ChatterBank1 min ago
Soups
25 Answers
Can I have some (low fat) soup recipes please (ie. no cream/butter, etc. in them)?
Thanx people
Thanx people
Answers
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Tuscan Bean Soup
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
3 cups low fat, low sodium chicken broth
1 cup canned whole tomatoes, chopped
1 1/2 cups kidney beans, cooked
2 teaspoons chopped fresh thyme
1/2 cup chopped spinach
1 cup seashell pasta
ground black pepper to taste
In a large pot over medium high heat, combine the oil, onion and garlic and saute for 5 minutes. Add the red bell pepper and saute for 3 more minutes. Add the broth, tomatoes and beans. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the thyme, spinach and pasta. Simmer for 5 more minutes and pepper to taste.
Metric:
15 ml olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
710 ml low fat, low sodium chicken broth
240 g canned whole tomatoes, chopped
385 g kidney beans, cooked
2 g chopped fresh thyme
15 g chopped spinach
110 g seashell pasta
ground black pepper to taste
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
3 cups low fat, low sodium chicken broth
1 cup canned whole tomatoes, chopped
1 1/2 cups kidney beans, cooked
2 teaspoons chopped fresh thyme
1/2 cup chopped spinach
1 cup seashell pasta
ground black pepper to taste
In a large pot over medium high heat, combine the oil, onion and garlic and saute for 5 minutes. Add the red bell pepper and saute for 3 more minutes. Add the broth, tomatoes and beans. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the thyme, spinach and pasta. Simmer for 5 more minutes and pepper to taste.
Metric:
15 ml olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
710 ml low fat, low sodium chicken broth
240 g canned whole tomatoes, chopped
385 g kidney beans, cooked
2 g chopped fresh thyme
15 g chopped spinach
110 g seashell pasta
ground black pepper to taste
Mushroom Stew
1 lb fresh white mushrooms (trimmed
& sliced)
8 fresh roma tomatoes (, chopped)
1 medium onion (sliced)
4 cloves garlic (crushed)
1/2 teaspoon red pepper flakes
1 1/2 cups chicken broth or vegetable
broth
1 (15 ounce) can tomato sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 cup rotini pasta
1 (15 ounce) can garbanzo beans
(drained)
In large soup pot, combine mushrooms, tomatoes, onion, garlic, red pepper, broth, and tomato sauce.
Bring to a boil.
Reduce heat and simmer, loosely covered, for 20 minutes.
Turn heat to high, uncover and cook until sauce is slightly thickened, about 10 minutes.
Season with salt& pepper.
In another pan, cook pasta until tender.
Drain pasta and add to stew along with beans.
Mix gently and serve hot.
Metric:
453.59 g fresh white mushrooms (trimmed
& sliced)
8.00 fresh roma tomatoes (, chopped)
1.00 medium onion (sliced)
4.00 cloves garlic (crushed)
2.46 ml red pepper flakes
354.89 ml chicken broth or vegetable broth
1 (425 1/4g) can tomato sauce
4.93 ml salt
2.46 ml black pepper
236.59 ml rotini pasta
1 (425 1/4g) can garbanzo beans
(drained)
1 lb fresh white mushrooms (trimmed
& sliced)
8 fresh roma tomatoes (, chopped)
1 medium onion (sliced)
4 cloves garlic (crushed)
1/2 teaspoon red pepper flakes
1 1/2 cups chicken broth or vegetable
broth
1 (15 ounce) can tomato sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 cup rotini pasta
1 (15 ounce) can garbanzo beans
(drained)
In large soup pot, combine mushrooms, tomatoes, onion, garlic, red pepper, broth, and tomato sauce.
Bring to a boil.
Reduce heat and simmer, loosely covered, for 20 minutes.
Turn heat to high, uncover and cook until sauce is slightly thickened, about 10 minutes.
Season with salt& pepper.
In another pan, cook pasta until tender.
Drain pasta and add to stew along with beans.
Mix gently and serve hot.
Metric:
453.59 g fresh white mushrooms (trimmed
& sliced)
8.00 fresh roma tomatoes (, chopped)
1.00 medium onion (sliced)
4.00 cloves garlic (crushed)
2.46 ml red pepper flakes
354.89 ml chicken broth or vegetable broth
1 (425 1/4g) can tomato sauce
4.93 ml salt
2.46 ml black pepper
236.59 ml rotini pasta
1 (425 1/4g) can garbanzo beans
(drained)
Mushroom Soup
2 onions, chopped
1 lb mushrooms, sliced
1 tablespoon paprika
1 1/2 teaspoons dill
1 teaspoon caraway seeds (optional)
1/8 teaspoon black pepper
3 tablespoons low sodium soy sauce
4 fluid ounces water or vegetable
stock
1 tablespoon olive oil
2 tablespoons unbleached flour
16 fluid ounces soy milk or rice milk
2 tablespoons lemon juice
3 tablespoons red wine (optional)
To brown and soften the onions, heat � cup of water or vegetable stock in a large pot and add the onions.
Cook over high heat, stirring often, until the onions are soft and all the liquid has evaporated, about 5 minutes.
Add another � cup of water or vegetable stock, stir to loosen any bits of onion that have stuck to the pan, and continue cooking until most of the liquid has evaporated and onions begin to brown, about 3 minutes.
Add the sliced mushrooms and spices.
Lower the heat slightly, cover and cook 5 minutes, stirring frequently.
Add the soy sauce and stock.
Cover and simmer 10 minutes.
In a separate pan, mix the olive oil and flour to form a thick paste.
Cook, stirring constantly, for 1 minute then whisk in the soy milk or rice milk and cook over medium heat, stirring frequently, until steamy and slightly thickened.
Add the milk mixture to the soup.
Stir in the lemon juice and red wine just before serving.
Metric:
2.00 onions, chopped
453.59 g mushrooms, sliced
14.79 ml paprika
7.39 ml dill
4.93 ml caraway seeds (optional)
0.62 ml black pepper
44.37 ml low sodium soy sauce
118.28 ml water or vegetable stock
14.79 ml olive oil
29.58 ml unbleached flour
473.12 ml soy milk or rice milk
29.58 ml lemon juice
44.
2 onions, chopped
1 lb mushrooms, sliced
1 tablespoon paprika
1 1/2 teaspoons dill
1 teaspoon caraway seeds (optional)
1/8 teaspoon black pepper
3 tablespoons low sodium soy sauce
4 fluid ounces water or vegetable
stock
1 tablespoon olive oil
2 tablespoons unbleached flour
16 fluid ounces soy milk or rice milk
2 tablespoons lemon juice
3 tablespoons red wine (optional)
To brown and soften the onions, heat � cup of water or vegetable stock in a large pot and add the onions.
Cook over high heat, stirring often, until the onions are soft and all the liquid has evaporated, about 5 minutes.
Add another � cup of water or vegetable stock, stir to loosen any bits of onion that have stuck to the pan, and continue cooking until most of the liquid has evaporated and onions begin to brown, about 3 minutes.
Add the sliced mushrooms and spices.
Lower the heat slightly, cover and cook 5 minutes, stirring frequently.
Add the soy sauce and stock.
Cover and simmer 10 minutes.
In a separate pan, mix the olive oil and flour to form a thick paste.
Cook, stirring constantly, for 1 minute then whisk in the soy milk or rice milk and cook over medium heat, stirring frequently, until steamy and slightly thickened.
Add the milk mixture to the soup.
Stir in the lemon juice and red wine just before serving.
Metric:
2.00 onions, chopped
453.59 g mushrooms, sliced
14.79 ml paprika
7.39 ml dill
4.93 ml caraway seeds (optional)
0.62 ml black pepper
44.37 ml low sodium soy sauce
118.28 ml water or vegetable stock
14.79 ml olive oil
29.58 ml unbleached flour
473.12 ml soy milk or rice milk
29.58 ml lemon juice
44.
