All recipes » Soups, stews & chilis » North american » Dinner Party » 400 or fewer calories
Zippy Tomato Soup by Sara GrayWow! When my mother-in-law, Margie, introduced me to her Zippy Tomato Soup, I became an instant convert! And that's saying a lot because up until then, I was not a big fan of the red soup. But that has changed and you'll see why when you try it too. You can use this soup as an appetizer or starter for any party or gathering.… |
2 votes
8538 views
|
|
Ginger-Carrot Bisque by Marlin RinehartThis soup would be a perfect start for an autumn dinner. |
2 votes
5211 views
|
|
Pepper Squash Soup by MichelineThis soup is creamy, velvety, tasty and could be served as an entrée for a special meal and occasion. |
2 votes
11248 views
|
|
Potato and Crab Meat Soup by Julia Ann SoudersThis soup makes a good beginning for a holiday dinner for a light, late night supper to celebrate the holiday evening. ©2007-2014 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved. |
1 vote
4509 views
|
|
Slow Cooker Chicken Noodle Soup by Julia Ann SoudersEnjoy a rich soup of chicken, vegetables and noodles to soothe you through the cold chill of winter. Use 1 cup of frozen peas and carrots. Or use all canned chicken broth. .©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”… |
1 vote
5310 views
|
|
Almost A Borscht Soup by GlennI wanted a hearty soup for lunch and had a left-over half head of boiled cabbage. What else could I do but go wild adding borschtish ingredients until I almost lost track. Bottom line, if you don't have an ingredient just leave it out or substitute something else. Have fun and be surprised, like I was, that this came out tasting… |
3 votes
5560 views
|
|
Winter Chicken Stew by Conni @MrsMamaHenThis is no ordinary chicken soup. The ingredients are so substantial, thre's barely enough room for them in the pot. You would be kept full and warm even for an Alaskan autumn or winter night. See step-by-step instructions on MrsMamaHen.com |
1 vote
3249 views
|
|
Beef Stew with Carrot Flowers by Culinary EnvyBeef Stew with Carrot Flowers is the MOST tender meat, petal carrots, potatoes and green beans simmered in RICH tomato beef broth sauce. |
1 vote
1767 views
|
|
Crockpot Potato and Corn Chowder by Chef Smith
|
2 votes
3701 views
|
|
Sugar Pumpkin Curry Cream Soup by Amos MillerWe grow sugar pumpkins and after the harvest, I always break them down and puree them and pop them into the freezer for a long Winter's use. In addition to pies (of course), tarts, cookies, breads, custard and sauce - I love sugar pumpkin soup. As you can imagine, this member of the squash family is somewhat sweeter, has fewer seeds… |
2 votes
4384 views
|
|
Canned Salsa Genovesi Style by J. Gino GenovesiSalsa is the Spanish for sauce. Salsa is the combination of chilies, tomatoes, celery, cilantro and a variety of other ingredients, and has been documented back to the Aztec culture. In 1529, Bernardino de Sahagun, a Franciscan missionary documented "sauce" , and other foods common to Aztec culture Salsa became popular in the… |
2 votes
3902 views
|
|
Chilapachole by RecipeKingChilapachole is a spicy crab soup enjoyed along the Gulf of Mexico. It takes only 40 minutes from start to finish.The crabmeat in a spicy tomato broth makes for a good starter or a side to a spicy Mexican meal. The secret to this delicious soup is the pan roasted vegetables which adds a deep flavor to the soup. It is also a low… |
1 vote
2116 views
|
|
Corn Chowder with Spam by GlennA basic, simple chowder to fill those little holes in your menu. Tastes great but is always better the second day so make sure you make too much. Easy to modify by adding or replacing your favorite food to make it your own. It's almost impossible to screw this up. Kudos to my sister Jann Hartman for the basic instructions. |
1 vote
654 views
|
|
Vegan Cream of Spinach Soup by The Blender GirlThe best thing about this soup? It takes less than half an hour from chopping board to table; and is dead easy. Unlike starchy soups that need about 30-40 minutes to cook through, this soup only needs about 20 minutes. Just chop up your ingredients, bring to the boil, simmer, blend and serve. I can’t seem to go past using whole… |
1 vote
2705 views
|