Soups
Chicken Soup with Rice From member Bridesmaid
chopped onion
chopped garlic
vegetable broth
chopped celery
chopped carrot
fresh parsley
chopped mushrooms
2 oz shredded cooked chicken breast
1/2 cup cooked brown or white rice
Simmer chopped onion and garlic in vegetable broth until onion is tender. Add celery, carrots, and fresh parsley, simmering until carrot is almost cooked. Add mushrooms, chicken, and rice. Add more broth and simmer to heat thoroughly.
Curried Cauliflower Potage From member MickiF
3 cups cooked cauliflower
1 can low-sodium chicken broth
1 tbsp curry powder
dash mock soy sauce (recipe in another attachment)
lots of black pepper
dash cayenne pepper
Pour all ingredients into food processor and process until very thick and completely blended. Transfer into pot or microwave rice cooker and heat thoroughly until piping hot
Chicken,Mushroom and Barley Soup From member bobsgirl
8 skinless, boneless chicken breasts
5 qts water
5 baby vidalia onions, sliced, including tops
1/4 bunch cilantro, chopped
2-3 tbsp granulated garlic
1 tbsp black pepper
2 tbsp Mrs. Dash Original Recipe
2 tbsp parsley
2 tsp thyme
2 tsp basil
2 tsp fresh minced ginger
2 lbs fresh mushrooms, sliced thick
2 cups barley
Put all ingredients except mushrooms and barley in an 8 qt stockpot and cover and cook until chicken is tender, about 1 hour. Remove chicken and cut into chunks about 2 inches wide. Add mushrooms, bring to a boil, add 2 cups barley and cook 10 minutes or until barley is done. Add chicken chunks back to pot and simmer at least 30 minutes.
Chicken Soup From member ruth
2 to 3 large boneless chicken breasts
2 to 3 stalks of celery, diced
2 to 3 carrots, shredded
4 cups of no-sodium chicken broth, or substitute half chicken, half vegetables broth
5 medium potatoes, diced
1 large, or 2 small turnips, diced
1/2 bag of frozen collard greens
Pepper to taste
Saute chicken breast in a bit of chicken broth until both sides are slightly browned. Mix in celery and carrots. Slowly pour in about 1/2 the broth and let simmer for about 15 minutes. Add the rest of the ingredients and simmer till root vegetables are soft.Remove chicken from pot, and with a potato masher, mash the vegetables in the pot. This will thicken the soup. Shred the chicken and place back in the pot.
Easiest Chicken and Rice Soup From member speedyzlover
2 split chicken breasts, diced
2-3 cups water
1/4 onion, diced
generous sprinkle Italian seasonings
1 clove garlic, sliced
1 cup rice
2-3 cups water
1 bay leaf
generous sprinkle cracked red and black pepper
1 clove garlic, sliced
Combine first five ingredients, boil until chicken is cooked. Transfer to bowl. In same pot, boil rice in water with remaining ingredients until rice is tender. Add chicken, stir.
Garden Tomato Soup (This came from Chef-B)
To start with you will need to pick up or make your own tomato sauce and tomato paste (NO Salt)
8 to 10 med tomatoes
1/2-cup celery Optional Items: zucchini, summer squash, jalapeno or chili peppers
1/2-cup cauliflower
1/2-cup broccoli
3/4-cup onion
1/4 cup green onion
3/4-cup carrots
4 to 6 cloves garlic
1/2-cup green pepper
1/4-cup red pepper (bell variety)
2 to 4 tablespoons Splenda
1 to 2 tablespoons black or white pepper
2 to 4 tablespoons sweet Basil
1 to 2 teaspoons thyme
Just a pinch of oregano, not much at all
Cut all veggies into bite sized pieces Get your soup pot nice and hot. Once hot, add onions, bell peppers, green onion and carrots; stir constantly until onions start to turn opaque; then add remaining veggies and spices. Cook stirring frequently for 4 to 5 min. Add tomato sauce or use tomato paste to thicken to desired thickness. No water folks. You may need to adjust the spices a bit I never measure anything. It is all done the old way - pinch and dash, so play with it a bit.
Tomato Basil Soup (Chef –B)
· 10 to 12 large tomatoes, diced
· 1/2 med. onion diced
· 2 to 3 cloves garlic very finely diced
· 1 bunch fresh basil (sweet basil is the most common but use what you like best) chopped
· then separate into equal portions.
· 2 to 3 cans unsalted tomato sauce 8 oz
· 2 Tbsp. Splenda
· 1 to 2 stalks celery, finely chopped
· 1/2 carrot. boiled separately - retain water and puree carrot
· pepper to taste
Sauté the onion garlic together when garlic turns light brown add 1/2 the tomatoes and 1/2 the Basil. Sauté for about 2 min. on med. Heat; add the water from carrots and the tomato sauce, Splenda and pepper; bring to a boil; add remaining tomatoes. Taste, and if needed, add more basil. Serve hot with a pinch of fresh chopped basil for color.
Lower Fat Chicken Vegetable Soup from Pam Oliphant
Servings: 4
Ingredients:
1 cup chicken broth
1 cup shredded cabbage
1 cup chopped carrot
4 potatoes, cubed
1/2 onion, chopped
1 (15 ounce) can green beans
1/4 cup chopped green bell pepper
1 cup tomato juice
3 cloves garlic, minced
1/2 teaspoon dried oregano
1 tablespoon dried basil
1/2 teaspoon Italian-style seasoning
1 cup cooked and cubed chicken
season to taste
Directions:1. In a large pot over high heat, combine the chicken broth, cabbage, carrots, potatoes, onion, green beans, green bell pepper, tomato juice, garlic, oregano, basil and Italian-style seasoning.2. Bring to a boil, reduce heat to low and simmer for 1 hour, or until all vegetables are tender.3. Add the chicken and simmer for 15 more minutes. Season to taste.
Lower Fat Chicken Vegetable Soup has been handpicked at Allrecipes.com® and sent to you by Carolina (home2stay48@hotmail.com). Visit http://allrecipes.com/default.asp?tsrc=ef today to search the Internet's most complete collection of the World's favorite recipes, cooking tips, seasonal menus, grocery savings and more. (Please note, the sender's email address has not been verified.)
No-Brainer Vegetable Soup From member leslie2434
tomato paste
large tomatoes, diced
water
squash
onions
peppers (bell and chile)
cabbage
carrots
broccoli
mushrooms (I used portabello)
garlic powder
fresh parsley
dried basil
dried oregano
cayenne pepper
Mix tomato paste and tomatoes with enough water to make a soup-style base; simmer while chopping vegetables. Select vegetables of your choice and chop. Add vegetables to stock and season according to your taste. Simmer on low for about an hour and voila, soup as a veggie portion. Optional: add meat and rice for a whole meal.
Roasted Tomato and Vegetable Soup
Source: Ladies' Home Journal
Ingredients
• 1-1/4 cups diced onions
• 2 celery ribs, sliced (1 cup)
• 3/4 cup diced carrots
• 2 garlic cloves, pressed
• 6 cups low-sodium chicken broth (no-salt, if you can get it, or make it yourself)
• 2 cups peeled, cut-up butternut squash
• 1 can (14-1/2 oz.) no-salt added diced tomatoes, undrained
• 1 zucchini, seeded and diced (1-1/2 cups)
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1-1/2 teaspoons chopped fresh oregano
• 1/8 teaspoon freshly ground pepper
Directions
1. In a large saucepan, spray with PAM and heat over medium heat. Add onions, celery, carrots, and garlic and cook, 5 minutes. Add broth, squash, and tomatoes and bring to a boil, 10 minutes. Reduce heat and simmer, partially covered, 20 minutes. Add zucchini, broccoli, cauliflower, oregano, and pepper and cook 5 minutes more. Makes 4 servings.
Brown Bear’s and Lizard’s Tomato Celery Soup
1 8-oz. can NSA tomato sauce
2 cans water
1-1/2 Tbsp. dry minced onions
1 tsp. very low-salt beef bouillon (Herb-Ox 1 packet)
¼ tsp. mock beau monde recipe*
½ cup celery, minced very fine.
1/8 tsp. dry mustard
½ tsp. ground ginger
4 Tbsp. balsamic vinaigrette*
Bring to a boil and then turn to low and simmer until the celery is tender, about 30 minutes. This is a freebie soup that may be used as an appetizer before lunch or dinner.
Variations: Add one of the following for a change of taste:
1 tsp. ground dill weed
1 tsp. Splenda
1 tsp. ground coriander
*See recipes following:
Mock Beau Monde Seasoning
1 Tbsp. ground cloves
1-1/4 tsp. ground cinnamon
1 Tbsp. ground bay leaf
1 Tbsp. ground allspice
1 tsp. Splenda
2 Tbsp. ground black pepper
1 tsp. ground nutmeg
1 tsp. ground mace
1 tsp. celery seed
2 Tbsp. ground white pepper
In a small mixing bowl, sift together the clove cinnamon, bay leaf, allspice, peppers, nutmeg, Splenda, mace, celery seed and mix well. Store in a tightly closed jar.
Balsamic Vinaigrette (Liz Maxson)
12 oz. balsamic vinegar (can substitute raspberry vinegar)
5-6 cloves garlic, minced
2-1/2 Tbsp. Splenda
1 tsp. Grey Poupon Brown Country Mustard*
Freshly ground black pepper, to taste
Mix all ingredients together and store in fridge. This is a freebie. *This is not really on program, but I have used it from the beginning. My original recipe called for 1 Tbsp. so I cut it back to 1 tsp. Also, this may be made with a really good raspberry vinegar. I find that the inexpensive ones are really too biting, but a good one (Colavita brand of raspberry vinegar is good) will make a nice change for you. This is also good on your chicken, baked potatoes, etc.
Veggie soup from jen52906
1/2 cup peeled and cut up potato
1 cup combined carrots and celery cut up
diced purple onion
diced garlic
1 packet herb ox very low sodium chicken broth
seasoning to taste - I use McCormick spicy seasoning, oregano, and whatever else I want.
Cover with water
2 oz. chicken (cooked) I add this towards the end. But, I don't think it matters when. It gets nice and tender!
Bring to boil, then simmer for a couple of hours until the potato starts breaking up and it becomes like a stew. You may have to add water along the way. Note from Liz: You could use ¼ cup brown rice instead of potato.
chopped onion
chopped garlic
vegetable broth
chopped celery
chopped carrot
fresh parsley
chopped mushrooms
2 oz shredded cooked chicken breast
1/2 cup cooked brown or white rice
Simmer chopped onion and garlic in vegetable broth until onion is tender. Add celery, carrots, and fresh parsley, simmering until carrot is almost cooked. Add mushrooms, chicken, and rice. Add more broth and simmer to heat thoroughly.
Curried Cauliflower Potage From member MickiF
3 cups cooked cauliflower
1 can low-sodium chicken broth
1 tbsp curry powder
dash mock soy sauce (recipe in another attachment)
lots of black pepper
dash cayenne pepper
Pour all ingredients into food processor and process until very thick and completely blended. Transfer into pot or microwave rice cooker and heat thoroughly until piping hot
Chicken,Mushroom and Barley Soup From member bobsgirl
8 skinless, boneless chicken breasts
5 qts water
5 baby vidalia onions, sliced, including tops
1/4 bunch cilantro, chopped
2-3 tbsp granulated garlic
1 tbsp black pepper
2 tbsp Mrs. Dash Original Recipe
2 tbsp parsley
2 tsp thyme
2 tsp basil
2 tsp fresh minced ginger
2 lbs fresh mushrooms, sliced thick
2 cups barley
Put all ingredients except mushrooms and barley in an 8 qt stockpot and cover and cook until chicken is tender, about 1 hour. Remove chicken and cut into chunks about 2 inches wide. Add mushrooms, bring to a boil, add 2 cups barley and cook 10 minutes or until barley is done. Add chicken chunks back to pot and simmer at least 30 minutes.
Chicken Soup From member ruth
2 to 3 large boneless chicken breasts
2 to 3 stalks of celery, diced
2 to 3 carrots, shredded
4 cups of no-sodium chicken broth, or substitute half chicken, half vegetables broth
5 medium potatoes, diced
1 large, or 2 small turnips, diced
1/2 bag of frozen collard greens
Pepper to taste
Saute chicken breast in a bit of chicken broth until both sides are slightly browned. Mix in celery and carrots. Slowly pour in about 1/2 the broth and let simmer for about 15 minutes. Add the rest of the ingredients and simmer till root vegetables are soft.Remove chicken from pot, and with a potato masher, mash the vegetables in the pot. This will thicken the soup. Shred the chicken and place back in the pot.
Easiest Chicken and Rice Soup From member speedyzlover
2 split chicken breasts, diced
2-3 cups water
1/4 onion, diced
generous sprinkle Italian seasonings
1 clove garlic, sliced
1 cup rice
2-3 cups water
1 bay leaf
generous sprinkle cracked red and black pepper
1 clove garlic, sliced
Combine first five ingredients, boil until chicken is cooked. Transfer to bowl. In same pot, boil rice in water with remaining ingredients until rice is tender. Add chicken, stir.
Garden Tomato Soup (This came from Chef-B)
To start with you will need to pick up or make your own tomato sauce and tomato paste (NO Salt)
8 to 10 med tomatoes
1/2-cup celery Optional Items: zucchini, summer squash, jalapeno or chili peppers
1/2-cup cauliflower
1/2-cup broccoli
3/4-cup onion
1/4 cup green onion
3/4-cup carrots
4 to 6 cloves garlic
1/2-cup green pepper
1/4-cup red pepper (bell variety)
2 to 4 tablespoons Splenda
1 to 2 tablespoons black or white pepper
2 to 4 tablespoons sweet Basil
1 to 2 teaspoons thyme
Just a pinch of oregano, not much at all
Cut all veggies into bite sized pieces Get your soup pot nice and hot. Once hot, add onions, bell peppers, green onion and carrots; stir constantly until onions start to turn opaque; then add remaining veggies and spices. Cook stirring frequently for 4 to 5 min. Add tomato sauce or use tomato paste to thicken to desired thickness. No water folks. You may need to adjust the spices a bit I never measure anything. It is all done the old way - pinch and dash, so play with it a bit.
Tomato Basil Soup (Chef –B)
· 10 to 12 large tomatoes, diced
· 1/2 med. onion diced
· 2 to 3 cloves garlic very finely diced
· 1 bunch fresh basil (sweet basil is the most common but use what you like best) chopped
· then separate into equal portions.
· 2 to 3 cans unsalted tomato sauce 8 oz
· 2 Tbsp. Splenda
· 1 to 2 stalks celery, finely chopped
· 1/2 carrot. boiled separately - retain water and puree carrot
· pepper to taste
Sauté the onion garlic together when garlic turns light brown add 1/2 the tomatoes and 1/2 the Basil. Sauté for about 2 min. on med. Heat; add the water from carrots and the tomato sauce, Splenda and pepper; bring to a boil; add remaining tomatoes. Taste, and if needed, add more basil. Serve hot with a pinch of fresh chopped basil for color.
Lower Fat Chicken Vegetable Soup from Pam Oliphant
Servings: 4
Ingredients:
1 cup chicken broth
1 cup shredded cabbage
1 cup chopped carrot
4 potatoes, cubed
1/2 onion, chopped
1 (15 ounce) can green beans
1/4 cup chopped green bell pepper
1 cup tomato juice
3 cloves garlic, minced
1/2 teaspoon dried oregano
1 tablespoon dried basil
1/2 teaspoon Italian-style seasoning
1 cup cooked and cubed chicken
season to taste
Directions:1. In a large pot over high heat, combine the chicken broth, cabbage, carrots, potatoes, onion, green beans, green bell pepper, tomato juice, garlic, oregano, basil and Italian-style seasoning.2. Bring to a boil, reduce heat to low and simmer for 1 hour, or until all vegetables are tender.3. Add the chicken and simmer for 15 more minutes. Season to taste.
Lower Fat Chicken Vegetable Soup has been handpicked at Allrecipes.com® and sent to you by Carolina (home2stay48@hotmail.com). Visit http://allrecipes.com/default.asp?tsrc=ef today to search the Internet's most complete collection of the World's favorite recipes, cooking tips, seasonal menus, grocery savings and more. (Please note, the sender's email address has not been verified.)
No-Brainer Vegetable Soup From member leslie2434
tomato paste
large tomatoes, diced
water
squash
onions
peppers (bell and chile)
cabbage
carrots
broccoli
mushrooms (I used portabello)
garlic powder
fresh parsley
dried basil
dried oregano
cayenne pepper
Mix tomato paste and tomatoes with enough water to make a soup-style base; simmer while chopping vegetables. Select vegetables of your choice and chop. Add vegetables to stock and season according to your taste. Simmer on low for about an hour and voila, soup as a veggie portion. Optional: add meat and rice for a whole meal.
Roasted Tomato and Vegetable Soup
Source: Ladies' Home Journal
Ingredients
• 1-1/4 cups diced onions
• 2 celery ribs, sliced (1 cup)
• 3/4 cup diced carrots
• 2 garlic cloves, pressed
• 6 cups low-sodium chicken broth (no-salt, if you can get it, or make it yourself)
• 2 cups peeled, cut-up butternut squash
• 1 can (14-1/2 oz.) no-salt added diced tomatoes, undrained
• 1 zucchini, seeded and diced (1-1/2 cups)
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1-1/2 teaspoons chopped fresh oregano
• 1/8 teaspoon freshly ground pepper
Directions
1. In a large saucepan, spray with PAM and heat over medium heat. Add onions, celery, carrots, and garlic and cook, 5 minutes. Add broth, squash, and tomatoes and bring to a boil, 10 minutes. Reduce heat and simmer, partially covered, 20 minutes. Add zucchini, broccoli, cauliflower, oregano, and pepper and cook 5 minutes more. Makes 4 servings.
Brown Bear’s and Lizard’s Tomato Celery Soup
1 8-oz. can NSA tomato sauce
2 cans water
1-1/2 Tbsp. dry minced onions
1 tsp. very low-salt beef bouillon (Herb-Ox 1 packet)
¼ tsp. mock beau monde recipe*
½ cup celery, minced very fine.
1/8 tsp. dry mustard
½ tsp. ground ginger
4 Tbsp. balsamic vinaigrette*
Bring to a boil and then turn to low and simmer until the celery is tender, about 30 minutes. This is a freebie soup that may be used as an appetizer before lunch or dinner.
Variations: Add one of the following for a change of taste:
1 tsp. ground dill weed
1 tsp. Splenda
1 tsp. ground coriander
*See recipes following:
Mock Beau Monde Seasoning
1 Tbsp. ground cloves
1-1/4 tsp. ground cinnamon
1 Tbsp. ground bay leaf
1 Tbsp. ground allspice
1 tsp. Splenda
2 Tbsp. ground black pepper
1 tsp. ground nutmeg
1 tsp. ground mace
1 tsp. celery seed
2 Tbsp. ground white pepper
In a small mixing bowl, sift together the clove cinnamon, bay leaf, allspice, peppers, nutmeg, Splenda, mace, celery seed and mix well. Store in a tightly closed jar.
Balsamic Vinaigrette (Liz Maxson)
12 oz. balsamic vinegar (can substitute raspberry vinegar)
5-6 cloves garlic, minced
2-1/2 Tbsp. Splenda
1 tsp. Grey Poupon Brown Country Mustard*
Freshly ground black pepper, to taste
Mix all ingredients together and store in fridge. This is a freebie. *This is not really on program, but I have used it from the beginning. My original recipe called for 1 Tbsp. so I cut it back to 1 tsp. Also, this may be made with a really good raspberry vinegar. I find that the inexpensive ones are really too biting, but a good one (Colavita brand of raspberry vinegar is good) will make a nice change for you. This is also good on your chicken, baked potatoes, etc.
Veggie soup from jen52906
1/2 cup peeled and cut up potato
1 cup combined carrots and celery cut up
diced purple onion
diced garlic
1 packet herb ox very low sodium chicken broth
seasoning to taste - I use McCormick spicy seasoning, oregano, and whatever else I want.
Cover with water
2 oz. chicken (cooked) I add this towards the end. But, I don't think it matters when. It gets nice and tender!
Bring to boil, then simmer for a couple of hours until the potato starts breaking up and it becomes like a stew. You may have to add water along the way. Note from Liz: You could use ¼ cup brown rice instead of potato.
posted by Liz Maxson @ 3:17 PM
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