Soups | SuzyGee's Interests and images

Please check the field outlined in red below and re-enter.

Soups

Followers 60
Photos 15

Page Contributors

SuzyGee

SuzyGee

Follow

Avgolemono Soup (Greek Lemon-Egg Chicken Soup)

Avgolemono Soup (Greek Lemon-Egg Chicken Soup)

Butternut Squash (or pumpkin!) and Apple Soup Creamy but without cream, this soup makes a light start to any meal. The garnishes really pull it all together, offering textural and flavor contrasts.INGREDIENTS· 6 slices bacon, cut crosswise into ½-inch pieces· 2 celery ribs, chopped · 1 carrot, chopped· 1 medium onion, chopped· · ¼ teaspoon cinnamon· ¾ pound boiling potatoes· · 2 medium Granny Smith apples (about ¾ pound total)· 1 ½ pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (3½ to 4 cups) · 2 cups reduced-sodium chicken stock or broth· 2 to 2½ cups water Garnish:· Sour cream

Butternut Squash (or pumpkin!) and Apple Soup Creamy but without cream, this soup makes a light start to any meal. The garnishes really pull it all to...

Creamy Tortellini Soup

Ingredients

1 1/2 ounce envelope white sauce mix
4 cups water
1 14 ounce can vegetable broth
1 1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
3 cloves garlic, minced
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/8 teaspoon cayenne pepper
7 ounce package dried cheese tortellini (about 2 cups)
12 ounce can evaporated milk
6 cups fresh baby spinach leaves or torn spinach
Ground black pepper (optional)
Finely shredded Parmesan cheese (optional)

Creamy Tortellini Soup

Ingredients

1 1/2 ounce envelope white sauce mix
4 cups water
1 14 ounce can vegetable broth
1 1/2 cups sliced fresh m...

Gingered Carrot-Sweet Potato Soup with Chive Cream

Ingredients

1 pound carrots, peeled and thinly sliced
1 large sweet potato, peeled and cut in 1/2-inch cubes
3 ounce cans reduced-sodium vegetable broth
1 teaspoon ground ginger
1/2 cup creme fraiche or sour cream
2 tablespoons snipped fresh chives or sliced green onions
1 ounce can no-salt-added cannellini (white kidney) beans, rinsed and drained
Snipped chives; ground ginger (optional)

Gingered Carrot-Sweet Potato Soup with Chive Cream

Ingredients

1 pound carrots, peeled and thinly sliced
1 large sweet potato, peeled and cut in 1/2...

Slow-Cooker Minestrone Soup

An easy to make, minestrone soup recipe that tastes 1000 times better than the Olive Garden's version! My minestrone soup is loaded with good for you veggies, like spinach and zucchini. It's also protein packed with red kidney beans and great northern beans. You'll be full for hours from this healthy, nutritious soup!

INGREDIENTS
2 cans (14.5 oz) diced tomatoes
campaignIcon Coupons
2 tablespoons tomato paste
¼ cup sun-dried tomato pesto (homemade or store-bought)
1 parmesan rind
4 cups vegetable stock
2 cups water
1 cup carrots, diced
1¼ cup celery, diced
1½ cup white onion, diced
4 - 5 cloves garlic, minced
1 teaspoon dried oregano
1 sprig rosemary (or ½ teaspoon dried)
2 bay leaves
salt and pepper to taste
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) great northern beans, drained and rinsed
1½ cups zucchini, diced
1½ cups tubular (ditalini) pasta
1 cup frozen green beans, thawed
2½ cups baby spinach, chopped
Finely shredded Parmesan cheese, for serving (or Romano)

Slow-Cooker Minestrone Soup

An easy to make, minestrone soup recipe that tastes 1000 times better than the Olive Garden's version! My minestrone so...

What You’ll Need:
2 lb butternut squash, seeded and cut into 6 sections
1 lb parsnips, peeled and roughly chopped
1 green apple, peeled, cored, and quartered
1 medium brown onion, thinly sliced
4 cups of chicken stock, divided
2 tablespoons olive oil, divided
1/2 cup heavy cream
1/2 teaspoon cumin
3-4 sprigs fresh thyme
Salt and white pepper to taste
1 cup raw hazelnuts (for topping)

What You’ll Need:
2 lb butternut squash, seeded and cut into 6 sections
1 lb parsnips, peeled and roughly chopped
1 green apple, peeled, cored, and...

Butternut Squash Soup With Chicken Sausage

I prefer Chicken Apple Sausage from Costco, and use kale chips.

Ingredients
1/3 cup plus 1 tablespoon extra-virgin olive oil
12 ounces cooked chicken-apple sausage, cut into 1/2-inch pieces
4 cups cubed peeled butternut squash (1 small to medium squash)
3 medium carrots, chopped
1 stalk celery, chopped
1/2 medium onion, chopped
2 1/2 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
1/2 cup fresh sage or parsley leaves

Butternut Squash Soup With Chicken Sausage

I prefer Chicken Apple Sausage from Costco, and use kale chips.

Ingredients
1/3 cup plus 1 tablespoo...

This Mexican-inspired chicken, tomato, and bean soup practically cooks itself. I pile the ingredients into a slow cooker while I'm off doing far more glamorous things (like working, picking up dry cleaning, or dropping off a forgotten lunch at school!). My weekday cheat is to use tortilla chips instead of fresh tortillas. My favorite kind are the better-for-you baked white tortilla chips with a hint of lime, but any kind will do. If I'm feeling fancy, I'll add cubed avocado and sour cream before serving. If you have leftover cooked rice in the fridge, a spoonful in the soup is a nice touch, and for a less spicy flavor remove the jalapeno seeds and ribs. (Or leave out the jalapeno and chili altogether)

Ingredients
3 chicken thighs, skin removed
10 -ounce can diced tomatoes
with green chiles
1 1/2 cups cooked black beans
1 1/2 cups chicken broth
1 1/2 cups water
1 yellow onion, finely chopped
3 garlic cloves, finely minced
1 jalapeno, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Juice of 1/2 lemon
20 tortilla chips
3 tablespoons finely chopped fresh cilantro
1/2 cup shredded Monterey Jack cheese

This Mexican-inspired chicken, tomato, and bean soup practically cooks itself. I pile the ingredients into a slow cooker while I'm off doing far more ...

Ingredients

1 large sugar or pie pumpkin, cut in half and seeds removed and reserved (plus 4 small ones if you are making the pumpkin bowls)
1 tablespoon olive oil
salt and pepper
6 tablespoons unsalted butter
2 small shallots, chopped
1 teaspoon fresh thyme, chopped
4 cups chicken broth
1 cup coconut milk + 1 cup water (or 2 cups water)
1 teaspoon cayenne pepper (or more or less to your liking)
1/4 teaspoon nutmeg
1 tablespoon pure maple syrup
pinch of crushed red pepper flakes
Sage Pesto
1 head garlic (or you may sub 1 clove raw garlic)
1 cup fresh parsley
1/2 cup fresh sage
1/4 cup shelled pistachios
1/4 cup olive oil
1/4 cup crumbled blue cheese (if you do not like blue cheese sub feta or parmesan)
1/4 teaspoon pepper
Fried Pumpkin Seeds
1 tablespoon coconut milk
1 tablespoon flour
reserved pumpkin seeds from above
1 teaspoon chipotle chili powder
1/4 teaspoon brown sugar
1/2 teaspoon pepper
lots of salt to your tasting

Ingredients

1 large sugar or pie pumpkin, cut in half and seeds removed and reserved (plus 4 small ones if you are making the pumpkin bowls)
1 tab...

Broth-based soup
"Based on the latest research the most satiating foods pack plenty of protein and fiber, along with high water content," says Dubost. Finding a food with all three of those can be tough, but a broth-based soup with vegetables and lentils or beans does it, she says. It's well known that fiber-rich vegetables help you stay full longer for few calories and if you need a reminder about lentils see slide 5. Many previous studies have demonstrated the satiating effect of soups compared to solid meals, but an interesting study published in the European Journal of Clinical Nutrition found that smooth soups actually result in more fullness because they digest more slowly than chunky soups. Bring on the blender!

Try this recipe: Chicken and White Bean Soup with Greens

Broth-based soup
"Based on the latest research the most satiating foods pack plenty of protein and fiber, along with high water content," says Dubost...

Slow Cooker Veggie Chili, for my veggie teenagers

Slow Cooker Veggie Chili, for my veggie teenagers

Paste to Page
821
SuzyGee

Soups
```
Potato Soup  | SouthernBite.com
```
Paste to Page
1101
SuzyGee

Soups
```
Classic Minestrone
```

Colombian Chicken Soup

ingredients

2/3 cup short-grain brown rice
1 1/3 cups water
Salt
1 whole skinless chicken breast, on the bone (about 1 1/2 pounds)
1/2 cup thinly sliced scallions (about 3)
2 garlic cloves, smashed
2 shucked ears of corn, each cut into 6 rounds
1/2 teaspoon ground cumin
1/2 cup plus 2 tablespoons chopped cilantro
8 cups low-sodium chicken broth
Freshly ground pepper
1/2 pound white potatoes, peeled and cut into 3/4-inch cubes
1/2 pound thick asparagus, cut into 1-inch lengths
1 Hass avocado, diced
1/4 cup plus 2 tablespoons fat-free yogurt
1 tablespoon drained small capers
Tip: One Serving 336 cal, 9.6 gm fat, 2 gm sat fat, 35 gm carb, 6.6 gm fiber.

directions

In a small saucepan, cover the rice with the water and bring to a boil. Reduce the heat, cover and simmer until the rice is tender, 35 to 45 minutes. Remove from the heat and let stand for 10 minutes, then season with salt and fluff with a fork.

Meanwhile, in a large saucepan, combine the chicken, scallions, garlic, corn, cumin and 1/2 cup of the cilantro with the chicken broth. Season with salt and pepper and bring to a boil. Simmer the broth over moderately high heat until the chicken is cooked through, about 12 minutes. Transfer the chicken to a plate and let cool slightly. Pull the meat off the bones and shred.

Strain the broth and return it to the saucepan. Return the corn to the broth and discard the remaining solids. Bring the broth to a boil. Add the potatoes and simmer over moderately high heat until nearly tender, about 8 minutes. Add the asparagus and simmer until the potatoes and asparagus are tender, about 5 minutes longer. Return the shredded chicken to the pot and season the soup with salt and pepper.

Ladle the soup into bowls and garnish with the avocado, yogurt, capers, brown rice and remaining 2 tablespoons of cilantro.

Get more Food & Wine recipes

Colombian Chicken Soup


ingredients

    2/3 cup short-grain brown rice
    1 1/3 cups water
    Salt
    1 whole skinless chicken breast, on the bon...

Chicken Avocado Lime Soup

Ingredients

1 1/2 lbs boneless skinless chicken breasts*
1 Tbsp olive oil
1 cup chopped green onions (including whites, mince the whites)
2 jalapeÃ±os, seeded and minced (leave seeds if you want soup spicy, omit if you don't like heat)
2 cloves garlic, minced
4 (14.5 oz) cans low-sodium chicken broth
2 Roma tomatoes, seeded and diced
1/2 tsp ground cumin
Salt and freshly ground black pepper
1/3 cup chopped cilantro
3 Tbsp fresh lime juice
3 medium avocados, peeled, cored and diced
Tortilla chips, monterrey jack cheese, sour cream for serving (optional)

Directions

In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts). Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice. Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.
*For thicker chicken breasts, cut breasts in half through the length (thickness) of the breasts, they will cook faster and more evenly.

Chicken Avocado Lime Soup 

Ingredients

    1 1/2 lbs boneless skinless chicken breasts*
    1 Tbsp olive oil
    1 cup chopped green onions (includi...