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INGREDIENTS:2 med. carrots, sliced (1cup) 1 stalk celery sliced (1/2 c) 1 sm. onion, chopped(1/3c) 5 cups vegetable broth 4 cups chopped cabbage 1 cup dry lentils, rinsed & drained 1 cup tomato puree 1 1/2 tsp. sugar 1 1/2 tsp. salt 1/2 tsp. dried oregano 1/4 tsp. black pepper
PREPARATION:In large pot sprayed with Pam cook carrots, celery & onion 5 mins. or until crisp tender. Stir in broth, cabbage, lentils, tomato puree and seasonings. Bring to a boil; reduce heat. Cover and simmer 45 mins. or until lentils are very soft.
SERVING SUGGESTIONS:This taste even better the next day. I made this and it was FABULOUS. Don't let the lentils stop you -- they add so much body to it. I know some of you don't favor cabbage but in this recipe, if you cut it small, you will love it. It's a great change from 0 point soup!
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INGREDIENTS:4 cup (2 cans) College Inn 99% Fat-Free Chicken Broth 1 pound shrimp 2 cup canned low-fat cream of mushroom soup, made with low-fat milk (1 can milk or try evap low fat milk for a creamier taste) 1 pound zucchini 1 cup carrot(s) 1 cup Dole Green Onions 1/2 cup butter 1 cup celery 2 Tbsp all-purpose flour 1/2 cup light sour cream
PREPARATION:Sauté cut up vegetables in butter until tender. Add flour and puree in blender or food processor. Place back in pan and blend in soups. Cook for 5 minutes or until slightly thickened. Add cooked shrimp and sour cream and salt to taste. Heat through but do not boil. Makes 12, 1 cup servings at 4 points each.
SERVING SUGGESTIONS:This is one of my favorite soup recipes. It is very hardy and filling. One cup serving = 4 points. I like it because it's made with real butter. Of course you could lower the points by substituting for the butter or not using it at all but this recipe tastes like a bisque you would get from a good restaurant. It also helps you get in your vegetables and milk in a delicious way. Enjoy.
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INGREDIENTS:1 lg onion, chopped 1 pkg taco seasoning mix 2 cups whole kernel corn, frozen 1 can chicken broth 1 can black beans, undrained 1 can white beans, undrained 1 can fat-free refried beans 1 can diced tomatoes (Mexican flavour) 1 can diced tomatoes (any flavour)
PREPARATION:Soften onions. Add all other ingredients. Simmer, covered, 1 hour.
SERVING SUGGESTIONS:Can be frozen. All cans are approximately 14-16 oz makes 15 cups, 1pt/cup I think this must be the best soup in the world... if in doubt 1)read all the posts about it 2)make it and eat it. But be careful!! From what I read, it's addictive LOL claire
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INGREDIENTS:1 cup chopped onion 1 cup chopped green sweet pepper 1 cup fresh mushrooms 1 cup halved sliced zucchini 1 - 14 oz can FF beef broth 1 - 14 oz can diced Italian style tomatoes 8 oz. pizza sauce 8 oz. fully cooked smoked sausage OR 3 oz. Hormel Turkey Pepperoni (I always use the Pepperoni) 1/2 teaspoon pizza seasoning (optional)
PREPARATION:In a medium sauce pan, combine onion, green pepper, mushrooms, zucchini and 1/4 cup of the broth. Bring to boiling; reduce heat; cover and simmer for 5 minutes. Stir in the remaining broth, undrained tomatoes, pizza sauce, and sausage or pepperoni. Simmer for 10 minutes until the vegetables are tender.
SERVING SUGGESTIONS:*If you want, you can sprinkle some mozzarella cheese on the top. I just eat it without the cheese. The only change I have made to the recipe is to substitute more mushrooms for the zucchini (DH hates zucchini) -- This stuff is really good.
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INGREDIENTS:2/3 cup carrot -- sliced 1/2 cup onion -- diced 2 cloves garlic -- minced 3 cups chicken broth, fat free 1 1/2 cups cabbage -- diced 1/2 cup green beans 1 tablespoon tomato paste 1/2 teaspoon dried basil 1/4 teaspoon dried oregano 1/4 teaspoon salt 1/2 cup zucchini -- diced
PREPARATION:In large saucepan, sprayed with cooking spray, sauté carrot, onion and garlic over med-low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender. Stir in zucchini and heat 3-4 minutes. Serve hot.
Crock pot instructions: Follow step 1. Add all to crock except cabbage. Cook on low for 4-6 hours. Add cabbage for last hour of cooking.
SERVING SUGGESTIONS:This is the 0-point soup is the "savior soup" for says when you are out of points or saving up for a dinner out. :) Garden Vegetable Soup - 0 points Yield: "4 cups" Add an ounce of Velveeta Light to the "O" point soup. It is only 1 point but counts as a milk requirement!
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INGREDIENTS:1 can (14 1/2 ounces) fat-free chicken broth 1/2 cup low-fat cream of celery soup 1/2 cup celery, chopped 3 medium potatoes 1 1/2 teaspoon onion powder 1 cup skim milk
PREPARATION:In a medium saucepan over high heat, combine chicken broth, cream of celery soup, celery, potatoes and onion powder. Bring to boil; reduce heat to low, cover, and simmer 15 to 20 minutes; until vegetables are tender. Remove saucepan from heat. In a food processor or blender, combine half the broth mixture with 1/2 cup mild and process until smooth. Repeat with remaining broth and milk; return to pan and heat over medium heat 5 to 8 minutes or until heated through.
SERVING SUGGESTIONS:Calories 135 fat 1g fiber 3g carbohydrate 27g cholesterol 2mg Weight Watcher Points - 2 points
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INGREDIENTS:4 Cups FF reduced-sodium chicken broth 3 Tbs. reduced-sodium soy sauce 3 garlic cloves, crushed 3 cups assorted mushrooms, sliced (i.e. white buttons, oyster, shiltake, Portobello and crimini; if using shiltake, discard stems) 3 cups white cabbage, cut in wedges 1 cup thinly sliced carrots 2 cups chicken breast, shredded 2 cups fresh udon noodles (or substitute 2 cups cooked linguine) 1 cup thinly sliced green onions, with some of the green tops 2 cups shredded raw spinach or whole baby spinach leaves Freshly ground black pepper, to taste. Optional: 1 Tb. mirin (sweetened rice wine)
PREPARATION:In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. Season!
SERVING SUGGESTIONS:Per serving: 163 Calories, 19g protein, 3g fiber, 16g carbohydrates, 2.6g fat (0.5g saturated), 940mg sodium. I found this recipe in our newspaper and thought it might be something you would enjoy!
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INGREDIENTS:1 lb. extra lean ground beef, cooked, rinsed and drained 2 (27-oz.) cans chunky style spaghetti sauce 2 (27-oz.) cans water 1 tsp. beef bouillon crystals 2 chicken bouillon cubes 8 oz. dry lasagna noodles, uncooked and broken into 3" pieces 3 cups frozen Italian mixed vegetables (can use any kind really) 2 (19 oz.) cans red kidney beans 1/2 cup light ricotta cheese
PREPARATION:In a large pot, mix together the first 5 ingredients; bring to a boil. Add noodles and remaining ingredients, reduce heat and simmer until noodles are tender. Stir occasionally to keep ingredients from sticking to the bottom of the pot.
SERVING SUGGESTIONS:Per serving: 220 cal., 2 g fat, 6 g fiber - 4 points
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INGREDIENTS:Butter-flavored cooking spray 1 1/2 pounds beef sirloin steak -- cut into 3/4" cubes -- trimmed of visible fat 1 cup onion – chopped Natures Season 4 cups Southern-style cubed hash browns 2 cups carrots – sliced 1 cup celery – sliced 1 jar sliced mushrooms (4 1/2 oz) – drained 4 cups water 1 envelope beefy onion flavored dry soup mix (1.1 oz)
PREPARATION:Coat a Dutch oven with cooking spray and heat over medium heat. Place beef cubes into hot pan, then add onion. Sprinkle Natures Season over beef. Cook for 5 to 7 minutes, until beef is browned. Stir in hash browns, carrots, celery and mushrooms. Add water, then soup mix. Stir well and bring mixture to a boil. Reduce heat and simmer for 25 to 30 minutes, until vegetables are tender.
SERVING SUGGESTIONS:Makes 7 servings. Per serving: fats, 7 grams (23% of calories); calories, 275; cholesterol, 79 milligrams; carbohydrate, 22 grams; fiber, 3 grams; protein, 30 grams; sodium, 361 milligrams
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INGREDIENTS:2 medium baked potatoes, baked until skin is crisp (4-6 points) 1 cup chopped onions (1 point) 3-4 leeks, chopped 1 head cauliflower, chopped 1 bunch kale, chopped without stems 2-3 cups chicken broth, or water and bouillon cubes. 1 cup low fat milk (2 points) or 1 cup evap skim milk for creamier texture (4 points) 8 oz low fat cream cheese (16 points) or 8 oz low fat sour cream (8 points)
PREPARATION:Sauté onion and leeks until transparent. Add cauliflower and broth, just enough to barely cover. Bring to simmer and cook for about 5 minutes. Add kale and cook until tender. Dice potatoes and add to cooked vegetables. Mash if you like a creamier texture and add milk to proper consistency. Add sour cream OR cream cheese and stir until cheese is melted. Season with salt and pepper to taste.
SERVING SUGGESTIONS:This makes a huge pot 8-12 servings, and if you wanted it to be 'heftier' you could start out with 1 turkey Italian sausage link, crumbled, but I don't know the points for that.... I have also topped it with bacon bits and grated cheese - so good!!!! My favorite Potato Soup can be anything from 1-3 points per serving, depending on choices. Makes 8-12 servings.
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