All recipes » Meat and poultry » North american » 400 or fewer calories

	Corned Beef and Vegetable Soup by Salad Foodie For a change from sandwiches, use the last gasp of the corned beef to make soup! The leftover broth from simmering the meat forms the base of the soup, and fresh chopped vegetables plus seasonings revive it for a command performance.	1 vote 1 comment 3875 views
	Chicken Sausage, Sweet Potato and Kale Soup by Kristy Brazelton My family loves the potato and sausage soup at Olive Garden. So I made up this soup to try & replace the Olive Garden one with healthier food options. It's really chunky & filling and very tasty served with some fresh chopped italian parsley & fresh grated parmesean on top, if desired.	1 vote 1 comment 3935 views