Cheeseburger Soup ~ Cuisine at Home

1T olive oil
1 lb. ground round (93%)
1 c. diced onion, celery and carrot
1 tsp. minced garlic
3 c. broth
2 c. diced potatoes, peeled
1 ts. dried basil
1 T butter
1/4 c. flour
1 1/2 c. whole milk (or fat free evaporated milk)
2 c. grated sharp cheddar cheese (2%)
1/4 c. ketchup
2T. yellow mustard
Salt and Pepper to taste

Brown beef in olive oil over medium heat.  Cook until the meat begins to brown, then add the onion, celery, carrot and garlic.  Saute about 10 min.

Stir in the broth, potatoes, and basil; bring to a boil; reduce heat and simmer 10-12 minutes, or until potatoes are cooked through.

Melt remaining butter in a saucepan over medium heat.  Whisk in flour and cook 1-2 minutes, then add the milk, whisking until smooth, scraping the bottom of the pan.  Add the milk mixture to the soup and bring to a boil.  Reduce heat to a simmer.

Add cheese, ketchup, mustard, salt and pepper, stirring until the cheese is melted.

Serve with fries and chopped pickles.

YIELD:  about 8 cups; 1 c. = 8 WW PP

Lentil Bean Chili ~ Weight Watchers

1 T canola oil
1 large onion chopped
28 oz. can crushed tomatoes
1 c. vegetable broth
1 1/2 c. dried lentils, picked over, rinsed and drained
1 c. fresh or frozen corn kernels
1 red bell pepper diced
1 green bell pepper diced
2 tsp. chili powder
2 tsp. ground cumin
salt and pepper to taste
15 oz. can black beans, rinsed and drained

Saute onion in oil over medium heat until soft (I added chopped garlic, too). Add tomatoes, broth and lentils; bring to a boil. Reduce heat and simmer, covered, about 20 min.

Add the rest of the ingredients, return to boil, reduce heat and simmer, covered, until lentils are tender, about 15 minutes.

Serve with shredded cheddar cheese and sour cream.

YIELD: 6 servings; 1 serving (1 1/4 c.) = 7 WW PP (without cheese or sour cream)


I like it soupier than this, and next time will add more broth or maybe tomato juice. It was very filling. I think it would be great served over brown rice, too.  I think pepper jack cheese would be a good topping, also.

Jen's Chili ~ Mamamoz from SL

2 lb. ground beef
1 T chili powder
2 cloves garlic
1 tsp. cumin
1/2 tsp. salt
3 T flour
2 c. water
14 oz. can diced tomatoes
1 can red beans, drained
1 can black beans, drained
**Rice, pasta or tortilla chips

Brown beef with garlic and spices.  Stir in flour and water to coat.  Boil and cook until thickened.  Add tomatoes and beans.  Simmer.  Serve over rice, pasta or tortilla chips.

55 points for entire recipe.  I'm not sure how many cups this makes, so you'll have to measure and divide.

157g fat, 130.5g carbs, 42g fiber, 206g protein for entire recipe; divide by number of servings you serve to get nutritional info to calculate the points plus for each serving.

Pizza Soup ~ My Recipe

1 red bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
12 oz. mushrooms, sliced
1 T olive oil
1/2 lb. 90% fat free turkey sausage links, casings removed
6 oz. turkey pepperoni, chopped
24 oz. Newman's Own sockarooni sauce (or any spaghetti sauce)*
16 oz. Homestyle pizza sauce (I used Mids brand)
28 oz. crushed tomatoes
1 c. fat free chicken broth
6 c. water
2 1/2 c. cooked whole wheat rotini pasta
Salt and pepper to taste
2 tsp. red pepper flakes
1 T dried parsley
2 tsp. dried basil

Saute vegetables in olive oil.  Add sausage, breaking up and cooking until browned.  Add remaining ingredients.  Simmer 30 minutes or more until heated through.

YIELD:  5 qts.
1 c. = 2 WW points; 3 WW P+

*Using different sauce may affect the WW points value

Spicy Chicken Tortilla Soup ~ Weight Watchers

14.5 oz. can diced tomatoes with green chilies (I used a can of tomatoes and a can of chilies)
14 oz. can reduced sodium chicken broth
2 c. frozen mixed Mexican vegetables (corn, peppers, broccoli, cauliflower, carrots)
1 c. water
1 large onion, diced
2 tsp. ground cumin
1 c. chopped cooked chicken breast
3 T chopped fresh cilantro (I left this out)
1 T lime juice
Salt and pepper to taste
I also add Pampered Chef southwest seasoning
12 baked tortilla chips, crumbled
Optional Garnishes (not included in WW points) sharp cheddar cheese, sour cream, guacamole

Combine the tomatoes, broth, vegetables, water and cumin in a large saucepan and bring to boil.  Reduce heat and simmer, covered, until the veggies are tender; about 10 minutes.

Stir in the chicken and cook until heated through ***

Stir in cilantro and lime juice.  Top with 3 tortilla chips and/or optional garnishes.

This soup freezes beautifully!

YIELD:  4 servings, 1 1/4 c. per serving, 3 WW points per serving; 3g fat, 23g carbs, 3g fiber, 15g protein

***I changed this up a little bit.  I used raw diced chicken breast and added 4 tsp. of olive oil (that way each serving will have 1 healthy oil to count towards the healthy guidelines).  I sauteed the chicken and onion in olive oil and then added everything else, except chips.  If you add the oil and leave off the chips, it will be 3 points per serving (1 1/4 c.).  I figured the points for the chips separately. I leave them off more often than not***

French Onion Soup ~ Taste of Home

6 c. thinly sliced onions
1 T sugar
1/2 tsp. pepper
1/3 c. vegetable oil
6 c. beef broth
8 slices French bread (3/4 inch thick), toasted
1/2 c. shredded Romano or Swiss cheese

In a Dutch oven over medium-low heat, cook onions, sugar and pepper in oil for 20 min. or until onions are caramelized, stirring frequently. Add the broth; bring to a boil. Reduce heat; cover and simmer for 30 min.

Ladle soup into ovenproof bowls. Top each with a slice of French bread; sprinkle with cheese. Broil until cheese is melted. Serve immediately.

YIELD: 8

Venison Vegetable Soup ~ Taste of Home

3/4 lb. venison, cubed
1 T vegetable oil
1 c. diced onion
16 oz. frozen mixed vegetables
2-14 1/2 oz. cans diced tomatoes, undrained
2 c. cubed peeled potatoes
2 c. water
1 T sugar
2 tsp. beef bouillon graules
1 tsp. salt
1/2 tsp. pepper, garlic powder and hot pepper sauce

In a Dutch oven brown venison in oil. Add onion; cover and simmer 10 minutes or until tender. Add remaining ingredients; cover and simmer 1 hour longer or until meat is tender.

YIELD: 8 servings

Navy Bean Stew ~ Taste of Home

1 lb. dry navy beans
4 qts. water, divided
1 1/2 lb. Italian sausage, cut into 1/4" slices
2-14 1/2 oz. cans chicken broth
2 c. chopped onion
1 1/2 c. thinly sliced carrots
15 oz. frozen corn
1 T minced parsley
1 1/2 tsp. Italian seasoning

Soak beans in 2 qts. of water overnight; drain. Place in a large saucepan and add remaining water. Bring to a boil; boil for 2 minutes. Reduce heat; cover and simmer for 60-70 minutes until beans are tender. Drain.

In a Dutch oven, brown sausage. Add broth, onion, carrots, corn, parsley, Italian seasoning and beans. Cover and bake at 350F for 30 min. Uncover and bake 30 min. longer or until bubbly.

YIELD: 8-10 servings

Venison Chili ~ Taste of Home

1 lb. boneless venison steak, cubed
1/2 c. chopped onion
2 T olive oil
15 oz. chili without beans
1/2 c. water
1/2 tsp. garlic powder
1/2 tsp. celery salt

In a large saucepan, cook venison and onion in oil until meat is browned. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.

YIELD: 4 servings

Spicy Chuck-Wagon Soup ~ Taste of Home

2 T flour
1 T paprika
1 tsp. plus 1 T chili powder, divided
2 tsp. salt
1 tsp. garlic powder
3 lb. boneless beef chuck roast, cut into 1" pieces
1/4 c. olive oil
2 medium onions, chopped
28 oz. can stewed tomatoes, undrained
10 1/2 oz. can beef broth
1 bay leaf
1/2 tsp. cayenne pepper
5 medium red potatoes, cubed
4 medium carrots, sliced
10 oz. frozen white ccorn

In a large Ziploc bag, combine the flour, paprika, 1 tsp. chili powder, salt and garlic powder. Add beef, a few pieces at a time, and shake to coat. In a large soup kettle, brown beef in oil in batches. Stir in the onions, tomatoes, broth, bay leaf, cayenne and remaining chili powder. Bring to a boil. Reduce heat; cover and simmer for 30 min, stirring occasionally.

Add potatoes and carrots. Cover and simmer35-40 min. longer or until meat and vegetables are tender. Add corn and heat through. Discard bay leaf before serving.

YIELD: 8 servings (4 qts)

Wild Rice Venison Stew ~ Taste of Home

1/3 c. flour
1/2 tsp. pepper
1 1/2 lbs. venison, cut into 1" cubes
2 T canola oil
2 3/4 c. water
14 1/2 oz.beef broth
1/2 tsp. beef bouillon granules
2 medium potatoes, peeled and cubed
1 medium onion, cut into wedges
2 medium carrots, cut into 3/4 inch pieces
1/3 c. uncooked wild rice

In a large ziploc bag, combine flour and pepper. Add venison; shake to coat. In a dutch oven, brown meat in oil. Add water, broth an dbouillon; bring to boil Reduce heat; cover and simmer for 1 1/4 hours. Stir in the potatoes, onion, carrots and rice; return to a boil. Reduce heat; cover and simmer 30-40 more minutes or until vegetables and rice are tender.

YIELD: 6 servings
1 serving = 6 WW points

Zucchini Garden Chowder ~ Taste of Home

2 medium zucchini, chopped
1 medium onion, chopped
2 T minced fresh parsley
1 tsp. dried basil
1/3 c. butter
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
3 c. water
3 chicken bouillon cube (I just use 3 c. chicken stock)
1 tsp. lemon juice
14 1/2 oz. can diced tomatoes, undrained
12 oz. fat free evaporated milk
10 oz. frozen white corn
1/4 c. grated Romano cheese
8 oz. 2% cheddar cheese, grated

In a Dutch oven over medium heat, saute the zucchini, onion, parsley and basin in butter until vegetables are tender. Stir in flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice; mix well. Bring to a boil; cook and stir for 2 minutes. Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 min. or until corn is tender. Just before serving, stir in cheese until melted.

YIELD: 2 1/2 qts.
1 c. = 4 WW points

Cream of Mushroom Soup ~ Taste of Home

2 garlic cloves, minced
1 c. butter, divided
2 medium onions, diced
3 celery ribs, diced
1 small green pepper, died
2 1/2 lb. fresh mushrooms, sliced
6 c. chicken broth
1 c. flour
9 c. skim milk
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground pepper

In a large kettle, saute garlic in 2 T butter. Add onions, celery and green pepper; saute until tender. Add mushrooms; saute for 5 minutes. Stir in broth and simmer for 20 min. In a saucepan, melt remaining butter; stir in flour until smooth. Gradually stir in milk. Coook and stir over low heat until mixture comes to a boil; boil for 2 minutes. Add to mushroom mixture; stir in seasonings.

YIELD: 18 servings
1 c. = 4 WW points

Ham & Cheese Bean Soup ~ Taste of Home

1 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped carrot
1/4 c minced fresh parsley
2 garlic cloves, minced
1/4 c. butter
1/4 c. flour
1 T ground mustard
1/8 tsp. pepper
1 c. chopped lean fully cooked ham
2 1/2 c. chicken broth
2 c. skim milk
3/4 lb. reduced fat Velveeta, cubed

In a large saucepan over medium heat, saute onion, celery, carrot, parsley and garlic in butter for 5 minutes. Stir in flour, mustard and pepper. Add ham; cook for 1 minute, stirring constantly. Gradually add broth and milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Stir in cheese; reduce heat. Cook and stir until cheese is melted (do not boil).

YIELD: 6 serving
1 serving = 7 WW points

Vegetable Barley Soup ~ Taste of Home

1 1/2 qts. vegetable broth
46 oz. tomato juice
2 c. water
1 c. diced celery
1 c. diced peeled potato
1 c. sliced carrots
1 c. chopped onion
3/4 c. uncooked barley
4 garlic cloves, minced
2 T Italian seasoning
2 tsp. lemon pepper seasoning
2 tsp. rosemary, crushed
1 tsp. fennel seed
1 tsp. dried mint

In a large kettle, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 3 hours.

YIELD: 3 1/4 qts.
1 c. = 1 WW point

Top with grated Romano cheese if desired. Additional WW points will apply.

Turkey Stew with Dumplings ~ Taste of Home

8 medium carrots, cut into 1" chunks
4 celery ribs, cut into 1" hunks
1 c. chopped onion
1/2 c. butter
2-10 1/2 oz. cans beef broth
4 2/3 c. water, divided
2 tsp. salt
1/4 tsp. pepper
3 c. cubed cooked turkey breast
2 c. frozen cut green beans
1/2 c. whole wheat pastry flour
2 tsp. Worcestershire sauce

DUMPLINGS:
1 1/2 c. whole wheat pastry flour
2 tsp. baking powder
1 tsp. salt
2 T minced parsley
1/8 t. poultry seasoning
3/4 c. skim milk
1 egg

In a Dutch oven, saute carrots, celery and onion in butter for 10 min. Add broth, 4 c. water, salt and pepper. Cover and cook over low heat for 15 min., or until vegetables are tender. Add turkey and beans; cook for 5 min.

Combine flour, Worcestershire sauce and remaining water until smooth; stir into turkey mixture. Bring to a boil. Reduce heat and simmer for 5 minutes.

For dumplings, combine flour, baking powder and salt in a bowl. Combine parsley and poultry seasoning. Combine milk and egg; stir into flour mixture just until moistened. drop by tablespoonfuls onto simmer stew. Cover and simmer for 10 minutes; uncover and simmer 10 minutes longer.

YIELD: 12 servings
1 serving = 4 WW points

Pumpkin Stew ~ Taste of Home

2 lb. stew meat, but into 1" cubes
3 T olive oil, divided
1 c. water
3 large potatoes, peeled and cut into 1" cubes
4 medium carrots, sliced
1 large green pepper, chopped
4 garlic cloves, minced
1 medium onion, chopped
2 tsp. salt
1/2 tsp. pepper
2 T beef bouillon granules
14 1/2 oz. can diced tomatoes
1 10-12 lb pumpkin

In a Dutch oven, brown meat in 2 T oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer 2 hours. Stir in bouillon and tomatoes.

Wash pumpkin; cut a 6-8" circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside.

Place pumpkin into a shallow sturdy baking pan. Spoon stew into pumpkin and replace the top. Bruwsh outside of pumpkin with remaining oil.

Bake at 325F for 2 hours or just until pumpkin is tender. Do not over bake.

Serve stew from pumpkin, scooping out a little pumpkin with each serving.

YIELD: 10 servings

Hearty Minnestrone ~ Taste of Home

1 lb. 90% fat free turkey sausage links, casings removed
2 c. sliced celery
1 c. chopped onion
6 c. chopped zucchini
18 oz can diced tomatoes, undrained
1 1/2 c. chopped green pepper
1 1/2 tsp. Italian seasoning
1 1/2 tsp. salt
1 tsp. dried oregano
1 tsp. sugar
1/2 tsp. dried basil
1/4 tsp. garlic powder (I use fresh garlic cloves)

In a large saucepan, brown the sausage with celery, onion and garlic (if you use fresh). Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer 30 minutes or until the vegetables are tender.

YIELD: 9 servings
1 serving = 2 points

This is very good served over pasta or rice.

White Chili ~ Taste of Home

2 lb. dried great northern beans
1 1/2 c. diced onion
1 T olive oil
1 T ground oregano
2 tsp. ground cumin
1 1/2 tsp. seasoned salt
1/2 tsp. cayenne pepper
4 1/2 qts. chicken broth
2 garlic cloves, minced
8 boneless skinless chicken breasts halves, cubed
2 4-oz. cans chopped green chilies

Soak beans overnight. Drain and rinse.

In a 5 qt. Dutch oven, saute onion in oil until tender. Combine seasonings; add half to Dutch oven. Saute 1 minute.

Add beans, broth and garlic; bring to a boil. Reduce heat; simmer 2 hours.

Coat chicken with remaining seasoning mixture; place on a baking sheet and bake at 350F for 15 min or until juices run clear; add to beans. Stir in chilies. Summer 1 1/2 to 2 hours.

YIELD: 20 1-cup servings
1 cup = 5 WW points

Corn Chowder

1 1/2 lb. 90% fat free turkey sausage
1 large onion, chopped
2 garlic cloves, minced
1 1/2 lb. potatoes, peeled and cubed
2 tsp. salt
1/2 tsp. pepper
1 tsp. dried basil
2 c. chicken broth
2 cans cream style corn
2 cans whole kernel corn, drained
12 oz. evaporated milk

Brown sausage, onion and garlic in a dutch oven. Add remaining ingredients. Cover and simmer 15 minutes, or until potatoes are tender.

Yield: 8 servings
2 c. = 5 WW points