Healthy, Lo-Cal Soups

Mmmm, some of my favorites! I like this Rainbow Veggie Chili: http://allrecipes.com/recipe/rainbow-veggie-chili/

I made a huge pot and broke it into smaller servings. Then you can opt to add in things like ground chicken/turkey, or lean beef, etc. as you use it, to give you more variety.

I also like the Weight Watchers "zero point" vegetable soup. It's awesome on it's own (season to taste) or you can do the same and build on it throughout the week by adding in things like chicken, white beans, lean ham, etc. For this one, I often cheat and buy things like a package of cole slaw mix without dressing (Fresh Express cole slaw blend) and pre-sliced items at the grocery, but that adds to cost. http://www.food.com/recipe/ww-0-point-weight-watchers-cabbage-soup-128956

Low calorie Chili

1 Can Bell Orto diced Tomatos

1 Can Chili Beans in Chili Sauce

2 C Water

1 and 1/3 cups

Morning Star Meal Starters Recipe Crumbles

1/4 cup each red, orange, green, and yellow peppers

1/4 cup chopped white onion

2-3 Tbsp Chili Powder

3 Garlic Cloves, chopped salt and pepper to taste

serves six 1 cup bowls

151 calories 25 carbs10 protein7 fiber2 fat (if using 12oz 97% fat free turkey burger, calories total 230 calories per 1 C bowl)

This sounds lovely!

Look up weight watchers no point soup. It's nice and it's easy to make and also to vary

This can be easily halved but me and my husband (and my friend that had some at lunch today) love it!

Black bean veggie soup:

1 TBS EVOO
2 onions, chopped
4 carrots, chopped
1 bag frozen peas
1 bag frozen corn
4 cans black beans rinsed and drained (or equal amount dry beans, cooked)
4 cups vegetable broth
4 cups water
30 ounces tomato sauce, crushed tomato or strained (I use one box of Pomi strained)
1 TBS cumin
1.5 TBS chili powder
1.5 TBS garlic powder
1 TBS salt
2 tsp pepper

Saute onion and carrots in EVOO. Put in crock pot and add peas, corn, broth, water and two cans drained black beans. Put the tomato product in food processor or blender with remaining beans and puree. Add this to the crock pot and stir to combine. Add spices and let heat through! This makes 20 1cup servings at about 160 calories a cup. We use organic, no sodium added products as well.

bump

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.