What are some very low calorie, low sodium, easy to chew and inexpensive soup recipes? Thank You?

you said ';inexpensive';...so I'd say ';Campbell's'; soups. By the time you put a lot of ingredients in your own soup it's expensive, so buying ready-made soups is the answer. Plus, every time you have to use the oven, or use the stove for over a few minutes your electric bill goes up too not only from its use but also having to cool down the room later.What are some very low calorie, low sodium, easy to chew and inexpensive soup recipes? Thank You?
How about Healing Cabbage soup. You could omit the teaspoon of salt and get low sodium tomatoes if you wanted.You can check out the nutritional information at the link provided.





Healing Cabbage Soup


INGREDIENTS


3 tablespoons olive oil


1/2 onion, chopped


2 cloves garlic, chopped


2 quarts water


4 teaspoons chicken bouillon


1 teaspoon salt, or to taste


1/2 teaspoon black pepper, or to taste


1/2 head cabbage, cored and coarsely chopped


1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced





DIRECTIONS


In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.


Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.


Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring oftenWhat are some very low calorie, low sodium, easy to chew and inexpensive soup recipes? Thank You?
Soup:- Mushroom %26amp; Vegetable.


Ingredients:


1lb Fresh mushrooms -- sliced


2T Butter, divided


1C Carrot -- finely chopped


1C Celery -- finely chopped


1C Onion -- finely chopped


1 clove Garlic -- minced


1 can Condensed beef broth


2C Water


1/4C Tomato paste


2 t Parsley flakes


1 Bay leaf


1/2 t pepper


2T Dry sherry (optional)


Directions:


Combine vegetables and butter in a large pot. Sautee for 5-7 minutes. Add remaining ingredients, and bring to a boil.


Cover; cook on low for 30-45 minutes or until vegetables are cooked. Stir in sherry during last 15 minutes of cooking. Remove bay leaf before serving.
Carrot and Ginger Soup:





INGREDIENTS


1/2 medium butternut squash


2 tablespoons olive oil


1 onion, diced


1 pound carrots - peeled and diced


3 cloves garlic, crushed or to taste


1 (2 inch) piece fresh ginger, peeled and thinly sliced


4 cups water


salt and pepper to taste


1 pinch ground cinnamon


1/4 cup heavy cream (optional)








DIRECTIONS


Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.


Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.


Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.


Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.





***Home-Made Chicken Soup***





INGREDIENTS


1 (3 pound) whole chicken


4 carrots, halved


4 stalks celery, halved


1 large onion, halved


water to cover


salt and pepper to taste


1 teaspoon chicken bouillon granules (optional)








DIRECTIONS


Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).


Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.





***Mango Gazpacho***





INGREDIENTS


2 cups 1/4-inch-diced fresh mangoes


2 cups orange juice


2 tablespoons extra-virgin olive oil


1 seedless cucumber, cut into 1/4-inch dice


1 small red bell pepper, seeded and cut into 1/4-inch dice


1 small onion, cut into 1/4-inch dice


2 medium garlic cloves, minced


1 small jalapeno pepper, seeded and minced (optional)


3 tablespoons fresh lime juice


2 tablespoons chopped fresh parsley, basil or cilantro


Salt and freshly ground black pepper





DIRECTIONS


Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)


This recipe was originally featured in
';Canned Soup';.


(My Way!)


Whatever cans of veggies I have, that I like, in cabinet it goes in the pot.....along with all the juices in the cans.


Cook on stove top or Crock pot.


Enjoy!





Canned:


corn


peas


carrots


gr.beans (any variety)


lima beans


wax beans


tomato (any variety)


potatoes (whole or sliced...or both whatever you like)





You get the idea....lol.





Also add a package of shredded cabbage (cole slaw mix).





You can even add a package of onion soup mix.





If it gets to dry and needs more liquids....add tomato juice...V-8...etc.





NOTE:


Lot's of canned veggies can be bought salt free or low sodium.
Check out this site:


http://www.dmoz.org/Home/Cooking/Soups_a鈥?/a>





It has a long list of low sodium, low calorie soups.
Campbells and Progresso offer a new low sodium line of soups, also lower in fat and calories, I have found to be very tasty!