2 (14 oz) cans diced tomatoes with Italian seasoning
1 can chicken broth, reduced sodium
2 tsp Italian seasoning
1 tsp dried parsley
2 c. shredded roasted chicken
¼ c. fat free half and half
2 TB whipped cream cheese
Salt and pepper, to taste
Spray medium saucepan with cooking spray and add onion and garlic powder. Cook until onion is soft. Sprinkle flour over the onion and stir to combine. Add tomatoes, broth, and spices. Bring to a boil and cook until tomatoes are softened, 8-10 minutes. Pour into blender (no more than half full) and pulse to puree. (Could also use an immersion blender or blend the tomatoes and onion before putting them in the saucepan. I left mine as is.) Return to pot and add chicken, half and half, cream cheese, salt and pepper.
In large saucepan or soup pot, spray bottom with cooking spray and add onion, celery and carrots. Cook for a couple minutes and add chicken, broth, water and milk. May need to add more water depending on how soupy you like your soup. Add Ranch powder, cream cheese and spaghetti. Simmer until pasta is done.
I’m not a fan of cooked mushrooms but Hubby loved this soup.
Beef Stroganoff Soup
1 lb ground beef, 90/10
½ c. diced onion
8 oz sliced mushrooms
½ tsp garlic powder
Salt and pepper, to taste
2 TB tomato paste
1 TB Worcestershire sauce
14 oz can fat free beef broth
3 c. water
2 tsp beef bouillon
2 c. egg noodles
1/3 c. nonfat Greek yogurt
In large sauce pan, brown ground beef with onion; add mushrooms. Add garlic powder, salt, pepper, tomato paste and Worcestershire sauce; combine well. Add broth, water, bouillon and egg noodles. Simmer until noodles are done and stir in yogurt and serve. Yield: 5 servings. Per serving= 329 Calories; 20g Fat (52.5% calories from fat); 23g Protein; 17g Carbohydrate; 2g Dietary Fiber; 83mg Cholesterol; 329mg Sodium.
Hubby went back for thirds! I think lentils are a great way to bulk up a dish without adding WW points. Good fiber.
Taco Lentil Soup
1 red bell pepper, diced
1/2 c. diced onion
1 jalapeno, seeded and diced
1 lb ground beef, 90% fat free
1 tsp garlic powder
1 c. lentils, rinsed
1 (14 oz) can diced tomatoes
10 oz can tomatoes with green chilies
14 oz can veggie broth
15 oz can black beans, rinsed and drained
2 TB chili powder
1 TB cumin
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp cayenne
salt, to taste
fresh ground black pepper, to taste
1 c. roasted corn
Spray a medium skillet with cooking spray. Over med-high heat cook peppers and onion. Add ground beef and garlic powder. Transfer to 5 quart slow cooker. Add remaining ingredients and water to desired thickness. Cook on low 7-8 hours.
Spray large sauce pan with cooking spray; add onion and ground beef. Cook until browned and add taco seasoning, salt and pepper. Combine and add butternut squash, bell pepper, tomato sauce and Enchilada sauce. Add water if you like a soupier soup.
I made a Cheeseburger Soup this week. It needs some work. Oh! Meant to put diced, cooked bacon in here and forgot!
12 oz cooked ground beef
1 can stewed tomatoes
1 c. sliced celery
14.5 oz can fat free beef broth
2 c. shredded potatoes
1/4 c. sliced leeks
12 oz can fat free evaporated milk
1/2 c. reduced fat shredded cheese
Combine beef, tomatoes, broth, potatoes and leeks in 3 quart slow cooker. Cook on high 3 hours. Add evaporated milk and cheese and cook 1 more hour or so.
Yield: 5 servings. Per serving=356 Calories; 5g Fat (17.3% calories from fat); 21g Protein; 30g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 388mg Sodium.
I really liked this soup. Perfect on a chilly night.
Cream of Broccoli Soup
1 tablespoon extra virgin olive oil, butter flavor
1/3 c. sliced leek
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground coriander
4 cups chopped broccoli flowerets
1 (32 ounce) carton low-sodium chicken broth
3 oz light cream cheese
1 (12 fluid ounce) can fat-free evaporated milk
Add olive oil to large pot, and cook the leeks over medium heat until soft and translucent, about 5 minutes. Stir in salt, pepper, and coriander. Cook the broccoli with the leeks until the broccoli is bright green, about 5 more minutes. Pour in the chicken stock, bring the soup to a boil, cover, then simmer until the broccoli is very tender, 10 to 15 minutes. Add cream cheese and stir until it’s melted into soup. Remove from heat, and mix in the condensed milk. Serve hot.
Yield: 5 servings. Per serving (over 1 cup)= 162 Calories; 8g Fat (35.7% calories from fat); 17g Protein; 15g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 330mg Sodium.