Category: Soup

Wild Rice Soup
recipe by Jennifer Moore

¼ cup butter
1 medium onion
¼ cup flour
3 cups chicken broth
1 cup cooked wild rice
1 cup cooked white rice
1 cup diced ham
½ cup finely shredded carrots
3 T. sliced almonds
½ t. salt
Pepper to taste
1 pint half and half
Snipped fresh parsley

Saute onion in butter. Blend in flour and cook for 5 minutes. Stir in broth and cook to a simmer, stirring. Add ham, rice, carrots, almonds, salt and pepper. Simmer for 10 minutes. Add parsley and half & half. Heat to serving temperature.

Ingredients

• 3 chicken breasts in small pieces
• 4 cloves finely chopped garlic
• 1 large finely chopped onion
• 2 Tbsp oil
• 6 cans white beans
• 4-5 cups chicken broth
• 1 can chopped chiles
• 1 can diced tomatoes
• 1-2 Tbsp cumin
• 1 Tbsp chili powder
• 1 tsp oregano
• 1 tsp basil
• salt to taste
• 8 oz sour cream

Directions

1. Saute chicken breasts, garlic and onion in oil.
2. In pot combine with white beans, chicken broth, chiles, diced tomatoes, cumin, chili powder, oregano, basil and salt.
3. Simmer 10-25 minutes
4. Add sour cream
5. Simmer 10 minutes more

Prep time 30m
Cook time 30m
Total time 60m

Bobby’s Lighter Tastes Like Lasagna Soup

404 less calories
28 g less fat

Ingredients:

2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 ½-ounce) can petite diced tomatoes
½ teaspoon salt
¼ teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
½ cup chopped fresh basil
3 tablespoons grated parmesan cheese
½ cup reduced-fat shredded mozzarella cheese
8 Whole-wheat breadsticks or grissini (optional)

Instructions:

Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.

Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)

Nutritional Information:

Per Serving (1 cup) 225 Cal (27% from Fat, 42% from Protein, 31% from Carb); 23 g Protein; 7 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 17 g Carb; 2 g Fiber; 4 g Sugar; 108 mg Calcium; 3 mg Iron; 826 mg Sodium; 53 mg Cholesterol

Original Recipe by Paula Deen: Tastes Like Lasagna Soup
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen

Servings: 8 cups
Prep Time: 5 min
Cook Time: 1 hour
Difficulty: Easy

Becca’s bean soup

1 lb (3 cups) mixed beans–bring to a boil 15 min
1/4 lb turkey
Browned with full onion
And 4 cloves garlic
8 cups broth
1 15 oz can tomato sauce
2 bay leaves
Salt and pepper to taste
5-7 hours simmer

Lion House Hearty Chicken Noodle Soup

2 tsp. chicken soup base, or 2 bouillon cubes
3 cups canned chicken stock (broth)
2 cups chopped carrots
2 cups chopped celery
¾ cup chopped onion
2 cans (10½ oz. each) cream of chicken soup
¼ cup evaporated milk or ½ cup whole milk
Roux (equal amounts of flour and butter used to thicken). I don’t even use roux. It is thick enough without it.
2 cups cooked diced chicken (sometimes I use a can of chicken)
2½ oz. (about 4 cups) cooked noodles (I use “Country Pasta, homemade style egg pasta” from Costco. It’s like homemade.)

Heat chicken soup base (or bouillon cubes) and stock together. Add carrots, celery, and onion, and simmer until vegetables are tender. Add cream of chicken soup and milk. Thicken with roux as desired, then add cooked chicken and noodles. Add salt and pepper to taste. Makes about 2½ quarts or 10 one cup servings.

Key Lime Soup

Saute
4 chicken breast cubed and cooked
2 large chopped onions
3 chopped garlic cloves
2 TBSP oil

Add and simmer 20-30m
1 can diced tomatoes
1 12; TBSP chili powder
2 cans corn OR 1 package frozen corn
1 TBSP cilantro OR 1 bunch fresh cilantro
Salt to taste

Serve with lime juice and sour cream

Prep time 20m
Cook time 25m
Total time 45m

Small onion
2-3 cloves garlic
4 sprigs cilantro
1 can diced tomatoes
Blend all in blender
Add to 28 oz chicken broth
Add jack cheese and chips

Here’s a flavorful soup for your crockpot. I love my crockpot. If you don’t love yours, you can make this on the stovetop. Which I did the other night and it took about 40 minutes.

1/2 to 1 pound Italian sausage – I’ve used turkey sausage and reduced fat too, it all works
1 onion, diced
3 cloves minced garlic
1/2 teaspoon Italian seasoning
6 cups chicken broth or 1 48 oz can chicken broth – I use half broth, half water and bouillon
3 to 4 large carrots, sliced
1/2 cup uncooked pearl barley
1 zucchini, sliced or diced
a head or a few handfuls fresh spinach, chopped

Cook the sausage, onion, and garlic until the sausage is done. Toss all the ingredients into your crockpot and give it a hug. Cover and cook 4 hours on high or 6 hours on low.

Grandma Swain’s Sausage Soup
This is Grandma’s famous soup, talked about in hushed and reverent tones at family gatherings. We all adore this soup. It is fantastic. I usually have the ingredients on hand so I can whip this up anytime. Okay, I keep the ingredients on hand specifically so I can make it often. There have been fights over the last bowl.

1 lb. uncooked breakfast sausage links
1 small to medium sized onion, chopped
1/3 c. chopped green pepper (I often leave this out since the kids don’t like them)
1-2 cloves garlic, minced
3 c. water
18-oz. can tomato juice (2 1/4 c.)
16-oz. can kidney beans, drained
1/2 c. long-grained rice (both white and brown work; brown just takes a little longer)
1 tsp. paprika
1/2 to 1 tsp. chili powder
1/2 tsp. salt
dash pepper

Cut the sausage into bite-sized pieces and brown in a large saucepan. I usually throw the onion (and green pepper if I’m using it) in at the same time and let it cook with the sausage then add the garlic right at the end. Add water, tomato juice, beans, rice and seasonings. Simmer, covered, for 25-30 minutes or until rice is tender, stirring occasionally. We wipe out the entire pot in one sitting. This does not hold up well as leftovers since the rice turns super mushy. If you will have leftovers cook some rice separately from the soup and add a little to each bowl as you serve it.