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Friday, November 21, 2008

*additional recipes coming soon*

Ladies & Gentlemen I give you soup recipes to last you the winter... Happy Soup Making!! Thanks to all my members and fellow posters on who contributed recipes to my cause!! I'm so excited to try them myself.

I printed this brochure for my members and it includes 9 soup recipes. In my head you'll be able to print it like I did (1 page back and front and then you fold it to make a brochure), but if that doesn' work, email me and I can send you the pdf.

I could have written a whole book on soup, but had limited time and resources! Here are some more recipes that didn't make it into the brochure. I'm in the process of adding the Points values... or you can figure them out on your own if they're not included.

Butternut Squash and Sweet Potato Soup

Serves 2, or 1 in great need of solace Ingredients
2 1/2 cups diced butternut squash and sweet potato
3 cups hot chicken or vegetable stock
1/4 tsp ground cinnamon
1/4 tsp ground mace
good grinding of pepper
4 tsp buttermilk


Put the diced butternut squash and sweet potato in a saucepan with the stock and spices.
Bring to a boil, and then simmer for 15 minutes or until the vegetables are tender.
Puree the soup in a blender. You will find that by removing the center nozzle on the lid and placing a hand towel or tea towel over the top, you will not get a buildup of pressure and an explosion of soup on your walls or over you.
Pour the blended soup into two bowls, decorating each bowl with swirls made with 2 teaspoons of buttermilk.

Roasted Bell Pepper Tomato Soup
2 tsp olive oil
2 medium garlic clove(s), minced
1 medium onion(s), diced
1 medium carrot(s), chopped
1 1/2 tsp herbes de Provence (equal mix of basil, rosemary, thyme, bay leaf, savory and marjoram) 14 1/2 oz ff reduced-sodium chicken broth
20 oz canned crushed tomatoes
1 tsp table salt
1/2 tsp black pepper
3 medium sweet red pepper(s), or orange, sliced
2 pkts SPLENDA No Calorie Sweetener

Place peppers on a cookie sheet, and place under warmed broiler, turning until all sides are charred. When cooled, peel and seed the pepper. In a large pot, heat oil over medium-low heat. Add garlic, stir until fragrant, about 1 minute. Add onion and carrot. Cook until onion is tender, about 5 minutes. Add herbes de Provence, cook, stirring until fragrant, about 1 minute. Add peppers. Add broth and tomatoes. Bring to a boil. Cover; simmer for 25 minutes. Stir in salt, pepper, and Splenda* No Calorie Sweetener. Purée in small batches; briefly reheat, if needed.

Yields 1 cup per serving.

POINTS: 1 point per serving - Core

Chicken Tortilla Soup

1 onion, finely chopped
2 stalks celery, finely chopped
2-3 cloves garlic-finely chopped
1 t. cumin
1 t. cayenne pepper (I used 1/2 t.)
1/2 tsp. salt (I didn't use this much)
2 to 3 c. shredded/cut cooked chicken
1 c. frozen or canned corn
1 14oz. can White Northern Beans - drained
1 14oz. can diced tomatoes-do not drain
2 cans fat free chicken broth

Spray a pot with cooking spray and sauté onion, celery and garlic until soft. Add seasoning through beans-stir gently to mix. Add tomatoes with juice and soup. Bring to a boil and then reduce and simmer for about an hour.
Great topped with low fat/fat free tortillas-cut into strips and baked (count points for tortillas)

Servings: 8 (1 cup each)

Core except for tortillas

Spicy Black Bean Soup
Cooking spray
1 chopped onion
4 cloves garlic-chopped
3-15 ounce cans black beans
1/2 tsp red pepper flakes
1 tsp ground cumin
1-14 1/2 ounce can ff chicken broth or veggie
10 ounce can Rotel type tomatoes
11 ounce can corn

Cook the onion and garlic in cooking spray in stock pot until soft.
Place 1 can of beans with liquid, half the broth, the onion and garlic mixture and the cumin and pepper flakes in blender, pulse until pureed. Transfer back to pot.
Puree the second can of beans with the remaining broth, add to pot.
Stir the last can of beans, undrained, corn, and tomatoes into bean mixture, stir, bring to a simmer and simmer 20 minutes.

Harvest Chicken Corn Chowder
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2 garlic cloves, minced
1 tablespoon olive oil
1 cup cubed fully cooked ham
2 cups water
2 cups cubed red potatoes
1-1/2 cups fresh or frozen corn
1 teaspoon reduced-sodium chicken bouillon granules
3/4 teaspoon dried thyme
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cubed cooked chicken breast
1 can (12 ounces) fat-free evaporated milk
3/4 cup 1% milk, divided
1/4 cup all-purpose flour

In a large saucepan, saute the onion, red pepper and garlic in oil until onion is tender. Add ham; cook and stir for 2 minutes. Stir in the water, potatoes, corn, bouillon, thyme poultry seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Add chicken; heat through. Stir in the evaporated milk and 1/2 cup milk; bring to a boil. Combine flour and remaining milk until smooth; gradually stir into soup. Cook and stir for 2 minutes or until thickened.

Servings: 5

POINTS® Value: 6

1 comment:

Linz said...

Mmmmm, can't wait to get home to try these out!!!! Thanks for your work compiling these, we really appreciate it!!!!

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