Italian Vegetable Soup

Points per servings: 1  

Servings: 8

Italian Vegetable Soup

14 oz Zucchini
5.5 oz Bell Pepper
4.5 oz Egg Plant
5.5 oz Carrots
2 cups Spinach (raw)
3 oz Mushrooms
1 cup Onion (red)
1 Tbsp Garlic (minced)
3/4 cup cooked/canned Artichoke Heart
14.5 oz canned Italian herb Tomatoes
14.5 oz canned Kidney Beans (drained)
6 cups Fat Free/Reduced Sodium Chicken Broth (beef or veggie broth would be okay too) (I added more water because I like it soupy)
Fresh herbs (I used basil, rosemary and thyme)

Rough chop all vegetables. In a large soup pan/dutch oven spray non-stick cooking spray in pan, heat and add vegetables. All vegetables to slightly brown but not burn. Add beans, broth, tomatoes, and herbs. Bring to boil then reduce to simmer. I simmered for about 45-60 minutes. Serve 🙂

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Spicy Chicken Noodle Soup

Servings: 4 (around 2 cups) Points Per Serving: 6pts OR 5 pt if you skip potato

2 Boneless Skinless Chicken Breasts
2 Tbsp Minced Garlic
4 oz Finely Chopped Potato
2 cups Finely Chopped Carrots
1 cup Finely Chopped Onion
4 cups Chicken Broth (I used low sodium)
2 cups Uncooked Yoke-less Egg Noodles
1 can (14 oz) Mexican Blend Tomatoes (I used Rotel)
2 Tbsp Hot Pepper Sauce (you can use less if you prefer)
1 Tsp Cumin
1 Tbsp Dried Cilantro
–I added 2-3 cans of water because we like is soupy–

Spray dutch oven with non stick spray. Add whole chicken breast and garlic. I also added some cilantro at this point. Cook chicken over medium heat for 10-15 minutes. Turn to insure the outside starts to just barely brown. Remove chicken and set aside to cool. Add onion, carrot and potato to dutch oven. I had to spray in more non stick spray before I added veggies. Let veggies cook for 5 minutes stirring occasionally. I think I let them cook a bit longer becaseu I wanted to let them start to brown just a bit. Then add broth and bring to boil. Let the veggies and broth boil while shreding the chicken. Then add chicken and noodles to soup. Reduce heat to medium low and add tomatoes, hot sauce and spices. Let this simmer for 45-60 minutes. Add more water if needed to create more soup.

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Tuscan Pumpkin Bean Soup

Servings: 6  (1 cup soup, 1T cheese)   Points Per Serving: 2

 

Non stick cooking spray

1 Medium Onion, roughly chopped

15oz Can Pumpkin

3.5 cups Chicken Broth

15oz Can Great Northern Beans

 

Herbs (fresh or dried)

-oregano ½ teaspoon

-parsley 1 teaspoon

 

¼ teaspoon nutmeg

¼ teaspoon garlic powder

 

6 Tablespoons grated parmesan cheese.

  

 

Spray a large soup pan with non stick cooking spray.  Cook onion until it starts to barely brown on edges.  Then add pumpkin and simmer with onions for 1 minute.  Then add broth and beans.  Bring to simmer and add herbs and spices.  Simmer for about 10 more minutes. 

 

Set aside and let cool.  Then working in batches if needed, blend soup smooth.  There should not be any lumps left after blending.  Add salt and pepper to taste when soup is returned to pan.  Heat again for another 10 minutes.  Serve 1 cup servings with 1T parmesan cheese. 

Recipe adapted from a WW’s recipe.

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Southwest Chicken and Potato Soup – Crockpot or stove top

Picky Eater’s Opinion::: The husband liked it and came back for more.

Servings: 4

Points per serving: 5

The original recipe came from the Weight Watchers site and called for everything (except corn) being cooked in a crockpot on low for at least 6 hours (corn added 30 minutes before serving).  I decided to do it stove top and save some time this weekend.  The soup is VERY good.  My DH even ate a bowl of it

2 Chicken breast (boneless, skinless, cut 1 inch cubes)
2 Sweet Potatoes (washed, cut into 1 inch cubes) – – I used regular white potatoes
1 Large onion (yellow, white or spanish, finely chopped)
29  oz Diced tomatoes (canned, undrained, w/ chiles)
14.5 oz Chicken broth (fat free)
1 tsp Dried Oregano
1/2 – 1 tsp Ground cumin (I used almost a full tsp just to add more flavor)
1 1/2 c Frozen corn
Optional:  I added an extra can of chiles and about 2 tsp of hot sauce to kick it up a notch

Brown chicken in a large soup pan, add potaoes, onions, and spices.  I took the canned tomatoes and put them in the food processor for about 5-10 seconds.  I did not want large chunks of tomato in the soup.  Once the chicken was fully cooked I add the tomatoes and broth.  Cook for 30 minutes to an hour on medium heat.  Check to make sure you do not run out of juices.  I cooked for too long at too high of heat and had to add more broth.  About 10-15 minutes before serving add corn and let cook.

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Almost as good as Mom’s “Ham & Beans”

Picky Eater’s Opinion:::  Husband said  “I don’t do beans!”…so he did not eat it. 

Servings: 10

Points per serving: 5

 

• 1-2 cups chopped lean ham
• 3 cans great northern beans (do not drain)
• 1-2 large onions (white or spanish)
• 1 can water
• seasonings to taste

Brown cubed ham and onions.

Add beans and 1 can water

I added steak house seasoning and some garlic salt

Let it simmer for as long as you like (at least 1 hour) on low heat or you can place the browned ham, onions, and beans in crockpot on low all day.  Either way you won’t be sorry.

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