Recipes: Soups

Spicy Summer Chicken Soup

  • 1 tsp. canola oil
  • 1/2 cup finely chopped onion
  • 3 garlic cloves, minced
  • 1 fresh medium jalapeno chile pepper, seeded & finely chopped
  • 2 Tbsp. fresh ginger, minced
  • 28 oz. diced fire-roasted tomatoes, no salt added, undrained
  • 12 oz. bottle
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Heart-Healthy Tomato and Bean Soup

  • 2 1/2 cup low-sodium vegetable broth
  • 28 oz. can diced tomatoes (no salt added)
  • 15 oz. can low-sodium navy beans, drained and rinsed
  • 15 oz. can low-sodium chickpeas, drained and rinsed
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1
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Minestrone Soup

Ingredients
  • 4 slices stale bread
  • 2 Tbsp olive oil
  • 1 clove garlic, mashed
  • 1/2 tsp onion powder
  • 1 Tbsp olive oil
  • 1/4 cup finely chopped garlic
  • 1 small yellow onion, diced
  • 1/2 pound green beans, diced
  • 1 small zucchini, diced
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French Onion Soup with Elbow Pasta

Ingredients
  • 1 1/2 Tbsp olive oil
  • 2 large onions, coarsely chopped
  • 1 whole bay leaf
  • 4 sprigs fresh thyme tied with kitchen twine
  • 1 Tbsp soft, no trans fat, margarine
  • 2 tsp all-purpose flour
  • 1 cup dry red wine
  • 5
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Avocado Gazpacho

Ingredients
  • 3 large California avocados or 2 Florida avocados, peeled, cored and chopped
  • 1 cup tomatillos, peeled and chopped
  • 2 cups cubed cucumbers
  • 1 cup fresh cilantro
  • 1/4 red onion, chopped
  • 2 cloves fresh garlic, minced
  • 1 Tbsp green chilli
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