A bowl filled with meat and vegetables

These are more healthy fall recipes, this time focusing on soup. These are some of my absolute favorite healthy soup recipes that are high in flavor and low in fat and calories. Most are extremely easy to make in a short period of time, as well. Enjoy!

Sweet Potato Garlic Soup

2 tsp olive oil
1 whole bulb of garlic
4 cups vegetable stock
1 medium onion (chopped)
4 oz string beans (trimmed and chopped)
4 tbsp low-fat plain yogurt
3 sweet potatoes (peeled and cubed)
fresh chives (chopped fine)

Preheat the oven to 375. slice just the top off of the garlic bulb, leaving it together with the core attached. Place in a roasting pan and roast for 20 minutes or until soft. Remove and let cool. Heat the oil on medium heat in a Dutch oven. Add the onion and sweet potato and cook stirring continuously for 5 minutes. Add the stock and bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Add the string beans and roasted garlic and simmer another 10 minutes or until the potatoes are tender. Remove and let cool. Set aside 2 tbsp of the cooked green beans and put the rest of the soup in a blender. Pulse until smooth and return to rinsed out Dutch oven. Add the reserved green beans and heat until warm. Swirl a dollop of yogurt through the soup when served.

Broccoli Parsnip Soup

1 tbsp olive oil
1 medium onion (chopped)
10 1/2oz parsnips (peeled and chopped)
3 1/3 cups vegetable stock
10 1/2oz broccoli florets
1/3 cup fresh or frozen corn kernels
1oz bleu cheese
salt
pepper

Saute parsnips and onion for 5 minutes in a large pan. Add the stock and bring to a boil, reduce heat, and simmer for 10 minutes. Make sure the broccoli doesn’t have any thick stems left on it (if it does trim them off) and add to the pan. Cook for 5-8 minutes. Let cool and put in a blender to pulse smooth. Season with salt and pepper to taste and add the corn and bleu cheese. Heat through until the cheese is melted.

Taco Soup

1lb lean ground turkey
1 tbsp olive oil
1 medium onion
2 cans ranch style beans
2 cans pinto beans
1 can whole kernel corn
1 pack taco seasoning
1 can RoTel (hot or mild)
1 pack dry ranch dressing mix

Saute onion in olive oil until tender and add turkey. Cook until done. Add in the rest of the ingredients and simmer for 30 minutes to an hour. Sprinkle with low-fat monterey jack cheese for a little variation.

Chicken Corn Chowder

2 tbsp margarine
1 small onion (minced)
1 tbsp flour
2 cups milk
1 can cream style corn
1/4 tsp salt
1/2 tsp pepper
1 cup chicken (cooked and shredded)

Melt margarine in a heavy 2 quart saucepan over medium heat and stir in flour. Heat until bubbly and add milk and continue to cook over medium heat, stirring constantly. Saute onions and add to mixture. Add corn, salt, pepper, and chicken. Stir and simmer 15-20 minutes.

Italian Veg-All Soup

1 tbsp olive oil
1 cup diced onion
1 cup shredded cabbage
2 cups water
2 small cans or one large can Veg-All (drained)
3 cans stewed tomatoes
1/2 tsp basil
1/2 tsp oregano
1/4 tsp black pepper

Heat olive oil in Dutch oven over medium heat. Stir in onion and cabbage. Heat 2-3 minutes and add water. Simmer 10 minutes. Add Veg-All, tomatoes, and seasonings. Simmer 10 minutes and serve.

Salsa Black Bean Soup

2 cans chicken broth
1 can black beans
1 can Mexicorn
1 large chopped onion
1 14-16oz jar salsa
1/2 cup cooked rice

Place all ingredients into a large pot and simmer until rice is tender. Can be topped with fat-free sour cream and fat-free monterey jack cheese.