Weight Watchers Soups

[wishingstar]

nommie

Posted March 16, 2004 11:32 AM


1 point Cheese Soup-Courtesy of Crystal

2 lbs frozen California style veggies
3 cans chicken broth (I use low sodium)
1 can Rotel Original tomatoes
10 oz Lite Velveeta Cheese (cubed)

Throw the veggies, tomatoes, and broth in a pot. Bring to boil and simmer for 40 min. Add the cheese and let it melt as you stir it. Serve as soup or over a baked potato.


Really yummy. I'd be careful with the Rotel tomatoes. I naturally can handle VERY SPICY HOT foods, but the EXTRA HOT Rotel is overwhelming . The Original is spicy hot enough. Also, this recipe makes alot of soup so I usually make half of it and it lasts me all week. Even when I 1/2 it, I still use the whole can of Rotel. Enjoy.


Ann

Posted March 17, 2004 06:57 PM
Weight Watchers Garden Vegetable Soup

2/3 c. sliced carrot
1/2 c. diced onion
2 garlic cloves, minced
3 c. broth (beef, chicken or vegetable)
1 1/2 c. diced green cabbage
1/2 c. green beans
1 tabl. tomato paste
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. salt
1/2 c. diced zucchini

In large saucepan, sprayed with nonstick cooking spray, saute carrot, onion and garlic over low heat until softened, about 5 minutes.

Add broth, cabbage, beans, tomato paste, basil, oregano and salt; bring to a boil. Lower heat and simmer covered about 15 minutes or until beans are tender.

Stir in zucchini and heat 3 -4 minutes. Serve hot.

Makes 4 servings, about 1 cup each. Each serving is 0 points.



gail-s

Posted March 16, 2004 03:43 PM
I make 5 can soup all the time.

1 can sliced new potatoes (drained)
1 can sliced carrots (drained)
1 can ff chicken broth
1 can italian style zucchini
1 can stewed tomatoes

Combine all 5 cans in a pot and simmer. Yummy. Check the cans and do the math but it comes out to something like 3 points for the entire pot of soup.



Kayce

Posted March 17, 2004 07:59 PM
The cheesey vegetable soup is delicious!!

There are several recipes for the W.W. Taco soup, this is the one I received from my leader last year.

1lb. ground round
1 lg onion, chopped
1 pkg. taco seasoning mix
1 pkg. dry ranch dressing mix
1-16oz can ranch beans(chili beans)
1-16oz can whole kernal corn
1-16oz can diced tomatoes
1-16oz can pinto beans
1-14 oz can Rotel tomatoes
2 cans water
Brown meat with onion;drain
add seasoning pkg mixes, stir welll
add all canned veggies UNDRAINED, plus water.bring to a boil, turn low and simmer 1 hour.
recipe makes about 10 cups
1 cup = 3 points

[wishingstar]

Soups continued ...

Coll'sCookin'

Posted April 06, 2004 05:42 PM
I have not made this yet so I cannot make any suggestions for tweaking it. Some like it, some think it's boring..... I got this from a fellow WW gal pal.

Veggie Chili

2 zucchini, large dice
1 pint mushrooms, large dice
2 onions, large dice
4 cloves garlic, finely chopped
2 large red bell peppers, large dice
1.5 pounds tomatoes, large dice
35 oz. canned tomatoes, with their juice
2 T chili powder
1 T cumin
1 T basil
1 T oregano
2 tsp black pepper
1 tsp salt
½ cup chopped flat-leaf parsley
1 can dark red kidney beans, rinsed
1 can garbanzo beans, rinsed
1 can black beans, rinsed
½ cup chopped fresh dill
2 T fresh lemon juice

Using nonstick cooking spray, saute first two ingredients in a
skillet 5-7 minutes, transfer to soup pot. Saute onion, garlic and
peppers about 10 minutes, transfer to pot. Turn pot on low heat. Add
next 9 ingredients (tomatoes and seasonings) and simmer for 30
minutes, stirring often. Add beans, dill and lemon juice and cook 10
minutes.

Makes about 12 cups, 1 pt per serving.

You can serve with chopped scallions and nonfat plain yogurt, you can
add grated cheese if you want, also can add different veggies, such
as carrots, celery, etc.




Coll'sCookin'

Posted April 07, 2004 06:31 AM
WW Cramy Cauliflower Soup
from: Make It In Minutes

Makes: 6 servings / 8 1/2 cups

1 T olive oil (*I use Pam spray)
2 leeks, cleaned and chopped / 1.5 C (*I use 2 medium onions cuz it's more flavorful and less $$)
*2 stalks celery - chopped
6 C reduced sodium chicken broth
2 - 16 oz bags of frozen cauliflower florets
1/2 C fat-free half & half (*I use an extra 1/2 C of FF half & half OR and additional 1/2C of FF milk to equal 1C total liquid)
1/8 teasp. ground nutmeg (*I use 1/8t)
*ground white pepper to taste at table

1) heat oil in a large nonstick sauce pan over medium heat. Add the celery and leeks/onions and cook until they are softened not browned.
About 4 minutes. Add broth and cauliflower, bring to boil.
Cover and simmer until the cauliflower is tender, about 10-15 mintues.

2) Remove from heat, slowly add half & half and nutmeg. Puree in batches in a blender or with a hand-held blender stick until desired consistency is achieved. (I like it a little bit chunky, you van reserve some florets too)

Serving: 1 1/3 C = 1 point
**if adding more FF milk or FF 1/2 & 1/2 adjusts points. I will run this thru the recipe builder to get the count on the additional milk.

P.S. I have made my notes in the ingredients listing with an "*"