot roast, cut into 1-inch pieces, all fat removed
• 3 tablespoons olive oil
• 1 medium onion, cut into thin wedges
• 3 cloves garlic, minced
• 2/3 cup dry red wine
• 1 14-ounce can beef broth
• 1 cup chopped tomato
• 2 teaspoons dried thyme, crushed, or 2 tablespoons snipped fresh thyme
• 1 can French-style green beans
• 1 stalk celery chopped
• Snipped fresh parsley (optional)

Directions
1. If using dry beans, rinse beans. In a large saucepan combine drained beans and the 4 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.
2. In a 4- or 6-quart Dutch oven brown half of the beef in 1 tablespoon of the hot oil; remove beef. Add remaining oil, remaining beef, onion, and garlic to Dutch oven. Cook until beef is brown and onion is tender. Drain fat, if necessary. Stir in wine, scraping until the brown bits are dissolved. Return all beef to Dutch oven. Stir in beans, soup stock or broth, tomato, and dried thyme (if using). Bring to boiling; reduce heat.
3. Simmer, covered, for 1-1/2 hours. Add green beans and celery. Return to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes more or until beef and vegetables are tender. Stir in fresh thyme (if using). If desired, garnish with parsley. Makes 6 servings.
*Note: If using canned beans, decrease soup stock or broth to 1 cup.

Nutritional Information
Nutritional facts per serving
calories: 432, total fat: 16g, saturated fat: 4g, cholesterol: 98mg, sodium: 269mg, carbohydrate: 29g, fiber: 8g, protein: 38g, vitamin C: 26%, calcium: 8%, iron: 32%
========
Beef Stew with Sweet Potatoes - Phase 2
1 pound lean stew beef
2 tablespoons whole grain flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 large onion (or 2 medium), halved and cut in 1/4 inch slices
1 tablespoon vegetable oil
1 large sweet potato, cut in 1 1/2-inch cubes
1/3 cup beef stock (canned, or from bouillon or base)
1/4 to 1/2 teaspoon cinnamon
1/2 to 1 cup frozen peas or green beans (thawed)
salt and pepper to taste
Toss stew beef with the flour and 1/4 teaspoon each salt and pepper.
Heat vegetable oil in a large skillet; brown beef and onion. Place
sweet potato cubes in the Crock Pot; add beef and onions. Mix beef
broth with cinnamon and pour over beef mixture. Cover and cook on low
8 to 10 hours. Add peas or green beans during the last 15 to 20
minutes.

Serves 4
=========
Chicken Mushroom Stew- Phase 1

6 boneless skinless chicken breast haves (1 -1 1/2 pounds)
2 Tb. olive oil, divided
8 ounces fresh mushrooms, sliced
1 medium onion, diced
3 C. diced zucchini
1 C. diced green pepper
4 garlic cloves, minced
3 medium tomatoes, diced
1 can (6 oz.) tomato paste
3/4 C. water
2 tsp. salt
1 Tb. Italian blend spices

Cut chicken into 1-in. cubes; brown in 1 Tb. olive oil in a large
skillet. Transfer to a slow cooker. In the same skillet, sauté the
mushroom, onion, zucchini, green pepper and garlic in remaining
olive oil until crisp-tender. Place in slow cooker.
Add tomatoes, tomato paste, water and seasonings. Cover and cook on
low for 4 hours or until the vegetables are tender. Yield: 6
servings.