Soup!

I still cant believe that the Fall is here and winter is just around the corner
The good thing for me are the soups!
Theirs nothing better then curling up with a nice warm cup of soup!
so i wanted to share a yummy recipe from CreamCheese.com
thats only 320 calories per serving, so i hope you all like it :)


http://www.kraftfoods.com/images/rec...en_Chowder.jpg
Hearty Golden Chowder
2 cups cold water
2 cups chopped potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1 Tbsp. chopped fresh chives
1 tsp. salt
Dash pepper
1/4 cup (1/2 stick) butter or margarine
1/4 cup flour
2 cups milk
2 cups Shredded Sharp Cheddar Cheese

BRING water, vegetables, chives and seasonings to boil in medium saucepan on high heat.
Reduce heat to low; cover. Simmer 10 minutes. Do not drain.

MELT butter in large saucepan on low heat. Stir in flour. Cook 2 minutes or until bubbly.
Gradually add milk, stirring until well blended.
Cook on medium heat until mixture boils and thickens, stirring constantly.
Add cheese; cook until melted, stirring constantly.

ADD vegetable mixture; cook until heated through. Do not boil.

Here's my new favorite.

Black Bean Pumpkin Soup

2 tablespoon extra-virgin olive oil (or less)
1 medium onion, finely chopped
3 cups vegetable stock
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
1 can (15 ounces) pure pumpkin puree (not pumpkin PIE puree)
1/2 cup heavy cream or fat free half and half (I’m vegan so I used unsweetened soy milk)
1 tablespoon curry powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
salt and pepper to taste


Directions
-Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes.
-Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil.
-Reduce heat to medium low.
-Puree the mixture with an immersion blender.
-Stir in cream/milk, curry, cumin, cayenne and salt.
-Simmer 5 minutes, adjust seasonings (I like a bit more of every spice).

Makes 5 big servings, 208 calories, 6 fat, 10 fiber (based on Fat Free Half and Half)

Ok, very curious....Black Bean & Pumpkin?
Sounds intriguing to me, but I don't think my sweetie would go near it.
Keep the soup recipes coming. I would love to make some soup this weekend. It is chilly down here in Florida.
My friend made a chicken and sweet potatoe soup/stoup the other night I am dying to get the recipe. When I do I'll post it.

There are some very nice soup recipes in the "crock pot" thread:
crock pot recipes

Quote:

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Originally Posted by divingbiker

Black Bean Pumpkin Soup

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I like pumpkin soup.
I like black beans.
Why not?

The other night I went to visit my sister and left with a huge container of turkey meat so I just picked through it, plopped it in pots with brown rice, carrots, peas, and turkey broth.

I took two big containers of it to one of the guys at the LBS. The poor boy had been eating ramen noodles! No one should have to eat that stuff.

i could eat nothing but soup all winter and be quite happy.

Quote:

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Originally Posted by Zen

The poor boy had been eating ramen noodles! No one should have to eat that stuff.

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It's not bad if you drain it and serve it with pesto sauce.
But then....ANYthing is good with pesto on it! :p

I *like* ramen, but I get the stuff from the Asia markets that has all sorts of goodies in it, not the stuff from the grocery store. But I like that too (with lots of veggies added:)).

I'm a cheap date.

Instant ramen has 30% rda saturated fat in one serving! :eek: (and 1/2 your sodium...) Fresh ramen on the other hand is tasty :D (and not deep fried) I love living in a city with a large asian population. Lots of yummy things are available here. There's even a real ramen shop, tiny and run by Japanese people.

Quote:

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Originally Posted by Eden

Instant ramen has 30% rda saturated fat in one serving! :eek: (and 1/2 your sodium...) Fresh ramen on the other hand is tasty :D (and not deep fried) I love living in a city with a large asian population. Lots of yummy things are available here. There's even a real ramen shop, tiny and run by Japanese people.

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You can get baked ramen at the asia markets - yummy, and very low fat. We try to get the kinds that are 300 calories or less per package. The sodium, on the other hand, I just live with:rolleyes::rolleyes: There's even instant pho.

Yeah - as a cyclist I don't worry too much about getting too much sodium.... its often more like enough. I've seen the instant Pho too, never really looked at the instant Ramens though - why by dried when you can get fresh (OK - they are a bit more expensive..), and the noodle section has all kinds of fresh noodles. Even wide rice noodles for Thai food (if they weren't such a pain to handle I'd eat them all of the time mmmmmmmm). I love Uwajimaya... not to mention Pho shops are about as common as Starbucks around here - but I'm not complaining!

Quote:

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Originally Posted by Eden

Yeah - as a cyclist I don't worry too much about getting too much sodium.... its often more like enough. I've seen the instant Pho too, never really looked at the instant Ramens though - why by dried when you can get fresh (OK - they are a bit more expensive..), and the noodle section has all kinds of fresh noodles. Even wide rice noodles for Thai food (if they weren't such a pain to handle I'd eat them all of the time mmmmmmmm). I love Uwajimaya... not to mention Pho shops are about as common as Starbucks around here - but I'm not complaining!

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You're making me jealous! Reason # 2 million, 3 hundred and 54 I want to move to the Pacific Northwest:)

Seriously - fresh Ramen! What a concept!!

The pho isn't great - but it's OK if you doctor it with the usual additions (hot sauce, etc). And it's really calorie cheap (usually what I'm worried about more than sodium).

CA

mmmmmmmm, rice stick.

I haven't figured out how to keep it from turning into rice-stick-together either, but it sure is good.

Fresh ramen, noodles is good...and doesn't taste as rich as the Italian oriented handmade pastas. However that stuff is wonderful too.

I wish I could easily replicate in writing his wonderful butternut squash soup variations --not a cream-based soup. We use vegetable stock, somtimes there's an apple or pear, sometimes curry, etc. Then all pureed and served with a dollop of yogurt.

I go simple and cheap at times..fishead soup stock :o (well hey, Lisa talked about her turtle meals in the crockpot thread. And 1 fishead is only 1 dollar.) with fresh noodles, bok choy or whatever Asian green veggies, or tomato with an egg dropped in and stirred quickly.

Another COLD & WINDY day in the 20's F. :eek: :eek:
Very unseasonably cold all this week, and going down to 15F tonight. :(

It was too cold to bike today, but DH and I did the one mile walk to breakfast and back this morning. (nothing much keeps us from our weekend town breakfasts).

I got a few local organic veggies from the farmer's market yesterday, so I made a vegetable soup this afternoon in between the batches of apple butter I am making.

First I browned a large chopped onion and 3 sliced garlic cloves in a big soup pot in 2T of olive oil. Then added:
8 cups water
4 chicken bouillion cubes
black pepper
and the following roughly chopped or cubed veggies:
1 large sweet potato
4 large leaves bok choy
3 carrots
2 cups red cabbage
3 beets
and 1 can small pink beans, drained

then I just simmered it for about 2 hours. It's very good! And it's a beautiful rich golden pink broth because of the beets! :p

I made the Black Bean Pumpkin Soup this weekend...it was awesome! And so easy! Now I just need to try some more soup making!

I make something very similar, but with butternut squash puree. I love it. Sometimes it turns into more of a chili if I add sauteed peppers, chili powder and a pinch of curry.

I love making vegetable soup. So easy. So delicious. I like to add just a pinch of curry to this soup too, makes it warm and pleasing.

Quote:

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Originally Posted by katluvr

I made the Black Bean Pumpkin Soup this weekend...it was awesome! And so easy! Now I just need to try some more soup making!

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I had it all planned out....I was going to make this one, too.
And then, I forgot to get the pumpkin at the store.
Then...I used my one can of black beans in some turkey chili last night.
:rolleyes:

Maybe next week. :o

I actually like my squash soup very simple with hardly any seasoning at all. Onion, maybe a little garlic, whatever happens to be in my broth mix, salt and pepper, that's it. Really lets the squash flavor shine through.

I'm a vegetable soup addict and now in later years have discovered the joy of making quick and easy and very tasty vegetable soup using dehydrated and free-dried vegetables (carrots, onion, celery, green beans, spinach, cabbage, broccoli, and my favorite...mushrooms) in a chicken base stock. It's great with bread and butter and only takes 10 minutes.

Quote:

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Originally Posted by katluvr

I made the Black Bean Pumpkin Soup this weekend...it was awesome! And so easy!

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I'm so glad you liked it! I realized that I actually used two cans of pumpkin when I made it, but I'm glad to know that it's good with one. I like that it only uses ingredients that I always have on hand.

This is a recipe I adapted from one I found on allrecipes.com. The original called for more ginger and only plain water. I cut the ginger and added the boullion cubes for a richer flavor. The original also has the option of swirling in heavy cream at the end, but I find the soup quite smooth without it.

1 medium butternut squash
1/4 cup olive oil
2 onion, diced
2 pounds carrots - peeled and diced
6 cloves garlic, crushed or to taste
1 2-inch piece fresh ginger, peeled and thinly sliced
8 cups water
4 boullion cubes (veggie or chicken)
pepper to taste
2 pinches ground cinnamon

1. Preheat the oven to 350 degrees F. Scoop seeds out of the butternut squash, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.

2. Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots, boullion and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.

3. Puree the mixture in the blender (hold the top on with a dish towel, or else you risk being splattered by very hot soup!), or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with pepper and cinnamon.

The recipe yields 8 generous portions, with about 250 calories per serving and 10 grams of fiber. I plugged this recipe into my Weight Watchers Recipe Builder and it comes out at 4 points per serving.

I'm considering getting an immersion blender to make cooking this soup easier. With a regular blender, it takes alot of small batches scooped into the blender and poured into another big pot, to get it all pureed. It's wasy to make a mess this way. Seems like an immersion blender would really simplify the process.

This recipe has become one of my winter staples. I freeze a portion to keep for a week or two. When you thaw it, it's very crystalline and somewhat separated. But as soon as you reheat it, it smooths back together again.

Hope you enjoy it!

I think I'll give the black bean pumpkin soup a try. I loooooove black bean. Sound slike a nice hearty winter soup. Thanks for the recipe!

Susan

I'm a total soup junkie. My latest addiction is a veggie soupl made with homemade stock (made weeks ago and frozen, just for a soup crisis) carrots, chard (in fine ribbons) celery, sauteed tomato garlic onions, etc. IT goes from "ok" to "WOW" when you throuw in a handfull of cheese tortellini!
I can't stop eating it!

I'm looking for some good veg soup recipes. I love soup, but never make veg soup.

Vegy is easy. Sautee an onion, then add garlic and 2 seeded, chopped plum tomatoes. Spash of water to deglaze the pot, then add 4-6 cups of vegy broth (depending on how much you want to make). Add chopped vegys (my faves are baby carrots, celery, zuchnini, cannelini beans, shredded kale). Bring to a quick boil, then simmer. Add seasoning and S&P to taste! Latest addiction is adding the frozen tortellini. Easy as...soup! :)

If you've still got some leftover turkey from Thanksgiving... this Turkey Ribollita Soup looks amazing :)
http://turkey2008.skyworld.com/image...pes/big_32.jpg

Here's the recipe
Turkey Ribollita Soup

* 1 small carrot
* 1 small stalk celery
* ½ small onion
* 3 cloves garlic
* 1 tbsp. O Organics™ Extra Virgin Olive Oil
* 3 cups shredded green cabbage (about ½ bag if using pre-shredded)
* 5 cups Safeway Reduced Sodium Chicken Broth
* 1 14.5-oz. can Safeway No Salt Added Diced Peeled Tomatoes (with liquid)
* 1½ tsp. chopped fresh O Organics™ Oregano
* 1½ tsp. chopped fresh O Organics™ Rosemary
* 2 tsp. kosher salt
* ½ tsp. freshly ground black pepper
* 1 pinch crushed red pepper
* 6 oz. cooked turkey, shredded
* 1 14-oz. can white or cannellini beans (with liquid)
* 1 tbsp. chopped fresh flat-leaf parsley

1.
Cut the carrot, celery, and onion into chunks; combine in food processor with garlic and pulse to chop.

2.
In a 5- to 6-qt. stockpot over medium-high heat, warm olive oil. Add chopped vegetables and cook, stirring occasionally, until tender, about 4 minutes.

3.
Add cabbage, chicken broth, tomatoes, oregano, rosemary, salt, pepper, and red pepper. Bring to a boil over high heat, reduce to a simmer, cover, and cook 15 minutes, until cabbage is almost tender.

4.
Add turkey and cannellini beans and cook until cabbage is tender and turkey and beans are heated through, about 5 minutes. Stir in parsley and serve.

PER SERVING 127 CAL., 21% (27 CAL.) FROM FAT; 11 G PROTEIN; 3 G FAT (1 G SAT.); 14 G CARBO (4 G FIBER); 818 MG SODIUM; 16 MG CHOL.

Source: Safeway.com/Thanksgiving << in the "Leftover Lounge" section they have more soup recipes too :)