Healthy low calorie yummy soup recipes?

I am vegetarian . I want some good soup ( not too many ingrediants) recipes, PLEASE!Healthy low calorie yummy soup recipes?
Susan's Dirty Little Secret Soup





Some people eschew frozen vegetables, but they are often more nutritious than fresh ones that have been shipped from far away. They're usually flash-frozen at the farm, resulting in more nutrients being preserved; vegetables that are allowed to age before cooking lose some of their nutritional value.





5-6 cups vegetable broth (I use Imagine No-Chicken)


1 16-ounce can diced tomatoes


2 16-ounce cans beans, rinsed and drained (I usually use 1 Great Northern and 1 Kidney Bean)


2 1-pound bags of frozen vegetables (my favorites are California Blend [cauliflower, broccoli, and carrots] and Italian Blend [zucchini, Italian green beans, broccoli, red pepper])


4 cloves minced garlic


1 teaspoon basil


1/2 teaspoons oregano


1/2 teaspoon thyme


a shake or two of hot pepper sauce (Tabasco)


black pepper and salt to taste


OPTIONAL: 1/2 cup small pasta OR 2 cups diced potatoes OR 1 cup frozen corn or other starchy vegetable OR 1/2 cup of quick-cooking grain (pearled barley, millet, or quinoa) or cooked rice





Put 5 cups of vegetable broth and all remaining ingredients into a large pot and cook until vegetables are done, about 20-30 minutes. If the soup seems too thick, add more broth.


Taste and adjust seasonings before serving.





This can also be made with 2 pounds of whatever fresh vegetables you have in the house, as in the photo above which includes zucchini, cauliflower, and kale.





This makes at least 8 servings, and though the nutritional breakdown will vary depending on the ingredients you use, if you stick to vegetables-only (no pasta or packaged meat substitutes) I think it constitutes a Core recipe for Weight Watchers and if not a ';free food,'; a very low-calorie one on most healthy eating plans.Healthy low calorie yummy soup recipes?
I think you should check out http://www.highclassrecipes.com





Saw some good soup recipes, hope you can find what you want.
Garlicky Cream of Celery Potato Soup (Vegan)





12 large celery stalks


2 T margarine, divided


1 large onion, chopped


8 cloves garlic, minced


2 T unbleached white flour


3 medium potatoes, peeled and diced


water


2 tsp salt-free herb-and-spice seasoning mix


1/4 c mixed chopped fresh parsley and dill


1/4 c celery leaves


1 to 1-1/2 cups soymilk, as needed


Salt and freshly ground pepper to taste


Chopped fresh dill or parsley for garnish





Trim 10 stalks of celery and cut into 1/2-inch dice.


Trim the remaining 2 stalks, cut them into 1/4-inch dice, and set aside.


Heat a tablespoon of the margarine in a large soup pot.


Add the onion and garlic and saute over moderate heat until the onion is lightly golden.


Sprinkle in the flour and stir it in until it disappears.


Add the 10 stalks of celery, the potatoes, and just enough water to cover.


Bring to a boil, then add the seasoning mix, fresh herbs, and celery leaves.


Simmer over low heat until the vegetables are tender, about 25 minutes. Remove from the heat.





With a slotted spoon, transfer the solid ingredients to the container of a food processor or blender and puree, in batches if necessary, until very smooth.


Stir back into the soup pot.


Return to very low heat and add enough soymilk to achieve a slightly thick consistency.





Heat the remaining 1 tablespoon of margarine in a small skillet.


Add the reserved celery and saute over moderate heat until it is touched with golden spots.


Add to the soup, then season to taste with salt and pepper.


Serve at once, or allow the soup to stand for an hour or so, then heat through as needed.


Garnish each serving with chopped dill or parsley.
Veggie soup with beans added to it. Or you could do leek soup with potatos.


Butternut Squash soup.





Carrot Cashew Ginger soup.





Tomato





All are pretty self explanitory
Soup : French Onion .


INGREDIENTS


1/4 cup butter


3 onions, thinly sliced


1 teaspoon white sugar


2 1/2 cups water


1/2 cup red wine


2 (10.5 ounce) cans condensed beef broth


1 French baguette





DIRECTIONS


Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.


Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.


I would strain out the onions, when I reduced my heat, pick out some nice rings, 2-3 per serve.


Serve in nice white soup plates over 2-3 rings of onion with the baguette toasted and with garlic butter.
Broccoli Cauliflower Soup





Broccoli


Cauliflower


Vegetable bullion cube


Garlic/onion (I use garlic and onion power for convenience)


salt to taste


Water





I simple boil the broccoli and cauliflower to get it soft. Drain the veggies, but place the water aside to use later(boil in the bullion cube). Place the broccoli and cauliflower in blender and add the water(enough to make it a soup consistency. Add onion and garlic. Simple and easy and great tasting.
5lb bag potatoes, peeled, diced into one inch cubes (not perfect), boil 20 min.





Drain, put back in pot, add one 16 oz container lowfat sour cream, mash up (leave it a little chunky, or whatever you like)





add vegetable stock until soupy (i make mine about the same consistancy as oatmeal) salt and pepper to taste





garnish with some cheese and/or scallions and/or more sour cream
When I make soup, I never use a recipe.





Get about 2 to 3 pounds each of carrots and onions, a stalk of celery, and a bunch or 2 of spinach. In the evening, peel and slice the carrots and onions, and a couple ribs of celery. Put in a roasting pan and roast at 325 F for 20 to 30 minutes. Put the roasted vegs in s soup pot along with the rest of the celery and the cleaned bunches of spinach. Cover with cold water and bring to a slow simmer. You're on your own with the salt and pepper. I love pepper but very little salt. Go by your own instinct. Simmer for 3 to 4 hours. Drain the stock to remove the vegetables (their flavor is now in the water. Discard them.), and refrigerate your vegetable stock. The next day, I make soup with the veg stock. Add whatever you like. I might add dried beans, frozen corn or lima or peas, definitely carrots and onions, maybe potatoes or even tomatoes. Whatever you like.





You can buy vegetable stock, but it has preservatives in it. The stock you made doesn't. And the ingredients are of your own choosing.
Finely dice two carrots, two celery stalks, half a red pepper, half a white onion, and two cloves of garlic. Boil it up and add a tablespoon or so of Vegeta. Throw in some chopped veggie chicken if you like, and when it's almost cooked add a cup or so of alphabet noodles. Veggie chicken noodle courtesy of my Hungarian grandma.
http://www.fatfreevegan.com has lots of great recipes.