Thursday, October 9, 2008

Souper Soups!

Here are 3 soups to get ya'll started! Enjoy!!! Thanks to Merry Lynn & Raquel!

Slow cooker Chicken Tortilla Soup
Raquel Painter
1 lb shredded, cooked chicken

1 (15 oz) can Crushed tomatoes
1 (10 oz) can red enchilada sauce
1 medium onion
1 (4 ounce) can chopped green chili peppers
2 cloves garlic (minced)
2 cups Water
1 (14.5 oz) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 oz) package frozen corn
1 tablespoon chopped cilantro

Place chicken, tomatoes, enchilada sauce, onion, green chilis, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on low setting for 6 to 8 hours or on High setting for 3 to 4 hours. This whole thing has 23 points.
Top with sour cream, cheese, and baked tortilla chips. You will need to add points for how much sour cream, Cheese and tortilla chips you use.

Quick Homemade Tomato Soup

(serves 6) MerryLynn Lifferth

2 Tbsp. Butter

2 Tbsp. Olive or Vegetable Oil

1 medium Onion, chopped

1 stalk Celery, diced

1 medium Carrot, trimmed & diced

1 lb. Can Crushed or Mex. Tomatoes

2 (13 1/2 oz.) cans Chicken Broth

1 Tbsp. Chopped Basil

1 Tbsp. Parsley leaves

Salt & Pepper to taste

Melt Butter and oil in a 2 quart saucepan. Add onion, celery and carrot. Cook over low heat 10 minutes or until vegetables are soft. Add tomatoes and broth. Bring to boiling. Reduce heat, simmer, partially covered, 30 minutes. Stir in remaining ingredients. Serves 6. 2 Points per serving. (If you omit the oil and butter, it would have Zero POINTS) From Grandmother Byers

Pearl Barley, Potatoes & Beef
Marion McClellan
POINTS® Value: 2
Servings: 24
  • 1 pound(s) uncooked barley
  • 1 pound(s) 95% lean/5% fat raw ground beef
  • 6 large whole uncooked white potato
  • 4 cup(s) reduced fat bottled spaghetti sauce
  • 12 cup(s) water
  • 4 serving(s) chicken bullion cubes, knorr - Food I created


Cook in large crock pot on high for 6 hours. These are 1 C servings

Autumn Chowder
4 lg potatoes
4 strips bacon, sliced, cooked to a crisp and grease drained and bacon blotted
1 bunch scallions, thinly sliced
6 garlic cloves, pressed
2- 14 oz chicken broth
1 t salt
1/8 t cayenne
1 c fat free half and half
1/4 C chopped fresh parsley
1 C frozen corn
Cook bacon to a crisp, drain grease and blot dry. Cook the potatoes in broth till tender. Add remaining ingredients, except the half and half & parsley. Simmer 5 min. REmove from heat and add the half and half and fresh parsley. 4 points per serving, 6 servings, servings size 1.5 Cups.

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