Any good soup recipes for skillets?? please read details?

i only have a microwave skillet and a microwave and a tiny fridge and im prego and want to know of any good healthy soup recipes(please nothing out of the ordinanry cause i throw up easy thx) and if possible any vegetables that last outside the fidge alittle longer since my fridge is tiny...... thanksAny good soup recipes for skillets?? please read details?
Wisconsin Cheesy Potato Soup





Ingredients:





4 baking potatoes (about 1 1/2 lbs)


2 tablespoons butter


1 medium onion, sliced


2 tablespoons flour


1 teaspoon beef bouillon granules


2 cups water


1 (12 ounce) can evaporated milk


1 cup shredded wisconsin mild brick cheese (4 ounces)


1 teaspoon chopped parsley


3/4 teaspoon Worcestershire sauce


3/4 teaspoon salt


3/4 teaspoon pepper





Directions:





Cook potatoes in microwave on high until tender; let cool.





Place butter and onions in large bowl. Cook in microwave on high until tender, about 2 minutes.





Stir in flour. Add bouillon and water. Stir well.





Return to microwave and cook on high for 2 minutes until mixture is heated.





Scoop out potatoes, leaving pieces in chunks. Add potatoes, evaporated milk, cheese and seasonings to hot mixture.


Return to microwave and cook on high 2 1/2 to 4 minutes until cheese is melted and soup is hot.





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Hamburger Vegetable Soup





Ingredients:





1 pound ground beef


Tablespoon instant minced onion


4 cups hot water


1pkg. (16 oz) frozen mixed vegetables


1 can sliced potatoes drained


1 can (2 oz) vegetable cocktail juice


1 can (10 1/2 oz) condensed beef broth


1 to 2 teaspoons salt


1 bay leaf


1/4 teaspoon ground marjorm





Directions:





Crumble ground beef in 4 to 5 quart casserole. Add instant onion. Microwave at high 4 to 5 minutes, or until meat is no longer pink, stirring to break up meat after half the time. Drain.





Stir in remaining ingredients; cover. Microwave at hish 8 to 10 minutes. Sitr. Reduce power to 50% (medium). Microwave 20 to 25 minutes, or until soup is hot and flavors are blended, stirring once or twice during cooking. Let stand, covered, 5 to 10 minutes.





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Vegetable Chili





Ingredients:





1 onion, chopped


1 cup thinly sliced celery


2 carrots, peeled and thinly sliced


2 cloves garlic, crushed


1 zucchini, sliced


1 green bell pepper, seeded and sliced


1 (28-ounce) can chopped tomatoes, undrained


1 (15-ounce) can kidney beans, drained and rinsed


1 tablespoon chili powder


1 teaspoon ground cumin


1 teaspoon crushed dried oregano


1/2 teaspoon salt


1/4 teaspoon ground black pepper


1/8 teaspoon granulated sugar


1 cup shredded mozzarella cheese





Directions:





In a large microwave-safe baking dish, combine onion, celery, carrots and garlic. Microwave, covered, on HIGH for 7 to 8 minutes or until vegetables are almost tender.





Add zucchini and green pepper, cook an additional 2 minutes before adding tomatoes and juice, kidney beans, chili powder, cumin and oregano. Microwave, covered, on HIGH for 16 to 18 minutes or until zucchini and green peppers are tender, stirring twice.





Let stand, covered, for 5 minutes. Season with salt, pepper and sugar. Sprinkle cheese on top before serving.Any good soup recipes for skillets?? please read details?
canned vegetables will keep outside of the fridge...they are not as high in nutrition as fresh ones...but they are better than potatoes which are just high in starch...not something really great for baby---not bad but not good.





I'm currently prego right now too. I figure you want something filling but easy to prepare and not too much crap in there where it turns your stomach. Try making a little roast---get a small piece of beef, cut up some potatoes and carrots, add some peas or green beans, and cook until done. Add salt and pepper to taste.





Buying canned soups also might be a good option for you since you lack space. I eat a lot of the Cambpell's Chunky soup--fat free--it's filling and healthy. They've got a lot of varieties to choose from too. I also eat the generic tomato and cream soups....they taste the same....and they are easy on my stomach. Hope this helps.
root vegetables like potatoes last outside the fridge (in dark dry place or brown paper bag. bake nicely in microwave too





healthy coice soups are lower in salt





eat lots of fresh fruit its good for you and the baby - congrats
i would say just go and buy the little microwave soups
Being preg and cooking is rough! Can you tolerate chili? This is a white chicken chili and you don't have to refigerate anything but the chicken. I'm going to do my best but I do everything to taste because I'm single and I enjoy trying new things so please bear with me.





1 whole boneless skinless chicken breast cut into bite sized pieces


2 T oil (I use canola)


cook chicken in oil and drain any extra liquid


1 can navy beans, northern beans, or cannellini beans (your choice)


1 small can diced tomatoes


garlic, cumin, and onion powder to taste


heat through and enjoy





you could also do a chicken veg soup that uses canned vegs.


use the same chicken as above then add corn, green beans, and potatoes or a can of mixed vegs and season to taste





Good luck!
Vegetable Soup for One


1 small onion


1 garlic clove


1 tablespoon olive oil


1 1/3 cups vegetable broth


1 bay leaf


salt %26amp; pepper


1 zucchini


1 carrot


1 cup mushrooms





1. Chop onion and crush garlic. Saute in oil in saucepan for 2-3 minutes.


2. Add the water, bay leaf and seasoning. Bring to boil, lower heat, cover pan and simmer for about 10 minutes.


3. In the meantime, chop veggies finely. Add to saucepan and raise heat until it's fully boiling again. Then lower heat, cover pan and simmer for 10 more minutes. Serve with bread.