Healthy Living Group

Re: RE: Healthy Living Group Soup Recipes!

Allspice_Mo — Sat, 17 Oct 2009 17:44:30 GMT

I made this soup Friday and it is so delicious, I still have a little left and will have that ror supper this evening-I did add about a tsp of better than bouillion paste-kind that comes in a jar. Will definately keep this one on hand. Helps with the hunger pangs. Anna

Re: RE: Healthy Living Group Soup Recipes!

Swtcakes — Sat, 26 Sep 2009 20:26:33 GMT

Bumping up to page one for Fall/Winter!

Re: RE: Healthy Living Group Soup Recipes!

Swtcakes — Sun, 26 Jul 2009 19:13:34 GMT

Re: RE: Healthy Living Group Soup Recipes!

Swtcakes — Sun, 19 Apr 2009 11:53:06 GMT

Re: RE: Healthy Living Group Soup Recipes!

Swtcakes — Thu, 19 Feb 2009 16:48:31 GMT

This soup was shared recently by Jeannie(Hayburner)!

Crockpot French Onion Soup
(makes 8 servings, though it can be halved successfully)

3 large onions, sliced (3 cups)
3 tbls butter, melted
3 tbls flour
1 tbls worcestershire sauce
1 tsp sugar
1/4 tsp pepper
4 cans (14 1/2 oz each) beef broth

Mix onions and butter in crock pot. Cover and cook on high heat setting for 30 minutes or until onions begin to brown around the edges. Mix flour, worcestshire sauce, sugar and pepper. Stir flour mixture and broth into onions. Cover and cook on low heat setting 7-9 hours (or high heat 3-4 hrs) or until onions are very tender. Ladle in bowls and top with a slice of cheesy broiled french bread (below)

Cheesy Broiled French Bread

8 slices french bread, 1 inch thick
3/4 cup shredded mozzarella cheese
2 tbls grated parmesan cheese

Set oven control to broil. Place bread slices on rack in broiler pan. sprinkle with cheeses. Broil with tops 5-6 inches from heat for 2 - 3 minutes or until cheese is melted.

Re: RE: Healthy Living Group Soup Recipes!

TXcookie — Mon, 09 Feb 2009 14:36:14 GMT

Hungry Girl Stew

Ingredients:
1 1/2 cups fat-free vegetable broth
1 cup canned garbanzo beans (chickpeas), drained
One 6-oz. can tomato paste
1 eggplant, peeled and cut into 1/2-inch cubes
1 tomato, coarsely chopped
2 cups coarsely chopped zucchini
1 cup coarsely chopped carrot
1 cup cubed butternut squash
1 cup chopped onion
1 tbsp. chopped garlic
1 tsp. extra-virgin olive oil
1 tsp. dried basil
1/3 tsp. cinnamon
1/4 tsp. salt, or more to taste
1/8 tsp. paprika
1/8 tsp. ground ginger
1 no-calorie sweetener packet (like Splenda)

Directions:
Place all the veggies and the garbanzo beans in your crock pot.

In a medium bowl, combine broth, tomato paste, garlic, olive oil, basil, cinnamon, salt, paprika, ginger, and sweetener. Mix well and pour evenly over the contents of the crock pot. Gently stir to allow the sauce to coat the veggies.

Cover and cook on high for 4 hours. (OR cover and cook on low for 7 - 8 hours.) If you like, add additional salt to taste. Enjoy!

MAKES 8 SERVINGS

Re: RE: Healthy Living Group Soup Recipes!

Swtcakes — Thu, 05 Feb 2009 21:22:39 GMT

Here's another Healthy Cooking recipe that I tried not long ago. DH and I both love this one too! Enjoy! Muril

Southwest Bean Soup

“I made up this recipe because I'm a member of a weight loss program and want to lose weight safely. I've given this recipe to some other members. They've told me: 'It's out of this world!' And, 'It's the best soup I've ever eaten!'” Marianne Brown - Glendale, Arizona

SERVINGS: 13

CATEGORY: Lower Fat

METHOD:

TIME: Prep: 15 min. Cook: 30 min.

Ingredients:

1 large onion, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium beef broth
2 cans (15 ounces each) black beans, rinsed and drained
1 can (28 ounces) diced tomatoes, undrained
2 cans (4 ounces each) chopped green chilies
1 cup frozen corn
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 cup minced fresh cilantro

Directions:

In a large nonstick saucepan coated with cooking spray, cook and stir the onion, green pepper and garlic over medium heat until almost tender.
Stir in the broth, beans, tomatoes, chilies, corn, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in cilantro. Yield: 13 servings (2-1/4 quarts).

Nutrition Facts

One serving:
1 cup

Calories:
95

Fat:
0 g

Saturated Fat:
0 g

Cholesterol:
2 mg

Sodium:
459 mg

Carbohydrate:
18 g

Fiber:
5 g

Protein:
5 g

Diabetic Exchange:
1 starch, 1 vegetable.

Re: RE: Healthy Living Group Soup Recipes!

Swtcakes — Thu, 05 Feb 2009 21:15:11 GMT

I made this soup a couple weeks ago and we really liked it. The source is Healthy Cooking(TOH). Enjoy, Muril

Italian-Style Lentil Soup

“I like to serve lentils often because they are inexpensive and nutritious. I sometimes add them to my homemade spaghetti sauce and serve over noodles.” Rachel Keller - Roanoke, Virginia

SERVINGS: 6

CATEGORY: Lower Fat

METHOD:

TIME: Prep: 15 min. Cook: 40 min.

Ingredients:

2 medium onions, chopped
2 celery ribs, thinly sliced
1 medium carrot, chopped
2 teaspoons olive oil
5-1/4 cups water
1 cup dried lentils, rinsed
1/4 cup minced fresh parsley
1 tablespoon reduced-sodium beef bouillon granules
1/2 teaspoon pepper
1 can (6 ounces) tomato paste ( I used Italian tomato paste)
2 tablespoons white vinegar ( I used organic apple cider vinegar)
2 teaspoons brown sugar ( I left out the sugar)
1/2 teaspoon salt
2 tablespoons shredded Parmesan cheese

Directions:

In a large saucepan coated with cooking spray, saute the onions, celery and carrot in oil until almost tender. Stir in the water, lentils, parsley, bouillon and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are tender, stirring occasionally.
Stir in the tomato paste, vinegar, brown sugar and salt; heat through. Sprinkle each serving with cheese. Yield: 6 servings.

Nutrition Facts

One serving:
1 cup

Calories:
122

Fat:
2 g

Saturated Fat:
1 g

Cholesterol:
1 mg

Sodium:
420 mg

Carbohydrate:
21 g

Fiber:
6 g

Protein:
6 g

Diabetic Exchange:
2 vegetable, 1 starch.

Re: RE: Healthy Living Group Soup Recipes!

Swtcakes — Thu, 05 Feb 2009 01:24:03 GMT

I made this one tonight for supper. DH and I both loved it. I will put my changes in ( ). I got the recipe from the Big Soup Cookbook(TOH) and found it on the site too so going to post their pic as well.

Bean Counter Chowder

Ingredients:

1/2 cup chopped onion
2 garlic cloves, minced
1 tablespoon vegetable oil (I used evoo and sauteed on a low heat)
1 medium tomato, chopped (I used 1 14 oz. can of diced tomatoes, undrained)
2 cans (14-1/2 ounces each) chicken or vegetable broth (I used chicken broth)
1-3/4 cups water (I used 1 cup)
1/2 teaspoon each dried basil, oregano and celery flakes (I left out celery flakes)
1/4 teaspoon pepper
3 cans (15-1/2 ounces each) great northern beans, rinsed and drained (I just used 2 cans)
1 cup uncooked elbow macaroni (I used 1 cup of whole wheat rotini)
1 tablespoon minced parsley

Directions:

In a large saucepan, saute onion and garlic in oil until tender. Add the tomato; simmer for 5 minutes. Add the broth, water and seasonings. Bring to a boil; cook for 5 minutes. Add beans and macaroni; return to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until macaroni is tender. Sprinkle with parsley. Yield: 8 servings (2 quarts).

Muril's Note: I added the tomatoes, chicken broth, beans and seasonings after sauteeing the onions and garlic. I simmered them on low for a few minutes to let flavors blend before adding the pasta and cooking for about 15 minutes on low. I served with crackers and parmesan/romano cheese sprinked on top! Delicious! I will be making this again and again-most of the ingredients are on hand and it is a quick meal.

Re: RE: Healthy Living Group Soup Recipes!

KY_Cook — Mon, 08 Dec 2008 14:51:53 GMT

Mmmmmmmm, these recipes sound SO GOOD! I love cooking healthy and I love soups, so it's going to be a blast trying all these new ones. Glad to have them! :)

Re: RE: Healthy Living Group Soup Recipes!

Swtcakes — Mon, 01 Dec 2008 02:20:20 GMT

Thanks Debi and Sherry! These look delicious!

Dusta, I love the french cabbage soup!

Re: RE: Healthy Living Group Soup Recipes!

gratefulservant_AZ — Sun, 30 Nov 2008 15:47:25 GMT

Beef Vegetable Soup (my mom)

1 beef roast

1 large onion, diced

1 head cabbage, chopped

1 large can V-8 juice or tomato juice

32 oz. frozen mixed vegetables or leftover vegetables (any kind)

1 c. diced celery

8-10 potatoes, peeled and diced

10 c. water

2 t. salt

½ t. pepper

(She also put soup beans in hers, but I don’t)

Cook roast in crockpot with water until it is tender enough to fall off bones. I usually do this overnight the night before so it will be done by morning. Cut roast into chunks. Put into large soup kettle along with all additional ingredients. Cook on medium for about an hour or until the potatoes and cabbage get tender.

Black Angus Baked Potato Soup

4 large baking potatoes

2/3 c. butter or margarine

2/3 c. all purpose flour

¾ t. salt

1/2 t. black pepper

½ t. white pepper

6 c. milk

4 green onions, thinly sliced and divided

12 bacon strips, cooked and crumbled

1 1/4 c. shredded cheddar cheese

8 oz. sour cream

Bake potatoes at 400 degrees for 1 hour or until tender; cool completely. Cut in half lengthwise and scoop out pulp; set aside. Use skins for another use. In a large heavy saucepan, melt butter. Add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add potato pulp, salt, pepper, 2 T. green onion, half the bacon and 1 cup of cheese. Cook until thoroughly heated; stir in sour cream. Serve with remaining green onions, bacon, and shredded cheese.

Broccoli cheese soup (kathyf1)

1 stick (1/2 c.) butter, softened
1/2 c. flour
3 cans chicken broth
2 bunches of broccoli, trimmed and chopped
1 small onion, diced fine
1/2 t. black pepper
1 c. heavy cream (I use half and half or fat free half and half)
3 c. shredded cheddar cheese

In a bowl combine the butter and flour and blend together until smooth, set aside. In a soup pot, mix together the broth, broccoli, onion and black pepper and bring to a boil. Reduce heat to low, cover and simmer for 30 mins or until the broccoli is very soft and tender. Stir in the butter mixture until the soup is thickened, then slowly stir in the heavy cream, mixing well (I use a whisk) Add the cheddar cheese, one cup at a time, mixing well after each until the cheese is melted. Serve immediately. Note: this must be kept on low heat or the cream will separate. gently simmer on low heat.

Cauliflower and Ham Chowder (betheny)

1 c. thinly sliced celery

2 c. sliced fresh or frozen cauliflower

13 oz. can chicken broth

1 c. half and half or evaporated milk

1 can cream of potato soup, undiluted

¼ c. water

2 T. cornstarch

1/8 t. white pepper

2 c. diced cooked ham

½ c. shredded cheddar cheese

Chopped fresh parsley (optional)

In large covered saucepan, cook celery and cauliflower in chicken broth until almost tender, about 10 minutes. Do not drain. Set aside. In mixing bowl, gradually stir half and half or milk into potato soup. Blend water, cornstarch, and pepper. Stir into soup mixture; pour over cauliflower and celery. Stir in ham. Simmer over low heat for 10

minutes. Just before serving, stir in cheese. Garnish with parsley if desired.

Crockpot Albondigas (Mexican meatball soup)--my concoction

About 40 meatballs (I had some already made up, I just used those)
1/4 c. cooking oil (optional)
15 1/4 oz. can whole kernel corn, drained
10 oz. can Rotel tomatoes and green chilies, undrained
4 oz. can green chilies, diced, undrained
2 cans (14 oz. each) beef broth (fat free is what I used)
3 c. cooked rice (may be leftover)
1 Bell pepper, diced (optional)
3 ribs celery, sliced
2 T. cilantro, chopped (use fresh if using)--optional
2 T. minced onion (or you could use a pkg. of dry onion soup mix)
1 c. diced carrots (optional)
1 t. garlic powder
1 t. cumin
1 t. chili powder
1 t. salt
1/2 t. pepper
4-5 c. water

Cook meatballs (in oil if needed). Drain well. Put in bottom of crockpot. Cook celery, Bell pepper and carrots in a little water until tender. I did mine in the microwave. Toss all of it together into the crockpot (that way you get the good vegetable water). Add all other ingredients into the crockpot. Cook on low probably 3-4 hours or high 1 1/2 to 2 hours. Add hot water as needed if soup is too thick. You can also add jalapenos or chipotles or whatever you want to this. I like it just the way it is.

Crockpot Beef Barley Soup (M_Wolverine)

1 lb. lean stew beef, cut in 1/2-inch cubes
1/2 c. chopped onion
2 ribs celery, chopped
2 medium carrots, diced
3/4 c. barley
1 bay leaf
6 c. beef broth
1 t. salt, or to taste
pepper, to taste

In crockpot, combine stew beef with onion, celery, carrots, barley, bay leaf, and beef broth. Cook beef and barley soup on LOW in crockpot for 6 to 8 hours. Taste and add salt and pepper, to taste.

Delicious Ham and Potato Soup
3 1/2 c. peeled and diced potatoes
1/3 c. diced celery
1/3 c. finely chopped onion
3/4 c. diced cooked ham
3 1/4 c. water
2 T. chicken bouillon granules
1/2 t. salt, or to taste
1 t. ground white or black pepper, or to taste (will try 1/2 t. next time)
5 T. butter
5 T. all-purpose flour
2 c. milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately

Lowfat Taco Soup (MarksMom_PA)

1 lb. ground turkey or extra lean ground beef
1 large onion, chopped
1 pkg. Hidden Valley ranch dressing mix
1 pkg. taco seasoning mix
1 can pinto beans
1 can chile hot beans
1 can whole kernel corn
1 can Mexican flavor stewed tomatoes
1 can stewed tomatoes (any flavor)

Brown meat and onions; drain. Mix Hidden Valley Ranch dressing mix and taco seasoning mix into meat. Then, without draining, add all of the other ingredients. Simmer 1 hour. Serve with Baked Tostitos chips or homemade baked tortilla chips.
Yield: 12 servings (1 cup each). WW points: 2.

"My Best so Far" Beef Stew (September_Sue)

2 lb. stew meat

lots of potatoes (8-10), cut into 1 inch chunks

1 onion, cut into 1 inch chunks

1 lb. peeled baby carrots

4 ribs celery, cut into 1 inch chunks

1 pkg. dry onion soup mix

1 pkg. dry brown gravy mix

1 pkg. dry Italian dressing mix

1 pkg. dry Hidden Valley Ranch dressing mix

1 can Pepsi (it tenderizes the meat)

1 can cream of mushroom soup

Put the potatoes in the bottom of the crockpot. Top with onions, carrots, celery, and stew meat. In bowl, combine the 4 dry mixes and blend well. Sprinkle evenly over vegetables and meat. Pour Pepsi over the top. Top with cream of mushroom soup. Cook covered on high 4 to 5 hours or on low 8-10 hours or until meat is tender and vegetables are done. This is SOOO good.

Nacho Potato Soup (QC 1999 Collector’s Edition)

1 pkg. au gratin potatoes

11 oz. can whole kernel corn, drained

10 oz. can Rotel diced tomatoes and green chilies, undrained

2 c. water

2 c. milk

2 c. cubed Velveeta

Dash hot pepper sauce, optional

Minced fresh parsley, optional

In a 3 quart saucepan, combine the potatoes and sauce mix, corn, tomatoes, and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese, and hot pepper sauce (if desired). Cook and stir until the cheese is melted. Garnish with parsley if desired. Yield: 6-8 servings (2 quarts).

Santa Fe Soup (CandyKisses)

1 lb. ground beef

1 onion, diced

1 t. minced garlic

10 oz. can Rotel tomatoes and green chilies

15 ½ oz. can chili beans

15 ¼ oz. can corn

14 ½ oz. can diced tomatoes

½ lb. Mexican Velveeta cheese

Brown ground beef and onions; drain. Add rest of ingredients except cheese. Simmer 10 minutes or so, then add Velveeta and stir until cheese is melted.

Stuffed Pepper Soup (Taste of Home)

2 lb. ground beef

28 oz. can tomato sauce

28 oz. can diced tomatoes, undrained

2 c. cooked rice

2 c. diced green Bell pepper

2 t. beef bouillion granules

¼ c. packed brown sugar

2 t. salt

1 t. black pepper

In large saucepan or Dutch oven, brown ground beef; drain. Add remaining ingredients. Bring to boil. Reduce heat and simmer for 30-40 minutes or until peppers are tender.

Taco Soup (Taste of Home)

2 lb. ground beef

1 onion, diced

28 oz. can pureed tomatoes (I just use canned diced tomatoes, undrained)

15 oz. tomato sauce

1 c. water

1 can pinto beans or pinto beans with jalapenos, rinsed and drained

1 can corn kernels, drained

1 pkg. taco seasoning mix

In large saucepan, brown beef and onion; drain. Add all remaining ingredients. Bring to boil. Reduce heat and simmer 5 minutes.

Ten Minute Chili (this one is my pastor's wife's recipe)

1 pkg. ground beef (I used ground sirloin)
1 onion, diced
chili powder to taste (I used 1 t.) garlic powder to taste (I used 1 t.)
salt to taste (I used about 3/4 t.)
pepper to taste (I used 1/2 t.)
1 t. cumin (my tweak--I love cumin)
2 large cans Hunts diced peeled tomatoes (I think 28 oz can)
2 large cans Hunts chili beans (I couldn't find Hunts)

Cook ground beef and onion till done. Drain well. Return to pot. Toss in everything else, mix well and heat through. I actually simmered mine a few extra minutes. Sure does make a great quick and easy meal.

Williamsburg Inn Turkey Soup (Suejay)

1 turkey carcass

4 qt. water

1-2 large onions, chopped fine

3 stalks celery, chopped fine

2 large carrots, chopped fine

¼ c. uncooked long grain rice (I used 6 oz. pkg. fast cook long grain/wild)

1 c. butter or margarine

1 ½ c. flour

1 pint half and half (or 1 can evaporated milk)

3 c. diced cooked turkey

½ t. poultry seasoning

salt and pepper to taste

In large kettle, cook turkey carcass with water to make 3 quarts stock. Remove bones; Reserve meat. Strain stock; set aside. In saucepan, combine onions, celery, carrots, rice, and 1 qt. of the stock. Cook 20 minutes; set aside. In a large soup kettle, melt butter or margarine. Blend in flour and heat until bubbling. Add half and half (or evaporated milk)

and remaining 2 qt. stock to butter mixture. Cook and stir until bubbling. Add reserved vegetable mixture, turkey, and seasonings to taste. Heat slowly to serving temperature.

Makes 4 to 4 ½ qt. This soup freezes well.

Re: RE: Healthy Living Group Soup Recipes!

gratefulservant_AZ — Sun, 30 Nov 2008 15:17:04 GMT

Muril, that stuffed pepper soup recipe you posted is fantastic. I am going to paste my tried and true soup recipes onto here. not all of them are the worlds healthiest, but they are delicious and pretty much can be tweaked by using reduced fat ingredients and/or whole grains or leaner meat.

Sherry

Re: RE: Healthy Living Group Soup Recipes!

Txcook — Sat, 29 Nov 2008 22:59:01 GMT

Oh yum!
Thanks for bumping this one up - I was just thinking about that WW potato soup - - - so now I have it again.
This is what I'm making right now - and it's smellin' pretty good downstairs. :)
(I'm sure I got it on the board from someone - so sorry that I don't remember who, but it's really good)

MEXICAN CHICKEN CHILI

1 lb Chicken Breast - cooked & shredded

1 T olive oil
1 potato, peeled & chopped ( I used some frozen hashbrowns already shredded)
1 small onion, diced
1 carrot, sliced or shredded
1 red bell pepper - chopped

Saute' all of the above except chicken, until tender
Add chicken & :

2 C chicken Stock
1 small can tomato sauce
1 can yellow corn
1 can diced tomatoes
1 (15oz)can Red Kidney Beans
1 jalopeno,diced
1 clove garlic, minced
1 1/2 t chili pwd.
1 t cumin
1/4 t salt
dash cayene pepper
dash oregano
dash of Italian parsley
Approx. 10 C water - - - (I used less, just add as needed for as soupy as you like it)
(I also added one chicken boullion cube)

Bring to a boil - reduce heat - simmer
Stir often

Re: RE: Healthy Living Group Soup Recipes!

TXcookie — Fri, 28 Nov 2008 20:33:05 GMT

Muril I was looking for your cabbage soup the other day and of course I couldn't find it. Thanks.