Soup Recipes

Food recipes for beautiful skin

Bean and Sausage Soup

1 Cup Prechopped Onion
½ (16 ounce) package light smoked turkey sausage, thinly sliced
1 (16 ounce) Can Navy Beans – rinsed and drained
1 (15.8 ounce) Can Great Northern Beans – rinsed and drained
1 Cup Fat-Free, Less-Sodium Chicken Broth
½ Cup Water
¼ Teaspoon Freshly Ground Black Pepper

Directions

  1. Cook onion and sausage in a large saucepan over medium-high heat for 5 minutes. 
  2. Stir in beans and remaining ingredients; bring to a boil.
  3. Cover, reduce heat, and simmer 10 minutes or until soup thickens slightly

Makes 4 Servings.  Per serving – 238 Calories, 3.1g Fat, 17.3g Protein, 34g Carbohydrates, 8g Fiber, 25mg Cholesterol, 945mg Sodium, 2.9mg Iron, 64mg Calcium

PrintClick here for printable version of this recipe!

Return to Top


Spicy Curried Carrot Soup

4 Cups Precut Matchstick Carrots
2 Cups Prechopped Onion
1 Tablespoon Olive Oil
4 Cups Fat-Free, Less-Sodium Chicken Broth
1 Tablespoon Curry Powder
¼ Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper

Directions

  1. Sauté carrots and onion in hot oil in a Dutch oven over medium-high heat 5 minutes or until tender.  Add broth and remaining ingredients to pan.  Bring to boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally.  Remove pan from heat.
  2. Place half of mixture in a blender.  Remove center piece of blender lid to allow steam to escape; secure blender lid on blender.  Place a clean towel over opening in lid (to avoid splatters).  Blend until smooth.  Pour into a large bowl.  Repeat procedure with remaining mixture.  Serve warm.

Makes 5 Servings (1 Cup each).  Per serving – 2 Weight Watcher Points, 106 Calories, 3.2g Fat, 4.2g Protein, 16.9g Carbohydrates, 4.3g Fiber, 0mg Cholesterol, 0.8mg Iron, 644mg Sodium, 53mg Calcium

PrintClick here for printable version of this recipe!

Return to Top


Meatball Soup with Escarole and Orzo

Meatballs
1 lb. 95% lean ground beef
1 Egg
1/3 Cup Plain Bread Crumbs
¼ Cup Chopped Fresh Mint
¼ Cup Chopped Fresh Parsley
2 Cloves Garlic – minced
1 Tablespoon Lemon Zest
½ Teaspoon Salt
¼ Teaspoon Black Pepper

Soup
2 Teaspoons Olive Oil
2 Leeks – cleaned and sliced
1 Rib Celery
3 Cans (14.5 oz each) Low-Sodium Chicken Broth
1 Can (14.5 oz.) Diced Tomatoes
1 Small Head Escarole – chopped (about 6 cups)
½ Cup Uncooked Orzo
2 Teaspoons Lemon Juice
¼ Teaspoon Hot Pepper Sauce

Directions – Meatballs

  1. In a large bowl combine beef, egg, bread crumbs, mint, parsley, garlic, lemon zest, salt, and black pepper.  Stir to mix well. 
  2. Using your hands or a small scoop, shape the mixture into about 36 meatballs using about 1 heaping tablespoon for each.

Directions – Soup

  1. Heat the oil in a large pot over medium heat.  Add leeks and celery and cook 5 minutes, stirring often, until softened.
  2. Stir in the broth, tomatoes, and escarole and bring to a boil.  Stir in the orzo and return to a boil.  Carefully drop in the meatballs and return to a boil.
  3. Reduce the heat to medium-low, cover, and cook about 18 minutes – stirring occasionally, until the orzo is tender and the meatballs are cooked through.  Stir in lemon juice and hot pepper sauce.

Makes 6 servings.  Per serving – 282 calories, 9g fat, 22g protein, 28g carbohydrates, 5g fiber, 839mg sodium, 28mg cholesterol.

PrintClick here for printable version of this recipe!

Return to Top


Andalusian Vegetable Cream Soup

This soup was developed from Henri Paul Pellaprat's Great Book of French Cuisine.

Serving: Serves: 4
Cook Time: 20 minutes
Total Time: 50 minutes

Ingredients

2 cups peeled and finely diced potato

1 cup peeled and finely diced onion

2 medium tomatoes, blanched, seeded, peeled, and diced into 1/2-inch pieces

1/2 teaspoon minced garlic

2 tablespoons soy oil (or sesame oil)

1/2 teaspoon sea salt

1/8 teaspoon white pepper

2 tablespoons unbleached flour, or 4 tablespoons whole-wheat flour

1/4 cup tomato juice, or 1 tablespoon tomato paste mixed with 3 tablespoons water

2 tablespoons barley miso, or 2 vegetable soup cubes

3 cups plain soy milk

1/4 cup cooked brown rice

1 scallion, sliced diagonally

Directions:

  1. Sauté the potato, onion, tomato, and garlic in the oil, with the salt and pepper, for about 5 minutes, stirring occasionally. Sprinkle on the flour and cook until the mixture has thickened and the flour is cooked (about 5 minutes).
  2. Dissolve the miso in the tomato juice and add it to the vegetable mixture. Then add the soy milk and cook, stirring constantly to prevent the vegetables from burning, until the soup thickens. Stir in the rice. Serve the soup hot with a garnish of scallions.

PrintClick here for printable version of this recipe!

Return to Top


This book is compliments of IH Distribution LLC.

IH Distribution LLC is a distributor of natural skin care and cosmetic products with a full line of proprietary blends of natural ingredients with the revolutionary Anti-Aging  Serum product line that makes your skin look years younger, beautiful and radiant.

Contact us today with your skin care issues or needs at sales@ihdistribution.com or visit our website at www.ihdistribution.com

Please feel free to pass this on to your friends, relatives, and colleagues!

Products | About Us | Contact Us | Articles | Resources | News | eBooks | Blog
Tips & Advice | Menopause | Anti-Aging Skin Care | Site Map | Skin Care Quiz | Home
Skin Care, Health Care and Anti-Aging Information Skin Care, Health Care and Anti-Aging Information
Topics of Interest for Women's Skin Care and Health


Products | About Us | Contact Us | Articles | Resources | News | eBooks | Blog
Tips & Advice | Menopause | Anti-Aging Skin Care | Skin Care Quiz | Home