"No Chopping" Vegetable Soup

"No Chopping" Vegetable Soup

Serving Size : 8

2 cups beef broth or bouillon
1 14 oz. can stewed tomatoes
1 16 oz. can kidney beans -- drained
1 10 oz. pkg. frozen mixed vegetables
1 10 oz. pkg. frozen baby onions
1 pound fresh boneless turkey strips
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup crushed tortilla chips

In slow cooker, combine all ingredients except tortilla chips. Cover;
cook on LOW 8 or 9 hours or until vegetables are done.

Serve in individual bowls; sprinkle with tortilla chips.

Makes 7 to 8 servings

Source:
"the Crockery Cook"

Per Serving (excluding unknown items): 273 Calories; 3g Fat (10.1%
calories from fat); 16g Protein; 48g Carbohydrate; 17g Dietary Fiber

Taco Soup

Someone posted this Taco Soup recipe on one of the boards and I love it:

1 cup(s) (chopped) uncooked onion(s)
1 tsp reduced-sodium taco seasoning
15 oz canned black beans
15 oz Cannellini (white kidney) Beans
2 cup(s) fat-free chicken broth
2 cup(s) frozen corn kernels
15 oz low-fat or fat-free canned refried black beans
32 oz Crushed tomatoes with onion & garlic

Saute` onions. Add all other ingredients. Simmer 1 hour.

Taco Soup

Taco Soup

1 lb. leanest ground beef (I use Yves Ground Round faux beef, actually)
1 large onion, chopped
15 oz. can kidney beans
15 oz. can chili beans
15 oz. can diced tomatoes
15 oz. can tomato sauce
4 oz. can diced green chiles
15 oz. can fat free refried beans
15 oz. can corn
1 1/2 cup of water
Taco seasoning mix (1 packet, or 1.25 oz.)
Hidden Valley Ranch Dressing Mix (1 packet, or 1 oz.)

Sauté the beef and onion together. Add the rest of the ingredients without draining the cans. Bring to a boil, turn down the heat, and simmer for about 15 minutes or so.

Taco Soup

Taco Soup
1 1/4c serving
Recipe makes 16 servings

Ingredients
1/2 pound(s) cooked extra lean ground beef
30 oz canned yellow corn (=2 cans)
31 oz canned pinto beans (=2 cans)
28 oz canned diced tomatoes
3 Tbsp Taco seasoning
1 medium Vidalia onion(s)
15 oz fat-free beef broth

Brown meat w/onion in pot, dump rest of ingredients in, heat and eat! I brown the whole pound of ground beef w/onions, remove half and freeze for the next batch! Dinner in less than 5 minutes. Optional (add extra points): Serve with lowfat/ff shredded cheddar & light sour cream...yum!

Hash Brown Potato Soup

Hash Brown Potato Soup

16 oz. frozen shredded hash browns
16 oz. low-sodium chicken broth
2 cups water
1 cup diced onion
10 ¾ oz. 98% fat-free cream of chicken soup
10 ¾ oz. 98% fat-free cream of celery soup
3 cups skim milk
salt and pepper, to taste
Sliced scallions for garnish optional

Instructions
1.In a soup pot or crock pot, combine hash browns, chicken broth, water and onion. Cook on low heat for one hour until onions are tender
2.Add chicken and celery soups, milk, salt and pepper to taste. Stir until well blended
3.Heat until hot. Spoon into bowls and garnish with sliced scallions if desired



Nutrition Facts per Serving: 81 Calories, 1g Fat, 3.5mg Cholesterol, 299mg Sodium, 14g Carbs, 1.3g Dietary Fiber, 3.7g Sugar, 3.9g Protein

Cream of Potato Soup

Cream of Potato Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tsp olive oil
2 medium leek(s) -- washed well and coarsely chopped
3 medium garlic clove(s) -- minced
1/3 tsp dried parsley
1/3 tsp chives -- dried
1/3 tsp dried tarragon
4 medium Yukon Gold potato(es) -- peeled and cut into 1/2-inch cubes (about 2 pounds)
4 cup canned chicken broth -- reduced-sodium, or vegetable broth
12 oz fat-free evaporated milk
1/8 tsp table salt -- or to taste
1/8 tsp black pepper -- or to taste
6 tsp chives -- fresh, chopped

Heat oil in a large stockpot over medium-high heat. Add leeks and garlic and sauté until soft, about 3 to 5 minutes. Add dried herbs and stir to coat; cook until herbs are fragrant, about 1 minute. (Note: You can substitute 2 teaspoons of fines herbes for the dried parsley, chives and tarragon, if desired.)

Add potatoes and broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and cook until potatoes are fork-tender, about 10 minutes.

Puree 4 cups of potato mixture (mostly potatoes with a little broth) in a blender or food processor until smooth. Return puree to pot, add evaporated milk and cook 1 minute to heat through. Season to taste with salt and black pepper.

Ladle soup into bowls and sprinkle with fresh chives. Yields about 1 1/2 cups of soup per serving.

Creamy chicken rice soup

Creamy chicken rice soup

2 Cans Healthy Request Cream of chicken soup ( you can sub 1 cream of mushroom)
1 Can of skim Milk ( soup can filled)
1 Package Uncle Bens 90 second brown&wild rice mix
1/2 C shredded carrot
1/2 Cup chopped celery
1/4 C chopped onion
1/2 cup leftover chicken ( you can even leave this out)

Saute Onion, celery & carrot for about 5-6 minutes until slightly cooked. Add soups & milk, Stir well to blend. Add rice(I ususlly cook for the 90 seconds first) add chicken and cook for about 15-20 minutes.

talian Beef and Lentil Slow-Cooker Stew

Ingredients

	1 small uncooked onion(s), chopped
	1 clove(s) (medium) garlic clove(s), minced
	1 large uncooked zucchini, diced
	16 oz uncooked lean beef round, cut into 1-inch chunks, or 1 pound
	1/2 tsp dried oregano, crushed
	14 1/2 oz canned diced tomatoes, undrained
	1 Tbsp canned tomato paste
	3/4 cup(s) dry lentils
	4 cup(s) canned beef broth
	1 tsp table salt
	1/4 tsp black pepper
	1/4 cup(s) basil, fresh, slivered

Instructions

• Place all ingredients, except basil, in a 5-quart or larger slow cooker; stir well. Cook on LOW setting for 6 to 7 hours.
  
• Remove cover; stir in basil. Cover and cook on LOW setting for 5 minutes more. Yields about 1 1/2 cups per serving.

Wild Rice and Mushroom Soup

Wild Rice and Mushroom Soup

4 cups fat-free, less-sodium chicken broth, divided
1 (2.75-ounce) package quick-cooking wild rice (such as Gourmet House)
1 tablespoon olive oil
1/2 cup prechopped onion
1/2 cup chopped red bell pepper
1/3 cup matchstick-cut carrots
1 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
1 teaspoon butter
2 (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
2 cups shredded cooked chicken breast
1/8 teaspoon salt
1/8 teaspoon black pepper

1. Bring 1 1/3 cups broth to a boil in a medium saucepan; add rice to pan. Cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Set aside.
2. Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through thyme) to pan; sauté 3 minutes, stirring occasionally. Stir in butter and mushrooms; sauté 3 minutes or until lightly browned. Add remaining 2 2/3 cups broth, rice, chicken, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally.

Cream of Mushroom Soup

Cream of Mushroom Soup


4 Cups mushrooms, coarsely chopped
1 med onion, finely chopped
1 clove garlic
2 Tbsp olive oil
4 Tbsp flour
4 Cups water
4 tsp no sodium chicken boullion
1/4 Cup sherry
2 Cups 1% milk
1/2-1 tsp Italian herbs
parsley

Heat oil, add mushrooms, onion and garlic. Cook
5 min with lid on pan. Stir occasionally. Add flour and herbs and stir. Mix boullion with hot water and add add slowly to pan, whisking as you add. Simmer 20 min. add sherry and stir. Add milk and warm through. Garnish with parsley ad lib. Makes about 7 cups, calories calculated as 1 cup per serving.

Servings Per Recipe: 7
Amount Per Serving
Calories: 92.6
Total Fat: 4.4 g
Cholesterol: 1.7 mg
Sodium: 18.4 mg
Total Carbs: 8.8 g
Dietary Fiber: 0.9 g
Protein: 3.1 g

Broccoli and Cheese Soup

Broccoli and Cheese Soup

Yield: 6 servings (serving size: 1 1/3 cups)

Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 (16-ounce) package broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light)

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

CALORIES 203 (28% from fat); FAT 6.3g (sat 4g,mono 1.8g,poly 0.4g); IRON 1.2mg; CHOLESTEROL 24mg; CALCIUM 385mg; CARBOHYDRATE 21.7g; SODIUM 897mg; PROTEIN 15.6g; FIBER 2.9g

Slow-Cooker Cheeseburger Soup

Slow-Cooker Cheeseburger Soup Prep time: 15 minCook time: 120 min Serves: 8 It’s everyone’s fast-food favorite in a bowl: rich, creamy, gooey and super-satisfying. Ingredients 2 spray(s) cooking spray 1 clove(s) (medium) garlic clove(s), minced 1 medium uncooked onion(s), chopped 1 rib(s) (medium) uncooked celery, chopped 1 pound(s) uncooked 93% lean ground beef 2 Tbsp all-purpose flour 3 cup(s) canned chicken broth, divided 1 cup(s) low-fat evaporated milk 8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product, or similar product, cubed 1/2 tsp paprika 1/4 tsp table salt 1/8 tsp black pepper 24 item(s) baked low-fat tortilla chips, crumbled Instructions Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds. Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes. Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables. Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker. In a small cup, combine flour and 1/2 cup of broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth. Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on low setting for 2 hours. Serve soup topped with crumbled chips. Yields about 3/4 cup of soup and 3 tablespoons of chips per serving. Notes If the soup cooks too long, the cheese could separate. If that happens, combine 1 tablespoon of all-purpose flour and 1/4 cup of soup in a cup; stir to a paste. Stir flour mixture back into soup in slow cooker; cover and cook on low setting for 10 to 15 minutes.

Italian Sausage Soup

Italian Sausage Soup
By: NCBEACHES

Yield: 4 servings (serving size: 1 1/3 cups soup, 1 1/2 teaspoons cheese, and 1 1/2 teaspoons basil)

8 ounces hot or sweet turkey Italian sausage
2 cups fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1/2 cup uncooked small shell pasta
2 cups bagged baby spinach leaves
2 tablespoons grated fresh Parmesan or Romano cheese
2 tablespoons chopped fresh basil


Heat a large saucepan over medium heat. Remove casings from sausage. Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble. Drain; return to pan.

Add broth, tomatoes, and pasta to pan, and bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes or until pasta is done. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese and basil.

CALORIES 216 (30% from fat); FAT 7.1g (sat 2.6g,mono 2.5g,poly 1.8g); IRON 3.2mg; CHOLESTEROL 52mg; CALCIUM 153mg; CARBOHYDRATE 20g; SODIUM 1020mg; PROTEIN 17.4g; FIBER 1.6g

Pasta e Fagioli

Pasta e Fagioli

4 t. olive oil
1 onion, chopped
2 celery stalks, chopped
1/2 carrot, sliced
1 slice Canadian bacon, diced
1 (19-oz) can cannellini beans, rinsed and drained
3 c. low-sodium beef broth
1 (28-oz.) can Italian plum tomatoes (no salt added), chopped
1 c. tubetti or elbow macaroni
1/4 t. salt
Freshly ground pepper, to taste
2 T. grated Parmesan cheese
2 T. minced fresh sage, or 1 t. dried

Heat a nonstick saucepan. Swirl in the oil, then add the onion. Saute until golden, then add the celery, carrot, and bacon. Saute until the vegetables are softened. Add the beans, broth, and tomatoes; bring to a boil. Reduce the heat and simmer, stirring frequently, until slightly thickened.

Transfer 1 cup of the beans with a little of the cooking liquid to a food processor or blender and puree; return to the saucepan. Bring to a low boil. Stir in the tubetti, salt, and pepper; cook, stirring frequently, until the pasta is tender but still firm, about 5 minutes. Cool to room temperature; cover and refrigerate several hours or overnight.

Thirty minutes before serving, reheat the soup over low heat, adding 1/2 cup water at a time until the soup reaches the desired consistency. Serve, sprinkled with the cheese and sage.

Serves 4 generously

per serving: 467 cal; 9 g fat; 2 g sat fat; 8 mg chol; 724 mg sodium; 70 g carb; 13 g fiber; 27 g prot; 198 mg calc

Slow Cooker Tomato and Spinach Soup:

Slow Cooker Tomato and Spinach Soup:

1 6 oz bag of baby spinach
2 medium carrots chopped
2 stalks of celery chopped
1 large sweet onion chopped
1 tablespoon minced garlic (adjust to taste)
4 cups of vegetable broth
14 oz can of petite diced tomatoes
14 oz can of diced tomatoes with chilies
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes


Stir all ingredients in a slow cooker and cook on low for 5-6 hours. Freezes well

Chicken And Wild Rice Soup

Chicken And Wild Rice Soup ----4 points per serving

43 oz Broth, Chicken 99% fat free (3 -14.5 oz cans)
2 lb Chicken Breast Boneless skinless, cut into bite sized pieces
2 cup Water
1 cup Celery, Sliced
1 cup Carrot, Diced
6 oz Uncle Ben's Long Grain & Wild Rice Blend, use seasoning packet
1/2 cup Onion, Chopped
1/2 tsp Black Pepper
1 tsp Parsley Flakes Dried
2 tsp Vinegar White, Optional

1. DO NOT use quick cooking or instant rice.

2. Combine broth, chicken (cut into bite size pieces), water, celery, carrots, rice and enclosed seasoning packet, onion, pepper and parsley flakes in a 4 to 7 quart Crock Pot slow cooker; mix well.

3. Cover; cook on LOW for 6 to 7 hours, or on HIGH 4 to 5 hours, or until chicken is tender.

4. Stir in vinegar, if desired.

Servings: 9

Nutrition Facts
Serving size: 1/9 of a recipe (12.2 ounces).

Amount Per Serving
Calories 200.34
Calories From Fat (13%) 25.18
% Daily Value
Total Fat 2.79g 4%
Saturated Fat 0.59g 3%
Cholesterol 64.51mg 22%
Sodium 929.94mg 39%
Potassium 470.79mg 13%
Total Carbohydrates 17.42g 6%
Fiber 1.14g 5%
Sugar 1.63g
Protein 24.41g 49%

Cheesy Ham And Potato Soup

Cheesy Ham And Potato Soup ---8 pts per serving

6 medium potatoes, raw, peeled, diced
1 cup Ham Extra Lean, Cubed
1 cup carrots, sliced
1 cup Celery ,chopped
1/2 cup onion ,Chopped
6 cup water
4 tsp bouillon Chicken, Or 4 Cubes
parsley flakes
12 oz Milk Evaporated, Fat Free
6 oz Velveeta 2% Milk Fat, cut into chunks

1. In Crock pot, combine diced potatoes, ham, sliced carrots, chopped celery and onion, water, chicken bouillon, and parsley flakes. Cook 6 1/2 to 9 hours on LOW or 3 to 4 hours on high. 30-40 minutes before soup is done (20 minutes if cooking on HIGH), add evaporated milk and Velveeta cheese.

Servings: 8

Nutrition Facts
Serving size: 1/8 of a recipe (13.8 ounces).
Amount Per Serving
Calories 205.73
Calories From Fat (13%) 26.7
% Daily Value
Total Fat 2.96g 5%
Saturated Fat 1.7g 9%
Cholesterol 18.24mg 6%
Sodium 834.36mg 35%
Potassium 1065.07mg 30%
Total Carbohydrates 32.27g 11%
Fiber 2.36g 9%
Sugar 8.24g
Protein 13.29g 27%

Baked Potato Soup

Baked Potato Soup

YIELD: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon)
COURSE: Main Dishes, Soups/Stews

Ingredients
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour (about 3 ounces)
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)

Preparation
Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

Nutritional Information
Calories: 329; Fat: 10.8g; Saturated fat: 5.9g; Monounsaturated fat: 3.5g; Polyunsaturated fat: 0.7g; Protein: 13.6g; Carbohydrate: 44.5g; Fiber: 2.8g; Cholesterol: 38mg; Iron: 1.1mg; Sodium: 587mg; Calcium: 407mg

Split-Pea Soup

Split-Pea Soup

1 (2.75-ounce) pkg. gravy mix
1 tablespoon chicken bouillon granules
2 teaspoons imitation bacon bits
2 teaspoons celery flakes
2 teaspoons dried minced onion
1 teaspoon dried parsley flakes
1 1/4 cups dried split green peas
1 bay leaf (place on top, not in Mix)


Measure ingredients in layers in jar or blend in a vacuum seal bag if desired.

Tag: Split-Pea Soup

Empty contents of jar into large saucepan or Dutch oven. Add 6 cups water; heat to boiling, stirring often.

Reduce heat; cover and simmer for 1 to 1-1/2 hours or until peas are tender, stirring occasionally to prevent peas from sticking. Remove bay leaf before serving.

Creamy Wild Rice and Mushroom Soup

Creamy Wild Rice and Mushroom Soup

1 (2.75 ounce) package country gravy mix (regular or no-fat)
1 tablespoon chicken bouillon granules (I used sodium free)
2 teaspoons dried minced onion
2 teaspoons dried celery flakes
1 teaspoon dried parsley flakes
1/2 cup uncooked wild rice
1/2 cup uncooked white rice
1 ounce coarsely chopped dried mushrooms (shiitake, chanterelle or oyster)*

Pour gravy mix into wide-mouth pint jar.

In small bowl, stir together bouillon granules, onion, celery and parsley. Pour into jar to make second layer. Add layers of wild rice, white rice and mushrooms. Seal with lid.

Attach gift tag (below) and decorate jar as desired.

Tag: Creamy Wild Rice and Mushroom Soup

Empty contents of jar into a large saucepan or Dutch oven. Add 7 cups water; heat to boiling.

Reduce heat; cover and simmer for 25 to 30 minutes or until rice is tender, stirring occasionally. Garnish with chopped fresh parsley, if desired.