SKINNY TURKEY-VEGETABLE SOUP
Steps:
- In a large saucepan, saute the onions, carrots, celery and red pepper in oil until tender. Add garlic; cook 2 minutes longer. Stir in the water, tomatoes, peas, bay leaf, bouillon, basil, thyme, cumin, pepper and, if desired, pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook orzo according to package directions; drain. Stir orzo and turkey into soup; heat through. Discard bay leaf. Sprinkle with cilantro. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth, water or milk if necessary.
Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 257mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges
SKINNY SLOW-COOKER CHICKEN TORTILLA SOUP
Cooler days call for comfort food, and this guilt-free version of chicken tortilla soup is just the ticket.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h5m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil over medium/high heat in a medium skillet. Add onion and garlic and cook until translucent, about 3 minutes. I like mine to be a bit under-sauteed, to keep a bit of their crunch.
- Once sauteed, add the onion and garlic to a slow cooker over high heat. Add in all other ingredients except for tortillas and garnishes. Stir to combine.
- Heat on high, covered, for 2-3 hours, or on low for 4-5 hours.
- Before serving, prepare the tortilla crisps: In a small saucepan, heat the canola oil over medium/high heat.
- Spray each tortilla with olive oil and sprinkle with the taco seasoning. Use a pastry brush to spread out the taco seasoning evenly.
- Using a pizza cutter, cut each tortilla into 1/2 inch strips.
- Cook the strips in batches, about 2-4 minutes or until browned. Some of the taco seasoning will come off into the oil, and that's okay.
- Using a slotted spoon, remove the strips and allow to drain on a paper towel.
- When ready to serve the soup, serve garnished with extra cilantro, low fat sour cream, jalapeños, and tortilla strips. Or any of your favorite toppings!
- Enjoy!
Nutrition Facts : ServingSize 1 Serving
SKINNY CABBAGE SOUP
Many credit soup for being their weight loss secret. I intended to make a skinny soup that could aid by filling me up so I would eat less of my main course. Well, this soup has evolved so much, I don't even eat the main course. So incredibly hearty, wholesome, and filling! It's a beautiful soup with many colors and also freezes well. I hope you enjoy. I would love to know of any modifications so I can try that next time.
Provided by Nada
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 45m
Yield 10
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Saute onion and garlic in the hot oil until onion is translucent, about 5 minutes. Add broth, cabbage, tomatoes, carrots, and paprika. Cook until cabbage softens, 10 to 15 minutes. Add kale, cover to trap steam, and cook until soft, 7 to 10 minutes. Pour in chickpeas and cook until heated through, 1 to 2 minutes. Season with salt and pepper and serve hot.
Nutrition Facts : Calories 123.5 calories, Carbohydrate 23 g, Fat 2.5 g, Fiber 5.7 g, Protein 5 g, SaturatedFat 0.3 g, Sodium 420.7 mg, Sugar 6.5 g
SKINNY PORTUGUESE KALE AND POTATO SOUP (CALDO VERDE)
Make and share this Skinny Portuguese Kale and Potato Soup (Caldo Verde) recipe from Food.com.
Provided by Kate DeMello
Categories Portuguese
Time 45m
Yield 8 1 cup servings, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, cook chourico or sausage over low heat. Turn and cook until brown, about 10 minutes. Remove from pot and let cool. Cut sausage into slices. Remove any fat from pot, but leave the cooked on bits.
- Add oil to pot, add onion and cook on medium until translucent, about 5 minutes. Add garlic and cook 1 minute more. As you stir, scrape up the bits from the bottom of the pan.
- Add broth potatoes, and black pepper, bring to a boil and cook 20 minutes. Remove the pot from heat and either lightly mash the potatoes with a potato masher or food processor, or I like to use my immersion blender to puree the entire mixture.
- Add chourico or sausage, red pepper flakes and bring back to a simmer. Cook covered for about 4 minutes. Add kale and bring back to a simmer. Cook partially covered until the kale is cooked. Adjust salt if needed.
SKINNY CHUNKY VEGETABLE BEEF BARLEY SOUP
84% less sat fat • 17% more Vitamin A than the original recipe. Starving? Enjoy this chunky and beefy soup that won't leave you looking either chunky or beefy.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h
Yield 8
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat oil over medium heat. Add meat; cook and stir until meat is browned. Stir in broth, onion, celery, oregano, garlic, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 hours for beef or 45 minutes for lamb.
- Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 210, Carbohydrate 24 g, Cholesterol 25 mg, Fat 1, Fiber 5 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 3 g, TransFat 0 g
SKINNY TORTILLA SOUP
"Chock-full of healthy ingredients, this tasty soup makes a warming lunch or dinner," Sharon Adams of Columbus, Ohio suggests. "Plus, it's so quick and easy to fix."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add 1 cup cheese; cook and stir over low heat until melted. Crumble half of the tortilla chips into soup bowls. Ladle soup over chips. Top each serving with two crumbled chips; sprinkle with remaining cheese.
Nutrition Facts : Calories 295 calories, Fat 8g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 900mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges
SKINNY FRENCH ONION SOUP
66% less fat • 38% fewer calories • 84% less sat fat than the original recipe. Spoon up a pièce de résistance in the alluring savory taste of French Onion Soup.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- In 4-quart nonstick Dutch oven, heat oil over medium heat. Add onions; cook uncovered 10 minutes, stirring frequently. Reduce heat to medium-low. Cook 35 to 40 minutes longer, stirring frequently, until onions are light golden brown (onions will shrink during cooking).
- Stir in broth, thyme, pepper, bay leaf and soy sauce. Heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Remove bay leaf.
- Meanwhile, set oven control to broil. Place baguette slices on ungreased cookie sheet. Sprinkle cheese evenly on slices. Broil with tops 4 to 6 inches from heat 30 to 60 seconds or until cheese is melted. Watch carefully so cheese does not burn.
- To serve, ladle soup into bowls. Serve with baguette slices.
Nutrition Facts : Calories 210, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 3 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving (1 Cup Soup and 2 Baguette Slices), Sodium 510 mg, Sugar 7 g, TransFat 0 g
SKINNY SLOW COOKER CHICKEN TORTILLA SOUP RECIPE - (4.1/5)
Provided by SkinnyMom
Number Of Ingredients 17
Steps:
- 1. Place chicken on the bottom of the slow cooker. Add remaining ingredients. 2. Cook on high for 4 hours or on low for 8 hours. 3. Preheat oven to 350. Spray 2 baking sheets with cooking spray. If you don't have 2 sheets then you will have to bake in shifts. 4. Cut the tortillas into thin strips. Place strips evenly on baking sheets. Mist the tops with more cooking spray. Season with salt and pepper. 5. Bake in the oven for 10-15 minutes or until the strips are golden brown. 6. Serve on top of the soup!
SKINNY THAI PEANUT CHICKEN SOUP
The peanut butter in this soup is not overwhelming, but gives this soup a depth and amazing richness. This soup is so hearty, satisfying and chock full of good-for-you ingredients. It includes chicken and a variety of chopped veggies, lots of fresh spinach, whole wheat couscous and a nice spice to it.
Provided by CaliforniaJan
Categories Chicken Breast
Time 40m
Yield 1 1/4 cups, 8 serving(s)
Number Of Ingredients 15
Steps:
- In a microwave safe plate or bowl, add onions, carrots, celery and red bell pepper.
- Cook in microwave for about 4 minutes until vegetables are softened.
- 2. Coat a large nonstick pan or soup pot with cooking spray. Add cooked vegetables, garlic, chili powder and red pepper flakes. Sauté for about 1 minute. Stir often.
- 3. Stir in broth, chicken and tomatoes. Bring to a boil, reduce heat to low and simmer 10 minutes.
- 3. Stir in peanut butter with a fork. Make sure the peanut butter gets well blended. Add couscous, spinach and mix well. Cover, remove from heat. Allow to sit 5 minutes.
- 3. To serve: Ladle 1¼ cups into each bowl. Garnish each serving with 1 tablespoon chopped scallions, if desired.
- 4. This soup will keep in the refrigerated for several days. Leftovers are wonderful for lunch. This soup freezes great, too!
- Makes 8 main course soup servings (each serving 1¼ cups).
- Healthy Benefits:.
- Most of the fat in this soup comes from the peanut butter. Peanut butter is an excellent source of protein and healthy fats. Peanut butter contains the same ratio of saturated to unsaturated fats as olive oil, says Harvard Medical School. The poly and monounsaturated fats in the spread can help to lower your risk of developing heart disease and type 2 diabetes. For the healthiest choice, look for brands that have no oil or sugar added.
- Whole wheat couscous (tiny pasta) is loaded with fiber. In fact, 1 cup cooked of whole wheat couscous has 7 grams of fiber. Whole wheat couscous derives from the whole grains of durum flour.
Nutrition Facts : Calories 291.3, Fat 15, SaturatedFat 3.4, Cholesterol 29.4, Sodium 730.7, Carbohydrate 18.9, Fiber 4.3, Sugar 6.6, Protein 22.2
SKINNY ITALIAN SAUSAGE SOUP
88% less sat fat • 81% less fat • 34% fewer calories than the original recipe. Turkey sausage, kale and cannellini beans are the stars.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 55m
Yield 10
Number Of Ingredients 14
Steps:
- In 4-quart nonstick saucepan or Dutch oven, cook bacon until crisp; drain on paper towel. Crumble bacon; set aside. Remove and discard drippings from saucepan.
- In same saucepan, cook sausage over medium-high heat 6 to 8 minutes, stirring frequently, until no longer pink. Drain well on paper towels; set aside.
- In same saucepan, mix potatoes, onion, garlic, Italian seasoning, salt, pepper, pepper flakes, water and broth. Heat to boiling. Reduce heat to low; cook uncovered about 10 minutes, stirring occasionally.
- Stir in bacon, sausage, kale and beans. Cook 10 to 15 minutes, stirring occasionally, until potatoes and kale are tender. Stir in half-and-half; cook just until heated.
Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 20 mg, Fiber 4 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g
SKINNY CREAM OF MUSHROOM SOUP
Very light cream of mushroom soup, no cream added but still tastes creamy.
Provided by yajuwen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 45m
Yield 2
Number Of Ingredients 11
Steps:
- Fry bacon in a stockpot over medium heat until it is semi-crispy, about 5 minutes. Stir in potatoes and onion and cook until onion is translucent, about 5 minutes. Mix in mushrooms, garlic powder, and onion powder; cook and stir until mushrooms have softened, about 5 minutes more.
- Pour water and milk over mushroom mixture, add thyme and flour, and bring to a boil. Boil until potatoes are very soft, adding water as needed, about 20 minutes. Crush some of the potatoes with a wooden spoon to reach a creamier consistency. Season with salt and pepper.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 26.5 g, Cholesterol 14.8 mg, Fat 5.3 g, Fiber 3 g, Protein 9.6 g, SaturatedFat 2.1 g, Sodium 324.7 mg, Sugar 5.9 g
SKINNY SOUP - WW
This is an easy soup that is very, very low in calories and low in fat. I am following weight watchers and this soup is zero points (I think). You can add any veggies you want. I have made several variations of this. Basically, whatever I have on hand.
Provided by maryL in Canada
Categories Low Protein
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Saute celery and onion using cooking spray.
- Add tomatoes, soups and water.
- Add taco mix and garlic.
- Let simmer partially covered for about 1 hour.
- Add the green beans and simmer another 15 minutes.
- Top with parmesan, or low-fat cheese then put a dollop of fat-free sour cream on top.
Nutrition Facts : Calories 108.8, Fat 1.4, SaturatedFat 0.3, Sodium 1219.1, Carbohydrate 20.5, Fiber 6.2, Sugar 9.9, Protein 6
SKINNY TUSCAN WHITE BEAN SOUP
120 total calories • 75% less sat fat than the original recipe. Feel like you've bean there and done that. Then try our fresh twist on a classic Tuscan soup that will take you places you have never bean.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- In a large saucepan, cook onion, bacon, and garlic about 5 minutes or until onion is tender. Stir in beans; cook 1 minute more. Stir in tomatoes, chicken broth, dried thyme, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
- Remove from heat. Mash bean mixture slightly with the back of a wooden spoon. Stir in spinach. Let stand, covered, for 1 minute to wilt spinach.
- If desired, serve with toasted baguette slices and/or garnish with fresh thyme sprigs.
Nutrition Facts : Calories 110, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 4 g, Protein 7 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g
SKINNY SLOW COOKER CHICKEN TORTILLA SOUP
Yield 6
Number Of Ingredients 21
Steps:
- Soup: Place chicken on the bottom of the slow cooker. Add remaining ingredients. Cook on high for 4 hours or on low for 8 hours. Remove chicken breasts and shred with a fork, return to slow cooker and mix well. Spoon soup into bowls and top with crumbled tortilla chips. Add optional toppings, if desired.
SKINNY MINNIE TORTILLA SOUP
This recipe could not be easier! Very quick to whip up with ingredients I always have on hand. Enjoy!
Provided by everydaycook
Categories Chicken
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine the first six ingredients in large pot.
- Bring to a boil over medium heat, stirring until the refried beans are completely mixed with other ingredients.
- Turn heat down to low and simmer for 10 minutes, stirring occasionally.
- Add 1 cup of cheese and stir until melted.
- Remove from heat.
- Crumble several chips in the bottom of each serving bowl and ladle soup over top. I prefer to crumble my chips on top so they don't get too soggy and have a few extra on the side for dipping.
- Sprinkle with remaining cheese.
SKINNY CURRIED CORN SOUP
93% less sat fat • 34% less sodium than the original recipe. The key to creamy soup without the cream? Fat-free milk and yogurt. Once you've mastered this recipe, mix it up with chicken breast or swap out the shrimp with another type of seafood.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- In a large saucepan heat oil over medium-high heat. Add sweet pepper and onion; cook about 4 minutes or until tender, stirring occasionally. Add curry powder, salt, and pepper; cook and stir for 1 minute.
- Stir in corn and chicken broth. Bring to boiling; reduce heat. Cover and cook about 5 minutes or until corn is tender. Cool about 10 minutes.
- Transfer the corn mixture to a blender or food processor.* Add 1/2 cup of the milk. Cover and blend or process until mixture is nearly smooth. Return pureed mixture to saucepan; stir in the remaining 2 1/2 cups milk and the shrimp. Heat through (do not boil). Stir in snipped cilantro.
- To serve, spoon soup into soup bowls. Top individual servings with yogurt and cilantro sprigs.
- *Note: If using a food processor, process half the mixture at a time using 1/4 cup of the milk with each half.
Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 115 mg, Fiber 3 g, Protein 23 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 15 g, TransFat 0 g
SKINNY CABBAGE SOUP
An excellent "diet" soup, this can be eaten in large serving sizes without adding many calories to the diet; yet it still has the protein factor of the beef. It can also be made with part tomato or V-8 juice if desired. In this batch, I used 3 1/2 cups chicken stock and 6 ounces V-8 juice. If you are not too worried about carbs,...
Provided by Susan Feliciano
Categories Vegetable Soup
Time 1h
Number Of Ingredients 10
Steps:
- 1. Slice steak very thinly and sauté it in some olive oil spray in a dutch oven. If using leftover cooked beef, just shred and warm it with a little olive oil spray in the dutch oven.
- 2. Add the carrots and celery and 1 cup of the stock to the pot. Bring to a boil; lower heat, and simmer 15 minutes.
- 3. Stir in the rest of the ingredients. Continue to simmer the soup for about 30-45 minutes, until cabbage is done to your liking. Stir occasionally to make sure all the cabbage cooks evenly. Season to taste with extra salt, pepper, or rosemary as desired.
- 4. Serve topped with fresh sliced green onions. I do this as I do not like the flavor of large onions cooked with cabbage, but I do like the bite of green onions.
SKINNY THAI CHICKEN SOUP
42% fewer calories • 69% less sat fat • 55% more vitamin A than the original recipe. Get a bonus from red peppers and baby spinach.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 16
Steps:
- In 4-quart nonstick Dutch oven, heat oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently. Add bell pepper and garlic; cook 2 to 3 minutes longer, stirring frequently, until vegetables are tender. Remove from heat; stir in curry paste until melted.
- Stir in broth, chicken, brown sugar and salt. Return to heat. Heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring frequently.
- In small bowl, stir cornstarch and water until smooth. Add cornstarch mixture and coconut milk to soup mixture; heat to boiling. Cook over medium heat about 2 minutes, stirring frequently, until slightly thickened.
- Stir in spinach and cilantro. Cook about 1 minute or just until mixture is hot and spinach is wilted. Serve soup with lime wedges.
Nutrition Facts : Calories 150, Carbohydrate 8 g, Cholesterol 30 mg, Fiber 1 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 4 g, TransFat 0 g
SKINNY SOUP
This skinny soup is a recipe my father came up with that's pretty much guiltless when you're dieting. Eat as much as you want!
Provided by Mr. Big Business
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Combine vegetable broth, cabbage, celery, onions, and mushrooms in a large stockpot. Bring to a boil; reduce heat and simmer, covered, for 20 minutes.
- Place 1/4 cup bean sprouts into 4 serving bowls. Divide green onions and jalapenos among the bowls. Ladle soup into each bowl and add Sriracha sauce. Serve immediately.
Nutrition Facts : Calories 181.9 calories, Carbohydrate 37.2 g, Fat 1.6 g, Fiber 12.2 g, Protein 8.4 g, SaturatedFat 0.2 g, Sodium 1043.2 mg, Sugar 20.3 g
SKINNY SOUP
What's the skinny on eating lighter? This hearty yet healthier homemade Skinny Soup may be just the answer. Simmer a pot on the stovetop and enjoy the garden-fresh flavors that are bursting with goodness!
Provided by penny jordan
Categories Vegetable Soup
Time 1h40m
Number Of Ingredients 11
Steps:
- 1. In a soup pot, combine all ingredients; mix well and bring to a boil over high heat. Reduce heat to medium and cook 1 hour, or until vegetables are tender.
- 2. Nutritional Information Serving Size: 1 cup Per serving: Exchanges: 1/2 starch 2 vegetables Calories: 84 Calories from fat: 4 Total Fat:
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