1 2 3 Healthy Soup Recipes

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1-2-3 HEALTHY SOUP



1-2-3 Healthy Soup image

Make and share this 1-2-3 Healthy Soup recipe from Food.com.

Provided by VERSachi

Categories     Clear Soup

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 cup soybeans
4 cups chicken stock
2 cups broccoli (thawed)
3 red potatoes (cleaned)
1/2 head green cabbage (sliced)
salt and pepper

Steps:

  • Cook the soy beans as directed on package in the chicken stock.
  • Once beans are cooked add all other ingredients to the borth and cook 15-20 minutes or until potatoes are cooked through.
  • Once soup has cooled to room temperature puree the broth in a blender.
  • Bon Apetite.

Nutrition Facts : Calories 637, Fat 14.5, SaturatedFat 2.8, Cholesterol 14.4, Sodium 777.3, Carbohydrate 95, Fiber 18.2, Sugar 23, Protein 38.3

15 TOP HEALTHY SOUP RECIPES: WILD RICE & MORE!



15 Top Healthy Soup Recipes: Wild Rice & More! image

This healthy wild rice soup recipe is impossibly creamy, packed with flavor and full of tender veggies and hearty rice. Everyone asks for the recipe-it's that good.

Provided by Sonja Overhiser

Categories     Soup

Time 1h5m

Number Of Ingredients 16

½ cup cashews*
1 medium yellow onion
2 celery ribs
3 medium carrots
8 ounces baby bella mushrooms
6 cloves garlic
2 tablespoons olive oil
1 tablespoon dried thyme
1 tablespoon dried oregano
8 cups vegetable broth
1 cup wild rice (not a wild rice blend)
2 teaspoons kosher salt, divided
2 15-ounce cans white beans, drained and rinsed
½ teaspoon black pepper
2 teaspoons dried sage
1 tablespoon soy sauce, tamari, or liquid aminos

Steps:

  • Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.
  • Dice the onion. Thinly slice the celery. Cut the carrot into rounds. Slice the mushrooms. Mince the garlic.
  • Add the olive oil to a Dutch oven. Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms and saute for 2 minutes. Add garlic, thyme and oregano and stir for 2 minutes.
  • Add the broth, wild rice, 1 ½ teaspoon kosher salt, and black pepper. Bring to a simmer. Simmer uncovered for 20 minutes. Then add the beans (drained and rinsed), and continue to simmer uncovered for 30 to 35 minutes more, or until rice breaks open.
  • Using a liquid cup measure, carefully remove 2 cups of the hot soup (including broth, veggies and rice) to a blender. Add 1 cup water. Drain the cashews and add them to the blender, along with the dried sage. Blend on high for about 1 minute until creamy. Then pour the creamy mixture back into the soup.
  • Add the soy sauce and the remaining ½ teaspoon kosher salt. Taste, and adjust seasonings as desired. Garnish with fresh ground pepper.

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2021-10-20 Instructions. Slow Cooker: Add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water, thyme, salt, and pepper into a …
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5/5 (11)
Total Time 5 hrs 5 mins
Category Soup And Stew
Calories 296 per serving
  • Slow Cooker: Add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water, thyme, salt, and pepper into a large slow cooker. Then just cover and cook on High for 5-6 hours or Low for 8-10 hours.
  • Remove chicken from slow cooker and shred using 2 forks. To the slow cooker, add milk, mustard and garlic powder. Use an immersion blender to puree the soup to desired thickness. Add the shredded chicken and parsley. Stir and serve hot.
  • Stovetop: Add avocado oil to a large heavy bottom pot or Dutch oven. Add onion, garlic, carrots, celery and fresh mushrooms (if using), and saute for 5 minutes. Add chicken, potatoes, wild mushrooms (if not using fresh), wild rice, water, thyme, salt, and pepper. Bring to a boil, cover and then for 45 minutes on low heat.
  • Once cooked, remove the chicken and shred using 2 forks. Add milk, mustard and garlic powder; to the pot. With an immersion blender, blend the soup to desired texture. Return shredded chicken to the pot and stir. Garnish with parsley and serve hot.


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