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    You are in: Home / Cookbooks / Soups
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    41 recipes in

    Soups

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    This is pretty easy, tasty and healthy. Feel free to increase the spices...I usually do.

    Recipe #205646

    1 Reviews |  By ellie_

    This was great over brown rice -- but I think it would also be wonderful plain or over whole wheat pasta. Recipe source: The Healthy Slow Cooker

    Recipe #352355

    193 Reviews |  By najwa

    This is my own version of Panera Bread's black bean soup. It tastes a lot like it, and I love it! Use vegetable stock to make it vegetarian.

    Recipe #49737

    This soup uses the low calorie and low carb Shirataki tofu noodles. You'll never know the difference. For a quicker and easier option, try using all white meat canned shredded chicken.

    Recipe #354482

    From www.TopSecretRecipes.com It's finally here! What everyone's been waiting for! Just in time for winter, this soup is sure to warm your soul with it's savory flavor and wonderful aroma. I've asked many an Olive Garden waiter for this recipe, but none gave it to me in detail. One waiter told me the secret ingredient was to add a little red wine to the stock, but I'll leave that up to you to try.

    Recipe #77585

    This is wonderful on a cold day --- I use my recipe #118258 for this that I keep in the freezer, canned low-sodium will do just fine but homemade broth is always the best and do not add any extra salt to the broth as the matzo balls already have plenty of salt in them already you may always add in some salt if needed at the end of cooking --- these matzo balls will almost double in size when simmering in the broth so do not reduce the amount of broth you may however increase if desired --- matzo meal may be found in the Jewish section of any major supermarket or sold in Jewish food stores.

    Recipe #308567

    Plan ahead this method takes 2 days to create the best most richest flavorful stock, far better and cheaper than any canned broth, once you try this you will never purchase cans of broth again! --- this can be done either on a stove top or in a crock pot but start the stock firstly on the stove top then transfer to a crock pot --- the same method may be used for turkey stock use the carcass and leftover legs, thigh and wing bones from your roasted turkey in place of the chicken pieces, also save your carcass and bones from roasted chickens and freeze them to throw in the pot, roasted bones will produce a richer golden colored stock but uncooked chicken works just as well --- I freeze the cooled cooked broth in 2 or 4-cup plastic freezer containers and store in the freezer until ready to use, you may do a quick defrost in the microwave when needed --- yield depends on size of pot and how much water is used, use this broth to make the best tasting chicken soup, don't remove the skins from onions they add color and taste to the stock adding in another onion won't hurt :)

    Recipe #118258

    4 Reviews |  By Ridgely

    This is a real tasty sweet and spicy beanless chili that I tried from Bon Appetit magazine. The recipe was found in the RSVP section as a request from a restaurant in Rochester New York called Dinosaur Bar-B-Que. We loved it and beans could be added easily if you are a bean fan.

    Recipe #91299

    3 Reviews |  By Maito

    We loved this! If you want it spicy, leave some of the seeds of the chiles in. The cabbage blends into this soup. Try whatever veggies you like in it. I like to eat the pieces of ginger and lemon grass, but some people might set them aside in their bowl. The lime leaves have a unique and delicious flavor, but if you can't find them, you could try making it with lime zest. If you don't like scallops, shrimp would probably be a good substitute. Based on a Ming Tsai recipe.

    Recipe #297761

    Crock pot chicken noodle soup

    Recipe #17527

    Comfort food - chicken noodle soup

    Recipe #102059

    This is a great soup for crisp fall evenings. I used thighs or breasts for the cooked chicken and this would be great for leftover chicken.

    Recipe #193205

    I created this on a busy hockey weekend - I wanted something warm to come home to after spending a long day at the hockey rink. This was just the ticket... and I got to clean out my cupboards too!

    Recipe #349271

    This is a classic chicken noodle soup recipe from a recent issue of Good Housekeeping that I'd like to try. Update: I have made this soup and really like it. I did use 3-4 skinless chicken breasts in place of the whole chicken, and I substituted 8 cups of canned chicken broth for the water. If you do this, you might want to add a little less salt unless you use a low-sodium chicken broth. I'm not sure why some reviewers say that their egg noodles dissolve, unless they are using the very fine egg noodles. I use a wide noodle and they are just fine after 20 minutes in the Crock-Pot.

    Recipe #198707

    Comfort food at its best. Many people will tell you to soak your beans first (however, I have been told that you should soak dry beans when using a pressure cooker. Please follow manufactorers instructions in this case). I never do. I just wash them and cook them as below. For a really hearty winter meal, serve these with a loaf of hot fresh bread or a pan of corn bread and a pan of old fashioned crisp fried potatoes. These may also be made in the pressure cooker and crockpot.

    Recipe #51459

    You can make this as a lower carb soup, or turn it into a stew by adding couscous! I adapted this from a recipe I found at the "Go @ Home" magazine/website.

    Recipe #216116

    You can eat as much of this 0-point Weight Watchers cabbage soup as you like. It's so good for you.

    Recipe #128956

    Original recipe from "www.VeganYumYum.com" I simplified it a bit to what I had available. This is very tasty with generous servings. It is also really versatile. Add tofu, fresh mushrooms, or other vegetables to your taste.

    Recipe #334835

    This is a simple, quick and easy, yet very tasty and healthy chicken soup. Recipe courtesy of my Mom's stash.

    Recipe #173443

    Really great tasting soup! I like the touch of nutmeg in this. It goes well with the soup.

    Recipe #75800

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