1 2 3 Healthy Soup Recipes

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

Ingredients

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

Ingredients

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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