Miso soup is one of my all-time favorites: low-fat, nutritious, and leaves you with a light stomach. I don't recommend using the store-bought miso mixes/soups though; they leave a slight vomit-esque aftertaste. The following recipe is easy, but substitute the water with dashi soup stock (available at Asian grocery stores, as is miso paste). If it's a little plain, you can also add some chicken, mushrooms, fennel, ginger, etc.

2 1/4 cups water
2 ounces firm tofu, cut into 1/4 inch cubes
1 tablespoon light miso paste
2 teaspoons barley miso paste
1/2 cup fresh spinach, washed and chopped
1 green onion, thinly sliced

1. In a medium saucepan, bring the water to a boil. Ladle out about 1/2 cup of the boiling water, and reserve. Add tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes. Add spinach or bok choy; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.

2. Blend white miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls, and garnish with scallion. Serve immediately.

http://allrecipes.com/Recipe/Miso-Soup-I/Detail.aspx

http://intraxinterncarlosjapan.files.wordpress.com/2009/07/miso-soup.jpg

If you're looking for something a little heartier, I use a recipe from Food Network for Roasted Tomato Basil Soup. I like this recipe as is, and I prefer chicken stock over water.

3 pounds ripe plum tomatoes, cut in half
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

http://www.foodnetwork.com/recipes/ina-garten/roasted-tomato-basil-soup-recipe/index.html

http://img.foodnetwork.com/FOOD/2003/09/29/ig1a05_tomato_soup_lg.jpg

There is also a list of healthy soups at http://allrecipes.com/HowTo/Healthy-Soups/Detail.aspx, along with suggestions on low-fat substitutions if you fall in love with a fatty recipe.

Turkey Chili

Cook Time: 30 minutes

Ingredients:
1 tbsp olive oil
1 large onion, finely chopped
1 red bell pepper, chopped
1/2 stick of celery, chopped
2 garlic cloves, minced
3/4 pound 99% fat-free ground turkey
2 tbsp chili powder 2 tsp ground cumin
1/2 tsp oregano
1 14 1/2-ounce can crushed tomatoes
1 8-ounce can no salt added tomato sauce
1 15-ounce can black beans, drained & rinsed
4 tbsp fat-free sour cream
4 tbsp fresh chopped cilantro

Directions:
Heat oil in a large Dutch oven. Add onion, celery, chopped pepper and garlic. Cook for 5 minutes or until onions are translucent. Crumble the turkey into the pan, break it apart with a spoon. Cook for about 5 minutes or until no longer pink. Stir in chili powder, cumin, coriander and oregano. Add in tomatoes and tomato sauce, and simmer for 10 minutes, stirring occasionally. Add beans, mix well and cook on low heat for a further 5-10 minutes.

Top with fat-free sour cream plus some fresh chopped cilantro.

Serves 4.

Per Serving: Calories 298, Calories from Fat 51, Total Fat 5.7g (sat 0.6g), Cholesterol 35mg, Sodium 440mg, Carbohydrate 32.9g, Fiber 10.2g, Protein 28.8g

Check this link for more recipes: http://lowfatcooking.about.com/od/holidayrecipes/tp/winterecipes.htm

Black Bean Salad with Feta:-

2 (15-ounce) cans black beans, rinsed and drained
1 sweet red bell pepper, cored, seeded, and chopped
2 cups finely chopped cabbage
4 green onions, chopped
4 ounces feta cheese, crumbled
1/4 cup chopped fresh parsley leaves
1 clove garlic, minced
1/4 cup fresh lemon juice
1 tablespoon extra-virgin olive oil,
Salt and pepper to taste

In a large bowl, combine beans, bell pepper, cabbage, onion, feta cheese, parsley, garlic, lemon juice, olive oil, salt, and pepper; toss to mix. Cover and refrigerate until well chilled.

Makes 8 servings (1 cup each)

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Cabbage and Jicama Cole Slaw:-

2 cup shredded savory or green cabbage
1 cup shredded Radicchio or red cabbage
1 cup julienne jicama*
1/2 yellow sweet bell pepper, cored, seeded, and cut into match-stick size pieces
1/2 sweet onion, peeled and cup into match-stick size pieces
1 large carrot, coarsely grated
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
Coarse salt and freshly ground black pepper
3 tablespoons fat-free mayonnaise
1 tablespoon rice wine vinegar
2 teaspoons sesame oil

* Sometimes called Mexican potato. It looks something like a cross between a potato and a turnip, with a thin brown skin, a round, turnip-like form and tail, and smooth white flesh. Jicama can be found in the produce section of most specialty markets and supermarkets.

In a large bowl, combine cabbage, radicchio, jicama, bell pepper, onion, and carrot. Add basil and mint. Sprinkle with coarse salt and pepper.

In a small bowl, combine mayonnaise, rice vinegar, and sesame oil; pour over the salad mixture and toss to coat. Cover and refrigerate approximately 1 hour before serving. To serve, toss salad again

Makes 6 to 8 servings.

Here is simple and easy to make soup.
Thupa:
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Ingredients:
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1 cup tomato puree
1 tsp ginger paste
1 tsp garlic paste
1 cup noodles(boiled)
salt and pepper to taste
1 tsp sugar
2 tsp fat-free fresh cream
3 cups water

Method:
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Add tomato puree, ginger-garlic paste, salt, pepper, sugar to water and boil well. When soup is done, add boiled noodles and cream. Boil again for 2-3 minutes. Serve hot.
Note:
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You may add chilly sauce, soya sauce and venigar.

Here is one for weight watchers garden vegetable soup!

http://www.cdkitchen.com/recipes/recs/20/Weight_Watchers_Garden_Vegetable_Soup44712.shtml