SOUPS.....SOUPS.......and MORE SOUPS.

[groovin]

jonsbeka,

The Turkey and Black-Eyed Pea Soup sounds good. I've never had black-eyed peas before so this will be a first. Thanks for posting.

[rhales199]

it sounds good to me, too.... I'll have to try it sometime!

[ami]

bump!

[Sunflower-09]

Turkey and Black-Eyed Pea Soup

1 lb ground turkey
1 c onion
3/4 c celery
1 tbsp. chopped garlic
1 tsp salt
1/2 tsp black pepper
1 tbsp crushed red pepper
2 c chicken broth
2 15oz cans black-eyed peas

In a large pot, cook meat, onions and celery till meat is cooked well. Add garlic, salt, and peppers and cook about a minute. Add chicken broth and bring to a boil on medium heat. Rinse peas, add to the pot, and return to a boil. Serve

This is one of my favorite soups. Not only does it cook up fast, but it's cheap, doesn't have a lot of ingredients and tastes really good!

Thank you so much for posting this recipe! I made it for lunch today. We almost always have some ground turkey in the freezer and we had some Black-eyed peas left over from New Years and so I used them instead of canned ones. This soup was soooooooooooooooo yummy It is going in our favorite recipe files. DH also liked it a lot! We were out of chicken broth, so I had to use beef broth, but it was still very good. Next time I am only going to use 1/2 tbsp of the crushed red pepper though, it was a little spicy for me, DH said it wasn't for him, but he likes things more spicier

It is healthy, fast to make, uses one pot to make, economical, and very yummy! You can't ask for anymore than that

I have a recipe for turkey chili that DH and I really like, I will post it soon

[ami]

A Soul-Satisfying Chicken Soup

There’s nothing that hits the spot quite like a delicious cup of healthy chicken soup to warm you up on a cold winter day. Brimming with flavorful leeks, mushrooms, and brussels sprouts, this savory soup is a perfect meal to prepare ahead of time so you can easily enjoy it throughout the week.

Chicken and Mushroom Soup (Phase 1)

Description
Brussels sprouts add a rich background flavor and a hearty dose of vitamin A, fiber, folate, and other B vitamins to this basic soup. If you’re unfamiliar with them or have never been a fan, give them a try in this recipe — you’ll be amazed at how sweet they taste. Alternatively, omit the brussels sprouts and substitute an extra 2 cups of mushrooms.

Serves 4

Prep time: 10 minutes
Cook time: 20 minutes

Ingredients
1 medium leek, light green and white parts only, outer layer removed
4 cups lower-sodium chicken broth
1 cup water
1/2 teaspoon dried thyme
6 ounces white mushrooms, sliced
1 pound boneless, skinless chicken breasts, cut into 1/2" pieces
8 ounces brussels sprouts, halved
Salt and freshly ground black pepper

Instructions
Trim leek, keeping root intact. Slice in half lengthwise, submerge in cold water, and rinse thoroughly to remove any dirt. Slice into 1/4" pieces.

Bring broth, water, and thyme to a low boil in a large saucepan. Add leek and mushrooms; reduce heat and simmer until leek is softened, about 5 minutes. Add chicken and brussels sprouts. Simmer until chicken is cooked through, about 6 minutes. Season with salt and pepper to taste and serve hot.

Nutritional information
Per (1 3/4-cup) serving:
210 calories
3 g fat (1 g sat)
13 g carbohydrate
34 g protein
3 g dietary fiber
240 mg sodium

[recipelover]

Just copying in a recipe that was just posted. This would be a Phase 1 soup.

WEIGHT WATCHERS ZERO POINTS GARDEN VEGETABLE SOUP RECIPE [posted by maydecant]
Hands-on time: 20 minutes
Time to table: 1 1/4 hour
Makes 9 cups

6 cups broth (today I used Light Vegetable Stock)

Cooking spray
2 carrots, peeled and diced
1 large onion, diced
4 teaspoons garlic (from a jar or substitute four cloves minced garlic)
1/2 cabbage, chopped (or use a bag of slaw, the biggest chunks you can find vs the fine, don't skip the cabbage for it somehow makes the soup)
1/2 pound frozen green beans
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt

1 large zucchini, diced

Bring the broth to a boil in the microwave. (This is a time-saving tip that can be skipped if there's no hurry.)

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


NUTRITION ESTIMATE
Per Cup: 61 Cal (3% from Fat, 24% from Protein, 73% from Carb); 4 g Protein; 0 g Tot Fat; 0 g Sat Fat; 13 g Carb; 3 g Fiber; NetCarb10; NetCarb10; 52 mg Calcium; 1 mg Iron; 701 mg Sodium; 0 mg Cholesterol;

[petrarchgirl]

My husband and I eat this all the time. It's good for all phases, especially for people who have problems getting in all of their veggies. Allow yourself at least 45 minutes to chop up all of the vegetables.

[b][b]Turkey-Vegetable Chili[/b]

2 medium or 3 small zucchini, diced
2 medium or 3 small yellow squash, diced
3 bell peppers (any color), diced
3-4 stalks of celery, diced
1 can kidney or black beans, drained
1 small or 1/2 large onion, diced
1-1 1/2 lbs of ground turkey
1 tbsp olive oil
1 large can or box of chicken or vegetable broth
1 large can of diced tomatoes
1 tsp. cayenne or chili powder, plus more to taste
salt to taste

Put all of the ingredients, except onion, turkey and oil, in a large soup pot on medium heat, uncovered. I recommend only adding the 1 tsp of cayenne to start and adjust towards the end of the cooking time. Stir occasionally. After about an hour of simmering, brown onions and turkey in olive oil. Drain and slowly add to the vegetable soup. Allow to simmer at least another 30-45 minutes. Taste and adjust seasoning.

[purenavygirl]

Crock Pot Taco Soup by JeffInJax (P1 without the corn)

1 (16 ounce) can pinto beans
1 (16 ounce) can white beans or kidney beans
1 (11 ounce) can Rotel tomatoes & chilies
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (11 ounce) can niblet corn (P2 & P3 only)
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope hidden valley ranch dressing mix
1 lb shredded chicken, ground beef or any meat

Directions
1. Cook meat and drain.
2. Shred if needed.
3. Add all ingredients to crock pot.
4. DO NOT DRAIN CANS.
5. Stir.
6. Cook on high for 2 hours or low for 4 hours.
7. Keep on low until serving to keep hot.

My notes: Top with LF/FF Cheese, LF/FF Sour Cream, Green Onions, etc. If your in P2, this goes well with a few WW tortillas. It's a thicker soup (think chili). Also, if you want a more "authentic" flavor, try adding a little cumin and fresh cilantro into the mix.

[Magna]

Chicken, White Bean, and Kale Soup

This is a tasty, quick-cooking and healthy soup your non-SBD friends will like. Even if you think you don't like kale or greens, they add a nice contrast and richness to this soup. Good for any phase.

1 large cooked chicken breast, cut into bite-sized chunks
1 bunch of kale, chopped
2 cans white beans, rinsed
8 to 12 ounces of white mushrooms, sliced
2 medium onions
1/4 cup olive oil
1 1/2 quarts chicken stock or broth
optional: 1 clove of minced or crushed garlic, 1 minced shallot
salt and pepper to taste
rosemary, tarragon, and nutmeg (add Italian herbs such as oregano if you like)

Put the olive oil into the bottom of a large soup pot and saute the onion, shallot, and garlic until soft. Add the mushrooms, toss, and saute them as well, then do the same with the kale. While they're sauteing, add the seasoning, including some of the salt. Don't use too much salt, because the broth will be salty. They don't need to be done - just slightly cooked.

Add the stock or broth and the beans, and simmer until the soup thickens slightly. Correct the seasoning and add more stock or water if needed. You may want to add a little more olive oil if the soup tastes thin.

Note: I buy chicken breasts in a family-sized package and poach them with herbs and spices, which gives gives me enough seasoned stock to make this soup. I use garlic, bay, rosemary, tarragon, and allspice in the poaching water so it's well-seasoned already and I can go easy on the herbs and garlic in the soup. But if you are using a commercial broth or stock you might need to add more.

I use cannellini beans but white kidney beans or navy beans would be fine too. You can also cook your own white beans, such as navy beans, but remember to check the cooking time on the package or in a cookbook. Some white beans, like navy beans, take a long time to cook.

[rhales199]

This was on a containter of Dannon all natural plain nonfat yogurt I bought yesterday. it says it makes 12 servings, but doesn't say how big a serving is...

Creamy Sweet Potato Soup (looks to me like it would be a good P2 recipe)

2tbsp canola oil
1 large sweet onion, sliced (I might use only half, or omit, as onions don't always agree with me)
2 tsp ground cumin
3 sweet potatoes, peeled & cubed
1 1/2 qt chicken broth
1 3/4 cup Dannon All Natural Plain Yogurt
2 TBSP chopped parsley or cilantro
1/4 cup toasted pumpkin seeds
Directions: 1. In a soup pot heat oil. Add onions & cumin & saute 3-4 minutes. Add potatoes & chicken broth & bring to boil. Reduce heat & simmer soup 20- 25 minutes. 2. Puree soup with 1 1/2 cups yogurt & parsley & cilantro. Serve each remaining portion of soup with a dollup of remaining yogurt & a sprinkle of pumpkin seeds.
Nutrition Facts:
using Dannon All natural plain nonfat yogurt: calories 120, cal from fat 40, total fat 4.5g protien 6g, carbs 15g
using Dannon All natural plain lowfat yogurt: calories 130, cal from fat 45, total fat 5g protien 6g, carbs 15g
using Dannon All natural plain yogurt: calories 130, cal from fat 50, total fat 6g protien 5g, carbs 14g
visit www.dannonkitchen.com for more great recipe ideas.

[Raenstorm]

I'm making this for lunch... Can't wait to try it.

I'm having a cream of "fauxtato" soup for my dinner tonight. I just tasted it & I love it.

1 (16 oz) package frozen cauliflower
1 can (or 2 cups) chicken broth
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped carrot
salt & pepper to taste
1/2 cup red. fat sour cream (or to taste)
parsley (optional)

Cook all vegetables in the broth until very tender (app. 30 minutes) at low heat. When cauliflower is very soft, transfer the vegetables to a blender. Puree to desired consistancy. (I made mine pretty thin, next time I'll leave it a little "chunky") Transfer puree back to pan & add sour cream. Stir to blend. Add parsley & serve.

The sour cream took away some of the sweetness from the veggies.
Hope you all like it too!

[Tootswog]

I buy spicy V8 and add quartered zucchini and heat up in a saucepan and eat as a tomato soup...totally addicted! You have to use the spicy V8 though...it really makes it!