5+ Healthy Soup Recipes

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Chicken Broth

Soups

The slow cooker is perfect for making your own chicken broth. It is perfect for using as a base in your soups and other recipes.

Servings: 5

Ingredients: Soups

  • pounds bone-in chicken pieces (any type will do).
  • 6 cups water.
  • 2 celery stalks, chopped.
  • 2 medium carrots, chopped.
  • 1 medium onion, chopped.
  • 1 tablespoon basil, dried.

Directions: Soups

  1. Place all ingredients into slow.
  2. Cover and cook on low for 8 to 10 Strain before using. Discard vegetables. Chicken can be used in soup or other recipe.

Nutritional information (per serving)

  • Calories: 247.
  • Total Fat: 15 g.
  • Sodium: 99 mg.
  • Total Carbs: 6 g.
  • Dietary Fiber: 1.8 g Protein: 22 g.

Potato Leek Soup with Beans

Potato Leek Soup with Beans

This soup is hearty enough to make a main dish.

Servings: 8

Ingredients: Potato Leek Soup

  • 2 leeks.
  • 1/2 of a medium white onion.
  • 2 tablespoons unsalted butter.
  • 4 medium potatoes, peeled and cubed.
  • 1/2 parsnip, diced.
  • 4 cups vegetable broth, low-sodium (homemade or store bought).
  • 2 sprigs fresh rosemary.
  • 2 sprigs fresh thyme.
  • 1 can nonfat evaporated milk.
  • 1 can white beans (cannelloni or any other white bean), no-salt-added, drained and rinsed.
  • Freshly ground black pepper, to taste.

Directions: Potato Leek Soup

  1. Slice the dark green tops off the leeks and the bottom roots You will be using only the white and light green parts of the leek, about 4-6 inches of leek. Rinse the leeks, then chop up into small slices. Dice the white onion. In a skillet, melt the unsalted butter over medium heat. Saute the leek and onion for about 5 minutes, or until they begin to soften. Remove from heat and pour the leek, onion, and any melted butter still there into the slow cooker.
  2. Add the potatoes, parsnip, broth, rosemary, thyme, evaporated milk, and white beans into the slow Stir well.
  3. Cover and cook on low for 6-7 hours or high for 4-5 until potatoes and parsnip are soft.
  4. Use and immersion blender to puree soup to desired Alternatively, transfer the contents to a blender or large food processor, and puree it. (This may take two batches if your blender or processor is small.) Return the puree to the slow cooker and heat through – about 15 minutes. Season with pepper to taste. Serve hot.

Nutritional Information (per serving)

  • Calories: 251.9
  • Total Fat: 3.4 g
  • Sodium: 109.2 mg
  • Total Carbs: 44.1 g
  • Dietary Fiber: 6.4 g
  • Protein: 11.2 g

Crackpot French Onion SoupCrackpot French Onion Soup

Servings: 8-10

Ingredients: Soups

  • 4 medium sweet onions, thinly sliced.
  • 3 garlic cloves, minced.
  • 4 tablespoons of butter, unsalted.
  • 2 tablespoons brown sugar.
  • 2 tablespoons balsamic vinegar.
  • 3 tablespoons all-purpose flour.
  • 8 ounces of beer.
  • 64 ounces of low-sodium beef stock.
  • 2 tablespoons fresh thyme.
  • 1/2 teaspoon black pepper.
  • French bread.
  • 8-10 pieces Gruyere cheese, sliced.

Directions: Soups

  1. Heat a medium size skillet over medium heat. Add onions, garlic, and butter, and saute until onions soften, about 3-4 Add brown sugar and vinegar and mix until combined. Add to slow cooker.
  2. Add in flour, beer, beef stock, thyme, and Stir, cover, and cook on low setting for 6-8 hours.
  3. Before serving, cut French bread into slices about an inch-thick. Fill oven-safe soup bowls with soup, top with slice of bread and a slice of cheese. Set under the broiler for 2-3 minutes, or until cheese is bubbly and golden brown. Serve at once.

Nutritional information (per serving)

  • Calories: 140.
  • Total Fat: 4.5 g.
  • Sodium: 505 mg.
  • Total Carbs: 19 g.
  • Dietary Fiber: 2 g.
  • Protein: 5 g.

Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup

Nothing is more soothing than home-cooked chicken noodle soup.

Servings: 8

Ingredients:

  • 2 pounds chicken, skinless and boneless, cut into 2” pieces
  • 6 cups low-sodium chicken broth
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup celery, diced
  • 4 carrots, sliced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup fresh, chopped, Italian parsley
  • 1/2 teaspoon black pepper
  • Pinch sea salt
  • 8 ounces whole wheat noodles

Directions:

  1. Add all ingredients, except the noodles, yo the slow cooker and cook for 6-8 hours on low, or until carrots are
  2. The last hour of cooking time, add in the noodles and continue cooking one additional hour or until pasta is to desired.

Nutritional information (per serving)

  • Calories: 149
  • Total Fat: 2 g
  • Sodium: 150 mg
  • Total Carbs: 14 g
  • Dietary Fiber: 2 g
  • Protein: 11 g

Slow Cooker Chicken Noodle Soup

Hearty Minestrone Soup

Nothing is more soothing than home-cooked chicken noodle soup.

Servings: 8

Ingredients:

  • 2 pounds chicken, skinless and boneless, cut into 2” pieces
  • 6 cups low-sodium chicken broth
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup celery, diced
  • 4 carrots, sliced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup fresh, chopped, Italian parsley
  • 1/2 teaspoon black pepper
  • Pinch sea salt
  • 8 ounces whole wheat noodles

Directions:

  1. Add all ingredients, except the noodles, yo the slow cooker and cook for 6-8 hours on low, or until carrots are
  2. The last hour of cooking time, add in the noodles and continue cooking one additional hour or until pasta is to desired.

Nutritional information (per serving)

  • Calories: 149
  • Total Fat: 2 g
  • Sodium: 150 mg
  • Total Carbs: 14 g
  • Dietary Fiber: 2 g
  • Protein: 11 g