Share your Soup Recipes


As fall and winter is approaching I want to start making more soup. I figure with all the veggies it should help me with my 15 lb weight loss goals as well. So I'm looking for some low calorie, low sodium soup ideas. So please post your recipe or any cool links!

Thank you!

library girl

I think that I have posted this link in the past but here is one of our favorites from Ellie Krieger.

Lots of veggies, quick, and very tasty. I made it today along with Lentil Soup and Chili. Can you tell that it snowed here this weekend? And more is in the forecast? I have been checking air fares to California to see DD. Until then, it is soup to keep us warm.....

wendy loo

Pumpkin Black Bean soup

This is from

2 tablespoons extra-virgin olive oil (1 turn of the pan)
1 medium onion, finely chopped
3 cups canned vegetable stock, found on soup aisle (I use Vegan Chicken Broth here)
1 (14 1/2 ounce) can diced tomatoes with juice (I use an 8 ounce can tomato sauce here)
1 (15 ounce) can black beans, drained and rinsed
2 (15 ounce) cans pumpkin puree (found often on the baking aisle)
1 cup corn (frozen or canned, drain and rinse if canned)
1 cup heavy cream (I use lite coconut milk--YUM)
1 tablespoon curry powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper (eyeball it in the palm of your hand)
coarse salt
20 sprigs fresh chives, for garnish (chopped or snipped)
1. Heat a soup pot over medium heat.
2. Add oil.
3. When oil is hot, add onion.
4. Saute onions 5 minutes.
5. Add broth, tomatoes or tomato sauce, black beans, pumpkin puree and corn.
6. Stir to combine ingredients and bring soup to a boil.
7. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste.
8. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.

This soup is so delicious--it just tastes like Fall to me :)


Chicken Burrito Soup

2 cups Fat Free Chicken Broth -- (one 16 ounce can)
1 cup water
2 teaspoons taco seasoning
1/4 teaspoon dried minced garlic
1 teaspoon dried parsley flakes
1 cup frozen whole kernel corn
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/2 cup chopped onion
1 cup diced cooked chicken breast -- (5 ounces)
6 ounces red kidney beans -- rinsed and drained (one 8 oz can)
1 cup stewed tomatoes -- coarsely chopped and undrained
1 1/2 ounces uncooked noodles -- (1 cup cooked)

1. In a large saucepan, combine chicken broth, water, taco seasoning,
garlic, and parsley flakes. Add corn, red and green peppers, onion,
chicken, kidney beans, and undrained tomatoes. Mix well to combine.
Bring mixture to a boil. Stir in uncooked noodles. Lower heat, cover
and simmer for about 15 minutes or until vegetables and noodles are
tender, stirring occasionally. Serves 4 (1 1/2 cups). Freezes well.

Servings: 4
Serving size (1 1/2 cups)
Per serving: 262 Cal, 2g Fat, 20g Pro, 41g Carb, 452mg Sod, 60mg
Calc, 5g Fib

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