Healthy Living Favorite Soup Recipes!

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T&T from DH's Aunt Mia, who's now 90 and, growing up, made this for their family of 13.

MIA'S LENTIL SOUP

Olive oil to barely cover bottom of soup pan
4 cloves garlic, peeled and halved
Parsley, chopped
1 sm. can tomato paste
1 sm. can tomato pieces, or whole
1 beef bouillion cube
Salt, pepper, to taste
1 bag lentils, picked over and rinsed

Sautee olive oil, garlic until garlic is barely brown; add tomato paste, saute until mixture smells "cooked," (about 5-8 min.) Add parsley, saute, few more minutes. Add water to how much you'd like, add rinsed lentils and tomatoes. Simmer adjusting to taste, about 2-3 hours. Serve with small cooked pasta in the soupbowl, with Parmesan.

Leftovers, store the pasta separate from the soup.

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Mornin' to all the HL Ladies, lydia.

Adding another. I haven't tried this but it gets raved reviews so must try it for Mom sometime- she is a huge stuffed pepper fan. Adding a little history of the recipe at the end.
Hugs,
Muril

STUFFED PEPPER SOUP
2 pounds lean ground beef, browned
1-28 ounce can tomatoes
1-28 ounce can tomato sauce
2 cups long grain cooked rice
2 cups diced raw green bell peppers
2 beef bouillon cubes dissolved in 2 cups hot water
1/4 cup brown sugar
1 teaspoon salt
1/4 teaspoon black pepper

Brown the ground beef and put in a heavy kettle. Add the rest of the ingredients and bring to a slow boil over low heat, stirring frequently to prevent sticking. Decrease heat to a simmer and cover. Simmer slowly for 45- 55 minutes, stirring often. This soup gets very thick so I watch it very carefully the last 15-20 minutes of cooking.

Posted by: nlf_PA Posted on: 2/4/2004 7:21:03 PM #R2986163 If you look on a previous post, you will see where this recipe came from Hoss's Steakhouse and Seafood Restaurant in Meadville, PA. I asked TOH if they would contact the restaurant and get the reicipe for me and they did. The cooks at Hoss's put their heads together and came up with this delicious recipe. It was published in TOH a few years ago.

Looks good, thanks Muril!

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Making the Lemony Turkey Rice Soup tonight, yum!

Jolene

It is soup season, so I will add a few of my favorites (my Black Bean Sweet Potato soup is already on the list, it is one of my favorites!)

Chicken Barley Chili 

Serves 11 (1 cup servings)

270 calories, 5 g fiber, 4 g fat, 32 g protein

 

Ingredients:

14 ounce can diced tomatoes

16 ounces v-8 juice

1 cup barley

1 cup chicken broth

3 cups water

1 Tblsp chili powder

1 tsp cumin

1 15 ounce can black beans, drained, rinsed

1 15 ¼ ounce can whole kernel corn, undrained

3 cups chicken breast, cooked, cut into pieces

 

Optional: low fat sour cream, reduced fat cheddar cheese for garnish

 

In a 6 quart saucepan, combine first 7 ingredients. Over high heat bring to a boil. Cover and reduce heat to low. Simmer for 40 minutes, stirring occasionally. Add beans, corn, and chicken. Increase heat until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. If chili gets too thick, add more chicken broth or water.

 

Chicken and Sun-Dried Tomato Chili

We LOVE this on Soup Day Mondays at work. I serve it  with fresh avocado and sunflower seeds to use as toppings. Yields: 8 cups Ingredients:

2/3 cup sun-dried tomatoes
1/2 cup red wine (i use Burgundy)
1 1/2 pounds boneless skinless chicken breasts, cut into pieces
3 cups chopped tomatoes
1 (4-ounce) can chopped green chilies
4 cups canned chicken broth
2 tablespoons chili powder
2 cups frozen corn
2 tablespoons sunflower seeds (optional for topping)
1 avocado, chopped (optional for topping)

1. In a small bowl, place sun-dried tomatoes and red wine and let stand for 5 minutes to allow tomatoes to soften.

2. In a large pot coated with nonstick cooking spray, brown chicken over a medium-high heat for 5 minutes. Add tomatoes and saute until tender.

3. Add green chilies, chicken broth and chili powder and bring to a boil. Add corn and cook for 5 to 10 minutes or until chicken is tender. When serving, top with sunflower seeds and chopped avocado.

Calories: 241 Total Fat: 7 g Saturated Fat: 1 g Cholesterol: 49 mg

Sodium: 364 mg Carbohydrates: 19 g Fiber: 5 g Protein: 25 g

Mushroom and Barley Soup

Makes 8 Servings

Ingredients:

1/4  ounce dried mushrooms (about 1/3 cup)

1/2  cup butter or margarine

8  ounces fresh mushrooms, sliced

1  cup chopped onion

3/4  cup sliced celery

3/4  cup sliced carrot

1  teaspoon bottled minced garlic

1/3  cup all-purpose flour

5-1/2  cups water

1-1/4  cups cubed cooked roast beef

2/3  cup quick-cooking barley

4  teaspoons instant beef bouillon granules

2  tablespoons snipped fresh parsley

Directions

1. In a bowl, combine mushrooms and enough warm water to cover. Let stand for 30 minutes. Drain, reserving mushroom liquid. Coarsely chop the drained mushrooms. Set aside.

2. In a large Dutch oven or kettle, melt the butter. Add fresh mushrooms, plus the onion, celery, carrot, garlic, and chopped dried mushrooms. Cook, uncovered, over medium heat for about 10 minutes or until vegetables are tender, but not brown, stirring occasionally.

3. Stir in flour. Cook over medium heat, stirring frequently, for 5 minutes. Carefully add the water, beef, reserved mushroom liquid, barley, and granules of beef bouillon. Stir well to combine.

4. Cook and stir the mixture until it's bubbly. Continue to cook, uncovered, for 10 to 12 minutes more or until barley is tender, stirring frequently.

5. Just before serving, stir in parsley. Ladle into warm bowls. Makes 8 servings.

 

Nutrition facts per serving: calories: 214 total fat: 10g cholesterol: 38mg sodium: 552mg carbohydrate: 22g fiber: 3g

Hi!

Just giving a review for Leana's  "French Cabbage Soup" !

 

I made it day before yesterday and it was wonderful. I didn't have tomato sauce so improvised and used diced tomatoes with basil, oregano, and garlic and used more beef bouillon (powdered)than called for.  It is a winner in our house and I will be making it often this winter! I think that turkey Italian sausage would be good in it as well.

 

~Muril~

Here is another soup recipe...

Creamy Wild Rice and Wheat Berry Soup

 

from the American Heart Association Low Fat Low-Cholesterol Cookbook

 

1/4 cup wild rice

1/4 cup Wheat Berries or millet (if you cannot find either, use an additional 1/4 cup wild rice)

2 cups water

1 cup low-sodium chicken broth

1 cup chopped onion (about 2 medium)

1 cup chopped celery (about 3 stalks)

2 cloves garlic, minced (or 1 tsp bottled minced)

1/2 tsp curry powder

1/4 tsp pepper

12 ounces fat-free evaporated milk

2 Tablespoons dry sherry (optional)

4 very thin lemon slices (optional)

2 Tablespoons chopped fresh parsley (optional)

 

1. place rice and wheat berries in a colander. Rinse under running water. Drain.

2. In a large saucepan, bring rice, wheat berries, water, broth, onion, celery, garlic, curry powder, and pepper to a boil over high heat. Reduce heat and simmer, covered, for 1 hour, or until rice is tender.

3. Stir in milk and sherry. Heat through.

4. Ladle soup into bowls and garnish with lemon slices and parsley.

 

Calories 184  Protein 11 g Carbohydrates 33 g

Total fat 1 g  Saturated fat 0g  Polyunsaturated fat 0 g  Monounsaturated fat 0g

Cholesterol 3 mg     sodium 141 mg

This was in the Shreveport Times today.

Hot Tamale Soup 

1 large can hot tamales

1can stewed tomatoes

1 can Rotel tomatoes (you decide hotness)

1 16 oz can cream style corn

1 16 oz can whole corn, drained

1 can beef broth

1 can ranch style beans with onions ( or you choose)

1 can green chilies

1 lb ground beer or turkey

1 lb smoked sausage (regular,beef, hot, turkey--you choice)

Cut sausage and brown with the beef; drain. Peel paper off tamales and cut up (don't throw away the juice) Put everything into a slow cooker or big pot and slow cook for about an hour. Serve over rice or eat with crackers.

Hi Everyone,

Jolene, WOW you are doing AWESOME. I am proud of you.  You need to give yourself a hight five. LOL.  DD goes to college close by and lives at home.  We are lucky to have so many geat colleges near us.  SDSU, USD and UCSD are all within a decent distance.  She did well her first semester but could have done better in one class which was ART of all things.  She barely passed and hated it.  This semester she has tough classes and won't have time for goofing or work.  Plus, she has BF that comes home on the weekends as he attends CS Fullerton.  I am glad he is not around during the week. :)

Hi Dusta, how are you today.  I could not sleep last night and was so tired when I went to bed, but our three year old woke me up and that was it. 

Dawn, you keep on reading to that bundle, it can't hurt!

Hi Jen!  Sorry work is dull, I hate that!

Muril, Happy Birthday to your mom!  My mom is 83 and had me at 42!  That was back before it was cool. LOL

Waving to Michele and all that post later or visit!

Betsy

Dusta, That looks like something I would love! Thanks!

 

Hi Betsy!

 

I have a turkey veggie soup simmering. I didn't measure anything. I diced a large sweet onion and added that to leftover turkey broth and added more chicken broth as well, plus 1 can of diced tomatoes with oregano/basil and garlic. Then later added lots of  frozen green beans, some small broccoli and the turkey pieces- probably about 3-4 cups of turkey. I think it is going to be a winner- especially for using up the leftovers. It is salty enough with the broths so just added some pepper and 2 minced garlic cloves. Smells wonderful!

 

~Muril~