Yummy soups!!!

What about the Weight Watchers Garden veggie soup - low cal and I think no fat and it's good if you love cabbage.

hooo i got tons !!!!!!!!! i love soup i think they make a great lunch .. fills you up and low calories !!

leek and potato soup

use about 5 big leek or 6 small ones
cut up in slices,
add about 2-3 medium potatoes cut in small cubes,
cover with vegetable broth (the cube stuff is fine, you can use low salt but it will impact the taste)

boild until all veg are tender,, then blend (i have a hand blender,, very usefull,,,)

you can do the same with just broccoli or cauliflower, or carrots,, with no potatos (need potato with the leek for consistency..)
just a pot full of whatever veg, cover with veggie broth cook until tender and blend,
very low in calories,,

vegetable soup..
get all the veg you can get,
carrots, leek, potatoe, sweet potato, swede, parsnips, cauliflower, broccoli, ect...
add a country mix soup (you can buy it in bulk .. or in a bag, its a mix of barley, beans, lentils, ect, most likely will ahve to soak it over night,) cook until tender,, in vegetable broth

cauliflower and cheese soup

cut up a cauliflower in egal bits
cover with veggie broth and boil untill tender

in a pan melt some butter, and fry some onion, dont let them go too brown
in a cup mix some wholemeal flour and milk. (about 1/2 cup of flour and 1/2 of milk,, )
add onion and flour milk mixture to the cauliflower, blend
serve with a bit of grated cheese on top,,

this one has more calroies,, but soooo yummy..its my bf's fav

have fun !!

I have never calculated the nutritional info, but I feel I have a very good recipe for chicken noodle "gumbo" soup that does a good job filling you up but cutting calories and fat. I usually cook this soup for the next night's dinner as I'm cooking my meal for the night because my hubby says it tastes better the next day. It's quick and easy too!

Marilyn Greenwell's Chicken Gumbo Soup

Ingredients:
3 - 4 boneless skinless chicken breasts
2 - 3 bags Frozen Mixed Vegetables
1/2 bag of NO-Yolks lowfat wide egg noodles
Chicken broth, bouillion or base
Seasonings you like such as garlic powder, celery seed, basil, dill, etc...

In a large stock pot, boi, then simmerl 3 - 4 boneless skinless chicken breasts in about 3 quarts of water until tender. For extra flavor, add some chicken broth, boullion, or soup base (check fat and sodium content here), salt, pepper, garlic powder, celery seed, basil and dill (to taste). Depending upon the veggie mixes I have, I will often add in a half-cup to a cup of Kroger frozen onion/celery mix. This is not only preparing your chicken, but your stock for the soup. Again, simmer until chicken is tender then remove the chicken breasts to cool (so you can pull it apart) and turn up the heat a bit, but don't boil yet..

When the chicken has cooled, turn up the heat, bring it back to a boil and add in
2 - 3 bags of Frozen mixed Recipe Beginnings Veggies (I use Kroger brand (10/$10 bags) approx 16 ozs each. If I have used the onion/celery mix above, I usually use only the mixed veggies with carrots, peas, green beans, etc. But, if I didn't have the onion celery mix, I use the Recipe beginnings with onion/carrots/okra mixed in.) This will cook 10 - 15 minutes while you pull apart your chicken.

Meanwhile, pull apart, or cut into chunks your chicken breasts, trimming off all fat. I prefer to pull it apart. Once you've added your chicken back to the pot, add in
1/2 bag of No-Yolks lowfat wide egg noodles cook for another 15 minutes or so, until the noodles are tender, not soggy. Remove it from the heat because the noodles keep on cooking. I usually let it cool and p

I usually cook this in the large pot so I'll have enough for several meals and freeze it in serving size plastic containers so we can take it for a lunch - or heat it up for a night when I don't feel like cooking.

As you can probably tell, it tastes a little different each time, but my family says it's ALWAYS good.

I like the progresso soups that say 0-1 Weight Watcher pts. They are low in calories. I also really like the new V8 Southwestern Corn soup. Its' really filling and is a serving of veggies.

I have a Chicken Tortilla Soup that I make...made it this week actually.

It's a basic recipe...and you can add the cheese/sour cream as you prefer.

Boil Chicken till tender (about 3 or 4 breasts).
Leave water/broth in pot.
Remove chicken and shred. Put back in pot.
Add 1 can of green chillis.
Add 1 packet of taco seasoning.
Add 1 can of salsa.

That's it!

I usually add some chopped/whole jalapenos because I love super spicy stuff.

I made a cauliflower & potato soup tonight for dinner. This is enough for 6 bowls:

3 medium new potatoes, diced
1/2 head cauliflower, diced
1 onion, diced
1 stalk celery, diced
1/2 red bell pepper
1 c water
3-4 Tbsp. chopped fresh cilantro
2 Tbsp. knorr chicken oxo powder
1/2 tsp. cumin or curry powder
salt & pepper to taste
1/2 c. swiss cheese (light if you can find it)
2 Tbsp. flour
1 or 2 c. milk


Put all veggies in large pot, add water, and cook until veggies are almost ready. Add spices and 1 cup of milk. With soup slightly cooled, add cheese and stir until melted. Mix the flour with a little water to form a runny paste, and add to soup to thicken. Add extra milk or water to desired taste and consistency. Enjoy!