Does anybody have any healthy, hearty soup recipes?

I am trying to cut a few pounds and need some good low-cal, low fat but hearty soup recipes. Any favorites?Does anybody have any healthy, hearty soup recipes?
Veg-Beef Soup


Brown 1/2 pound ground beef and drain well. Blot with a paper towel if you like. Pour a couple of cans of beef broth into a largish pot and add some frozen mixed veg, a chopped onion, and a diced potato or two. Simmer until veg are tender. Add the beef and a can or two of tomatoes (I like to use diced), salt and pepper. Check the flavor and add a small can of tomato sauce if you like, or a can of condensed tomato soup.





For Veg-Chicken Soup, use chicken broth and cooked, cut up chicken instead of beef broth and ground beef.Does anybody have any healthy, hearty soup recipes?
I love this! My husband says he could eat it every week. I hope you try it and like it.





Garbanzo Bean Chili





1 onion chopped


3 cloves garlic chopped


2 Tbs. light olive oil


8 chicken tenders


1 can rotel tomatoes


1 c. chicken broth


2 t. chili powder


1 t. cumin


bottle of tomato juice or V8


1 can garbanzo beans


1 can red beans


1 can northern beans


1 can black beans


1 c frozen corn





In a skillet brown onion, garlic-add chicken. Cook until chicken is done. (cut out the gristle when chopping chicken)





You'll need a big pot to add all other ingredients to. Bring to a boil and simmer at least 30 min.





I love that we always have leftovers. It is great with cornbread. This is comfort food at it's healthiest.


I have had fresh corn on hand this summer and just cut the corn off the cob.
6 cups chicken broth (Swanson is best)


1 14.5-ounce can diced tomatoes, with juice


1 cup water


1 cup canned dark red kidney beans, with liquid


1 cup frozen yellow cut corn


1 cup frozen cut green beans


1 4-ounce can diced green chilies


1/2 cup diced Spanish onion


1/2 cup tomato sauce


6 corn tortillas, minced


1 1/2 teaspoons chili powder


dash garlic powder





Garnish


1 cup grated cheddar/jack cheese blend


1 cup crumbled corn tortilla chips





1. Combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.


2. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.


3. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.


Makes 6 servings.





Also, if you're looking for a quick soup you could try Campbell's Select Harvest Light Southwestern Vegetable Soup %26amp; it's only 100 calories for the ENTIRE can. Both soups are absolutely amazing. Good luck!