Extremely healthy, good tasting, filling soup recipes?

Question

I am open to as many recipes that I could eat as a diet type food for breakfast and lunch. High in protein. I love all veggies, meats and tofu!

Answer 1

Minestrone Soup
3 tablespoons olive oil
1 cup minced white onions (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut italian green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
2 (15 ounce) cans red kidney beans, drained
2 (15 ounce) cans small white beans or great northern beans, drained
1 (14 ounce) can diced tomatoes
1/2 cup carrots, julienned or shredded
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta

Not the one? See other Copycat Olive Garden Minestrone Soup by Todd Wilbur Recipes

* < 60 mins Soups
* Low Fat Soups
* Vegetables Soups
* Italian Soups
* Winter Soups

1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6. Makes about eight 1 1/2 cup servings.

Answer 2

1

Answer 3

I do this occasionally as clensing/diet for a week: I take a couple - up to seven types - of any vegetable (usually mostly tubers, pumpkins, unripe fruits etc) with which I stock my fridge normally, cut them into small pieces, plus garlic and onion, pepper, a bit of curry powder and salt, water to cover, 5 mins in a steam pressure cooker, then through a food processor (but not a blender!) and you have a fantastic creamy vegetable puree soup... for added taste: add crushed garlic, ground pepper, nutmeg, vinegar and chillies. When the diet is over I still make the soup but use either vegetable or meat stock instead of plain water, and also add cheese or cream, and an egg before serving! The nice thing about this soup: it never tastes the same depending on the variety of vegetables you have at hand...

the extremely healthy part, or secret if you wish: you must use a pressure cooker, which conserves the vegetables' vitamins. If you cook your veggies to death during two hours there is not much left in terms of vitamins! Also, don't use a blender, which would destroy the fibers, you can use a metal colander and process your soup through it with a large spoon. It gives the soup a uniform look and even children won't complain!

Answer 4

Free Recipes ~ Lighter Choice Soups

Crock Pot Turkey Chili
All Vegetable Soup
Fat Burning Soup
Italian Chicken Rice Soup
Potato Cheese Soup
Turkey Cabbage Patch Soup
Loretta's "Alternate" Weight Loss Soup
Hearty Low Fat Turkey Bean Soup
Black Bean Turkey Chili
Great Northern Bean Soup

Answer 5

I love soup too.

I usually just do a veggie soup based on chicken broth.

I purchase a rotisserie chicken and shred all the chicken. I save the bones and make a broth with the bones. I take the bones out and set the broth to the side.

I get saute an onion, a shallot, & celery. Once they are translucent and soft I add carrots, potatoes, a jar of tomatoes, an assortment of canned beans (kidney, garbanzo and cannelini) including some of the bean liquid, and the broth. I add more water if necessary. I let it all cook together for a couple of hours. Once it's at a nice consistency I spoon a bowl out over some of the shredded chicken.

Of course use salt & pepper to tast and whatever herbs you like.

Answer 6

I don't use a recipe per say, but once a week I take whatever leftover fresh veggies I have *carrots, onions, peppers, celery, tomato, squash, etc* and use them for soup.

I clean and cut the veggies and put them in a large soup pot. Once done, I fill the pot with water *just under the veggies are covered in water*. Then I add a can of beans *navy, black bean, garbanzo, fava, whatever kind you like*, about 10 bouillon cubes *chicken flavor is my fave* and ketchup. Once the soup boils, I cover it, set the heat to medium high and let cook about 2 hours. Very low calorie and filling because of all the veggies

Answer 7

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 8

here is a great lunch soup.

Low-Fat Broccoli Soup

One 3/4-cup serving equals 112 calories

INGREDIENTS
1 cup chopped fresh or frozen broccoli
1/4 cup chopped onion
1/2 (14.5 ounce) can reduced-sodium chicken broth
1 tablespoon cornstarch
1/2 (12 fluid ounce) can fat-free evaporated milk

In a saucepan, combine broccoli, onion and broth; simmer for 10-15 minutes or until vegetables are tender. Puree half of the mixture in a blender; return to the saucepan. In a small bowl, whisk cornstarch and 3 tablespoons of milk until smooth. Gradually add remaining milk. Stir into the broccoli mixture. Bring to a boil; boil and stir for 2 minutes.

Answer 9

INGREDIENTS
3/4 cup chopped celery
3/4 cup chopped onion
1 cup chopped carrots
1 (14.5 ounce) can diced tomatoes, drained
3 cups tomato-vegetable juice cocktail
2 cups water
1 leek, chopped
1 potato, peeled and cubed
1 (15 ounce) can peas, drained
1 (15 ounce) can whole kernel corn, drained
2 (15 ounce) cans garbanzo beans, drained
1 cup long-grain white rice
1 tablespoon soy sauce
1/4 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 teaspoon dried dill weed
DIRECTIONS
In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.
Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.

Answer 10

well, pick up some good squash soup from the store and add either some basil, lime juice, or red pepper flakes. this is extremely simple, very low in fat depending on which type of soup you buy, and extremely delish!