Healthy, Lo-Cal Soups

Schraudt814

http://www.skinnytaste.com/2008/12/pasta-fagioli-64-pts.html

AMAZING!

LaurieAthGa

I made this last week: http://www.myrecipes.com/recipe/slow-cooker-veggie-chili-10000001694187/ (slow cooker veggie chili) Only 124 calories/serving!

It was really good. It didnt have a traditional chili taste....more like veggie soup. I added ground turkey b/c we like meat . Also, I didn't have tomato juice, so I just added extra tomato sauce and a little water.

Ingredients
2 large carrots, diced (1 cup)
2 celery ribs, diced (1/2 cup)
1 medium-size sweet onion, diced
Vegetable cooking spray
2 (8-oz.) packages sliced fresh mushrooms
1 large zucchini, chopped (1 1/2 cups)
1 yellow squash, chopped (1 cup)
1 tablespoon chili powder
1 teaspoon dried basil
1 teaspoon seasoned pepper
1 (8-oz.) can tomato sauce
3 cups tomato juice 2 (14 1/2-oz.) cans diced tomatoes, undrained $
4 (15-oz.) cans pinto, black, great Northern, or kidney beans, rinsed and drained $
1 cup frozen whole kernel corn Preparation
1. Sauté first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until onions are translucent. Add mushrooms, zucchini, and squash; sauté 3 more minutes. Add chili powder and next 2 ingredients, and sauté 5 more minutes.
2. Stir together tomato sauce and tomato juice in a 6-qt. slow cooker until smooth. Stir in diced tomatoes, next 2 ingredients, and carrot mixture. Cover and cook on LOW 8 hours.
Note: Cool leftovers, and freeze in plastic freezer containers or zip-top plastic freezer bags for up to 2 months.

Dayna154

bump for later

ts1122

These all sound really good! Thanks everyone!