Heart Healthy Soup Food

ORIGINAL SACRED HEART SOUP

Original Sacred Heart Soup image

Make and share this Original Sacred Heart Soup recipe from Food.com.

Provided by NicoleM

Categories Clear Soup

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 (796 ml) cans stewed tomatoes
3 green onions
1 (10 1/2 ounce) can beef broth
1 (50 g) package chicken noodle soup mix
1 bunch celery
2 (8 ounce) cans green beans
2 lbs carrots
2 green peppers

Steps:

Cut veggies. Cover with cold water. Add remaining ingredients and cook until veggies are tender.

SO GOOD HEART HEALTHY BEAN SOUP (SLOW COOKER)

So Good Heart Healthy Bean Soup (Slow Cooker) image

This is a basic bean soup recipe adapted to make it low on fat and sodium and therefore more healthy. My friends like it very much and I hope you will, too. I like to use the packaged 15 mixed dry beans but you can use any dry beans or mixed dry beans you prefer.

Provided by Kathie Carr

Categories Bean Soups

Time 3h20m

Number Of Ingredients 14

Ingredients

2 c mixed dry beans, soaked overnight and drained (i like to use 10 or 15 bean mix)
3 qt water
1 large onion, chopped
2 clove garlic, minced
1 can(s) (28 ounces) low sodium canned tomatoes
1/2 c chopped bell pepper, red, green, or mixed
1/2 c chopped raw carrots
1/2 c chopped celery
2 Tbsp lemon juice or real lemon
1 tsp freshly ground black pepper
1 pinch red pepper flakes, or to taste
1 c brown rice, uncooked
1 c cooked pasta, bow ties, shells, or your choice
optional salt or salt substitute to taste and your doctor's advice

Steps:

1. Wash dry beans and soak overnight. Drain and rinse when ready to begin making soup. Place beans in slow cooker and add fresh water. Cover and cook on high for 2 hours. Add all remaining ingredients except pasta and salt. If necessary add more water just to cover ingredients in slow cooker. Cover again and cook on high for 3 hours (or on low for 6 hours). Add pasta and any salt (if you are counting grams of sodium measure salt added and include in amounts listed below) you wish just before serving.
2. 1 serving has approximately 230 calories, 1g total fat, 0g sat, 0g trans, 346g sodium (not counting any added at end of cooking time), 11g fiber, 14g protein, 6g sugar

"HEART HEALTHY" TURKEY VEGETABLE SOUP

I'm optimistically calling this this heart healthy. We'll have to see what the "nutritional breakdown-o-meter" says about it. Regardless what it says, I think this is still a lot healthier than anything that comes out of a can. I have hit the fat wall and after a couple of wake up calls about my weight, this is one of my first "healthy" creations that I hope will result in less of me. Oh, this also tastes great and even my 7 year old asked for seconds. I used home made turkey stock, but I'm not going to post a recipe because it's pretty much like everyone elses. My stock had a lot of collagen and gelled nicely when chilled, which I think adds a lot to the quality of the soup. I have no doubts that if you use a good quality, low sodium, fat free store bought chicken stock, you'll have good results. You'll see I took several short cuts but they don't take away from the flavor or the health aspects. The cooking time is an estimate.

Provided by ROV Chef

Categories One Dish Meal

Time 2h

Yield 1 1/2 gallon, 24 serving(s)

Number Of Ingredients 19

Ingredients

1 gallon reduced-sodium turkey broth
1 cup carrot (chopped)
1 cup celery (chopped)
12 ounces frozen chopped onions
1 teaspoon summer savory
1 tablespoon fresh thyme (chopped)
1 tablespoon garlic (chopped)
1/2 cup white wine
1 1/2 teaspoons kosher salt
1 1/2 teaspoons fresh ground pepper
4 cups frozen mixed vegetables
2 cups frozen peas broccoli cauliflower carrots (I used Mediterranean Vegetable blend)
1/4 cup fresh parsley (chopped)
1/2 ounce fresh basil (Chiffonade)
1 lb turkey thighs (Chicken can be subbed)
1 lb turkey breast (Chicken can be subbed)
1 teaspoon seasoning salt
1/2 teaspoon olive oil
1/4 cup white wine

Steps:

In a large stock pot, bring the turkey stock to a boil.
Add the carrots, celery, onion, garlic and the 1/2 cup white wine.
Add the kosher salt, pepper, thyme and summer savory. Let this simmer over medium heat.
Add both frozen mixed vegetables to the pot. Continue to let the soup simmer.
Add the chopped parsley.
Dice all the turkey (or chicken) meat in to half inch cubes.
Toss the meat in a bowl with the seasoning salt and the olive oil.
Heat a non stick skillet over high heat.
Cook the meat in small batches. We're just looking for a good sear and some color, not it to be completely cooked.
As the meat gets browned, dump it in the soup.
When all the meat is browned, de-glaze the pan with the 1/4 cup white wine. Scrape all the bits off the pan and pour everything into the pot.
Let the soup simmer over a medium low heat until the meat is cooked completely and all the vegetables are tender.
Just before service add the basil chiffonade.
I like to add a spoonful of fat free sour cream to my bowl. I find it adds a little extra richness and cuts some of the sweetness that comes from the veggies and the herbs.

Nutrition Facts : Calories 68.9, Fat 1.7, SaturatedFat 0.4, Cholesterol 12.3, Sodium 147.1, Carbohydrate 7.2, Fiber 2.1, Sugar 0.4, Protein 5.7

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