Easy, nutritious soup recipes?

simple and deliciousEasy, nutritious soup recipes?
Japanese Noodle Soup





Ingredients:


1 (8 1/2 ounce) package Japanese udon noodles or rice noodles


1 teaspoon olive oil


1 medium red bell pepper, cut into thin strips


1 medium carrot, diagonally cut


2 green onions, thinly sliced


2 cans (14 1/2 ounce) reduced sodium beef broth


1 cup water


1 teaspoon reduced sodium soy sauce


1/2 teaspoon grated ginger


1/2 teaspoon ground black pepper


2 cups thinly sliced shiitake mushrooms, caps only


4 ounces daikon (Japanese radish), peeled and cut into thin strips


8 ounces firm tofu, drained and cut into 1/2 inch cubes





Cook noodles according to package directions, drain and rinse. Heat oil in large nonstick skillet or soup pot over medium-high heat. Add bell pepper, carrot, green onions and cook until slightly softened, about 3 minutes. Stir in beef broth, water, soy sauce, ginger and black pepper. Bring to a boil. Add mushrooms, daikon and tofu. Reduce heat and simmer gently for 5 minutes or until heated through. Place noodles in a serving bowl and ladle soup over noodles.





Makes 6-8 Servings


Serving Size: 12 ounces





Nutrients per serving:


Calories: 163


Total fat: 1 gram


Saturated fat: trace


Cholesterol: 0 mg


Sodium: 61 mg


Carbohydrate: 31 grams


Protein: 7 grams


Dietary fiber: 1 gramsEasy, nutritious soup recipes?
When I think of easy and nutritious, I think of good wholesome grains and fresh veges! Here is a favorite:





1 box of Organic Chicken broth


1 15 oz can Organic diced tomatos


1 can diced green chili's


1 yellow onion, diced


1/2 green pepper, seeded and chopped


2 boneless, skinless chicken breasts, cut into bite sized pieces


1 cup sweet corn


1 can black beans, drained and rinsed


3 T cumin


1/4 tsp fresh ground pepper


1 Tsp salt (or to taste)





Saute onion in olive oil. Add chicken breasts and green pepper and saute until chicken is browned and onion is translucent. Drain excess oil.





In soup pot, mix the rest of the ingrediants. Add chicken and veges. Simmer for 1 hour and serve. Additions might include cheddar cheese, tortilla strips, sour cream and avocado.
Potato and Onion Soup


';This is a very savory and tasty soup!';





INGREDIENTS


1/4 cup margarine


1 onion, thinly sliced


2 leeks


2 red potatoes, peeled and sliced


2 quarts water


1 tablespoon salt


1/4 cup margarine


1/2 cup heavy whipping cream


3 tablespoons chopped fresh chives





DIRECTIONS


In a heavy 4 quart pan, melt 1/4 cup butter and onion until wilted. Add cleaned and sliced leeks, potatoes, water and salt. Bring to a boil and simmer, partially covered, for 45 minutes or until potatoes are very tender.


Remove from heat and cool if you want. Blend the cooked mixture until smooth. Return to the saucepan; add 1/4 cup butter, cream and chives. Check for seasonings. Heat, but do not boil or the cream will curdle.
hahahaaa.....just take the pati kiub sup...
Nutritious Soup:





5陆 hours 30 min prep


20 servings 5 quartz





16 ounces minced beef


1 liter beef broth


19 ounces canned whole tomatoes


19 ounces kidney beans


14 ounces pinto beans


1 large onion, diced


1 medium green pepper, diced


2 carrots, cut small


2 celery ribs, cut small


2 cups fresh mushrooms, cut up or canned mushrooms


1 1/2 cups fusilli


1 1/2 teaspoons oregano leaves





1. Precook meat in microwavable dish for approximately 10 minutes on medium power.


2. Put it and all remaining ingredients in 5 quart crock pot.


3. Stir to mix all ingredients.


4. Cook on low for 5 to 6 hours.


5. NOTE: I slightly precook all ingredients in my microwave to speed up the cooking time, as I like this soup for lunch. As for freezing, it never lasts long enough around here. I see no problem in freezing though, as all ingredients are freezable.
Well, if you're like my sister and can't cook you need a Chef like me. I hate ';recipes'; I like to buy seasonal ingredients. Think easy, Minestrone. Buy a few cans of chicken broth (vegetable broth works too) and a can of stewed tomatoes. Add 1/2 a diced onion, 1 or 2 diced zucchini (heck mushrooms on sale?? throw 'um in). Add 1 can EACH of any favorite bean (I drain and rinse mine). Add water to cover by 2 or so inches and bring to a simmer. Now add your pasta. What kind you ask??? Well, what do you have in your cub-bard?? penne, ziti, bow tie??? You only have spaghetti or fettucini?? just break it up into bite sized pieces!!! Cook the soup for another 6-8 minutes. You're done!! You can even omit the pasta to go low carb or substitute rice (if the rice is dry add it in the first steps)





I think this as a great SEASONAL recipe. Add fresh herbs if possible.
So simple..I make this for my husband, toddler and myself quite often..Pick up a litre of organic chicken stock next time you are at the grocery store. In your big pot, sautee some chopped onion, carrots and celery in a bit of extra virgin olive oil for about 3 to 4 minutes on med. heat. add the stock, and whatever other vegetables you feel like using up from the fridge or really love ( my favorites are green beans, corn and mushrooms)Let the soup simmer until everything is almost completely soft (usually about half an hour) Toss in some whole wheat pasta and simmer until it is cooked. (12 min or so).To add an interesting twist, toss abit of curry powder in and some fresh cracked pepper. Season to your liking, but be sure to taste it first if you plan on adding salt, as the stock will most likely have been salted.
Here is one excellent recipe but there are many high quality soup recipes at http://www.real-restaurant-recipes.com/s鈥?/a>





Vegetable Barley Soup Recipe


Preparation time: 30 minutes. Servings: 8.





Ingredients:


1 l/2 tablespoons olive oil


1 cup chopped onions


1 l/2 teaspoon fresh, chopped garlic


1/4 teaspoon dried thyme or 1/2 whole branch fresh thyme


1/4 bay leaf


1 pound white mushrooms, cleaned and quartered (To clean mushrooms: trim stems and wipe caps with a damp paper towel. Do not wash under water


l/4 cup barley, uncooked


2 stalks chopped celery


2 large sliced carrots


6 cups of chicken stock


Salt and black pepper


Dash of nutmeg


1 tablespoon chopped parsley


Option: garnish with chopped green onion





Instructions:


Place oil in a large soup pot


Add onions and cook over low heat 10 minutes or until wilted


If using dried thyme, crush it to release the flavor, and add with the garlic and bay leaf


Add the mushrooms and cook for 20 minutes over medium heat, stirring


Add the barley, celery, carrots and broth


Bring to a boil, reduce heat to medium-low and simmer 25-30 minutes or until vegetables and barley are tender, skimming any foam that rises to the top


Remove thyme branch and bay leaf


Season to taste with salt, pepper and nutmeg


Stir in the parsley just before serving the soup


Ladle the soup into your soup bowls and if you like green onion, garnish the soup with a few and ENJOY!
Delicios Ham and Potato Soup





INGREDIENTS


3 1/2 cups peeled and diced potatoes


1/3 cup diced celery


1/3 cup finely chopped onion


3/4 cup diced cooked ham


3 1/4 cups water


2 tablespoons chicken bouillon granules


1/2 teaspoon salt, or to taste


1 teaspoon ground white or black pepper, or to taste


5 tablespoons butter


5 tablespoons all-purpose flour


2 cups milk


DIRECTIONS


Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.


In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.


Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Healthy Corn Chowder





fry 3 strips of bacon until crisp. Save the bacon for garnish....chop it up.


in the bacon fat, sautee 2 chopped celery ribs, 2 chopped carrots, 2 chopped onions until tender. Add 4-5 large potatoes, cubed and 6 cups chicken broth. Boil until all tender. Add 2 cups corn kernels (fresh, frozen, canned) and 2 cups milk. Use a hand chopper (the kind that looks like a boat motor) or a blender and puree until desired consistency. You can have it all smooth, or you can have it chunky. Either way, the potatoes thicken it like a cream soup without the fat of cream. Serve garnished with the bacon bits. Tip: This recipe is 1 point per cup on Weight Watchers...but it's not a WW recipe. It's extremely filling and very satisfying, AND when my toddlers didn't want to eat their veggies, I fed them this recipe pureed, but only up to the chicken stock and corn. I didn't add the milk. Filled them up with healthy stuff!!! Have this with a salad and some crusty bread for a satisfying supper.