Zero Point Garden Vegetable Soup

2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 diced zucchini

1. In large saucepan sprayed with non-stick cooking spray, saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
2. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
3. Stir in zucchini and heat 3-4 minutes. Serve hot.

Per serving: 42 calories, 0 g fat, 2 g fiber.
Makes 4 servings (about 1 cup each).

Buffalo Chicken Wing Soup

Ingredients

6 cups milk
3 (10.75 ounce) cans condensed cream of chicken soup, undiluted
3 cups shredded cooked chicken
1 cup sour cream
1/4 cup hot pepper sauce
Directions

Combine all ingredients in a slow cooker. Cover and cook on low for 4-5 hours.

Homemade Turkey Soup

Ingredients



o 6 lb. turkey breast. It should have some meat (at least 2 cups) remaining on it to make a good, rich soup.


o 2 medium onions


o 3 stalks of celery


o 1 teaspoon dried thyme


o 1/2 teaspoon dried rosemary


o 1/2 teaspoon dried sage


o 1 teaspoon dried basil


o 1/2 teaspoon dried marjoram


o 1/2 teaspoon dried tarragon


o 1/2 tablespoon salt


o black pepper to taste


o 1/2 lb. Italian pastina or pasta




Directions
1. Place turkey breast in a large 6-quart pot. Cover with water, at least 3/4 full.



2. Peel onions, cut in large pieces, and add to pot. Wash celery stalks, slice, and add to pot also.



3. Simmer covered for about 2-1/2 hours.



4. Remove carcass from pot. Divide soup into smaller,

shallower containers for quick cooling in the refrigerator.



5. After cooling, skim off fat.



6. While soup is cooling, remove remaining meat from turkey

carcass. Cut into pieces.



7. Add turkey meat to skimmed soup along with herbs and spices.



8. Bring to a boil and add pastina. Continue cooking on low boil for about 20 minutes until pastina is done. Serve at once or refrigerate for later reheating.



Yield: About 4 quarts of soup (16 servings)--Serving Size: 1 cup

Cream of Spinach Soup

Ingredients

1 white onion
1 pack fresh spinach
1 medium sized potato (white or red, no skin)
1 chicken breast (boneless, no skin)
1 chicken boullion cube (low sodium)
4 cups water
2 cups 2% milk
2 tbsp corn starch
salt to taste (optional)


Directions

Combine the onion, spinach, potato, chicken breast, chicken bullion cube, water and boil until chicken and potato are fully cooked.
Place all ingredients in blender and turn blender on for one minute or until most ingredients are blended.
Return ingredients to stove and add milk and salt to taste. Bring to a boil and add corn starch (dissolve corn starch with 1/4 cup of water).
Bring heat to med-low and stir until desired thickness. If you want thicker consistency add double corn starch mix.
Serve and enjoy.
For added taste cook some mushrooms in butter and at to bowl right before serving.

Bean and Macaroni Soup

Ingredients




* 2 cans (16 oz.) great northern beans


* 1 tablespoon olive oil


* 1/2 lb. fresh mushrooms, sliced


* 1 cup onion, coarsely chopped


* 2 cup carrots, sliced


* 1 cup celery, coarsely chopped


* 1 clove garlic, minced


* 3 cups cut-up peeled fresh tomatoes or 1-1/2 lbs. canned whole tomatoes cut up


* 1 teaspoon dried sage


* 1 teaspoon dried thyme


* 1/2 teaspoon dried oregano


* black pepper to taste


* 1 bay leaf, crumbled


* 4 cups cooked elbow macaroni




Directions

1.Drain beans and reserve liquid. Rinse beans.

2.Heat oil in a 6-quart kettle; add mushrooms, onion, carrots, celery, and garlic and saute for 5 minutes.

3.Add tomatoes, sage, thyme, oregano, pepper, and bay leaf.

4.Cover and cook over medium heat 20 minutes. Cook macaroni according to directions on package using unsalted water. Drain when cooked. Do not overcook.

5.Combine reserved bean liquid with water to make 4 cups.

6.Add liquid, beans, and cooked macaroni to vegetable mixture.

7.Bring to a boil; cover and simmer until soup is throughly heated. Stir occasionally.

Yield: 16 servings--Serving Size: 1 cup

Wedding Soup

Ingredients

7 cups cooked pasta
2 large potatoes
2 cups cherry tomatoes
1 can tomato soup
2 tbsp olive oil
1 onion
1 cup frozen peas
1/3 cup black beans
1/3 cup chickpeas
1/3 cup black olives, pitte and diced
2 tbsp balsamic vinegar
Italian seasoning
6 cups water


Directions

Chop onion, saute in olive oil until translucent.
Add chopped potato, cook for 5 minutes.
Add remaining ingredients, cook while stirring over medium heat until pasta and potatoes are soft.

Number of Servings: 8

Recipe submitted by SparkPeople user SILEVRIA.
Number of Servings: 8

Lentil Vegetable Soup

Ingredients

* 1 cup dried brown lentils

* 4 cups vegetable broth

* 1 (14 1/2 oz.) can diced tomatoes

* 2 tablespoons olive oil

* 2 garlic cloves, diced

* 1 medium onion, diced

* 2 large carrots, peeled and sliced

* 2 celery stalks (including leaves,)chopped

* 1 bay leaf

* 2 tablespoons balsamic vinegar

* salt and pepper to taste



Directions

1. Pour lentils in a bowl, cover with water, and allow to sit overnight.

2. Over medium heat, cook onions in olive oil in a large soup pan. Add garlic and celery. Once celery begins to soften, add carrots, tomatoes, bay leaf and vegetable stock.

3. Pour in drained lentils.

4. Bring to a boil, reduce heat, and allow the soup to
simmer for 30 minutes.

5. Remove and discard bay leaf and add vinegar. Season with salt and pepper to taste.

Makes 4 servings.

Zuppa du Jour

Ingredients

6 slices bacon, chopped
2 cups chopped onion
4 cloves garlic, minced
1/2 cup celery, chopped
1 cup carrots, chopped small
1 cup mushrooms, chopped
1 tbsp red pepper flakes (to taste)
salt and pepper
1 tsp ea oregano, basil
5 cups chicken stock (low fat, sodium)
28 oz can stewed tomatoes
1/4 cup orzo (or other small pasta)


Directions

In a large stock pot, cook bacon until most of fat rendered. Add onions, garlic, carrots, celery, mushrooms and cook until onions transparent.
Add red pepper flakes, oregano, basil and salt and pepper.
Add chicken stock and stewed tomatoes.
Bring to a boil, and add pasta.
Cook until al dente.
Check for seasoning and adjust if needed.

Number of Servings: 8

Pasta Veggie Soup

Ingredients

4 oz whole wheat pasta spirals 2 cups (1 can) 99% fat free chicken broth 1 tbsp soy sauce (low sodium) 1 tbsp basil 1 tbsp dehydrated onion flakes 10 oz pkg frozen mixed veggies

Directions

Cook spirals in boiling water following package instructions, drain and set aside.
Combined remaining ingredients.
Bring to a soft boil and cook veggies to desired tenderness.
Add drained spirals to the pot with the veggies.
Stir, Serve and Enjoy!


Number of Servings: 4

Turkey, Broccoli, and Tomato Soup

Ingredients

3 cups boiling water 3 low-sodium bouillon cubes 8 ounces lean ground turkey, cooked 1 can petite tomatoes, diced 1 package frozen broccoli, thawed

Directions

Boil water. Add bouillon. Stir.
Add broccoli and bring to a boil again. Cook until broccoli is bright green and slightly tender.
Add turkey and tomatoes and stir.


Number of Servings: 8

Low Fat Cheddar Chowder

Ingredients

2 cups boiling water 2 cups 1% milk 2 cups diced potatoes 1/2 cup chopped cauliflower 1/2 cup diced celery 1/4 cup chopped onions 1/2 tsp salt 1/4 tsp pepper 1/4 cup low-calorie margarine 1/4 cup all-purpose flour 2 cups shredded low-fat cheddar 1 cup cubed lean ham

Directions

Heat water in a large pot.
Add the potatoes, cauliflower, celery, onion, salt and pepper to boiling water.
Cover and cook over med-high heat for 10 minutes. Do not drain!
In a medium-sized sauce pan, melt margarine then add flour. Slowly add milk while whisking mixture.
Allow the sauce to thicken, then add to the veggie mixture.
Slowly stir in the cheddar until melted, add ham cubes and stir.
Do not bring soup back to boil.
You can serve immediately if you like, I like to transfer the soup to my slow cooker and leave it on low heat until ready to eat.

Number of Servings: 6

Minestrone Soup

Ingredients

1/4 cup olive oil 1 clove garlic, minced or 1/8 tsp garlic powder 1-1/3 cup coarsely chopped onion 1-1/2 cup coarsely chopped celery and leaves 1 can (6 oz.) tomato paste 1 tablespoon chopped fresh parsley 1 cup sliced carrots, fresh or frozen 4-3/4 cup shredded cabbage 1 can (1 lb.) tomatoes, cut up 1 cup canned red kidney beans, drained and rinsed 1-1/2 cup frozen peas 1-1/2 cup fresh green beans dash hot sauce 11 cups water 2 cups uncooked, broken whole wheat spaghetti

Directions

1. Heat oil in a 4-quart saucepan.

2. Add garlic, onion, and celery and saut� about 5 minutes.

3. Add all remaining ingredients except spaghetti, and stir until ingredients are well mixed.

4. Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender.

5. Add uncooked spaghetti and simmer 2-3 minutes only.

Yield: 16 servings--Serving Size: 1 cup