Two large cans of crushed tomatoes and the same amount of water. From there you can go insane with whatever you want. I like asparagus, celery, onion and ground turkey. But at times have added black beans, carrots, corn and cauliflower and jalapeños. Sometimes pour it over kale in the bowl

Whatever seasonings you like best but it is bland on its own, so turmeric, cumin, pepper and a little salt.

Someone more creative in the kitchen could improve this a lot, but it’s simple.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I love this one.

https://www.skinnytaste.com/beef-tomato-and-acini-di-pepe-soup/

I also like here chicken and lentil soup.
https://www.skinnytaste.com/instant-pot-pressure-cooker-chicken-and/

Maybe we have a different definition of healthy, but I don’t consider a soup that consists primarily of ground beef and pastas to be very heathy.

So skip the pasta and use ground turkey. Done.

NP

Or just skip the pasta. Ground beef and vegetables make for a very healthy soup!

Anonymous wrote:

Anonymous wrote:I love this one.

https://www.skinnytaste.com/beef-tomato-and-acini-di-pepe-soup/

I also like here chicken and lentil soup.
https://www.skinnytaste.com/instant-pot-pressure-cooker-chicken-and/

Maybe we have a different definition of healthy, but I don’t consider a soup that consists primarily of ground beef and pastas to be very heathy.

So skip the pasta and use ground turkey. Done.

This one is delicious and healthy https://thedefineddish.com/easy-chickpea-and-kale-tuscan-style-soup/

Anonymous wrote:Can anyone recommend good bought soups that taste homemade?

Nothing in a can tastes any good. TJs, WF, Wegmans, etc. sell cartons of various prepared soups that taste fine. I like TJs tomato soup in a carton or their NE clam chowder in the prepared food refrigerated section. Or, to me the best value is getting Asian soup carryout soup in a large quantity.

New York Times Lemony White Bean soup with turkey and greens

I love a fresh cold gazpacho! Fresh tomatoes, ice, raw garlic, olive oil, salt.

I like to turn leftovers into soups:

Leftover Pot roast turned into veg stew: add can kidney beans and can of corn and water. Optional: When you serve it add cooked elbow pasta.

A long time ago, I had a recipe for a puréed vegetable soup using all frozen vegetables and broth. Puréeing it makes it seem like a creamy base but it’s just a bunch of veggies. So high in water, fiber, and nutrients and a great appetizer to help you feel full with a smaller meal. I can’t find it but I imagine you could throw any combination in a mixer and it would work.

I do a chicken tortilla soup - and just don't add the tortilla garnish if I'm trying to have fewer calories. My kids like to add cheese and sour cream.

Chop and sauté in a dutch oven one onion, one jalapeño and one red bell pepper until soft.

Add a tablespoon of chili powder and 2 heads of garlic, minced. cook for about a minute. I sometimes add a few chopped canned chipotle peppers in adobo here too.

Add 8 cups of chicken broth/stock and 1.5 lbs chicken breast. simmer until the chicken is cooked.

Remove chicken from pot, shred, and return to pot.

Add juice of one or two limes and 2T chopped cilantro. Salt and pepper to taste.

Garnish with shredded cheese, sour cream and chips as desired, but it's good without it.

I do a version of this with whatever veggies I have, plus great northern beans -- https://www.cookingclassy.com/vegetable-soup/

Anonymous wrote:

Anonymous wrote:I love this one.

https://www.skinnytaste.com/beef-tomato-and-acini-di-pepe-soup/

I also like here chicken and lentil soup.
https://www.skinnytaste.com/instant-pot-pressure-cooker-chicken-and/

Maybe we have a different definition of healthy, but I don’t consider a soup that consists primarily of ground beef and pastas to be very heathy.

I make that one quite often. It really is healthy. It's got tomatoes, celery, carrots, onion, garlic. It is actually a small amount of acini de pepe. You could use less meat if you wanted to. It's wholesome, very filling, and my whole family loves it.

Anonymous wrote:I love this one.

https://www.skinnytaste.com/beef-tomato-and-acini-di-pepe-soup/

I also like here chicken and lentil soup.
https://www.skinnytaste.com/instant-pot-pressure-cooker-chicken-and/

Maybe we have a different definition of healthy, but I don’t consider a soup that consists primarily of ground beef and pastas to be very heathy.

Anonymous wrote:We’ve been using Broth Bombs to make a big batch of soup/stew on Sundays. Super easy recipes and we’ve liked what we’ve tried so far.

Please tell me more about the Broth Bombs! I looked at the website, and am intrigued.

They say they are lower and sodium than canned soups, and that you might need to add some salt. Do you do this? Which ones have you liked (and any that you disliked)? And do you have a suggestion for newbies as far as which starter pack?

Anonymous wrote:NYT has a great seared broccoli potato soup recipe. No cream or dairy base but somehow still tastes very creamy. I like making a batch at the beginning of the week and then heating up bowls to go with different dinners.

That sounds SO good and filling. Off to google!

NYT has a great seared broccoli potato soup recipe. No cream or dairy base but somehow still tastes very creamy. I like making a batch at the beginning of the week and then heating up bowls to go with different dinners.