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It's Soup Season...need some healthy suggestions

Now that the weather has cooled off here in NY, it's time to get the soup pot on the stove! I make a pot just about every week, have some for lunches and dinners and then freeze some (I'm a family of one, so a pot goes a long way).Some of my usuals: lentil, chicken veg, butternut squash and chili. I'm getting bored!
I really don't care for creamy soups too much, but if it's a great recipe, I'm willing to give it a shot.
Any ideas, hounds?

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  1. I live in So Calif and in homestyle Mexican restaurants, you find Caldo de Pollo. It's really chicken soup, but with a Mexican flair.

    Prepare your basic chicken soup recipe. Remove chicken pieces, shred chicken. Strain the stock and return to the stock pot. Flavor the stock with bottled red taco sauce. If you like spicy foods, seed and chop a couple of serrano chilis. Saute them in a little oil to release the flavor and add them to the stock. Seed and chop plum tomatoes and add them to the soup along with the shredded chicken and cooked rice.

    To serve, ladle the soup into bowls and top with chopped cilantro, chopped white onion and then squeeze a wedge of lime over the top. Serve with tortillas or tortilla chips.

    1 Reply
    1. re: janetms383

      I'm in Southern CA too and it hit 100* today. Vichyssoise, chilled tomato (or maybe melon) for us.

    2. Here's another one for you. I had this at a Peruvian restaurant and it was so good, I had to learn to make it at home.

      Aguadito

      4 skinless, boneless chicken breast halves - cut in chunks
      salt and pepper to taste
      1/2 cup olive oil
      1 medium onion, chopped
      1 teaspoon minced garlic
      1 tablespoon seeded, minced serrano chile
      1/2 cup chopped cilantro
      1 cup green peas
      1 cup corn
      1/2 red bell pepper, chopped
      10 cups chicken broth
      4 Yukon Gold potatoes, cut in half
      1 cup uncooked white rice

      Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes.

      Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute. Pour in the chicken broth, potatoes, and rice. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.

      1 Reply
      1. re: janetms383

        Made Aguadito today very nice serrano must.

        Thanks

        dc

      2. I have been making a great soup recently. Base of celery, carrots, shallots in a tbsp oil or butter then add some toasted ground cilantro seeds, add several sweet potatoes and chopped coriander. Simmer in chicken broth and lime juice and then use my immersion blender to mix it all up. Low in fat and very healthy!

        3 Replies
        1. re: T42

          I tried this today, but had to replace the sweet potatoes with regulars. WOW! Thank you, I loved this!

          1. re: Loveling

            I was thinking about try this with a mix of white and sweet potatoes. I'll have to give it a try!

          2. re: T42

            I love the ease and sound of that T42

          3. I made a lovely Moroccan vegetable soup the other day. The base was onion, celery, carrots and butternut squash, with chicken stock and tinned tomatoes. There was also turmeric and ras-el-hanout in there. It was delicious with a spoonful of Greek yoghurt on the top, and really filling. I'll dig out the recipe if you're interested.

            3 Replies
              1. re: CeeBee

                Rustic tomato and vegetable soup with ras-el-hanout

                Heat three tbsps of olive oil with a small knob of butter and add two chopped onions, 4 chopped celery stalks, 2 chopped carrots and 1 butternut squash (peeled, deseeded and cut into chunks). Cook for about 5 mins, until the vegetables start to soften and take on a little colour. Stir in 1-2 tsps of ground turmeric, 2-3 tsps of ras-el-hanout and 1 tbsp of sugar, then add 800g of tinned, chopped tomatoes, drained of their juice. Add 1 tbsp of tomato puree and 1.5 litres of vegetable or chicken stock. Bring to the boil, then reduce the heat and simmer for 30-40 mins, until the vegetables are very tender and the liquid has reduced a little.

                Season to taste and serve with a spoonful of Greek or natural yoghurt and some chopped coriander. Really yummy.

                1. re: CeeBee

                  Another thread recommended an Epicurious recipe for Moroccan Carrot Soup. Made it a few days ago and got raves from the family.

                  http://www.epicurious.com/recipes/foo...

              2. I make Greek Bean Soup (fassolatha) very often- easy, very healthy and delicious. My Greek husband loves it. It doesn't sound like much but you will be surprised how good it is. Soak one lb navy beans or great northern beans overnight. Rinse. Add 12 cups of water, 2 carrots cut in 1/4 inch slices, 2 stalks of celery, same slice, 2 chopped onions and about 7 cloves of garlic sliced thin.Bring to boil, turn down to simmer and cook until beans are almost cooked through (about 2 hrs). Add 3 tbsp tomato paste and 1/4- 1/2 cup of good Greek olive oil (any really flavorful olive oil will do). Stir well, add salt and pepper to taste and cook about 1 more hour. Serve with crusty bread, feta cheese and olives.

                1 Reply
                1. re: emilief

                  Wow Emilie - I was going to make lentil soup in ym crockpot this w/e but this sounds really good. Thanks.