Beautiful Blues

Ooops double posted. :flowerforyou:

Here is a really easy recipe for taco soup. I love this stuff. I have not figured the cal count on it yet, but I will when I know how many servings it is. Serving size is 1 to 1-1/2 cups

Taco Soup


1 lb lean ground beef

1/2-1 cup onion chopped

1 16 oz can tomatoes

1 16 oz can whole kernel corn with liquid

1 16 oz can pinto or kidney beans with liquid

1 cup salsa

1 package McCormick taco seasoning mix

1 8 oz can tomato sauce

1 cup water if needed


Brown hamburger and onion together. Remove grease. Add remaining ingredients. Simmer for 15 minutes or until all is well mixed and heated through. Serve with corn chips, grated cheese and sour cream if desired.

I make this in the crockpot too. So easy!!

Here is a basic Chicken and rice soup

8 cups chicken broth
2 carrots, chopped
1 medium onion chopped
2 stalks celery, chopped
3 large garlic cloves, chopped
1 cup uncooked long-grain brown or white rice
2 tsp. dried crumbled thyme
2 cups cooked chicken cut in small pieces

Bring vegetables and chicken broth to a boil in heavy large pot over high heat. Mix in rice and thyme. Return soup to boil. Reduce heat to medium and simmer soup uncovered until rice is tender, stirring occasionally, about 30 minutes (45 for brown rice). Add chicken and simmer until heated through, thinning with additional broth if desired. Season with salt and pepper.

Zonya's Miracle soup (in the database 85 cals for 1-1/2 cups!)

6 cups water
4 cups low-sodium vegtable juice
3 large onions
1 green bell pepper, seeded
6 celery stalks
10 carrots
2 cans (14.5 oz each) stewed tomatoes
4 cups cored and shredded cabbage
1/2 cup salsa
1/4 tsp garlic powder
1/4 tsp pepper
1/2 tsp red pepper flakes (opt)
1 tsp dried basil
2 tsp dried oregano
1 envelope dry onion or vegetable soup mix or 2 tsp low-sodium chicken bouillon
5 dashes Tabasco sauce (to taste)

Place water and vegetable juice in a large soup pot over medium-high heat. Chop vegetables into bite sized pieces, Toss vegetables and other ingredients into pot. SImmer until the vegetables are as done as you like, about 20 minutes. Serve hot off the stove with crackers or a sandwich. Keeps in the refrigerator for up to 5 days and freezes very well!