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Fall Soups, Stews, & Chili



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check out: soup-a-woman she's a member here with loads of recipes for Soups. you'll love it :rolleyes:

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Is this file meant to be opened?

I just clicked on it and it opened .... it becomes a bigger picture

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also, check out: emilybites.com , bariatricfoodie.blogspot.com

these are where I go for ideas... hope this helps you

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check out: soup-a-woman she's a member here with loads of recipes for Soups. you'll love it :rolleyes:

How do I search for a members name? Thanks

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How do I search for a members name? Thanks

Cancel! I just figured it out.

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A poster on OH named Elina has some great souprecipies. Im not able to post now (on my phone) but when I get home I'll post. Or if you go on ObesityHelp.com and go to the VSG board you may be able to find her. There is one she posted called green chicken Soup that everyone on there loves and I've been meaning to make.

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Happy to help with Soup addiction recipes for anyone who is interested.

Right this very minute I'm making a Turkey, Wild Rice, and Cranberry Soup in my head. :)

Congratulations on reaching your goal weight!! :lol::D

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So sorry I forgot to post- glad you found it greenrn!

She has a lot more awesome recipies on her blog. For anyone else interested I copied these recipies from Elina's page from ObesityHelp.com so I can't take credit for them, but they sound really yummy and I think some people here may be interested in them.

Southwestern Red chicken Soup

4 Large chicken boneless/skinless breasts with fat trimmed

3 Cartons of fat free chicken broth, low sodium (32oz per carton)

2 Red Bell Peppers chopped

2 Yellow Bell Peppers chopped

2 Orange Bell Peppers chopped

1 Large yellow onion chopped

1 Large red onion chopped

1 Bunch green onions chopped

3 Medium red tomatoes chopped

1 Bunch fresh cilantro chopped

1 Can (15oz) drained black Beans

1 Ear of corn (roasted)

1TSBP Olive Oil

Salt (to taste)

Fresh cracked pepper (to taste)

Chili powder (to taste)

Cumin (to taste)

In a large pot, combine onions and peppers with olive oil and carmelize until well-browned. Add-in all remaining ingredients, except the corn. Keep the chicken breasts whole (you’ll shred them later). Boil for about 40 minutes. Once the chicken breasts are completely cooked , remove them to cool (pull them apart a little bit . . they’ll cool faster).

Meanwhile, put the vegetables and broth through a blender. (When doing this, it is a good idea to carefully pulse them in a blender with a towel around the blender lid and hold the lid firmly, as sometimes pressure can build with hot liquids in the blender. ) Then transfer the blended Soup back into the large pot. Also, another option (what I do) is get a cordless immersion blender . . just remove the chicken first, then thoroughly blend the soup in the pot using the immersion blender – this is much easier.

When the whole chicken breasts have cooled a bit, pull them apart either by hand or with 2 forks, and shred them. They should be a little stringy when in shredded form, with no large chunks. Add the shredded chicken back into the pot. Take the roasted ear of corn and shave-off the corn with a knife, and add the corn to the pot. Cook for about 5 more minutes, add cumin, chili powder, salt & pepper to taste and enjoy! Also very nice with a small dab of Knudsen’s light sour cream on top (optional).

Magical Middle Eastern Soup

2 32oz cartons chicken broth (low-sodium)

3.3lbs Boneless, skinless chicken breast meat (fat trimmed)

1 14.5oz can fire-roasted diced tomatoes

1 15oz can garbanzo beans (drained)

½ Red bell pepper

½ Yellow bell pepper

½ Bunch fresh parsley

1 Medium yellow onion (diced)

1tsp Olive Oil

4 Medium garlic cloves (crushed)

½ Lemon (squeezed)

2tsp Kosher salt

1.5 tsp Turmeric

1 tsp Cumin

1/2tsp Ground black pepper

In a large pot, pour-in the olive oil & diced onion and cook until browned. Then add-in all other ingredients and cook until it’s been boiling for at least about 10-15 minutes. Turn-off heat, and remove all the chicken pieces from pot. Set aside half of the cooked chicken to be eaten at another time. With the remaining chicken pieces, shred apart with pair of forks (if it’s cooked pretty thoroughly, this should be rather easy). Make sure that there are no large pieces, just stringy, shredded chicken. With an immersion blender, blend the soup (without chicken in it) until relatively smooth. If you don’t have an immersion blender, you can use a conventional blender – just be careful of blending hot soup, as it can spray out the top of the blender. After blending, add-in the shredded chicken and stir. Garnish with a few sliced kalamata olives and sprinkle of fat-free crumbled feta . . . delicious!

If you like it spicier, you can add more black pepper, cumin, & turmeric. Enjoy!

Lean Turkey Chilli

2 1.25lb packages of LEAN ground turkey

1 TBSP Olive Oil

2 Yellow onions (chopped)

2 Red bell peppers (finely chopped)

1 Orange bell pepper (finely chopped)

1 Yellow bell pepper (finely chopped)

1 28oz can of diced & peeled tomatoes

1 28oz can of crushed tomatoes

2 7oz cans of diced green chiles

1 15.25oz can of dark red kidney beans

½ Bunch of cilantro (chopped)

½ Lime (squeezed)

1 Ear of roasted corn on the cob (de-cobbed)

1 Package of Wick Fowler’s False Alarm Mild Chili Kit

4 Tsp cocoa powder

This recipe has evolved over many years, and this latest variation appears to be the winner. Start with a large non-stick pot and carmelize the onions in the olive oil until golden brown. Add-in the peppers, green chiles, and ground turkey and stir continuously so that the turkey meat doesn’t clump-up. Continue this until all of the meat is browned and has no clumps. Then add-in the canned tomatoes, kidney beans, cilantro, lime, spices, corn and cocoa powder. Stir occasionally and cook for about 30-40 minutes on simmer. Add in a little more salt to taste if needed.

If you wish to substitute fresh tomatoes for the canned ones – go for it! If you can’t find the Wick Fowler’s spice kit, just use chili powder, oregano, cumin, salt, paprika, masa, and salt to taste. Wick Fowler also makes spicier versions of this kit. I get mine at Big Lots for $1.00/ea. Regarding the corn, it is best to use freshly roasted corn-on-the cob, but you can use canned or frozen corn instead. Also, Trader Joe’s sells a roasted corn in the frozen section, which works well too – just don’t use much, as this adds calories and carbs. As far as the turkey, I use either Jennie-O’s or Foster Farms and this is the standard “LEAN” type of ground turkey. They also make a ground turkey breast version which is fat free, but will provide a result which is a bit dry for my taste, thus the standard LEAN type seems to work best.

Mole Chili Stew

4 lbs beef stew meat

3 large yellow onions (finely diced)

2 tbsp olive oil

2 orange bell peppers (finely diced)

2 yellow bell peppers (finely diced)

7 large dried pasilla peppers

6 large tomatoes

1 can black beans

1 can diced Ortega chilis

1 can cut yellow corn

3 tbsp Cocoa powder

Spices (to taste) – Chili powder, cumin, pasilla powder, salt, black pepper

In a large non-stick pot, add olive oil and diced onions. Cook the onions until carmelized. Add the diced bell peppers, and then add the beef and toss often to brown all sides of the beef cubes. Meanwhile, boil some Water and pour in a separate bowl with the tomatoes and pasilla peppers. Let stand for about 10-15 minutes. Peel the tomatoes (the peels should come off very easily after soaking in the hot water). Slice the pasillas open, remove the seeds & stems, and chop (roughly). Take 2 of the tomatoes and place in a blender with the chopped pasillas and blend - - this will make a mole-like paste. Add to the pot. Blend the remaining tomatoes and add to the pot, stirring frequently. Add-in the cocoa powder, Ortega chili peppers and corn. Let the mixture cook on simmer for about 90 minutes.

Then remove the beef cubes and add-in the black beans. Pull the beef cubes apart (shred) with 2 forks and this will give you a nice pile of shredded beef. If the beef is thoroughly cooked, then it should be tender enough to do this pretty easily). Once done shredding, add the beef back into the pot and stir-in the spices. Cook for an additional 30 minutes. Enjoy!

Green Chicken Soup

3 Large chicken boneless/skinless breasts with fat trimmed (31oz)

2 Large cans of fat free chicken broth, low sodium (49.5 oz per can)

1 Bunch of Broccolini chopped (8oz)

3 Baby Bok Choys chopped (9oz total)

4 Small zucchini chopped (10oz total)

4 Large celery stalks chopped (9oz total)

5 Medium garlic cloves chopped

½ Bunch green onions chopped (1oz)

3 Large Carrots chopped (11oz total)

1 TBSP Dill Weed chopped

½ Bunch fresh parsley chopped

6oz Frozen green peas

6oz Fresh green beans chopped

In a large pot, combine all ingredients, except the peas and green beans. Keep the chicken breasts whole (you’ll shred them later). Boil for about 30 minutes. Once the chicken breasts are completely cooked , remove them to cool (pull them apart a little bit . . they’ll cool faster).

Meanwhile, put the vegetables and broth through a blender. (When doing this, it is a good idea to carefully pulse them in a blender with a towel around the blender lid and hold the lid firmly, as sometimes pressure can build with hot liquids in the blender. ) Then transfer the blended soup back into the large pot.

When the whole chicken breasts have cooled a bit, pull them apart by hand and shred them . They should be a little stringy when in shredded form, with no large chunks. Add the shredded chicken back into the pot. Chop-up the green beans fairly small, and add into the pot along with the frozen peas. Cook for about 10 more minutes, add salt & pepper to taste and enjoy!

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So sorry I forgot to post- glad you found it greenrn!

She has a lot more awesome recipies on her blog. For anyone else interested I copied these recipies from Elina's page from ObesityHelp.com so I can't take credit for them, but they sound really yummy and I think some people here may be interested in them.

Edited to add: Credit to Elina----http://www.obesityhelp.com/member/elina_7/uzone,blog/action,view/blog_id,235864/

Southwestern Red chicken Soup

4 Large chicken boneless/skinless breasts with fat trimmed

3 Cartons of fat free chicken broth, low sodium (32oz per carton)

2 Red Bell Peppers chopped

2 Yellow Bell Peppers chopped

2 Orange Bell Peppers chopped

1 Large yellow onion chopped

1 Large red onion chopped

1 Bunch green onions chopped

3 Medium red tomatoes chopped

1 Bunch fresh cilantro chopped

1 Can (15oz) drained black Beans

1 Ear of corn (roasted)

1TSBP Olive Oil

Salt (to taste)

Fresh cracked pepper (to taste)

Chili Powder (to taste)

Cumin (to taste)

In a large pot, combine onions and peppers with olive oil and carmelize until well-browned. Add-in all remaining ingredients, except the corn. Keep the chicken breasts whole (you’ll shred them later). Boil for about 40 minutes. Once the chicken breasts are completely cooked , remove them to cool (pull them apart a little bit . . they’ll cool faster).

Meanwhile, put the vegetables and broth through a blender. (When doing this, it is a good idea to carefully pulse them in a blender with a towel around the blender lid and hold the lid firmly, as sometimes pressure can build with hot liquids in the blender. ) Then transfer the blended Soup back into the large pot. Also, another option (what I do) is get a cordless immersion blender . . just remove the chicken first, then thoroughly blend the soup in the pot using the immersion blender – this is much easier.

When the whole chicken breasts have cooled a bit, pull them apart either by hand or with 2 forks, and shred them. They should be a little stringy when in shredded form, with no large chunks. Add the shredded chicken back into the pot. Take the roasted ear of corn and shave-off the corn with a knife, and add the corn to the pot. Cook for about 5 more minutes, add cumin, chili powder, salt & pepper to taste and enjoy! Also very nice with a small dab of Knudsen’s light sour cream on top (optional).

Magical Middle Eastern Soup

2 32oz cartons chicken broth (low-sodium)

3.3lbs Boneless, skinless chicken breast meat (fat trimmed)

1 14.5oz can fire-roasted diced tomatoes

1 15oz can garbanzo beans (drained)

½ Red bell pepper

½ Yellow bell pepper

½ Bunch fresh parsley

1 Medium yellow onion (diced)

1tsp Olive Oil

4 Medium garlic cloves (crushed)

½ Lemon (squeezed)

2tsp Kosher salt

1.5 tsp Turmeric

1 tsp Cumin

1/2tsp Ground black pepper

In a large pot, pour-in the olive oil & diced onion and cook until browned. Then add-in all other ingredients and cook until it’s been boiling for at least about 10-15 minutes. Turn-off heat, and remove all the chicken pieces from pot. Set aside half of the cooked chicken to be eaten at another time. With the remaining chicken pieces, shred apart with pair of forks (if it’s cooked pretty thoroughly, this should be rather easy). Make sure that there are no large pieces, just stringy, shredded chicken. With an immersion blender, blend the soup (without chicken in it) until relatively smooth. If you don’t have an immersion blender, you can use a conventional blender – just be careful of blending hot soup, as it can spray out the top of the blender. After blending, add-in the shredded chicken and stir. Garnish with a few sliced kalamata olives and sprinkle of fat-free crumbled feta . . . delicious!

If you like it spicier, you can add more black pepper, cumin, & turmeric. Enjoy!

Lean Turkey Chilli

2 1.25lb packages of LEAN ground turkey

1 TBSP Olive Oil

2 Yellow onions (chopped)

2 Red bell peppers (finely chopped)

1 Orange bell pepper (finely chopped)

1 Yellow bell pepper (finely chopped)

1 28oz can of diced & peeled tomatoes

1 28oz can of crushed tomatoes

2 7oz cans of diced green chiles

1 15.25oz can of dark red kidney beans

½ Bunch of cilantro (chopped)

½ Lime (squeezed)

1 Ear of roasted corn on the cob (de-cobbed)

1 Package of Wick Fowler’s False Alarm Mild Chili Kit

4 Tsp cocoa powder

This recipe has evolved over many years, and this latest variation appears to be the winner. Start with a large non-stick pot and carmelize the onions in the olive oil until golden brown. Add-in the peppers, green chiles, and ground turkey and stir continuously so that the turkey meat doesn’t clump-up. Continue this until all of the meat is browned and has no clumps. Then add-in the canned tomatoes, kidney beans, cilantro, lime, spices, corn and cocoa powder. Stir occasionally and cook for about 30-40 minutes on simmer. Add in a little more salt to taste if needed.

If you wish to substitute fresh tomatoes for the canned ones – go for it! If you can’t find the Wick Fowler’s spice kit, just use chili powder, oregano, cumin, salt, paprika, masa, and salt to taste. Wick Fowler also makes spicier versions of this kit. I get mine at Big Lots for $1.00/ea. Regarding the corn, it is best to use freshly roasted corn-on-the cob, but you can use canned or frozen corn instead. Also, Trader Joe’s sells a roasted corn in the frozen section, which works well too – just don’t use much, as this adds calories and carbs. As far as the turkey, I use either Jennie-O’s or Foster Farms and this is the standard “LEAN” type of ground turkey. They also make a ground turkey breast version which is fat free, but will provide a result which is a bit dry for my taste, thus the standard LEAN type seems to work best.

Mole Chili Stew

4 lbs beef stew meat

3 large yellow onions (finely diced)

2 tbsp olive oil

2 orange bell peppers (finely diced)

2 yellow bell peppers (finely diced)

7 large dried pasilla peppers

6 large tomatoes

1 can black beans

1 can diced Ortega chilis

1 can cut yellow corn

3 tbsp Cocoa powder

Spices (to taste) – Chili powder, cumin, pasilla powder, salt, black pepper

In a large non-stick pot, add olive oil and diced onions. Cook the onions until carmelized. Add the diced bell peppers, and then add the beef and toss often to brown all sides of the beef cubes. Meanwhile, boil some Water and pour in a separate bowl with the tomatoes and pasilla peppers. Let stand for about 10-15 minutes. Peel the tomatoes (the peels should come off very easily after soaking in the hot water). Slice the pasillas open, remove the seeds & stems, and chop (roughly). Take 2 of the tomatoes and place in a blender with the chopped pasillas and blend - - this will make a mole-like paste. Add to the pot. Blend the remaining tomatoes and add to the pot, stirring frequently. Add-in the cocoa powder, Ortega chili peppers and corn. Let the mixture cook on simmer for about 90 minutes.

Then remove the beef cubes and add-in the black beans. Pull the beef cubes apart (shred) with 2 forks and this will give you a nice pile of shredded beef. If the beef is thoroughly cooked, then it should be tender enough to do this pretty easily). Once done shredding, add the beef back into the pot and stir-in the spices. Cook for an additional 30 minutes. Enjoy!

Green Chicken Soup

3 Large chicken boneless/skinless breasts with fat trimmed (31oz)

2 Large cans of fat free chicken broth, low sodium (49.5 oz per can)

1 Bunch of Broccolini chopped (8oz)

3 Baby Bok Choys chopped (9oz total)

4 Small zucchini chopped (10oz total)

4 Large celery stalks chopped (9oz total)

5 Medium garlic cloves chopped

½ Bunch green onions chopped (1oz)

3 Large Carrots chopped (11oz total)

1 TBSP Dill Weed chopped

½ Bunch fresh parsley chopped

6oz Frozen green peas

6oz Fresh green beans chopped

In a large pot, combine all ingredients, except the peas and green beans. Keep the chicken breasts whole (you’ll shred them later). Boil for about 30 minutes. Once the chicken breasts are completely cooked , remove them to cool (pull them apart a little bit . . they’ll cool faster).

Meanwhile, put the vegetables and broth through a blender. (When doing this, it is a good idea to carefully pulse them in a blender with a towel around the blender lid and hold the lid firmly, as sometimes pressure can build with hot liquids in the blender. ) Then transfer the blended soup back into the large pot.

When the whole chicken breasts have cooled a bit, pull them apart by hand and shred them . They should be a little stringy when in shredded form, with no large chunks. Add the shredded chicken back into the pot. Chop-up the green beans fairly small, and add into the pot along with the frozen peas. Cook for about 10 more minutes, add salt & pepper to taste and enjoy!

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