According to the American Heart Association, some healthy soups for a heart patient on a diet include chicken tortilla soup and vegetable barley soup, among many others. The key is using low-fat, low-sodium chicken, beef or veggie broths and having a light hand with oil, cheese and salt.
For chicken tortilla soup, combine 1 pound of cubed boneless, skinless chicken breast in your slow cooker with 2 cups frozen corn kernels, 1 14-ounce can of diced tomatoes with liquid, a small diced onion, 2 minced garlic cloves, a 1/4 teaspoon of salt and 1 teaspoon of ancho powder. Add 2 cups of fat-free chicken broth, mix and cook, covered, on low for six to eight hours. Top with diced avocado, red bell pepper strips and baked tortilla strips.
For vegetable barley soup, sauté a small diced onion and half a diced rib of celery in a teaspoon of olive oil. When the vegetables soften, add in two cloves of garlic, minced, for 10 seconds. Immediately add a can of diced tomatoes with liquid, a cup and a half of frozen veggies, a cup and a half of fat-free veggie broth, a cup of water, a cup of chopped kale leaves (stems discarded), and 1/4 cup of fast cooking, uncooked barley. Season with basil, oregano and pepper. Bring to a boil, then let simmer for 10 to 12 minutes. Serve topped with 1/4 teaspoon of Parmesan.