These recipes are from a Globe Mini Mag- Slimming Soups. Those are the little 3x5 inch magazines you see at the checkout counter. I still have one of these little books I got when I was a young teen, the topic was how to increase your bust size :). Anyway. this booklet has a lot of quick and easy homemade soups. Only a few start with a canned soup base. It seems like quite few soup recipes have you starting out already using some kind of cream soup. To me that kind of defeats the idea of making homemade soup.
Vegetable Cheese Soup
"Amazingly, this soup has only 1 gram of fat and 71 calories per serving."
1 package frozen mixed vegetables (thawed)
1 small onion, diced
1 tablespoons flour
1 cup water
1 cup skim milk
1 teaspoon chicken-flavored bouillon granules
1/4 cup shredded low-fat processed American cheese
2 teaspoons Dijon mustard
Spices, to taste: salt, black pepper, Italian seasoning
In a saucepan, combine vegetables and onion. Combine flour, Italian seasoning, salt and pepper stirring well; add to vegetables and stir to coat. Combine water and milk; add bouillon granules, stirring until granules dissolve. Add to vegetable mixture, and bring to a boil, stirring constantly (5 minutes) or until mixture is thick and bubbly. Reduce heat to low, add cheese and mustard, stirring to blend. Serve immediately. Serves 6.
Red Rice Soup
This soup has only 2 grams fat.
4 cups vegetable stock
6 plum tomatoes, diced
1 cup jasmine or basmati rice
1 green pepper, diced
3 tablespoon sesame oil
1 large yellow onion, diced
2 cloves garlic, minced
1/2 cup chopped cilantro
1 tablespoons chili powder
2 teaspoons cumin
1 teaspoon coriander
In a 2-quart saucepan, combine 2 cups stock and diced tomatoes. Bring to a boil and add rice and green pepper. Stir to combine. Return to boil and reduce heat. Cover and simmer for 20 minutes. While rice is cooking, add sesame oil to a large stock pot. When hot, add onion, garlic, chili powder, cumin and coriander. Cook over medium heat until onions are transparent and spices are aromatic. Add remaining vegetable stock and cilantro. Bring to a boil then reduce heat and simmer. Add cooked rice to stock mixture. Stir to combine and simmer gently for 5 minutes to