I know its still summer, but can we talk soup

I absolutely LOVE soup. So just because it's hot doesn't mean its off limits. I am a big fan of Martha Stewarts cannelini bean soup and I'm pretty good with chicken soup. But I'm looking for some more soups to try- preferable low calorie, definitely no cream based soups. I would love some great recipes for black bean soup and lentil soup if anyone has one to share. I have been doctoring up canned soups, but they tend to be high in sodium.

Re: I know its still summer, but can we talk soup

I make a kick ass French onion soup, it's to die for.

Message edited 8/12/2013 10:45:31 PM.

Re: I know its still summer, but can we talk soup

Best French Onion Soup

5 tbs unsalted butter
1 tsp salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 48oz can chicken broth (I use College Inn)
1 14oz can beef broth (I use College Inn)
1/2 c red wine (I like Bogle Merlot)
1 tbs Worcestershire sauce
2 sprigs fresh parley
1 sprig thyme leaves
1 bay leaf
1 tbs balsamic vinegar
Salt and fresh ground pepper to taste
4 thick slices of French bread
Gruyere cheese
Asiago or mozzarella cheese

1) Melt butter over med high heat. Stir in salt and onions. Cook about 35-40 min, stirring frequently, until carmelized and almost syrupy.

2) Add red wine. Then add chicken and beef broth and Worcestershire sauce. Bundle the herbs and place in pot. Simmer over medium heat for 20 min, stirring occasionally. Remove and discard the herbs. Add in vinegar and salt and pepper. Cover and keep over low heat while you prepare the bread and cheese.

3) Preheat broiler. Arrange bread on a pan and broil until toasted on each side. Arrange 4 crocks on a baking sheet. Place a slice of bread in each crock, fill with soup, and top with lots of Gruyere and either Asiago or mozzarella. Sprinkle with a little grated cheese and parsley.

4) Broil about 5 min or until bubbly and golden brown. Serve immediately. Enjoy!!!

***Leftover soup, if there is any , freezes very well.***

ETA - I use Vidalia and red onions and add in a little fresh ground pepper as they cook down. You can add a little extra butter too if needed. I also throw in an extra splash of wine or broth sometimes. I just taste as I go along and adjust as needed.

Message edited 8/12/2013 10:45:49 PM.

Re: I know its still summer, but can we talk soup

Yummy! I think it could fit the bill if I skip the cheese and bread and just have the soup.

Re: I know its still summer, but can we talk soup

Love this one!
split pea

Re: I know its still summer, but can we talk soup

Posted by nferrandi

Yummy! I think it could fit the bill if I skip the cheese and bread and just have the soup.

Message edited 8/13/2013 9:22:59 AM.

Re: I know its still summer, but can we talk soup

The source of this recipe aside, I think it sounds really good and tasty! Garlic soup:

http://worldtruth.tv/garlic-soup-made-with-52-cloves-of-garlic-can-defeat-colds-flu-and-even-norovirus/

Re: I know its still summer, but can we talk soup

Lasagna Soup - this is so. damn. good.


My favorite soup:


Pasta e Fagioli

1 lb soy crumbles
1 (29 oz.) can diced tomatoes
2 (14 oz.) cans Great Northern beans, undrained
10 oz. box frozen chopped spinach, thawed and squeezed dry
2 (14.5 oz.) cans vegetable broth
1 (8 oz.) can tomato sauce
3 cups water
1 TBS minced garlic
1 TBS dried parsley
1 tsp garlic powder
1.5 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried basil
1/2 lb whole-wheat seashell or small, shaped pasta
Grated or shredded parmesan (optional)

In a large stockpot, brown soy crumbles. Add diced tomatoes, beans, spinach, vegetable broth, tomato sauce, water, garlic, parsley, garlic powder, salt, pepper and basil. Bring to a boil; reduce heat and let simmer, covered, for 40 minutes. Add pasta and cook uncovered until pasta is tender (approximately 10 minutes). Ladle soup into individual serving bowls. Top with cheese, if desired.

Serves 6 - 8

ETA: The soy crumbles in the recipe are in place of ground beef...so meatatarians, that's an option for you. :) I've made it without the soy crumbles and it makes for a really brothy soup (which I happen to like).

Message edited 8/13/2013 10:38:14 AM.

Re: I know its still summer, but can we talk soup

I make a carmelized onion soup. I carmelize about 4-5 vidalia onions, chicken stock or broth, one can of cannellini beans. I belnd in my vitamix, but you could probably use an immersion blender. I LOVE it, but I love onions:)