I love low calorie healthy soups...here is my latest favorite and so easy to make. 1 can low fat refried beans, 1 can black beans, 1 can crispy corn, 1 cup salsa (or 1 can chili/lime rotel tomatoes) 2 cups chicken broth, and 1-2 cups cooked chicken. This is great as is, or you can add veggies and extra spices of your choice. Saute chicken, add veggies, empty all the cans and dinner is on! Dollop of lf sour cream or yogurt is not to bad on it either!. Would love to hear your versions of fast and easy soups.

my mom's been making a lot of broccoli soup and I love it, I'm actually fussy about eating stuff like fish and I don't like seafood, but things that kids usually don't like like spinach, artichoke, broccoli, I'll eat loads of it!

the only problem is.. if I eat broccoli soup I have to make sure I'm not going out for the whole day cuz I bloat and.. you know..

she replaced a lot of the cream with just broccoli paste (made from broccoli and grinding it up) and some potatoes, I think she also put in some sour cream so it's pretty healthy I would say, and filling!

and uber yummy

@Jessica
You can also crumble in a little blue-veined cheese like stilton or gorgonzola for a little extra protein, or sprinkle on some chopped toasted walnuts.

Instead of sour cream, try low-fat yoghurt or fromage frais, which is even better.

Oh, also you could try doing soup with watercress, which is wicked good for you.

I like butternut squash & roasted pepper soup: peel and de-seed a squash (or a pumpkin) and cut into 1/2 inch cubes. Quarter some red and yellow peppers and roast in a medium oven (around 350F) for about 20-25 minutes, turning a couple of times. You can do this in the broiler or in a griddle pan if pushed for time.

Toast some cumin seeds in a large saucepan, and add some ground cilantro and a chopped red chilli, then pop in the cubed squash/pumpkin and cover with around a litre of stock/broth. If you like a thicker consistency, or need some more protein, put in some red lentils at this stage. Simmer until the squash is tender, then toss in the peppers. Bring to the boil, whizz it up with a blender and serve.

I like to mix a little lemon zest with low-fat Greek yoghurt and stir a spoonful of it into the soup to give it a little extra yum-factor.

Enjoy!