Can you guys give me a good soup recipe (Vegetarian) that has very little calories and is filling?

TY! and vegetarian please! oh and something simple,not too much crazy ingrediants! lol. ya and not fattening. ty!Can you guys give me a good soup recipe (Vegetarian) that has very little calories and is filling?
VEGETARIAN SPLIT PEA SOUP





1 (16 oz.) bag split peas, washed (about 2 c.)


1/2 c. chopped onion


1 bay leaf


1/2 tsp. salt


1 c. chopped carrots


1/4 c. snipped fresh parsley


1/4 tsp. Italian seasoning


8 c. water


1 c. diced potatoes


1 tsp. each oregano %26amp; basil


1 c. sliced celery


1 clove garlic, minced


Pinch of cayenne pepper





Bring water to a boil. In a 4 quart round casserole, combine peas, celery, onion, carrots, potato, garlic, bay leaf, parsley, Italian seasoning, oregano, basil, salt and cayenne. Add boiling water. Cover and microwave on high 10 minutes or until mixture begins to boil. Stir and re-cover (stir every 10 minutes). Microwave on medium for 20 to 30 minutes or until peas are tender. Remove bay leaf before serving. Serves 6.Can you guys give me a good soup recipe (Vegetarian) that has very little calories and is filling?
1 pound sausage substitute, browned/crumbled


add 2 14oz cans chicken broth and 3 cups water.


add 1 16oz bag of shredded cabbage/cole slaw mix


heat to boiling and long enough for the cabbage to soften.


slowly stir in 2 cups instant masshed potatoe flakes to thicken the soup. serve with dinner rolls.





I like to add some garlic for added flavor and red peppers to make a spicy soup.








hope that works
Here's a Good One !! Tried and True - Can use whatever type flavored bullion


you choose- Create several different bases ( additions of liquid smoke, hot


sauce, Dijon mustard, garlic ) are just a few hints........








Vegetable Soup


(makes 6 servings)


* 1/2 pound (240 g) leeks, trimmed, split in half lengthwise and well


rinsed


* 1 medium white onion, 5 ounces (150 g), chopped


* 1/2 pound (240 g) carrots, peeled and thinly sliced on the diagonal


* 2 large celery ribs, thinly sliced on the diagonal


* 2 tablespoons (25 g) dried lentils


* 2 tablespoons (25 g) dried split peas


* 2 tablespoons (25 g) dried small white beans


* 1 teaspoon (5 ml) dried parsley


* 1/2 teaspoon (2.5 ml) freshly ground pepper


* 2 quarts (2 l) low-sodium canned vegetable broth or spicy tomato


juice


* 1 14 1/2-ounce (435 g) can no salt added plum tomatoes, drained and


coarsely chopped


* 4 ounces (120 g) fresh spinach, well rinsed and tough stems


discarded


* 8 ounces shredded cabbage


In a large soup pot, heat broth over medium-low heat. Thinly slice


cleaned leeks and add to pot along with the onion. Cook, stirring, until


vegetables wilt, about 5 minutes.


Add remaining ingredients except tomatoes and spinach. Bring to a


boil. Reduce heat and simmer, covered, for 45 minutes, stirring


occasionally.


Add tomatoes and continue to simmer, covered, for another 15


minutes, until white beans are tender. Add spinach and simmer, uncovered,


until wilted, about 3 minutes, stirring.


Ladle into soup bowls and serve.


Nutritional Information


4 servings aprox 140 calories per serving
Cook a cucumber till it is mushy in 1 pint of water. Add salt and peper to taste. Puree with fork or machine, enjoy!
Hi there, Here are a few of my favorites enjoy!!





Squah Soup:


1 small squash (butternut, spaghetti, or seasonal)


1 can coconut milk


4 cups water


陆 teaspoon ginger powder


1 teaspoon garlic powder


1 dash cayenne or red chili powdersalt %26amp; pepper





Preheat oven to 400 degrees F. Slice winter squash in half and place open side down on a baking sheet. Place in oven and bake until tender, approximately 30 minutes. Let cool, then remove the seeds and skin. Mash well. In a soup pot, heat water and add squash. Cook for 2 minutes on medium-high heat. Reduce heat to low, and add coconut milk, ginger, garlic, and chili powder. Remove soup pot from stove. Salt and pepper to taste. A delicious low calorie recipe.





Southwestern Corn Chowder:


2 tablespoons butter


2 pounds fresh or frozen corn kernels


10 plum tomatoes, diced


1 medium red bell pepper, diced


1/4 small yellow onion, diced


3 garlic cloves, chopped


2 tablespoons all purpose flour


3 cups chicken (or vegetable) broth, canned or homemade


2 cups half-and-half cream (fat-free, if preferred)


2 cups corn tortilla chips, slightly crushed


Cumin to taste


Chili powder to taste


Kosher salt and freshly ground pepper 1 medium avocado, small diced, for garnish


Method


Melt butter in a large soup pot or Dutch oven. Add corn, tomatoes, some of the bell pepper, the onion and garlic. Stir vegetables over medium-high heat until lightly caramelized. Add flour and cook for 2 to 3 minutes. Add chicken broth, half and half, and 1 1/4 cups of tortilla chip pieces; mix well. Pour this mixture in a food processor or blender and puree until smooth. Season with cumin, chili powder, salt, and pepper, to taste. Serve soup topped with diced avocado, remaining red pepper, and the remaining tortilla chip pieces.





Notes: This soup can be pureed to make it smooth, but I like it with a little texture. Serve with warm crusty bread and (unsalted) butter





Spilt pea soup


2 cups split peas


6 cups water


2 (14.5 oz) cans vegatable broth (4 cups)


1 large clove garlic, minced


2 tsp lemon juice


1 tsp salt


1 tsp sugar


1/4 tsp dried parsley


1/4 tsp white pepper


dash of dried thyme


1/2 cup barley


6 cups water


2 medium carrots, diced (about 1 cup)


1/2 stalk celery, diced (1/4 cup)





Garnish:


chopped green onions





Directions:


1. Rinse and drain the split peas, then add them to a large pot with 6 cups of water, vegetable broth, onion, garlic, lemon juice, salt, sugar, simmer for 75 minutes or until the peas are soft.


2. While the peas are cooking, combine the barley with 6 cups of water in a saucepan. bring to a boil, then reduce heat and simmer for 75 minutes or until barely is osft and most of the water has been absorbed.


3. When the spilt peas mixture has become a thick soup, use a handheld blender to puree the peas until the mixture is smooth. You may also use a standard blender or food processor for this step, pureeing the soup in batches. Alternately, if you like, you may skip this step, keeping the soup rather chunky. Its still good this way, just not as smooth as the real thing.


4. Drain the barley mixture in a sieve or colander and add it to the split pea mixture. Add the carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are tender. Stir occasionally. Turn off the heat, cover the soup, and let it sit for 10 to 15 minutes before serving. Garnish each bowl with a little chopped green onion.





Vegetable soup :


1-1/2 pounds potatoes, washed and cut into 1-inch pieces


1 large sweet onion, cut into 1-inch pieces


1/2 pound carrots, peeled and cut into 1-inch pieces


1/2 pound parsnips, peeled and cut into 1-inch pieces


6 cloves garlic, unpeeled


1 tablespoon olive oil


Coarse-grained salt and cracked black pepper


6 cups [homemade] vegetable stock or chicken stock or canned broth


1 tablespoon balsamic vinegar


1 sprig rosemary or thyme


Directions:





Preheat the oven to 400掳 F.


Throw all the vegetables and the garlic into a plastic bag (one of the bags you brought them home in).


Pour 1-tablespoon oil into bag with veggies and shake until well coated.


Spread vegetables onto a rimmed baking sheet, season with salt and pepper, and roast, turning once or twice, until nicely browned, about 45 minutes.


Scrape vegetables except the garlic into large soup pot.


Peel the garlic and place it back on the baking sheet.


Set the baking sheet on the largest burner you have over medium-high heat and pour 1/2 cup vegetable or chicken stock and the balsamic vinegar over the pan.


Deglaze by stirring and scraping the bottom and sides of the baking pan.


Magically, all the tasty nibbly bits will come loose and the garlic will disintegrate into pan juices.


Pour this viscous sauce directly into soup pot with vegetables.


Add remaining 5-1/2 cups stock to soup pot with rosemary or thyme.


Bring to a simmer, taste, and adjust seasonings.


Cover and cook slowly until flavors are blended, about 20 minutes.


Add water as necessary to thin soup.


Remove herb sprigs and serve immediately.





Tomato Rice soup:


1 tbsp vegetable oil


2 tbsp flour


4 cups canned tomato sauce


1 onion, diced


2 cups cooked rice





PREPARATION:


Heat the oil in a large saucepan and brown the flour in the oil. Add the tomato sauce and the onion. Cook over low heat for 15 minutes.


Add the rice to the saucepan and continue cooking until the soup is thoroughly heated.





ENJOY!!
No meat? Aw, come on! A world without meat is fruitless!