Chicken Noodle Soup - WW 4PP

Ingredients

• 2 (32oz) containers Swanson’s reduced-sodium chicken broth
• 1 (14 oz) can Swanson’s reduced-sodium chicken broth
• 12 ounces (¾ lb) chicken breasts, (boneless, skinless), cubed
• 1½ cups carrots, chopped
• 1½ cups celery, sliced
• 1 cup onions, chopped
• ½ teaspoon dried thyme
• Fresh ground pepper, to taste
• 3 ounces “no yolk” egg noodle (about ⅓ of an 8 oz bag)

Instructions

1. In a large pot, add all the ingredients, except the noodles. Bring to a boil.
2. Reduce heat to low, cover and simmer for 10 minutes.
3. Remove the cover, stir in noodles. Cook uncovered for 8 more minutes.
4. Serves 6 (each serving 2 cups)

Italian Zero Point Soup

Ingredients:

• 6 cups vegetable broth
• 1 large onion, chopped
• 2 cloves garlic minced
• 2 small zucchini, chopped
• 1 fennel bulb, sliced thin
• 1 pepper, chopped
• 1 cup chopped radicchio
• 1 cup fresh spinach
• 28 ounce can diced tomatoes
• 1/4 tsp crushed red pepper flakes
• 2 tsp fresh thyme, chopped
• 1 tsp fresh oregano chopped
• Salt and pepper
• 1/2 cup fresh Itilian parsley
• 1/2 cup fresh basil

Directions:

1. Bring broth to a boil
2. Add vegetables through fresh herbs
3. Cover and return to boil
4. Uncover and cook for 10 minutes
5. Stir in rest of ingredients and serve

Pumpkin Soup (2 points)

Ingredients:

• 29 oz can Libby's Pumpkin
• 1 tbsp. butter
• 1/2 cup onion
• 3 tbsp. water
• 14 oz chicken broth
• 1.5 tbsp. brown sugar
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp. splenda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Romano for garnish

Direction:

1. In large pot, cook onions in butter. Add water, cook until soft
2. Add pumpkin and broth, stir
3. Add remaining ingredients and stir until blended
4. Serve 1 cup portions with a topping of Romano

Beef with Barley Soup, 8 Points+

Ingredients:

• 1 tsp oil
• 1-1/2 lbs lean beef round stew meat
• 1 cup chopped carrots
• 1 cup chopped onions
• 1/2 cup chopped celery
• 2 cloves garlic, chopped
• 6 cups water
• 1 - 2 tsp kosher salt, to taste
• 2 bay leaves
• 2/3 cup dry barley
• fresh ground black pepper

Cook the beef and all ingredients except the barley until vegetables and beef are done.

Add the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30-35, remove bay leaves and serve. Makes 7 1/2 cups.

Zero Point Cabbage Soup

 Ingredients:

• 3  cups nonfat beef broth (beef is the best) or 3  cups nonfat vegetable broth (beef is the best) or 3  cups nonfat chicken broth (beef is the best)   
• 2   garlic cloves, minced   
• 1  tablespoon tomato paste   
• 2  cups  chopped cabbage   
• 1/2  yellow onion   
• 1/2 cup  chopped carrot   
• 1/2 cup green beans   
• 1/2 cup  chopped zucchini   
• 1/2 teaspoon basil   
• 1/2 teaspoon oregano   
• salt & pepper

Directions:

1. Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes.
2. Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.
3. Simmer for a about 5-10 minutes until all vegetables are tender then add the zuccini and simmer for another 5 or so minutes.
4. I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion.
5. All very good. You can customise it a bit.

0 Point Tortilla Soup

Ingredients:

• 1 cup onion, chopped
• 2 garlic cloves, chopped
• 3 green onions, chopped
• 2 (12 ounce) cans diced tomatoes
• 4 cups low-fat chicken broth
• 1/3 cup salsa
• 1 Anaheim pepper chopped
• 3 -4 celery ribs, chopped
• 1/3 cup fresh cilantro
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon basil
• 4 tablespoons fat free sour cream
• 4 tablespoons flour, to thicken (I only use 1 because I don't like thick soup)

Directions:

1. Simmer onions, garlic & green onions in a pan until tender.
2. Put all ingredients in a pot, simmer until all veggies are tender.
3. **** You can add chicken, divide the points by 9 servings. Taste great with a couple toasted taco shells on the side, but count your points -- .

Weight Watchers Zero Point Vegetable Soup

Ingredients:

• 3 cups nonfat beef broth (beef is the best) or 3 cups nonfat vegetable broth (beef is the best) or 3 cups nonfat chicken broth (beef is the best)
• 2 garlic cloves, minced
• 1 tablespoon tomato paste                                              
• 2 cups chopped cabbage
• 1/2 yellow onion
• 1/2 cup chopped carrot
• 1/2 cup green beans
• 1/2 cup chopped zucchini
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• salt & pepper

Directions:

1. Spray pot with non stick cooking spray
2. Sauté onions carrots and garlic for 5 minutes.
3. Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.
4. Simmer for a about 5-10 minutes until all vegetables are tender
5. Add the zucchini and simmer for another 5 or so minutes.
6. I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion.
7. All very good. You can customize it a bit.

Minestrone Soup - 4 points

Ingredients

• 2 medium carrots, peeled and cut into 1/4 inch rounds
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 1 (28 ounce) can crushed tomatoes
• 1/2-1 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2-1 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 (14 ounce) can vegetable stock
• 1/2 cup small macaroni noodles or other small pasta
• 8 ounces spinach (fresh or frozen), cut into thin strips
• 1 (16 ounce) can kidney beans, undrained
• 1/4 cup packed fresh parsley or 1 tablespoon dried parsley
• grated parmesan cheese (for topping)

Instructions

1. Combine the carrots, garlic and onion in a large soup kettle or pot, and cook, covered, over low heat for about 10-15 minutes (until the onion is soft and translucent).
2. Stir occasionally and add a little stock or water if necessary to prevent scorching.
3. Add the vegetable stock, tomatoes, basil, marjoram, oregano and pepper and bring to a boil over medium-high heat.
4. Add the pasta and cook for about 10 minutes (until tender).
5. Add the spinach, parsley, beans and their liquid, and cook for about 5 more minutes (until heated through).
6. Serve with grated parmesan cheese on the side to sprinkle on top, if desired.

Servings: 6

Tortilla Soup, 2 points+

Ingredients:

• 4 medium corn tortilla(s)
• 1/2 tsp garlic salt
• 1 small uncooked onion(s), chopped
• 1 clove(s) (medium) garlic clove(s), minced
• 2 medium fresh tomato(es), cored and chopped
• 1 average serrano chile(s)(average), cored, seeded and minced (use 1 chile)
• 1 medium yellow pepper(s), cored and chopped
• 3 cup(s) fat free chicken broth
• 2 Tbsp cilantro, minced
• 1/4 tsp table salt
• 1/4 tsp black pepper

Directions:

1. Preheat oven to 400ºF.
2. Sprinkle each tortilla with 1/8 teaspoon garlic salt, then cut each into 6 wedges.
3. Place on cookie sheet; bake until crisp, about 8 to 10 minutes.
4. Remove from oven and set aside.
5. (no)In a food processor fitted with a steel blade, combine onion, garlic, tomatoes, chile and pepper.
6. Process until vegetables are finely chopped.
7. Coat a 3-quart pot with cooking spray.
8. Add vegetables; sauté until crisp-tender, about 5 minutes.
9. Add chicken broth; simmer until vegetables are tender and flavors are blended, about 5 minutes.
10. Stir in cilantro, salt and pepper.
11. Spoon soup into 4 bowls. Top each with 1/4 toasted tortillas.
12. Yields about 1 1/2 cups per serving.

Mexican Style Weight Watchers 0 Points Soup

Ingredients:

• 2 cups fresh green snap beans, chopped
• 3 cloves garlic, minced
• 2 small zucchini, cubed
• 1 cup tomatillos, chopped
• 1 medium jalapeno, chopped fine
• 14 oz canned tomato, diced (Mexican)
• 1/2 medium poblano chili pepper
• 1 medium onion, chopped
• 1/2 tsp cumin
• 1 tsp fresh oregano
• 6 cups vegetable broth
• 2 roasted red peppers in water
• 1 Tbsp chipotle peppers in adobo sauce
• 3/4 tsp salt
• 2 Tbsp fresh lime juice
• 1/2 cup fresh chopped cilantro

Instructions:

1. Puree roasted peppers with chipotle in blender
2. Add to pan, along with vegies
3. Cover, bring to a boil
4. Reduce to low, simmer for 10 minutes
5. Stir in salt, lime juice, cilantro
6. Serving size: 1 cup

Super-Easy Cream of Broccoli Soup, 4 points per serving

Ingredients:

• 1 tsp unsalted butter
• 1 medium onion, chopped
• 20 oz frozen broccoli, chopped
• 3 cans Cream of Potato soup
• 4 cups fat-free milk
• 3/4 cup shredded cheddar
• 1 tbsp. Dijon mustard
• 1/8 tbsp. Cayenne Pepper
• 1 tsp Kosher salt

Directions:

1. Melt butter in saucepan over low heat
2. Add onion and increase heat. Cook until tender
3. Stir in broccoli and potato soup
4. Stir in milk until blended
5. Increase heat and bring to a boil
6. Reduce heat and simmer, covered, until broccoli is tender
7. Remove from heat
8. Add cheese, mustard, and cayenne, stirring until cheese melts.
9. Serve (1 1/4 cups/serving)

Weight Watchers 0 Point Tortilla Soup

Ingredients:

• 1 cup onion, chopped
• 2 garlic cloves, chopped                                           
• 3 green onions, chopped                                           
• 2 (12 ounce) cans diced tomatoes                                           
• 4 cups low-fat chicken broth                                    
• 1/3 cup salsa                                           
• 1/2 red pepper, chopped                                    
• 1/2 green pepper, chopped                                            
• 3 -4 celery ribs, chopped                                           
• 1/3 cup fresh cilantro                                           
• 1/2 teaspoon cumin                                           
• 1/2 teaspoon chili powder                                           
• 1/2 teaspoon basil                                           
• 4 tablespoons fat free sour cream                                           
• 4 tablespoons flour, to thicken (I only use 1 because I don't like thick soup)

Directions:

1. Simmer onions, garlic & green onions in a pan until tender. Put all ingredients in a pot, simmer until all veggies are tender.
2. You can add chicken, divide the points by 9 servings. Taste great with a couple toasted taco shells on the side, but count your points -- .

Mushroom Bisque

Ingredients

	3 spray(s) cooking spray
	1 pound(s) cremini mushroom(s), coarsely chopped
	1/2 tsp table salt
	1/4 tsp black pepper
	1 tsp salted butter
	2 medium uncooked leek(s), chopped, white and light green sections only
	1 tsp minced garlic
	1 tsp rosemary, fresh, minced
	15 oz canned condensed cream of potato soup
	2 cup(s) low-fat milk
	1/3 cup(s) fat-free, plain Greek yogurt
	1/2 tsp Dijon Mustard
	1/2 tsp fresh lemon juice
	1 Tbsp chives, fresh, snipped

Instructions

• Preheat oven to 450°F. Coat a large cookie sheet with cooking spray. 
•  Spread mushrooms on prepared cookie sheet; lightly coat with cooking spray and sprinkle with salt and pepper. Place in lower 1/3 of oven and roast for 25 minutes, stirring once during cooking.
•  Meanwhile, heat butter in a large nonstick pot over medium-low heat. Add leeks and saute, stirring often, until extremely soft, about 15 minutes. Add garlic and rosemary; heat, stirring frequently, 1 minute.
•  Add soup, milk, mushrooms (reserve a few for garnish), yogurt, mustard and lemon juice to pot; carefully puree soup in pot using an immersion blender. (If you don’t have an immersion blender, transfer soup to a blender; puree in batches and then return to pot). Increase heat to medium-high and bring to a boil; stir in chives and heat through. Adjust seasonings if necessary before serving. Garnish with additional chives and reserved mushrooms, if desired. Yields about 1 1/4 cups per serving.

Mexican Inspired Vegetable Soup (Weight Watchers, 1 point / cup)

Ingredients

• 2 cups Green Snap Beans cut
• 3 cloves Garlic minced
• 2 small Zucchini cubed
• 14 oz. Canned Diced Tomatoes
• 1 med Onion
• 1 cup Chopped Tomatillos
• 1 med Jalapeno Pepper
• 1 Anaheim Pepper
• 1 tsp. Oregano
• 1/2 tsp. Cumin
• 6 cups Vegetable Broth
• 1/2 cup Roasted Red Peppers in water (about 2)
• 1 tbsp. Chipotle Peppers in Adobe Sauce
• 1/2 cup Cilantro
• 2 tbsp. Lime Juice
• Salt to taste

Directions

1. Put everything but roasted peppers, chipotle, salt, cilantro, and lime juice into pot.
2. Puree chipotles and roasted red peppers, add to pot
3. Bring soup to boil and reduce to simmer for 10 minutes.
4. Stir in cilantro, juice, and salt and serve.

Weight Watchers Zero Point Vegetable Soup

Ingredients:

• 6 cups Vegetable Broth
• Cooking Spray
• 2 Carrots, diced
• 1 Package Brussels Sprouts
• 1 Large Onion, diced
• 1 Large Zucchini, diced
• 4 tsp Garlic, minced
• 1/2 Cabbage, chopped
• 1/2 lbs Frozen Green Beans
• 2 tbsp Tomato Paste
• 1 tsp Dried Basil
• 1 tsp Dried Oregano
• 1 tsp Kosher Salt

Instructions:

1. Spray a Dutch oven with cooking spray and heat on MEDIUM HIGH.
2. Add the carrots, onion and garlic and cook for about 5 minutes.
3. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil.
4. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender.
5. Add the zucchini and cook until the zucchini are tender.

Notes:

•  As presented, zero points; however, I may add some protein.

Super-Easy Cream of Broccoli Soup (Weight Watchers)

Ingredients:

• 1 tsp Unsalted Butter (Brummels and Brown would do)
• 1 Medium Onion, chopped
• 20 oz Broccoli and Califlower
• 3 (10 3/4 oz) cans Condensed Cream of Potato Soup
• 4 cups Fat Free Milk
• 3/4 cup Shredded Extra-Sharp Low Fat Cheddar
• 1 tbsp Dijon Mustard
• 1/8 tsp Cayenne Pepper
• 1 tsp Koshor Salt

Directions:

1. Melt butter in a large non-stick saucepan over low heat.
2. Add onion and increase to medium low, cook (stirring occasionally) until tender
3. Stir in Broccoli and Califlower and Potato Soup
4. Gradually stir in milk until blended
5. Bring to a boil and reduce heat to low, simmering covered until broccoli is tender (don't forget to stir!)
6. Remove from heat, stir in cheese, mustard, cayenne, and salt.
7. Serving size: 1 1/4 cups.

Note:

• This is taken from a Weight Watchers recipe: 4 points
• Original recipe called for frozen broccoli, but I like the broccoli and califlower combination