Cream of Asparagus Soup

Serves: 6
WW Points per Serving: 1

2 lbs - Asparagus (2 bunches)
1 tbsp - Butter
1 - Onion, chopped
6 cups - Fat Free Chicken Broth
2 tbsp - Low Fat Sour Cream
Salt and Black Pepper to taste

In a large pot, melt better on low heat.

Add onion and sauté on low for about 2-3 minutes.

Snap the tough ends off the asparagus and discard.

Chop the asparagus into 2 inch pieces.

Add to the pot with the onions.

Add chicken broth, salt and pepper.

Cover and cook about 20-25 minutes or until asparagus is very tender.

Remove from heat, add sour cream and using your hand held blender, puree until smooth.

Italian Spagetti Soup

Serves: 4
WW Points per Serving: 4

Preparation time: 10 minutes
Cooking time: 15 minutes
Level of Difficulty: Easy

2 tsp olive oil
2 medium garlic cloves, crushed
14 1/2 oz canned tomato sauce
1 T canned tomato paste
1/2 tsp dried basil
1/2 tsp dried oregano
4 cups water
1 average Herb-Ox Vegetable Bouillon Cube
5 1/2 oz uncooked spaghetti, thin

Heat oil in a large saucepan and saute garlic for 1 minute. Add tomatoes, tomato paste, basil and oregano and bring to a boil (bubble).

Add water and bouillon cube, and bring to a boil.

Break spaghetti into short pieces, add to soup and simmer until pasta is tender, about 15 minutes.

Serve.

Chicken Taco Chili (Crock Pot)

Serves: 10 ( 1 1/4 cup servings)
WW Points per Serving: 4

1 - Onion, chopped
1 (16oz. can) - Black Beans
1 (16 oz. can) - Kidney Beans
1 (8 oz. can) - Tomato Sauce
1 package - Frozen Corn Kernels
2 (14.5 oz.) cans - Diced Tomatoes w/Chilies
1 packet - Taco Seasoning
1 tbsp - Cumin
1 tbsp - Chili Powder
24 oz. (3) - Boneless Skinless Chicken Breasts
Chili Peppers, chopped (optional)
Chopped Fresh Cilantro

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (remember to add additional points).

Thank you, Chubbie Chica, for this great recipe.

Potato Soup

Serving Size: 1 1/2 cup
WW Points per Serving: 1

3 cans - Fat-Free Chicken Broth
1 pkg. - Pioneer Fat-Free Gravy mix
1/2 cup - Water
1 pkg. - Ore-Ida frozen O-Brien Hash Browns

Heat potatoes in chicken broth until tender. Mix gravy mix with water and add to potato mix, stirring until well blended. Simmer for a few minutes.

Options: (Check and add points for each)

Add 1 can whole kernel corn, drained
Sprinkle bowls of soup with grated cheese
Sprinkle bowls of soup with bacon pieces

Sweet Potato Soup

Serves: 4
WW Points per Serving: 2

1 tbsp. - Sliced Almonds
3 cups - Low-Sodium Chicken Broth
1/3 cup - finely chopped Onion
1/4 cup - finely chopped Celery
1 small - Garlic Clove
1 pound - Sweet Potatoes, peeled & cut into 1-inch pieces
1 (2 inch) piece of Cinnamon Stick
Pinch Ground Nutmeg
2 tbsp. - Evaporated Fat-Free Milk
1 tsp. - Pure Maple Syrup
1/4 tsp. - Salt
2 tbsp. - plain Non-Fat Yogurt

To prepare:

Toast the almonds in a skillet over medium-low heat; cook, shaking the pan and stirring constantly until golden brown about 3-5 minutes.

Heat 2 tablespoons of the broth in a saucepan; add the onion, celery and garlic. Cook until softened, about 5 minutes. Add the remaining broth, the sweet potatoes, cinnamon stick and nutmeg; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 15 minutes. Discard cinnamon stick.

Transfer the sweet potato mixture to a blender or food processor and puree, in batches. Return the puree to the saucepan. Stir in the milk, maple syrup and salt; return to a boil. If necessary, thin the soup with a small amount of water. Serve topped with a small amount of water. Serve topped with the yogurt and sprinkled with the almonds.

Chinese Chicken Dumpling Soup

Serves: 4
WW Points per Serving: 4

1 cup minced cooked chicken breast (about 5 oz.)
3 tbsp. chopped fresh cilantro
2 tbsp. hoisin sauce
16 won ton wrappers
4 cups fat-free, less sodium chicken broth
2 tsp. low-sodium soy sauce
1/2 cup sliced mushrooms
1/4 cup sliced green onions

Combine first 3 ingredients in a small bowl. Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 tbsp. chicken mixture into center of each wrapper. Moisten edges of wrapper with water; bring opposite corners together. Press edges together to seal, forming a triangle. Cover lightly and set aside. Combine chicken broth and soy sauce in a large saucepan; bring to a simmer over medium heat. Add 4 dumplings; stir gently. Cook 4 minutes or until dumplings float to top. Place dumplings in a soup bowl. Repeat procedure with remaining dumplings. Add mushrooms and green onions to broth; cook 1 minute. Ladle 1 cup broth mixture over each bowl of dumplings. Serve immediately.

Serving = 4 dumplings and 1 cup broth mixture.

Easy 1-Point Chili

1 lb - Lean Ground Beef
3 cans - Kidney Beans
1 can - Diced Tomatoes
Taco Seasoning (season to your liking)
Onions, chopped

Cook onions and ground beef. Drain. Add all remaining ingredients and cook on stove top or in Crock Pot. I used chili-ready diced tomatoes.

Taco Soup

Serves: 6
WW Points per Serving: 5

Brown together: 1 pound Ground Turkey or Lean Ground Beef -and- 1 large onion, chopped

Drain well and add: 1 can Pinto Beans, 1 can Red Kidney Beans, 2 cans Stewed Tomatoes and 1 can Whole Kernel Corn

Add: 1 can Rotel Tomatoes with chiles (do not drain), 2 cans Water, 1 package dry Taco Seasoning mix and 1 package dry Lite Hidden Valley Ranch dressing mix.

Bring to boil and reduce heat, simmering for 30 minutes.

Kelley's note: This is my all-time favorite soup. Very flavorful. I love this !!!

Ground Beef Stew (Crock Pot)

Serves: 12
WW Points per Serving: 3

1 pound - Ground Beef
6 - Medium Potatoes, peeled and cubed
1 (16 oz.) package - Baby Carrots
3 cups - Water
2 tbsp. - Dry Onion Soup Mix
1 - Garlic Clove, minced
1 tsp. - Italian seasoning
1-1 1/2 tsp. - Salt
1/4 tsp. - Garlic Powder
1/4 tsp. - Pepper
1 can (10 3/4 oz.) - Condensed Tomato Soup (undiluted)
1 can (6 oz.) - Italian Tomato Paste

In a skillet, cook beef over medium heat until no longer pink; drain. In a slow cooker, combine the next nine ingredients. Drain beef and stir into mixture. Cover and cook on high for 4-5 hours. Stir in soup and tomato paste; cover and cook for 1 hour or until heated through.

Texas Vegetable Soup

Serves: 6 (1 1/2 cup servings)
WW Points per Serving: 4

16 oz. - Ground Turkey or 90% lean Beef
1 cup - Chopped Onion
1 cup - Chopped Celery
1 3/4 cups - Canned Beef Broth (one 14 1/2 oz. can)
2 cups - Campbell's Healthy Request Tomato Juice
6 oz. - Canned Red Kidney Beans, rinsed and drained (one 8 oz. can)
2 cups - Canned Tomatoes, coarsely chopped, undrained
1 1/2 cups - Frozen Whole Kernel Corn
1 cup - Frozen Sliced Carrots
1 cup - Frozen Cut Green Beans
1/2 tsp. - Minced Garlic
1 tsp. - Jo's Chili Seasoning
1/4 tsp. - Black Pepper

In a large saucepan sprayed with olive-flavored cooking spray, brown meat and onion. Add celery, beef broth, tomato juice, kidney beans, tomatoes, corn, carrots and green beans. Mix well to combine. Stir in garlic, chili seasoning and black pepper. Bring mixture to a boil. Reduce heat. Cover and simmer 30 minutes, stirring occasionally.

Kelley's note: Good stuff. In my opinion, not as good as the Taco Soup but I am very partial to that one. I didn't find Jo's seasoning but used regular chili powder that I had on hand.

Lasagna Soup

Points per serving: 4
Servings: 16

1 lb extra lean ground beef, cooked, rinsed and drained
2 27 oz cans of chunky spaghetti sauce
2 27 oz cans water
2 chicken bouillon cubes
8 oz dry lasagna noodles, uncooked and broken into 3" pieces
3 cups frozen Italian mixed vegetables
2 19 oz cans red kidney beans, drained
1/2 cup light Ricotta cheese

In a LARGE pot, mix together 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.

**Makes a lot so will feed a large crowd easily. Very filling too!

Hearty Crock Pot Soup

Serving Size:8
1 point per serving

1 can chicken broth
1 chopped onion
1 red bell pepper
1 can pinto beans
1 can corn (drained)
1 can pork and beans
1 package chili seasoning mix
2 cups shopped tomatoes

Put all ingredients in crock pot and simmer all day.

Crockpot Veggie Soup

Serves: 12
WW Points per Serving: 0

1 - 14.5 oz. can Cut Tomatoes with Onion and Garlic
1 - 14.5 oz. can 99% Fat-Free Vegetable Broth
2 1/2 cups - Fat-Free Chicken Broth
5 cups - V8 Vegetable Juice
1 pound - Frozen Carrot Slices
1 - 10 oz. package Sliced Mushrooms
1 medium - Yellow Squash, sliced
1/4 cup - Peppers, frozen/assorted
Black Pepper to taste
Kosher Salt to taste
2 tbsp. - Fresh Parsley Leaves
1 tsp. - Dried Basil

Put all ingredients into crockpot and set on high. Cook as long as desired (until veggies are tender). You can cook this on low power all day.

Kelley's note: I love anything that you can throw in the crockpot and this one doesn't disappoint.

Low Cal Chili

Serves: 6
Serving Size: 1 1/2 - 2 cups
WW Points per Serving: 3.5

BROWN:

1 pound Ground Turkey or Lean Ground Beef

WITH:

1 large onion, chopped and
1 green bell pepper, chopped

DRAIN.

ADD:
1 1/2 tbsp. Mexican Chili Seasoning
1 small can Chopped Chilies
Chili Pepper to taste
2 cans Crushed Tomatoes
1 can (46 oz.) Tomato or V8 Juice
2 cans Chopped French Style Green Beans, Drained

Cook til desired consistency or until well heated. This freezes really well.

Another White Chili

Serves:
WW Points per Serving: 3

1 pound - Boneless Skinless Chicken Breasts
1 tsp. - Oregano
4 cups - Water
1 tsp. - Granulated Garlic
1/2 tbsp. Chopped Fresh Cilantro
6 cups - Canned Great Northern Beans
1/2 cup - Cold Water
1 cup - Diced Yellow Onion
1 tbsp. - Olive Oil
4 cups - Low-Fat Chicken Broth
1 tsp. - Ground Cumin
1/4 cup - Canned Chopped Green Chilies
1/2 cup - Cornstarch

Trim all fat and cartilage from chicken breasts. Place on a baking pan. Bake at 325 degrees for 20-30 minutes or until chicken is cooked throughout. Allow to cool, then hand-pull into small pieces. Set aside.

Saute' diced onion, oregano and olive oil together in a soup pot. Cook for about 5 minutes.

Combine water, chicken broth, garlic, cumin, cilantro and green chilies. Add to the sauteed onions. Bring to a boil, reduce heat and simmer.

Add chicken and great northern beans. Simmer for 15 minutes, stirring frequently. Blend cornstarch with cold water and add to chili. Continue to simmer until chili thickens, then remove from heat.

White Chili

Serves: 12
WW Points per Serving: 3.5

1 - Onion, chopped
4 cups - Cooked Turkey or Chicken, chopped
2 (14.5 oz.) cans - Ready to Serve Chicken Broth (fat free)
1 (4 oz.) can - Old El Paso chopped Green Chiles
2 oz. (1/2 cup) - shredded Monterey Jack Cheese
2 ribs - Celery, thinly sliced
2 (15.5 oz.) cans - White Beans, drained
2 tsp. - Cumin
1/4 tsp. - Hot Pepper Sauce, if desired
1 tbsp. - Chopped Parsley

Spray saucepan with cooking spray. Add onion and celery, cook and stir 2 to 3 minutes or until tender. Stir in remaining ingredients except cheese and parsley. Blend well. Cover and cook 15-20 minutes or until thoroughly heated, stirring occasionally. To serve, ladle chili into bowls, sprinkle with cheese and parsley.

Chicken Chili with Green Salsa

Serves: 4 (2 cup servings)
WW Points per Serving: 6

12 oz. - Chicken Breast Tenders, cut into 1/2 inch pieces
2 cans - (15-19 oz. each) - White Kidney Beans (cannellini), rinsed and drained
1 3/4 cups - Mild or Medium-Hot Green Salsa (about 16 oz. jar)
1/4 cup - Chopped Fresh Cilantro
1 cup - Red and/or Yellow Cherry Tomatoes, each cut into quarters

1. Heat nonstick 12-inch skillet over medium-high heat until hot. Add chicken and cook 2-3 minutes or just until chicken loses its pink color throughout; stirring constantly.
2. Add beans, salsa, cilantro and 1/2 cup water, and cook 5 minutes longer to blend flavors, stirring occasionally. Top with tomatoes to serve.

Cream of Potato Soup

Serves: 5 (1 cup serving)
WW Points per Serving: 5

1/4 cup - All-Purpose Flour
1 pint - Fat-Free Half & Half
2 cups - Skim Milk
1 lb. bag - Fat-Free Hash Browns
1/2 cup - Frozen or Fresh Chopped Onions
1 (3 oz.) jar - Real Bacon Bits
1/2 tsp. - Dried Dill Weed
1 tbsp. - Butter Buds Sprinkles - dry

In a large, nonstick dutch oven or soup pot, with a whisk, briskly stir flour into Half & Half and Skim Milk. Once flour is completely dissolved, add remaining ingredients and cook over medium-high heat, stirring frequently. Once boiling, continue to cook and stir at a full boil for 3-5 minutes or until potatoes are tender. Remove from heat. If desired, season with salt and pepper.

Kelley's note: All I can say about this is YUMMMM !

Cheesy Vegetable Soup

Serves: 10 (1 cup servings)
WW Points per Serving: 1

2 lbs. - Frozen Mixed Vegetables of your choice (California Medley is good)
3 cans - Fat-Free Chicken Broth
1 can - Rotel tomatoes
10 oz. Lite Velveeta

Dump all ingredients in the pot and bring to a boil. Let simmer for 45 minutes. Add 10 ounces of Lite Velveeta. Serve once cheese is melted.

Notes: If too thin, thicken with a little cornstarch. This soup is good served over a baked potato.

Kelley's note: To be honest, this is not really a favorite of mine; however, my sister LOVES it so it's all about what YOU like. Give it a try!

Chili with Beans

Serves: 17 (1 cup servings)
WW Points per Serving: 3

20 oz. package - Pinto Beans (cooked and drained)
2 - 14.5 oz. cans Chili Style Tomatoes
46 oz. can - Tomato Juice
1 1/2 tsp. - Garlic Powder
1 1/2 cups - Diced Onion
6 tbsp. - Chili Powder
10 1/2 oz. - Ground Round
Salt and Pepper to taste

Brown ground round and onion together in non-stick skillet. Add garlic powder and chili powder.

In large pot, combine remaining ingredients. Add browned meat and onion mixture. Let simmer over low heat for one hour.