Category: Soups

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Loubia (White Bean and Tomato Stew)

Loubia (White Bean and Tomato Stew)
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 tablespoons olive oil
  2. 2 medium yellow onions, halved and sliced/diced
  3. 2 cans cannellini beans
  4. ½ (14-ounce) can crushed San Marzano tomatoes (or 2 medium tomatoes, cored and diced into ½-inch pieces) or 1 (14oz) can diced tomatoes
  5. 4 garlic cloves, peeled and grated
  6. 3 tablespoons finely chopped parsley or 2 tablespoons dried parsley
  7. 2 teaspoons sweet paprika
  8. 1 teaspoon ground ginger
  9. 1 teaspoon ground turmeric
  10. 1½ teaspoons fine sea salt or more to taste
  11. 2½ cups vegetable stock
  12. 1½ tsp fine sea salt, or more
  13. Bread, for serving
Instructions
  1. Add the olive oil to a large pot over a medium-low heat. Add the onions, cover the pan, and cook, stirring occasionally, until the onions are soft and translucent, about 7 minutes.
  2. Add the beans, tomatoes, garlic, parsley, paprika, ginger, turmeric and salt. Pour in the vegetable stock, cover with a lid and cook until the beans are fully cooked and soft, 1 hour 15 minutes to 1 hour 25 minutes. Keep an eye on the pot towards the end of the cooking process to make sure that the beans don’t dry out and all the stock evaporates (if this happens, add in water progressively to achieve a stew consistency).
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calories
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fat
0g
protein
0g
carbs
0g
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Tuscan Bean Soup

Easy Tuscan Bean Soup
Serves 8
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 tablespoons olive oil
  2. 3 medium carrots, thickly sliced
  3. 1 large onion, coarsely chopped
  4. 2 rib celery, coarsely chopped
  5. 6 clove garlic, finely chopped
  6. 1 teaspoon salt
  7. 1/4 tsp black pepper
  8. 1/4 tsp red pepper flakes
  9. 3 (15-ounce) cans cannellini beans, or other small white beans, drained and rinsed
  10. 4 Compari tomatoes, chopped (optional)
  11. 6 cups chicken stock or vegetable stock
  12. 4 cups fresh baby kale or baby spinach, or 2 cups frozen
  13. 1 tablespoon chopped fresh oregano
Instructions
  1. COOK THE VEGETABLES
  2. In a soup pot, heat the olive oil. When it is hot, add the carrots, onion, celery, garlic, fresh oregano sprigs, salt, and pepper. Cook, stirring often, for 10 minutes until the vegetables look softened and the onions turn translucent.
  3. PREPARE THE BEANS
  4. On a plate, mash 1/2 cup of the beans with a fork or potato masher. Add them to the vegetables in the pot. Cook, stirring, for 2 minutes.
  5. SIMMER THE SOUP
  6. Add the remaining beans to the pot and stir well. Stir in the chicken stock and bring to a boil. Lower the heat, partially cover with the lid placed askew, and simmer for 20 minutes, or until the carrots are tender and the liquid is flavorful.
  7. Add additional salt and pepper to taste.
  8. ADD THE GREENS TO THE SOUP
  9. Add the kale or spinach to the pot and simmer for another 2 minutes, or just until the greens wilt.
  10. SERVE THE SOUP
  11. Ladle the soup into bowls, sprinkle with oregano and more olive oil, if you like.
  12. Serve with extra Parmesan for sprinkling.
Adapted from Simply Recipes
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calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from Simply Recipes
NoMayo https://nomayo.us/
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Cold Cucumber Soup with Yogurt and Dill

Cold Cucumber Soup with Yogurt and Dill
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 large European cucumbers (2 1/4 pounds), halved and seeded — 1/2 cup finely diced for serving, the rest coarsely chopped
  2. 1 1/2 cups plain Greek yogurt
  3. 3 tablespoons fresh lemon juice
  4. 1 small shallot, chopped
  5. 1 garlic clove
  6. 1/3 cup loosely packed dill
  7. 1/4 cup loosely packed flat-leaf parsley leaves
  8. 2 tablespoons loosely packed tarragon leaves
  9. 1/4 cup olive oil, plus more for drizzling
  10. Kosher salt
  11. Fresh ground white pepper
  12. 1/2 red onion, finely chopped, for serving
Instructions
  1. Gather the ingredients
  2. In a blender, combine the coarsely chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover, and refrigerate for at least 8 hours or overnight.
  3. Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion, and a drizzle of olive oil and serve.
Notes
  1. I made this in 2024. It's delish.
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calories
0
fat
0g
protein
0g
carbs
0g
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Red Lentil Soup With Lemon

Red Lentil Soup With Lemon
Serves 4
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 tablespoons olive oil, more for drizzling
  2. 1 large onion, chopped
  3. 2 garlic cloves, minced
  4. 1 tablespoon tomato paste
  5. 1 teaspoon ground cumin
  6. ¼ teaspoon kosher salt, more to taste
  7. ¼ teaspoon ground black pepper
  8. Pinch of ground chile powder or cayenne, more to taste
  9. 1 quart chicken or vegetable broth
  10. 2 cups water
  11. 1 cup red lentils
  12. 1 large carrot, peeled and diced
  13. Juice of 1/2 lemon, more to taste
  14. 3 tablespoons chopped fresh cilantro*
  15. *not on my watch!
Instructions
  1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
  2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
  3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
  4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
  5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
Adapted from New York Times
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calories
0
fat
0g
protein
0g
carbs
0g
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Adapted from New York Times
NoMayo https://nomayo.us/
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Five-root soup with Pancetta

Five-Root Soup with Bacon
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763 calories
115 g
31 g
27 g
22 g
5 g
1823 g
4873 g
37 g
0 g
19 g
Nutrition Facts
Serving Size
1823g
Amount Per Serving
Calories 763
Calories from Fat 239
% Daily Value *
Total Fat 27g
41%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 15g
Cholesterol 31mg
10%
Sodium 4873mg
203%
Total Carbohydrates 115g
38%
Dietary Fiber 21g
84%
Sugars 37g
Protein 22g
Vitamin A
408%
Vitamin C
160%
Calcium
28%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 tablespoon rapeseed or olive oil
  2. 3 oz. finely diced unsmoked streaky bacon or pancetta
  3. 1 large onion, finely chopped
  4. 1 cup finely diced carrots
  5. 1 cup finely diced rutabaga
  6. 1 cup finely diced boiling potatoes
  7. 1 cup finely diced parsnip
  8. 1 cup finely diced celery root
  9. 4 cups light vegetable or chicken stock
  10. Sea salt and freshly ground black pepper
Instructions
  1. Heat the oil in a large saucepan, add the bacon or pancetta and cook gently until the fat runs and the bacon starts to turn golden. Add the onion and sweat for 10–15 minutes, until soft and golden. Add all the diced root vegetables, cover the pan and let the whole mixture sweat and soften for 10 minutes or so, stirring occasionally.
  2. Pour in the stock and bring to a simmer. Cover and cook for about 15 minutes, until all the vegetables are tender.
  3. Taste the soup and season accordingly. Ladle into warm bowls, scatter over some chives and top with grated cheese.
Notes
  1. The key to success with this soup is to cut the root vegetables small and keep the pieces all about the same size so they cook evenly. It helps to be in a chopping mood when you set about this one. If you don’t have any Cheddar to hand, or you want to go easy on the cheese, you can finish the soup with a trickle of rapeseed or olive oil instead. You could also leave out the bacon to make a vegetarian version.
Adapted from River Cottage Every Day
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calories
763
fat
27g
protein
22g
carbs
115g
more
Adapted from River Cottage Every Day
NoMayo https://nomayo.us/
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French Onion Soup

French Onion Soup
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2328 calories
254 g
239 g
82 g
146 g
50 g
3062 g
6996 g
22 g
0 g
27 g
Nutrition Facts
Serving Size
3062g
Amount Per Serving
Calories 2328
Calories from Fat 718
% Daily Value *
Total Fat 82g
125%
Saturated Fat 50g
248%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 21g
Cholesterol 239mg
80%
Sodium 6996mg
292%
Total Carbohydrates 254g
85%
Dietary Fiber 13g
50%
Sugars 22g
Protein 146g
Vitamin A
45%
Vitamin C
40%
Calcium
209%
Iron
101%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 cans, beef consommé
  2. 2 cans water
  3. 2 onions
  4. butter
  5. Swiss cheese (sliced or chunks)
  6. French bread
Instructions
  1. In large pot, sauté onion in butter, brown until lightly golden
  2. Add soup and water
  3. Add pepper and stir until almost boiling
  4. Pour into oven-proof soup crocks
  5. Grate cheese over bread and broil until golden brown
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calories
2328
fat
82g
protein
146g
carbs
254g
more
NoMayo https://nomayo.us/
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Egg Drop Soup

Egg Drop Soup
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312 calories
22 g
372 g
11 g
36 g
3 g
1425 g
5295 g
4 g
0 g
6 g
Nutrition Facts
Serving Size
1425g
Amount Per Serving
Calories 312
Calories from Fat 97
% Daily Value *
Total Fat 11g
17%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 372mg
124%
Sodium 5295mg
221%
Total Carbohydrates 22g
7%
Dietary Fiber 8g
31%
Sugars 4g
Protein 36g
Vitamin A
648%
Vitamin C
166%
Calcium
47%
Iron
77%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 cups chicken broth
  2. Fresh bok choi (spinach okay too)
  3. 2 eggs, beaten
  4. 1 1/2 tsp cornstarch (mix with a little water)
  5. SEASONINGS
  6. 3/4 tsp salt
  7. dash of pepper
  8. 1 TB light soy sauce
  9. Dash of accent
Instructions
  1. Bring chicken stock to boil
  2. Add seasonings
  3. Let boil for a couple minutes, add cornstarch
  4. Add scrambled eggs by pouring on back of spoon
  5. Stir softly and pour into bowls
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calories
312
fat
11g
protein
36g
carbs
22g
more
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Alice’s Mushroom Soup

Alice's Cream of Mushroom Soup
Serves 6
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
6
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1lb mushrooms
  2. 5T butter
  3. 2T flour
  4. 1 can condensed beef broth
  5. 1 slice (1/2") onion
  6. 2 bay leaves
  7. 1/2 t basil leaves, crumbled
  8. 1/4 t salt
  9. 1/8 t ground white pepper
  10. 3 cups milk or light cream
Instructions
  1. Clean and dry mushrooms
  2. In large saucepan, heat 4tb of the butter
  3. Add mushrooms and saute over high heat until browned
  4. Remove and set aside
  5. In same saucepan, heat remaining 1T butter; stir in flour
  6. Gradually add broth
  7. Add onion, bay leaves, basil, salt and pepper
  8. Cook and stir until thickened. Add milk
  9. Cook over low heat 8 minutes, stirring occasionally (do not boil)
  10. Remove onion and bay leaves, return mushrooms to pan
  11. Heat and serve
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fat
0g
protein
0g
carbs
0g
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Minestrone

Salvatore Scallopini Minestrone Soup
Serves 8
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2773 calories
229 g
271 g
122 g
213 g
54 g
4555 g
14056 g
54 g
0 g
56 g
Nutrition Facts
Serving Size
4555g
Servings
8
Amount Per Serving
Calories 2773
Calories from Fat 1075
% Daily Value *
Total Fat 122g
187%
Saturated Fat 54g
272%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 46g
Cholesterol 271mg
90%
Sodium 14056mg
586%
Total Carbohydrates 229g
76%
Dietary Fiber 51g
205%
Sugars 54g
Protein 213g
Vitamin A
1583%
Vitamin C
593%
Calcium
402%
Iron
250%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 tablespoon olive oil
  2. 1 medium onion, chopped
  3. 4 garlic cloves, minced
  4. 1 teaspoon dried oregano
  5. 2 medium yellow squash, chopped
  6. 2 medium zucchini, chopped
  7. 1 carrot, peeled and chopped
  8. 1 14.5-ounce can diced tomatoes
  9. 1 14.5-ounce can tomato puree
  10. 1 11.25-ounce can of Bean with Bacon soup
  11. 8 cups chicken broth
  12. 1/2 cup uncooked ditalini or other small tubular pasta
  13. 1 15.5-ounce can Great Northern or cannelini beans, rinsed and drained
  14. 2 large handfuls fresh spinach, roughly chopped
  15. ¼ teaspoon crushed red pepper flakes
  16. 1 teaspoon salt
  17. Freshly ground black pepper
  18. Parmesan or Asiago cheese
Instructions
  1. Heat oil in a Dutch oven over medium-high heat. Add onion, garlic and oregano; sauté 5 minutes or until onion is soft. Stir in squash, zucchini and carrot; sauté 7 minutes or until vegetables are crisp tender. Add diced tomatoes, tomato puree, broth, bean/bacon soup; bring mixture to a boil.
  2. Reduce heat, and simmer 20 minutes.
  3. Add pasta, beans, spinach, crushed red pepper flakes, salt and several grinds of back pepper; cook 12-14 minutes or until pasta is tender, stirring occasionally.
  4. Serve with grated Parmesan cheese.
Adapted from Amy Tobin
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calories
2773
fat
122g
protein
213g
carbs
229g
more
Adapted from Amy Tobin
NoMayo https://nomayo.us/
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Dairy Potato Soup

Dairy Potato Soup
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1749 calories
344 g
633 g
18 g
64 g
6 g
2211 g
342 g
20 g
0 g
10 g
Nutrition Facts
Serving Size
2211g
Amount Per Serving
Calories 1749
Calories from Fat 162
% Daily Value *
Total Fat 18g
28%
Saturated Fat 6g
29%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 633mg
211%
Sodium 342mg
14%
Total Carbohydrates 344g
115%
Dietary Fiber 27g
107%
Sugars 20g
Protein 64g
Vitamin A
19%
Vitamin C
192%
Calcium
37%
Iron
107%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1/2 package (6oz) Greenfield's Enriched Egg Farfel
  2. 8-9 potatoes, cubed
  3. 2 small onions, diced
  4. Mushrooms
Instructions
  1. Bring 6qt water to a boil
  2. Add farfel
  3. Toss in cubed potatoes
In frying pan
  1. Brown onions (very well) in 1T butter
  2. Add to soup when done
  3. Throw a little soup into the frying pan to get the onion "gravy" and add to soup
  4. Cook at medium temp and serve when potatoes are done (about an hour)
  5. Never cover
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calories
1749
fat
18g
protein
64g
carbs
344g
more
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