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  • Quick and Easy Fall Soups

    10 posts, 8 voices, 3125 views, started Sep 28, 2008

    Posted on Sunday, September 28, 2008 by Iris Feinberg

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    • Amethyst
      Offline

      I'm always on the hunt for quick,easy, lowfat and filling soup recipes for fall - you know, the kind that DON"T call for 1/2 c heavy cream.......my business partner, Lynn, and her very cute grandkids, spent some time this morning making Spinach Soup with Indian spices.  30 minutes, lots of veggies, filling....check out the recipe at our [Link Removed] 

      And send me some of yours!  I’m getting hungry......


      Ifeinberg, Your links have been removed, please consider upgrading to premium membership.



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        • 0 votes vote up vote up

          Rita Feltes wrote Sep 28, 2008
        • We make a taco soup that could easily be lowfat. And it is a quick meal. I don’t worry about that but many of the items could be substituted easily! Here is my recipe.
          Taco Soup
          1 lb. hamburger (ground turkey)
          1 medium onion
          Brown and drain any grease
          then add
          1 package taco seasoning
          1 can (11 oz) Mexicorn (I use Green Giant)
          1 can (14 oz) Diced Tomatoes with green chilies
          1 can (14 oz) diced tomatoes (these I blend in the blender)
          Heat until hot, serve with taco chips, sour cream and cheese.
          They do make taco chips that area baked, lowfat sour cream, and lowfat cheese.



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        • 0 votes vote up vote up

          Lues1 wrote Sep 28, 2008
        • Soup is quite good for weight loss and economical meals.Soup,bread,cheese,fruit, a salad if for a big meal.Got some recipes if interested?



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        • 0 votes vote up vote up

          Geekypoet wrote Oct 1, 2008
        • Try this one - it’s the perfect fall soup!

          Slow Cooker Pear Delicata Squash Soup

              * 1 delicata squash, peeled and cubed (you can use butternut squash if you can’t find a delicata)

              * 2 pears, peeled and cored then cubed

              * 1 small onion, minced

              * 1 garlic clove, minced

              * 4 cups vegetable stock  

              * 1 Tb Port (or red wine)

              * sprig of fresh thyme

              * salt and pepper

          Throw everything into the slow cooker and cook on low 6 - 10 hours. Remove the thyme spring and use a hand blender to puree everything together. Taste and adjust salt and pepper to taste. Top with sage pesto, or finely chopped pistachios.

          Kathy
          [Link Removed]


          Geekypoet, Your links have been removed, please consider upgrading to premium membership.



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          Marybeth Pitner wrote Oct 3, 2008
        • ritaabook, I have that same recipe for taco soup... I love it.  Has anyone ever made stuffed pepper soup?  I have a great recipe for it, I’ll post it later but need to run now; have to take rascals to the vet.



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          Ecosafemom wrote Oct 3, 2008
        • Barley Lentil Soup

          6 c. broth or water
          1 c. Lentils (rinsed)
          ½ c. barley (rinsed)
          1-small onion,
          2-carrots,
          2-celery stalks
          2 cloves garlic minced or grated
          1 lg fresh jalapeno seeded and diced
          1 small bell pepper (any color) diced
          ½ tsp oregano flakes
          ½ tsp cumin
          1 tsp salt

          Rinse lentils and barley and add to pot with broth/water in it. Dice onion, carrot, & celery and add to pot. Add seasoning and simmer one hour stirring occasionally or until lentils and barley are cooked and soft. Eat as is or puree if desired or for baby.



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          Ecosafemom wrote Oct 3, 2008
        • Crockpot vegan chili

          2 packages of Yves Veggie Ground
          4-15 oz can assorted beans (black, red, pinto, your favorite)
          2- 28 oz can’s of tomatoes (I prefer to ‘crush’ whole ones)
          palmful of chili powder
          1/2 palmful of cumin
          salt
          2-3 tsp. garlic powder
          2-3 tsp. onion powder
          2 tsp. Mexican oregano
          1/4-1/2 tsp. cinnamon
          1/2 square bakers unsweetened chocolate (grate or chop before adding to crockpot)

          Throw everything into crockpot and stir it well. Cook covered on low for 8 hours. Serve with corn chips/bread and salad or over pasta, rice or in a baked potato.



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