Best Nutritious Soup Recipes

BEAN SOUP WITH SAUSAGE AND MORE - SOUTHWEST FLAVORS - NUTRITIOUS

Bean Soup With Sausage and More - Southwest Flavors - Nutritious image

This is Southwest comfort food from Arizona. I didn't know until I moved here how much better dried beans are than canned and how fast they are to soak following tip provided in the directions. I was also introduced to the wonderful flavors of fresh cilantro and Hatch chilies. Genuine Hatch chilies are from Hatch, New Mexico, and can be found fresh here only once a year, roasting in grocery store parking lots. Ohhh they smell so good! But you can get them canned in a lot of grocery stores and they still have that very unique, special flavor. You can substitute jalapeños if you can't find Hatch chilies. I put canned chicken broth in the recipe ingredients but usually use a cup of my own very rich homemade stock and add an extra cup of water. I err on the side of "not-too-hot" because I'm a wimp, but serve extra chilies on the side. The soup freezes very well, but eat the potatoes before freezing. Good with warm, buttered corn tortillas or corn bread. This is my own made-up recipe. Hope you enjoy it as much as we and our guests do!

Provided by pamelad

Categories One Dish Meal

Time 3h

Yield 6 Main dish servings, 6-10 serving(s)

Number Of Ingredients 19

Ingredients

1 1/2 cups dried pinto beans
2 tablespoons canola oil
1/2 lb Italian sausage (hot or sweet, about 2 links)
3 slices bacon (or skip the bacon and use an extra sausage link)
1 medium onion, chopped
1 cup chicken stock (homemade, strong, preferred, but you can substitute one 15-oz. can chicken broth)
6 1/2 cups water
1 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves, minced
chili pepper (3 teaspoons hot, canned Hatch chilies, or 1 teaspoon fresh jalapeno pepper, finely diced)
1/2 cup bell pepper, diced (red or green)
2 medium carrots, 1/3-inch slices
3 -4 celery ribs, chopped
1/3 lb red potatoes, chopped into 3/4-inch chunks (about 3 red "new" potatoes)
4 tablespoons fresh cilantro
grated cheese (Monterey jack, cheddar or Mexican)
chile
cilantro

Steps:

Quick soak method for beans: Check beans for debris and rinse. Place beans in large pot and add enough water to cover by 2 inches. Bring to boil. Boil for 2 minutes; remove from heat and allow to rest, covered, for 1 hour.
While the beans are soaking, cook the sausage and bacon in oil. Remove from pan and saute onion in drippings until medium brown. Drain well.
Drain beans, rinse and put into sausage pot. Add stock and water, salt, pepper, garlic.
Bring to boil and reduce to simmer. Cook for total of 1-3/4 to 2 hours, partially covered.
Take a break. This is a very forgiving recipe!
For the chilies, crank them up or down to your taste. I prefer to make the soup very slightly spicy hot and serve more chilies on the side for guests to garnish to taste.
Add drained onions and remaining veggie ingredients as you peel, chop and dice. Cut sausage into 1/2" slices and coarsely crumble bacon. Add sometime along the way. Add the potatoes and cilantro last.
Taste, especially for salt.
If you want the broth thinner, add a little stock. Or if you want to thicken it, mash some of the beans.
Serve with cheese, hot chilies and cilantro as garnishes. You might want to bring out the saltshaker for those who like a lot of salt. Good with cornbread or warm buttered tortillas.

Nutrition Facts : Calories 469.2, Fat 23.7, SaturatedFat 6.8, Cholesterol 34.1, Sodium 1087.4, Carbohydrate 42.3, Fiber 9.3, Sugar 4.5, Protein 21.7

NUTRITIOUS SOUP

Nutritious Soup image

The directions for this soup was given to me by a good friend, who was a cook on fishing boats in British Columbia. He is extremely conscious about health and good for you,food.

Provided by Cat..atude

Categories Beans

Time 5h30m

Yield 5 quartz, 20 serving(s)

Number Of Ingredients 12

Ingredients

16 ounces minced beef
1 liter beef broth
19 ounces canned whole tomatoes
19 ounces kidney beans
14 ounces pinto beans
1 large onion, diced
1 medium green pepper, diced
2 carrots, cut small
2 celery ribs, cut small
2 cups fresh mushrooms, cut up or 2 cups canned mushrooms
1 1/2 cups fusilli
1 1/2 teaspoons oregano leaves

Steps:

Precook meat in microwavable dish for approximately 10 minutes on medium power.
Put it and all remaining ingredients in 5 quart crock pot.
Stir to mix all ingredients.
Cook on low for 5 to 6 hours.
NOTE: I slightly precook all ingredients in my microwave to speed up the cooking time, as I like this soup for lunch. As for freezing, it never lasts long enough around here. I see no problem in freezing though, as all ingredients are freezable.

NUTRITIOUS DELICIOUS SLENDER SOUP

Nutritious Delicious SLENDER Soup image

This is an easy, nutritious vegetable soup that weighs in at about 40 calories per cup but is very filling and brimming with fresh veggies!

Provided by Karen..

Categories One Dish Meal

Time 1h15m

Yield 12 cups

Number Of Ingredients 9

Ingredients

3 cups vegetable juice (V-8)
3 cups water
2 cups sliced carrots
2 cups green beans (frozen or fresh)
2 cups diced celery
1 cup diced potato
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Stir together all ingredients in a large pot and bring to a boil.
Reduce heat to simmer and cook until all veggies are tender, about an hour.

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