Soup is one of those comfort food that is as varied as any food can be. While certain foods tend to be fairly similar, no matter who fixes them (think mac and cheese, which can be tweaked by the individual cook, but is basically macaroni in a cheesy sauce), soup is so different depending on who's making the soup, what kind of soup one wants, whether it has meat (and if so, what kind of meat) or is veggie-based, spicy, bland, hot, cold...The choices are limited only by a cook's imagination.
Here are six yummy soups to help you through the day, including Herbed Carrot Soup and Slow Cooker Chicken Pie Soup. Enjoy!
POTATO, LEEK, AND WHITE BEAN SOUP
This is from Kaleigh McMordie, MCN, RDN, LD, whose site, Lively Table, is full of great food and info. She also writes for Very Well. Kaleigh wrote, “If you have high blood pressure, it is usually best to avoid canned soup or soup bought at restaurants. They contain lots of sodium, and if they are creamy they'll have extra saturated fat. Potato soup in particular is commonly made with heavy cream, bacon, cheese, and sour cream, but just because you are trying to eat healthier doesn’t mean you have to miss out on it.
“This potato, leek, and white bean soup is loaded with flavor thanks to sauteed leeks and potatoes cooked in low sodium chicken or vegetable broth. Then white beans are blended in, resulting in a smooth, creamy texture with tons of flavor and nutrition.”
Total Time: 40 min; Prep 10: min, Cook: 30 min; Yield: 8 cups (144 calories each)
To view this recipe online, click here.
Ingredients
1 teaspoon olive oil
3 cloves garlic, smashed
1 leek, cut in half lengthwise and rinsed
4 cups potatoes, peeled and cubed
3 cups low sodium chicken or vegetable broth
1 (15-ounce) can no added salt white beans
1/2 teaspoon freshly cracked black pepper
Cooked, crumbled bacon
Chopped chives
Nonfat plain Greek yogurt
Preparation
Heat oil over low heat in the bottom of a heavy-bottomed pot.
Chop leeks and save greens for another use. Add the white part of leeks and garlic to the stock pot and cook, stirring, until softened. Add potatoes and broth and simmer, covered, until potatoes are soft, about 20 minutes. Remove from heat and transfer all contents to a blender. Add white beans and pepper and blend until smooth.
Pour into bowl and garnish each with a dollop of yogurt, a teaspoon of chives, and a teaspoon of crumbled bacon (optional).
Ingredient Variations and Substitutions
This healthier version of potato soup provides plenty of fiber and plant-based protein and can be made vegan by using vegetable broth. If you aren’t vegetarian, feel free to top your soup with a dollop of plain greek yogurt, a tiny bit of crumbled bacon, and chives for even more flavor.
For dairy-free, leave off yogurt.
Cooking and Serving Tips
If you like your soup more chunky, leave half of the beans and half of the potatoes when blending, and stir them back in at the end.
This soup makes a delicious and filling lunch along with a side salad or on its own. The recipe makes a big batch, so you can portion it out to eat all week long.
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
SLOW COOKER CHICKEN PIE SOUP
This comes from a wonderful site I’ve just found called Baked by Rachel. I definitely recommend checking it out!
This recipe begins, “A hearty slow cooker chicken pie soup, loaded with chicken and vegetables. This comforting dish is perfect for chilly months!”
Yield: Serves 6 - 8; Prep Time: 15 minutes; Cook Time: 4 hours, 30 minutes.
To view this online, click here.
Ingredients
1 lb boneless chicken breast
3/4 C onion
1/2 C celery
3/4 C carrots
7 oz can peas, drained (roughly 3/4C)
7 oz can corn, drained (roughly 3/4C)
3 1/2 C russet potatoes
3 cloves garlic, minced
2 1/2 tsp salt
1 tsp ground black pepper
1 tsp dried thyme
1 bay leaf
3 1/2 C chicken broth
1 1/2 C heavy cream
1/3 C all purpose flour* (see note)
Directions
Trim chicken breast of any fat. Chop onion, celery and carrots into small pieces. Peel and chop potatoes into 1-inch pieces. Drain peas and corn. Mince garlic.
To the bowl of a 5-6 quart slow cooker add prepared chicken and vegetables, along with salt, pepper, thyme, bay leaf and chicken broth. Cover and allow to cook on high for 4 hours.
Remove and discard bay leaf. Remove chicken breast, shred and return to slow cooker.
In a medium bowl whisk together flour and heavy cream until smooth. Pour into slow cooker, stirring to combine. Replace cover and continue cooking for an additional 30-45 minutes.
Serve warm.
Note: *2-3Tb cornstarch may be used in place of the flour
HEALTHY TOMATO BASIL SOUP
This is from Kaleigh McMordie, MCN, RDN, LD who, besides running Lively Table, writes for Very Well.
For this recipe, Kaleigh wrote, “Most canned soups—even the reduced-sodium versions—are very high in sodium. Making your own is a great solution. Homemade soup is a great way to use up fresh vegetables and add a serving of blood pressure friendly foods to your meal.
“Tomatoes are naturally high in the antioxidant lycopene, which is a carotenoid that could help prevent cancer and cardiovascular disease. Using fresh summer tomatoes and basil makes this healthy tomato basil soup extra flavorful without the use of salt. Roasted red peppers add a nice subtle sweetness, and milk a little dose of protein. Add a pinch of freshly cracked black pepper and serve with a fresh green salad for a light and healthy lunch.”
To view this online, click here.
Total Time: 45 min; Prep: 5 min, Cook: 40 min; Yield 4, 1.5 cup servings (82 cals)
Ingredients
6 large tomatoes
1 large red bell pepper
4 cloves garlic
3/4 cup skim milk (or milk of choice)
1 teaspoon freshly cracked black pepper
1/4 cup fresh basil leaves
Preparation
Heat oven to 400F. Line a baking sheet with parchment.
Cut bell pepper in half and remove seeds and stem.
Place tomatoes, red pepper, and garlic on the baking sheet and roast 10 minutes.
Remove garlic and flip pepper and tomatoes. Return to oven for another 20 minutes.
Remove from oven and let vegetables cool. Peel skins from pepper and tomatoes.
Add all ingredients to a high-powered blender and blend until smooth. Heat soup to desired temperature in a saucepan over low heat.
Ingredient Variations and Substitutions
Use 1/2 tablespoon dried basil in place of fresh basil if you you don’t have fresh.
Cooking and Serving Tips
Serve with a salad or half a sandwich for a balanced lunch. Reheat leftovers on the stove over low heat. You can also enjoy it cold as a refreshing meal.
CHICKEN SOUP WITH LIME AND CILANTRO
Yield: 5 cups
Serving size: 1 cup
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=687
View recipe: http://diabeticgourmet.com/recipes/html/687.shtml
Source: The New Family Cookbook for People with Diabetes
Ingredients
1 quart Homemade Chicken Broth or canned reduced-sodium chicken broth
1 whole chicken breast, skinned, boned, and split, or 2 skinless, boneless breast halves (about 3/4 pound)
3 tablespoons fresh lime juice
1/4 cup coarsely cilantro leaves
Directions
Bring the broth to a simmer in a large saucepan.
Add the chicken; cover and simmer over low heat until it is just cooked through, about 8 to 10 minutes.
Remove and shred the chicken. Return it to the broth; add the lime juice and bring the soup to a boil.
Ladle into soup bowls; sprinkle with cilantro.
Nutritional Information Per Serving: Calories: 102; Protein: 18 g; Fat: 4 g; Sodium: 126 mg; Cholesterol: 41 mg; Dietary Fiber: 0 g; Sugars: 1 g; Carbohydrates: 2 g; Exchanges: 2 Lean Meat
RAINBOW SOUP
This comes from Laura Dolson, Low Carb diet expert for VeryWell. Laura wrote, “Rainbow soup is a great way to follow so many nutritionists' advice to ‘eat a rainbow.’ In fact, that's what makes rainbow soup unique. While it is generally hard to eat all of the colors of fruits and vegetables at one meal, rainbow soup makes it possible. This is one of those soups that people tend to love, despite the unusual seasoning combination. I often put leftover turkey or chicken in it, but it can stand on its own without meat. It is also good with beans or chickpeas if your diet allows. The idea is that it has vegetables from all the ‘color groups,’ so it has lots of antioxidants and other nutrients for your family. If you have any fresh herbs around, feel free to throw them in as well.”
Total Time 45 min; Prep 10 min, Cook 35 min; Yield 9 cups of soup
To view this online, click here.
Ingredients
1 medium onion (2 1/2 inches in diameter), chopped
2 large stalks celery, chopped
4 cloves garlic, pressed
1 medium red bell pepper
1 cup chopped carrot (you can use chopped pumpkin, if available)
1 heaping tbsp. sweet paprika
3 tsp. turmeric
1/2 tsp. cinnamon
1 bay leaf
A little hot sauce
1 15 oz. can tomatoes, chopped
1 large leaf of chard, about 1 and 1/2 cups – can use spinach or other dark leafy green such as kale – cut into thin strips
10 oz. frozen green beans (or fresh)
Salt and pepper
5 cups stock or broth (I like vegetable or chicken better than bouillon—but watch the saltiness)
Preparation
In a large soup pot, simmer oil, onion, and celery. Cook on low heat for 5 to 10 minutes to develop more sweetness in the onion.
Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant—another minute or so.
Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked.
If adding cooked cubed meat such as chicken or turkey, add at this time.
Adjust seasonings as needed.
Serving Suggestions for Rainbow Soup
As a main course, this soup is perfect, but be sure that you add other items for adults to eat before they get to the main dish, so that they won't be over or underfed. A nice starter salad with a vinaigrette dressing is appetizing before soup. You might also try adding meat to the soup as an option for those who are not vegetarian. To cook a great seafood option to accompany the soup, you could make chicken, fish, beef or sausage kabobs and place them on separate plates for those who are interested in making the meal a little more hearty.
