TURKEY TACO SOUP
1 Can Progresso Light Southwestern Style Vegetable Soup
4 oz. uncooked Extra Lean Ground Turkey
1/4 teaspoon low sodium taco seasoning mix
Optional Toppings: fat-free sour cream and chopped scallions
Bring a pot sprayed with nonstick spray to medium heat. Add ground turkey and taco seasoning to the pot and cook together (using spatula) toi break up and crumble the meat) until meat is light brown (about 3 minutes). Add soup and continue to cook until soup is hot. For some added pizzazz, top each serving of the soup with sour crfeam and scallions just before eating.
1 generous cup = 2 POINTS Recipe is two servings!
Fresh Tomato Soup with Basil
3/4 cup chopped onion
1/2 cup chopped celery
1 cup water
1 tsp chicken flavored bouillon granules
1/2 tsp sugar
1/4 tsp freshly ground pepper
1/3 cup finely chopped fresh basil
Coat a large pot with cooking spray. Place over medium heat until hot. Add tomato, onion, and celery. Sauté 5 minutes or until onion is tender. Add water, bouillon granules, sugar and pepper and bring to a boil. Cover, reduce heat and simmer 30 minutes, stirring occasionally. Pour half of tomato mixture into a blender or food processor, process until smooth. Pour into a bowl. Repeat procedure with remaining tomato mixture. Stir in chopped basil and serve warm, or cover and chill.
Makes 5, 1 cup servings @ 0 points each and Core!
Ranchero Soup
1 large onion, quartered
3 celery ribs
1 medium zucchini, halved lengthwise
1 poblano pepper, quartered and seeded
1 tbsp. olive oil
2 cans (14.5 oz) diced tomatoes, undrained
2 cans (14.5 oz) vegetable broth
1 cup frozen sliced carrots
1 cup cooked rice
½ tsp. lemon-pepper seasoning
Brush the onion, celery, zucchini and peppers with oil. Coat grill rack with spray and start grill. Grill vegetables, uncovered, over medium heat for 7-8 minutes on each side or until tender (pepper skins will char). Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop grilled vegetables. In a large saucepan, combine the tomatoes, broth and carrots. Bring to a boil. Reduce heat. Stir in grilled vegetables, rice and lemon-pepper; heat through.
Makes 8 servings of 1 ¼ cups @ 1-Point per serving or Core
QUICK TOMATO BARLEY SOUP
1 can (28 OZ) Italian tomatoes
2 cans (10 oz) chicken broth
½ cup pearl barley
1 TBSP. Chopped fresh basil or 1 tsp. Dried basil
1/8 tsp. Ground celery seed
Dash of allspice
Puree tomatoes in blender or food processor.
Pour into saucepan; add remaining ingredients.
Bring to boil - reduce heat - simmer 30 minutes,
Stirring occasionally or until barley is soft.
6 servings 2 POINTS or CORE
SOUTHWEST CHICKEN SOUP
1 cup chopped onion
½ cup chopped celery
1 TBS olive oil
6 cups chicken broth
4 chicken breast halves
4 chicken thighs
½ cup brown rice
1 package (10 oz) frozen corn
1 tsp. Cumin
1 TBSP chili powder
1 TBSP picante sauce
1 can diced tomatoes (15 ½ oz.)
1 can chopped green chilies (4 oz.)
In soup kettle, saute onions and celery in oil until soft.
Add broth, chicken pieces and brown rice.
Bring to boil - reduce heat - cover.
Simmer until chicken is tender - 20 -30 minutes.
Remove chicken - set aside to cool.
Remove chicken from bones - add to stock, along with remaining ingredients.
Heat through, adjusting seasoning.
8 Servings - 5 POINTS each or CORE
Nine Bean Soup Mix Recipe
1 package Nine Bean Soup Mix
1 quart water
2 teaspoons salt, optional
1 turkey leg OR ham bone & scraps OR 1-1/2 pounds chuck roast
1 (28 ounces) can tomatoes, chopped
1 large onion, chopped
1 teaspoon chili powder
2 teaspoons lemon juice
brown sugar, to taste
1/4 cup small pasta
Soak the beans overnight in water and salt. Next day, pour off the water and add two quarts fresh water and the meat, and bring to a boil over high heat. Reduce heat and simmer, covered for two hours. Add the tomatoes and onion, chili powder or herbs and the remaining ingredients. Cook 1 hour more. If the soup gets too thick, add broth or water. Remove the meat, chop it in bite size pieces, and return to soup.
Yield: about 8 servings CORE
Pizza Soup
10 ounces ground veal or turkey
1 cup sliced celery
4 sliced zucchini
½ cup chopped onion
1 cup chopped carrots
3 ½ cups canned diced tomatoes
3 cloves garlic, chopped
1 tsp sugar (Splenda)
1 tsp each, Italian seasoning, oregano, basil
8 ounces fat free shredded mozzarella cheese
Brown meat in Dutch oven or large pot. Drain well. Add celery and cook 10 minutes. Add all other ingredients and simmer covered one hour. Divide into 8 portions and sprinkle each with 1-ounce mozzarella cheese per serving.
8 servings: 3 points or CORE
SOUTHWEST CHICKEN SOUP
1 cup chopped onion
½ cup chopped celery
1 TBS olive oil
6 cups chicken broth
4 chicken breast halves
4 chicken thighs
½ cup brown rice
1 package (10 oz) frozen corn
1 tsp. Cumin
1 TBSP chili powder
1 TBSP picante sauce
1 can diced tomatoes (15 ½ oz.)
1 can chopped green chilies (4 oz.)
In soup kettle, saute onions and celery in oil until soft. Add broth, chicken pieces and brown rice.
Bring to boil - reduce heat - cover. Simmer until chicken is tender - 20 -30 minutes. Remove chicken - set aside to cool. Remove chicken from bones - add to stock, along with remaining ingredients. Heat through, adjusting seasoning.
8 Servings - 5 POINTS each or CORE
Easy Hamburger Soup
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth and water. Add celery and carrots. Place peppercorns on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to beef mixture. Stir in thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 45-minutes or until vegetables are tender. Return to a boil. Stir in barley. Reduce heat; cover and simmer 10-12 minutes or until barley is tender. Remove from heat; stir in parsley. Let stand for 5 minutes. Discard spice bag.
Makes 8 servings of 1 1/3 cups @ 4-Points per serving or Core