Any good healthy soup recipes?

I'm currently really into soups, however all the ones from the stores usually have a lot of salt and such in them and don't taste as nice as home made soups.


Does anyone have any low calorie soup recipes that I can make on a budget, as I'm a student at university and I really don't have much money after uni! D8 (I'm in the UK by the way, so if possible please list things I can buy in the UK ^_^)


Thanks all! :DAny good healthy soup recipes?
Tomato, Basil and Chicken Noodle Recipe





1 lb. chicken breasts, cut into bite-size pieces


1 large onion, chopped


3 T. olive oil


2 T. minced garlic


2 14 1/2 oz. cans diced tomatoes


2 14 1/2 oz. cans chicken broth


12 oz. package frozen home-style noodles, cooked by directions


2 C. chopped fresh basil


salt and pepper to taste


1 C. grated Parmesan cheese


fresh basil for garnish





In a large pot over medium-high heat, saute chicken and onion in olive oil until onions are transparent and chicken is done. Add garlic, salt and pepper. Saute 1 minute longer.





Add tomatoes and chicken stock and bring to a boil. Add cooked noodles and 2 cups chopped basil. Bring back to a boil and serve immediately. If desired, top each serving with Parmesan cheese and chopped basil.





Makes 8 servings.








Cannellini and Penne Soup Recipe





1 lb. low-fat mild turkey Italian sausages, casings removed


1 onion, peeled and chopped


4 cloves garlic, peeled and pressed


1 (14 1/2 oz.) can fat-skimmed chicken broth


1 (8 oz.) can tomato sauce


1/2 C. dry red wine


1 t. dried oregano


8 oz. dried penne pasta


water


3/4 pound arugula


2 (15 oz.) cans cannellini (white) beans, rinsed and drained


1/2 C. shredded Parmesan cheese (about)


Pepper





In a 5- to 6-quart pan over high heat, break meat into chunks with a spoon. Add onion and garlic and stir often until onion is limp, about 5 minutes.





Add broth, tomato sauce, wine, oregano, pasta and 2 cups water. Stirring often, bring to a boil and cook until pasta is just tender to bite, about 10 minutes.





Rinse, drain and coarsely chop arugula. Add arugula and beans to pasta mixture. Stir occasionally until soup is boiling, about 3 minutes. Ladle into bowls and add cheese and pepper to taste.





Makes 6 servings.





Ginger Beef and Noodle Soup Recipe





1 pound lean ground beef


1/2 teaspoon salt


1/2 teaspoon ground ginger


1/4 to 1/2 teaspoon pepper


2 cups water


13戮- to 14陆-ounce can ready-to-serve vegetable broth


3-ounce package beef-flavored instant ramen noodles, broken up


3 cups frozen broccoli stir-fry vegetable mixture





In Dutch oven or large saucepan, brown ground beef over medium heat 6 minutes or until outside surface is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings.





Add salt, ginger and pepper. Stir in water, broth and seasoning packet from ramen noodles; bring to a boil. Stir in noodles and vegetables; return to a boil.





Continue cooking 2 to 3 minutes or until noodles are tender.





This recipe from the National Cattlemen's Beef Association makes 4 servings.Any good healthy soup recipes?
I will give you the recipe for my carrot and parsnip soup:





1 Vegetabe stock cube


3 carrots (Peeled and sliced)


3 parsnips (Peeled and sliced)


1 clove of garlic (Peeled and mashed)


1 onion (Peeled and sliced)


1 pint of single cream


1 knob of butter or three spoons of olive oil





In a large soup pot sweat off garlic, onion, carrots and parsnips for 5 minutes until soft and tender. Add made up stock cube and boil for 30 minutes until vegetables have cooked and add pint of cream. Simmer for a further 10 minutes and then serve, or whisk in a blender to bring out the coloring of the carrots. Top with fresh parsley and serve with french bread or whatever bread you happen to have.
Kale and beam soup. Kale is bitter normally but in this soup its great.





2 15oz cans of pinto beans


4 cups of raw kale (Chopped and diced) from the edges.


4 cups of chicken broth


1 yellow onion


1 tbl spoon of olive oil


4 large cloves of garlic


Cut corn from the cob already boiled is optional(more work but adds the perfect sweet to the soup)





Peel the garlic.. Cut the onions into pieces (as large or small as you prefer) then in a Large pot, add the olive oil, put burner on medium or close to high heat. Smack the garlic and plop in along with the onion... Saute for a good few minutes (stirring) till the galic starts stickin a bit, then throw in the Kale... saute that until the Kale is good and wilted(stirring). Then Add 3 cups of broth and 2 cups of beans (not drained). Let that come to a light boil for about 5 minutes. During that time..take whatever is left of the beans and broth, put into a blender and liquify. After the 5 minutes add the liquid and light boil or simmer for about 15 minutes...... Keep a lid on it if possible not to lose too much moisture. The only problem is finding the Kale, not expensive stuff but a lot of places don't sell it... Good luck.
Vegetable Beef Soup I











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1. Ingredients2 quarts tomato juice


1 (16 ounce) package frozen mixed vegetables


3 potatoes, cubed


2 pounds cubed beef stew meat


1 teaspoon dried parsley


1/2 teaspoon dried oregano


1/2 teaspoon dried basil


salt to taste


ground black pepper to taste











2. Cooking Directions


Pour tomato juice into stock pot. Add vegetables and potatoes. Simmer.


Meanwhile, brown beef in skillet; then, add to simmering juice and vegetables. Add parsley, oregano, basil, and salt and pepper to taste; stir. Cover and simmer for 2-3 hours. Stir occasionally.



Here's the best, and it's by one of your own countrymen, Dr. Gillian McKeith (You Are What You Eat).....





TUSCAN BEAN SOUP





TUSCAN BEAN SOUP


Serves 4





2 onions, peeled and roughly chopped


2 tsp olive oil


2 celery stalks, trimmed and chopped


1 leek, washed trimmed (remove the green), and finely chopped


6 garlic cloves, peeled and chopped


1 tsp dried oregano


1 tsp freshly chopped fresh basil


1 14 oz (or so) can sodium free diced tomatoes


1 Tbsp fresh chopped parsely


2 14 oz cans no salt mixed beans (or navy beans), drained and rinsed





For the salsa:


1 Tbsp finely diced yellow pepper


1 Tbsp finely diced red pepper


1 Tbsp finely diced red onion


1/8 tsp olive oil





DIRECTIONS


1. Place the onion in a medium saucepan with the olive oil and 1 Tbsp water, cook for 2 - 3 minutes. Add celery and leek, cook for another 3 - 4 minutes.


2. Add garlic and oregano, cook for 2 minutes. Add basil and tomatoes, cook for another 5 minutes.


3. Add 1 1/2 - 2 cups boiling water or hot, sodium free chicken broth, the chopped parsley, cook for 5 more minutes.


4. Add beans


5. Mix the peppers and onions with a touch of olive oil in a small bowl or cup.


6. Divide the soup between warm bowls and garnish with the salsa.





Believe me, this is great soup. And the preparation actually takes longer than the cooking! but it's worth it!





Dave



I really like to make chicken noodle or chicken rice. I use this recipe from food network: http://www.foodnetwork.com/recipes/alton鈥?/a>


You can use as much or as little salt as you like. There's not nearly as much fat in it as cream soups.
Barley Broth





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Ingredients





30ml/2tbsp olive oil


1 onion, chopped


1 clove garlic, crushed


1 bay leaf


50g/2oz mushrooms, quartered


1tsp thyme


1tsp basil


30ml/2tbsp tamari


1 potato diced


2 carrots, sliced


陆swede, diced


50g/2oz pearl barley (soaked in water for 1 hour)


1.35L/2录pt vegetable stock


salt %26amp; freshly ground black pepper





Method





1. Heat the oil, add the onion and saut茅 gentle, add the garlic and the bay leaf, and continue cooking for 3 minutes.





2. Add the mushrooms, thyme, basil and tamari and cook gently for a further 3 minutes.


Add the remaining vegetables, barley and stock.


Cover and simmer for about 30-40 minutes.


Season and serve with hunks of crusty wholemeal bread.





Lentil Soup with Garlic Bread





Serves 8





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Ingredients





2tbsp oil


1 large onion, chopped


3 garlic cloves, finely grated or pureed


1 leek, finely chopped


3 large carrots, diced


3 celery stalks, finely chopped


1tsp paprika


1tsp died mixed herbs


1tsp Gramma's Mild Pepper Sauce


2tsp wine vinegar


3oz red lentils, rinsed


1 x 4oz can tomatoes


2pts vegetable stock





Method





1. Heat the oil in a pan and fry the onions until soft (about 5 minutes).





2. Add the garlic, leeks, carrots and celery and cook for 5 minutes, stirring occasionally.





3. Add the paprika, herbs, pepper sauce, vinegar, lentils, tomatoes and stock. Stir well.





4. Bring to the boil, then reduce heat and simmer for 40-50 minutes, stirring occasionally.





5. Remove from heat, leave to cool slightly, then liquidise in a food processor or blender, or pass through a large sieve.





6. Pour back into pan and reheat. Serve with hot toasted garlic bread.





Simple Veg Soup





Serves 4





Getting ready: 10 minutes


Cooking time: 25 minutes








Shopping list





2 tablespoons vegetable oil


1 onion, peeled and chopped


2 leeks washed, trimmed and chopped


1 litre light vegetable stock


1 baking potato, peeled and cut into cubes


2 handfuls frozen peas





How to make it





Step one: Heat the oil in a medium sized saucepan and fry the onion and leeks until soft.





Step two: Add the stock and potato and bring to the boil. Simmer for 20 minutes.





Step three: Add the peas and bring back to the boil, then simmer for 5 minutes.





Step four: Cool slightly and blend with a food processor. Season to taste and serve piping hot with bread.





http://www.vegsoc.org/cordonvert/recipes鈥?/a>





hope these help
The best healthy soups come from those places where we think, ';wow, why didn't I think of that before?';. Most importantly, you are in school, need good, cheap food that you can stomach for more then one meal - remember that bulk is cheaper. Below are two recipes, the first a little simpler the second more advance. I hope these soups taste as good to you as they do with my friends, family, and when I entertain. My father even likes them. I am making the second recipe for Thanksgiving US Holiday.





Butternut Squash Soup: I make a creamier version, but you can make pure veggie


*Yes, you might not think of squash as a soup. I have been making this for years, and it has recently gained popularity. It has a natural sweet, yet hardy taste to it. It is great as a side, starter, or as a meal. Enjoy it however you feel would be best.





You can buy butternut squash, cooked and pureed in the frozen section of your grocery store. I use one box to serve 4 medium or 6 small servings. Double the recipe if you want more. Defrost the container as recommended.





Take the following if you have it - diced onions - 1/4 cup and garlic - which I love so I use 4-5 cloves but to your taste - saute in a saucepan with olive oil or a non-stick spray if you are cutting calories and fat. Add the defrosted squash. Stir until combined. Add 3/4 cup half and half - I use fat free - and 1/4 cup milk. You can use milk for all of it if that is what you have or cheaper - you are a student. If you wanted to cut dairy out of it, use broth. I cannot guarentee the flavor, but it will be veggie friendly. Add salt and pepper to taste. I puree it even further with a hand held food blender but if you dont have one, which most ppl dont, use a blender and do it in batches...Advice, dont do it all at once and take the top/middle circle section out, covering with a cloth. Since it is hot, it will release a lot of steam, causing potential problems with the lid. Sometimes, my cloth doesnt even get dirty, but it is a precaution.





I will add sour cream on top or butter towards the end if it is for a special meal. Parmesean cheese is also a great additive.





This stores really well and can be frozen, too





I make a Roasted Cauliflower Soup my family and friends go crazy for. Since you are in the UK, I don't know the measurements so will try to explain it to you the best I can. Take a head of cauliflower (or a bag of frozen) and place in a baking dish. Drizzle with olive oil. Rub until coated. Add salt and pepper. Cook at 450F for 60 minutes or less, turning every 15-30 minutes, until carmelization has occured. Remove and dice (if you want to, you can wait until it has cooled to do this, wont effect the dish) and then place into sauce pan. Add 1 cup chicken broth, one cup half and half (again, I use fat free or you could use milk - veggie broth for the vegetarians). Again, I use the blender or the hand pureer thing...Again, you can add butter or heavy cream at the end to make it extra special or leave it as is.





This soup also freezes well.





Good luck and I hope you get some great ideas for healthy, hearty, great tasting soups!