Thai Pumpkin Soup

It's not spicy, we loved it, and it's LOW in points, so great for a base for other things.
2 Points Plus on Weight Watchers for 3/4 cup serving
Prep: 6 minutes Cook: 8 minutes

So, what you need:
2 Tablespoons Red Curry Paste
1 (13.5) can light coconut milk (we couldn't find light milk, but we found some without anything added and we figured that was just as good)
1 cup water
1 (15 ounce) can unsweetened pumpkin
2 Tablespoons fish sauce
1/4 cup chopped fresh cilantro (optional)
lime wedges (optional)

The recipe strongly suggests using the cilantro and lime wedges and we loved them also.  We added the cilantro while cooking the rest of the stuff though

1. Place curry paste in a medium saucepan.  Add coconut milk, stirring with a whisk until smooth.  Stir in 1 cup water and pumpkin (we add cilantro here); cook over medium heat 8 minutes or until thoroughly heated.  Remove from heat; stir in fish sauce.
2. Ladle soup into bowls.  Top with chopped cilantro, and serve with lime wedges.  Yields: 6 servings

We had this as soup the other night, but tonight we did it more like a curry base.  We cooked up some beef for some meat, and added more vegetables for the curry mixture (anything from broccoli, carrots, onions, celery... whatever sounds good to you that has no points- or just count for them).  And then we cooked up some white rice (3 points for 1/2 cup or 5 points for 1 cup).  So we served white rice and poured the soup and veggies and beef on top.

Beef Barley Soup

4 servings @ 4 points each

10 oz boneless round steak, cut into eighteen 1” cubes

3 oz. barley

1 ½ oz dried lima beans

¾ cup chopped onions

¾ cup chopped carrots

½ cup sliced celery

1 tsp salt

1/8 tsp pepper

1 cup sliced mushrooms

Soak lima beans overnight.

Boil barley according to directions

Combine the steak, barley, lima beans in 2 cans of beef broth in the crock pot.  Cook for 1 hr. on high.  Cook for 2 hrs on low and add the remaining vegetables and seasonings except for the mushrooms.  Cook for 3 more hours and then add the sliced mushrooms.  Cook 2 more hours.

Pumpkin Soup

Ingredients

2 1/2 c canned pumpkin

2 c vegetable broth

Juice of 2 oranges

1/2 c apple juice

1 small onion

1/3 c diced celery

2 cloves minced garlic

1/2 t cinnamon

1/2 t ground coriander

1 t ground cardamon

1/2 t ground cumin

1/2 c nonfat plain yogurt

chopped parsley for garnish

Directions

Puree canned pumpkin, vegetable broth and orange juice in blender. Set aside.

In a large soup pot, heat apple juice over medium-high heat. Add onion, celery and garlic and saute until soft but not browned, about 10 minutes. Add spices; cook, stirring, 3 minutes. Add pumpkin mixture and bring to a boil. Lower heat to medium and simmer 10 minutes. Remove from heat; transfer 1 cup of soup to a small bowl and stir in yogurt. Return to pot and blend well.

Pour soup into hollowed-out pumpkin tureen. Garnish with chopped parsley

Fun Idea: Serve in pumpkin (about 12 inch diameter). Cut off top and clean out. Heat pumpkin shell in a 200 deg F oven for 10-15 minutes before adding soup. The heated shell will keep the soup warm for a longer period of time. You can even use little pumpkins.

Corn Chowder

Place in large pot – cover with water

Boil until tender – approx. 20 minutes

4 Cups potato –– peeled and diced

1/2 Cup each: carrot –peeled and sliced

celery – peeled and diced

onion – peeled and diced

When vegetables are tender

Add: 1 1/2 t salt

1/2 t pepper

1/4 c melted butter blended into

1/4 c flour – add slowly

2 c half & half or milk

1/2 c grated parmesan cheese

6-8 c of frozen white corn

Heat through to a boil.

Serve with your favorite salad and warm bread.

Turkey Chili

1 cup is 1 point on the old Weight Watchers system

1 lb lean ground turkey
1 onion diced
1 15 oz kidney bean (drain)
1 15 oz refried beans
1 15 oz spicy chili bean (drain)
1 15 oz corn (drain)
1 15 oz diced tomatoes
1 15 oz tomato sauce
1 c water
1 (4 oz) green chilis
1 pkg taco mix
1 pkg hidden valley ranch
hot sauce to taste

Skinny Soup

Ingredients

1 bell pepper, chopped into one inch pieces

1 large onion, chopped into one inch pieces

1 bunch celery chopped

1 small cabbage sliced into 1/4 inch strips

1 pkg. lipton onion soup

2 cans stewed/seasoned tomatoes

2 qt. of water

shredded parmesan cheese

Directions

Bring 2 qt. of water to a boil. Add lipton onion soup and stewed tomatoes. Lower heat to a slow boil. Add bell pepper, onion, celery,& cabbage. Simmer until vegetables are done to taste.

Serve hot with sprinkles of parmesan cheese.

White Chili- Chicken Chili

3- 15 oz cans Great Northern beans
6 cups chicken broth
2 tsp garlic powder
1-2 tsp Cumin powder
2 tsp Oregano
1 tsp Cayenne pepper (may add more)
1- 7 oz can diced green chiles (drain)
1-2 medium onions chopped (saute in oil until transparent)
     Add to broth all of seasonings, beans, onions and chiles- bring to a boil.  Simmer for 2 hours.

4 cups cooked and diced chicken (breasts) (8-boneless skinless breast 1/2's)
     Add chicken.
2 cups sour cream
3 cups grated jack cheese
     Just before serving add sour cream and cheese.  Do NOT boil at this point.

French Beef Stew

Ingredients

3 medium potatoes, peeled and cut into 1/2 inch cubes

2 pounds beef stew meat

4 medium carrots, sliced

2 medium onions, sliced

3 celery ribs, sliced

2 c tomato juice

1 cup water

1/3 c quick-cooking tapioca

1 T sugar

1 T salt

1 t dried basil

1/2 t pepper

Directions

Place the potatoes in a greased 5-qt. slow cooker. Top with the beef, carrots, onions and celery. In a bowl, combine the remaining ingredients. Pour over the vegetables. Cover and cook on low for 9-10 hours or until vegetables and beef are tender.

Yield: 8-10 servings

Shrimp Chowder

Ingredients

1/2 c chopped onions

2 t butter

2 cans (12 ounces each) evaporated milk

2 cans (10 3/4 ounces each) condensed cream of potato soup, undiluted

2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted

1 can (11 ounces) white or shoepeg corn, drained

1 t Creole seasoning

1/2 t garlic powder

2 pounds cooked small shrimp, peeled and deveined

1 package (3 ounces) cream cheese, cubed

Directions

In a small skillet, saute onion in butter until tender. In a 5-at. slow cooker, combine the onion mixture, milk, soups, corn, Creole seasoning and garlic powder. Cover and cook on low for 3 hours. Stir in shrimp and cream cheese.

Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.

Yield: 12 servings (3 quarts)

6 Beans

Ingredients

1 can kidney beans

1 can lima beans

1 can pento beans

1 can chili beans

1 can pork & beans

1 can butter beans

1 onion, diced

1 green pepper, diced

1/2 pound hamburger

1/2 pound sausage

2 t vinegar

1/2 c brown sugar (scant)

1/2 c ketsup

2 t dry mustard

1/2 capfill liquid smoke Worchestershire sauce

Directions

Add beans. Saute onions and green peppers in margarine. Add hamburger and sausage to beans. Cook for 15 min over stove until hot.

Mexican Chicken Soup

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cubed

2 t vegetable oil

1/2 c water

1 envelope taco seasoning

1 can (32 ounces) V8 juice

1 jar (16 ounces) salsa

1 can (15 ounces) black beans, rinsed and drained

1 package (10 ounces) frozen corn, thawed

6 T cheddar cheese

6 T sour cream

2 T chopped fresh cilantro

Directions

In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer until chicken is well coated. Transfer to a slow cooker. Add V8 juice, salsa, beans and corn; mix well. Cover and cook on low for 3-4 hours or until heated through. Serve with cheese, sour cream and cilantro.

Yield: 6 servings

Tomato Onion Cheese Soup

Yield: 2 1/2 cups (600 ml)

1 cup (240 ml) low sodium chicken, vegetable, or beef stock

1/4 cup (40 g) chopped onion

1/4 cup (28 g) shredded sharp Cheddar or Swiss cheese

1 tablespoon tomato paste

1 large tomato, quartered

1. Place all ingredients into the Vitamix container in order listed and secure lid. 

2. Select Variable 1. 

3. Turn machine on and quickly increase speed to Variable 10, then to High. 

4. Blend for 5-6 minutes or until heavy steam escapes through the vented lid. Serve immediately.

Calories 93 Serving Size 1 cup

Curried Carrot Soup

Yield: 4 cups (960 ml)

6 medium carrots, cut in large pieces

2 cups (480 ml) low sodium vegetable stock

1 small onion, peeled

1/2 cup (120 ml) plain soy milk

2 teaspoons curry powder

1. Place all ingredients into the Vitamix container in the order listed and secure lid. 

2. Select Variable 1. 

3. Turn machine on and quickly increase speed to Variable 10, then to High. 

4. Blend for 4 to 5 minutes or until steam escapes through lid. Serve immediately.

note: Can use lowfat or skim milk instead of soymilk

Calories 83 Serving Size 1 cup

Apple Butternut Squash Soup

Yield: 5 cups (1.2 l)

3 cups (420 g) butternut squash, peeled, seeded, and cubed

1 tablespoon olive oil

1/4 small onion

1/2 garlic clove, peeled

10.5 ounces (315 ml) low sodium vegetable, chicken, or beef broth

1/4 cup (30 g) whole wheat flour

1/4 teaspoon thyme

1/8 teaspoon salt

1 large apple, quartered

1. Steam squash in a steamer or microwave. Saute onion and garlic in oil until onion is clear and tender. Set aside. 

2. Place chicken broth, flour, thyme, salt and into the Vitamix container and secure the lid. 

3. Select Variable 1. 

4. Turn machine on and quickly increase speed to Variable 10, then to High. 

5. Blend for 5-6 minutes or until mixture starts to thicken. 

6. Reduce speed to Variable 5 and remove the lid plug. 

7. Carefully add squash, onion mixture and apple to the Vitamix container and replace the lid plug. 

8. Increase speed to Variable 10, then to High. 

9. Blend for an additional 30 seconds. Serve immediately.

Calories 114 Serving Size 1 cup

Kale and Leek Soup

Yield: 6 cups (1.4 l)

1 large leek, cleaned, sliced 1/4-inch thick

2 teaspoons olive oil

6 cups (335 g) kale, chopped, stems removed

4 cups (960 ml) low sodium vegetable or chicken broth

salt and pepper to taste

1. Saute leek in olive oil until soft. Add kale and cook until wilted. 

2. Add broth and cook for 30 minutes on low heat. 

3. Place half of the soup into the Vitamix container and secure lid. 

4. Select Variable 1. 

5. Turn machine on and quickly increase speed to Variable 10, then to High. 

6. Blend for 45 seconds until smooth. 

7. Pour mixture back into pot containing the rest of the soup. Season to taste with salt and pepper.

Calories 81 Serving Size 1 cup

Tortilla Soup

Yield: 5 cups (1.2 l)

3 cups (720 ml) low sodium chicken, beef, or vegetable stock

1 Roma tomato, halved

1 carrot, halved

1 rib celery, halved

1 thin slice of onion, peeled

1 garlic clove, peeled

1 thin slice of yellow squash

1 thin slice of red bell pepper

1 thin slice of cabbage

1 mushroom

1 teaspoon taco seasoning

dash cumin

salt and pepper, to taste

OPTIONAL INGREDIENTS: 1/2 cup (70 g) cooked chicken, breast meat; 1/2 fresh jalapeno; 1/4 cup pitted olives; 1/4 cup (50 g) canned corn, unsalted; 2 ounces (60 g) tortilla chips

1. Place all soup base ingredients into the Vitamix container in order listed and secure lid. 

2. Select Variable 1. 

3. Turn machine on and quickly increase speed to Variable 10, then to High. 

4. Blend for 5-6 minutes or until steam escapes from the vented lid. 

5. If adding optional ingredients, reduce speed to Variable 2. Remove the lid plug. 

6. Drop in chicken, jalapenos, olives, corn and chips. Blend for an additional 10 seconds.

Calories 36 Serving Size 1 cup

Carol's Awesome Vegetable Soup

1 fresh carrot, halved

1 stalk fresh celery, halved

1 box frozen spinach, thawed

3 florets fresh broccoli

1 14 ounce can, diced tomatoes

1/2 medium cucumber, halved

1 vegetable boullion cube

1 cup (240 ml) hot water

1 tablespoon chopped fresh garlic

5-6 thin slices fresh ginger root

1/4 teaspoon dried sage

1/4 teaspoon cumin

1/4 teaspoon dried basil

hot sauce to taste

1. Place carrot, celery and broccoli into the Vitamix machine. 

2. Select Variable 4 or 5. 

3. Turn machine on and blend for 10 seconds or until chopped. 

4. Place remaining ingredients into the Vitamix container and secure lid. 

5. Select Variable 1 and quickly increase speed to Variable 10, then to High. 

6. Blend for 3-4 minutes or until heavy steam escapes from the vented lid.