This is a favorite of mine, and I make it at least twice a month!
Gen's notes: I double the amount of salt and pepper (to 1/2 tsp of each) and have also occasionally added cooked scallops along with the shrimp. Delicious.
BROCCOLI & SHRIMP CHOWDER
posted by Genevieve1029
Ingredients
1 medium uncooked Yukon Gold potato(es), peeled and diced
2 cup broccoli, florets
1 medium shallot(s), minced
2 cup fat-free chicken broth
1/4 tsp dried thyme
1/2 pound cooked shrimp, peeled (medium size)
1/2 cup fat-free sour cream
1/2 cup fat-free skim milk
1/4 tsp table salt
1/4 tsp black pepper
Instructions
Combine potato, broccoli, shallot, broth and thyme together in a medium-size pot. Bring to a boil, partially cover and cook until vegetables are tender, about 15 minutes. Pour soup into blender and purée; return soup to pot. (Or puree soup in pot using an immersion blender.)
Add remaining ingredients to pot; simmer until hot, about 3 minutes. (Do not allow to boil.) Yields about 1 cup per serving.
Fresh Tomato Pasta Soup
Serves: 8 (3/4 c)
Points: 2, 116 cal, 4g fat, 5g protein, 17g carbs, 62mg sodium, 2g fiber
1 TB olive oil
½ cup chopped onion
1 clove garlic, minced
3 lbs fresh tomatoes, coarsely chopped
3 cups fat-free reduced-sodium chicken broth
1 TB minced fresh basil
1 TB minced fresh marjoram
1 TB minced fresh oregano
1 tsp fennel seed
½ tsp black pepper
¾ c uncooked whole wheat rosamarina or other small pasta (or couscous)
½ c (2 oz) shredded fat free or soy mozzarella cheese
1. Heat oil in large saucepan over medium heat. Add onion and garlic; cook and stir until onion in tender. Add tomatoes and spices.
2. Bring to a boil; reduce heat. Cover and simmer for 25 minutes. Remove from heat and cool slightly.
3. Puree tomato mixture in food processor or blender in batches. Return to saucepan and bring to a boil. Add pasta. Cook 7 to 9 minutes or until tender. Transfer to serving bowls. Sprinkle with mozzarella.
Source: Cookbook unknown
Easy Minestrone Soup
1 good sized bag of frozen vegetables for Soup (any mixed frozen veggie will
do)
4-6 cups water
1 tsp veggie or chicken broth powder
1 can kidney beans with liquid (I use the salt free ones)
1 tsp thyme
1 tsp garlic powder
1 tbs, oregano
1 tbs parsley
1/4 tsp ground sage
1 can tomato sauce
1 cup ww macaroni (any pasta will do)
In a soup pot mix all the ingredients except pasta. Simmer for 1/2 hour or
more. Take off heat and add pasta. Serve when pasta is tender. Serve with
bread and a salad.
source: fatfree.com
Mango's Mega-Bean & Veggie Crockpot Soup
1 onion - chopped
2 carrots - chopped
2 ribs celery - chopped
2 garlic cloves - smashed
1 1/2 cups Mixed Beans (buy in bulk at ethnic or natural food stores)
1/2 cup wheatberries
4 cups Chicken Stock
1 cup water
1 15 oz can roasted tomatoes (or plain)
Spices to taste : Salt, Pepper, oregano, savory, basil
- add it all to the crockpot, cook on low for 6 hours minimum - I've left it in as long as 10 and it's great!
Taco Soup
(JEDDOMOM)
POINTS® value | 3
Servings | 16
Ingredients
16 oz fat-free canned refried beans
28 oz canned tomato sauce
14 oz canned yellow corn
3/4 cup uncooked barley
16 oz fat-free chicken broth
12 oz canned chicken
1 oz Old El Paso Taco Seasoning Mix
14 oz canned black beans
14 oz canned kidney beans
1 cup shredded fat-free cheddar cheese
Instructions
Throw it all in the crockpot till hot! You may need to add water!
Pasta Fagiole Soup
Serves 8 -
Source: Recipe board
1 small onion , chopped
2 cloves garlic, minced
2 cans FF chicken broth
1 15 oz can diced tomatoes
1 15 oz can white beans
1/ cup dry small size ww pasta
2 cups chopped spinach
4 Tbls ff parmesan cheese
Spray bottom of soup pot with Pam. Sauté onions and garlic 'til clear. Add broth, tomatoes, beans, and uncooked pasta. Bring to a boil and simmer over medium heat for 15-20 minutes or until pasta is tender. Add spinach, cook until wilted. Sprinkle top of each bowl with cheese. Comment: I sometimes add 1 roasted red pepper chicken sausage diced finely for and additional 3 points for the entire pot. I also usually use 1/2 spinach and 1/2 kale, because I prefer the taste of the bitter greens.
Split Pea Soup
1lb dry green split peas, rinsed and picked
1/4 tsp dry oregano
1/2 tsp dry thyme
1 medium onion, diced
3 celery stalks, sliced
2 veg. broth cubes (or equivalant)
6 cups water
3-4 dashes liquid smoke
Simply combine all of the above ingredients in your crock-pot. Give it a good stir and cover. Cook on high for 5-6 hrs or low for about 7-8. After you turn off the crock, let it sit for a good 1-2hrs with the lid still on. When you remove the lid, the soup should look liquidy. Give it a good stir and it will thicken and look gorgeous.
SICILIAN LENTIL SOUP WITH PASTA - CORE
posted by: nanajennie on Core Board
2 tsp olive oil
1/2 C each finely chopped onion, celery, & carrots
1/4 C chopped celery leaves
3 cloves garlic, crushed
1 (16-oz) can diced tomatoes, undrained
4 C beef, chicken, or vegetable broth
1 1/2 C water
1 C lentils, uncooked
1 bay leaf
1 tsp each dried oregano & dried basil
1/4 tsp pepper
3/4 C wholewheat ditalini pasta (small tubes) uncooked
grated Veggie Parmesan
Heat oil in large saucepan over medium heat. Add onion, celery, carrots, celery leaves, and garlic. Cook, stirring frequently, 5 minutes.
Add remaining ingredients, except pasta and Veggie Parmesan. Bring mixture to boil, stirring occasionally. Reduce heat to medium-low, cover, and simmer 40 minutes or until vegetables are tender. Stir in pasta and continue to cook, covered, 10 minutes more. Remove and discard bay leaf before serving.
Top each serving with a sprinkling of Veggie Parmesan
Serves 6 (1 1/4 C ea svg)
America's test Kitchen's Beef chili with Kidney beans
(Choco)
2 Tablespoons canola oil
2 medium onions, chopped fine
1 medium red bell pepper, diced
2 Tablespoons minced garlic
1/4 Cup chili powder
1 Tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
2 pounds core ground beef
2 15 oz cans kidney beans, dark red
1 28 oz can diced tomatoes, with juice
1 28 oz tomato puree
1. Heat oil in a large Dutch oven over medium heat until shimmering. Add onions, bell pepper, and spices until veggies are softened, about 10 minutes.
2. Increase heat to medium high and add half the beef. Cook, breaking up with a wooden spoon until no longer pink. Add remaining beef and repeat.
3. Add beans, both tomatoes, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low. Simmer, covered, stirring occasionally for one hour.
4. Remove the lid and simmer for one hour longer, stirring occasionally. Add 1/2 C water if chili sticks to the bottom of the pot. adjust salt seasoning.
Beef Barley Lentil Soup
1 pound lean ground beef
1 medium onion, chopped
2 cups cubed red potatoes ( ¼ inch pieces)
1 cup chopped celery
1 cup diced carrots
1 cup dry lentils, rinsed
½ cup medium pearl barley
8 cups water
2 teaspoons beef bouillon granules
1 teaspoon salt
½ teaspoon lemon-pepper seasoning
2 cans (14 ½ ounces each) stewed tomatoes
In a non-stick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker (crock pot). Layer with the potatoes, celery, carrots, lentils and barley. Combine the water, bouillon, salt and lemon-pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. Add the tomatoes; cook 2 hours longer. Yield 10 servings.
Black Bean Stoup (Stoup = Stew/Soup)
Rachel Ray
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 sprig fresh bay leaves or 1 large dried bay leaf
1 jalapeno pepper, seeded and chopped
4 cloves garlic, chopped
3 ribs celery with greens, chopped
1 large onion, chopped
1 red bell pepper, seeded and chopped
3 (15-ounce) cans black beans
2 tablespoons ground cumin
1 1/2 teaspoons coriander
Salt and pepper
2 to 3 tablespoons plus 2 teaspoons hot sauce, divided
2 cups chicken or vegetable stock
1 (15-ounce) can diced tomatoes, diced tomatoes with peppers and onions or, stewed tomatoes
Heat a medium soup pot over medium-high heat. Add EVOO to hot pot then bay leaves, jalapeno, garlic, celery and onions. Cook 3 to 4 minutes, then add red peppers and continue to cook. Drain 2 cans of beans and add them. With remaining can, pour the juice and half the beans into the pot. Use a fork to mash up the beans remaining in the can. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 tablespoons hot sauce. Add stock and tomatoes to the stoup and bring to a bubble. Reduce heat and simmer 15 minutes over low heat.
Sixteen bean and barley soup (CROCKPOT)
1 bag (16 oz) of 16 bean soup mix, soaked and drained
1 onion, chopped
3 carrots, chopped
3 stalks of celery, chopped
1/2 bag pearl barley (8 oz)
8 cups of ff chicken broth
tablespoon or two of emeril's essence (or similar spices)
enough water to cover contents of crock pot as it will absorb almost all of the liquid.
Cook on low for 8 hours (or on stove top for about two and a half over a low flame)
This soup is very thick due to the barley. You may thin it out using a little more chicken broth when you reheat it. Try tossing in some left over shreded chicken breast for a tasty lunch. Feel free to make it with veggie broth for a vegetarian soup.
Core Potato Soup
posted by kimkautzer, core board
1 onion, chopped
2 stalks celery, chopped
2 (14.5 ounce) cans fat-free chicken broth
5 potatoes, peeled and cubed
1 pinch dried parsley
1 teaspoon garlic powder
salt and pepper to taste
1 1/2 cups skim milk
Coat a large pot with cooking spray and place over medium heat. Add the onion and celery and saute for 10 minutes, or until onion is tender. Add the broth and potatoes and stir well. Now stir in the parsley, garlic powder and salt and pepper to taste.
Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the milk and continue to simmer for 10 minutes.
Scoop out about 2 cups of soup (more potatoes than broth, if possible) and puree. Return mixture to the pot. Stir through and reheat.
Buffalo Chicken Chili
(modified from Rachel Ray)
1 tbs evoo
2 lbs ground chicken
2 garlic cloves, finely chopped
2 celery ribs, finely chopped
1 onion, finely chopped
1 carrot finely chopped
1 jalepeno, finely chopped
salt and pepper
1 1/2 tsp ground cumin
1 tsp ground corriander
6 oz of broth (original recipe said beer)
1/4 cup cayenne pepper hot sauce
1 15 oz can tomato sauce
heat oil over high heat, add chicken and cook approximately 6 minutes, breaking up the meat. add celery, garlic, onion, carrot, jalapeno, salt, pepper, corriander, cumin. cook for five minutes. Scrape up any browned bits from the bottom of the pan. Cook for 2 to 3 minutes more. Stir in hot sauce and tomato sauce. reduce heat to low and simmer approximately 15 minutes.
For the entire recipe without my changes you can see it at rachaelraymag.com
Potato Corn Chowder.
posted by smcgrady
This is something I make without recipe, so I'll try to estimate my quantities here, feel free to experiment.
1 Tbsp. olive oil
1 med. onion, diced
2 Leeks, sliced (see instruction below)*
4-5 med. Potatos, peeled and cubed
2 cups frozen corn
chicken broth or boullion
salt and pepper, thyme
*to prep Leeks, cut of the root end and the ragged ends. Cut Leek in half lenthwise. Now rinse carfully, seperating the leaves and rinsing in between where they tend to collect dirt while growing. Shake dry and slice.
Saute onion in oil until translucent. Add leeks and cook over med. heat for a few minutes, stiring. Add potatos, corn and enough broth to cover about 1" over veggies. Season with salt and pepper. I usually cook a spring of fresh thyme with this, but you could also use a little bit dryed. Bring to a boil, then reduce heat and simmer for about 30min. add more broth or water while cooking to keep the consistency like a stew.
When done, I take the potato masher to the whole pot and coarsly mash up some of the potatos to make the soup somewhat creamy. You could also use a submersion blender or blend some of the soup and stir it back in, but I like to still have it quite "chunky".
Scallop and Corn Chowder
posted and tried by Lovey
5 slices Canadian bacon (4 ounces), cut into a small dice
1 pounds sea scallops, patted dry
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small yellow onion, thinly sliced into half-moons
2 Yukon gold potatoes, peeled (if desired) and cut into a 1/2-inch dice
1/2 cup dry white wine
1 cup chicken broth
1/2 cup ff evaporated milk
Kernels from 2 ears of corn (about 1 cup)
1/4 cup chopped flat-leaf parsley
In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels. Increase heat to medium-high add 1 tablespoon of olive oil. Season the scallops with the salt and pepper and cook, working in batches, until golden brown, about 2 minutes per side. Transfer to a plate. Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes. Add the potatoes, wine, broth, and milk, cover partially, and reduce heat. Simmer gently until the potatoes are tender, about 20 minutes. Add the scallops and corn and simmer gently for 4 minutes. Sprinkle with the parsley and bacon.
Tip: Scallops lend a lovely sweetness to this chowder, but they're relatively expensive. You can use shrimp or any firm, white-fleshed fish, such as cod or halibut, instead.
Creamy chicken and rice soup (core)
olive oil
1 large onion chopped
1 large carrot chopped
couple of celery ribs chopped
8 c FF chicken broth
2 c cooked brown rice
1 c cooked wild rice
1/4 tsp salt
1/4 tsp pepper
1 c evaporated skim milk
2 large chicken breasts, chopped (boneless, skinless)
Cook rices per package instructions.
In a saucepan or soup pot, saute onion, celery and carrots in a bit of olive oil. Cook until vegetables are tender. Puree 1/4 of mixture to add thickness without using flour (add a bit of the broth to ease the process, if desired). Mix puree and vegetables in a large stockpot, and slowly add broth. Stir in chicken breast. Cook until chicken is done, 10 minutes or so. Add rice, salt and pepper. Cook over medium heat until bubbling and thickened. Stir in evaporated skim milk. Cook for another 5 minutes.
Yield: 2.5 qt
-- WW core board
Create Your Own Soup Recipe (Crock-pot)
Base: Either 6 cups FF broth or 1 jar spaghetti sauce and 4 cups water
Protein: 2 cups beef, chicken, turkey, or chicken; 1 cup ham; or 3 cups beans
Starch: 2 cups of cooked brown rice, barley, ww pasta, or corn
Vegetable: 4 cups of carrots, celery, cabbage, onion, potato, tomato, green beans, peas, or zucchini (mix or match)
Spices: 2 T dried or 4 T fresh basil, chives, cumin, garlic, majoram, oregano, parsley, rosemary, thyme, cayenne, or chili powder (mix or match)
Combine all ingredients in Crock-pot putting any root vegetables on the bottom. Cook on low 8-12 hours
Egg Drop Soup
INGREDIENTS:
4 cups chicken broth or stock
2 eggs, lightly beaten
1 -2 green onions, minced
1/4 teaspoon white pepper
Salt to taste
A few drops of sesame oil (optional - points)
PREPARATION:
In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.
Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
Garnish with green onion and serve.
Potato, Cheese & Green Chili Soup
Source: Nava Atlas, American Harvest Regional Recipes for the Vegetarian Kitchen
Servings: 6
4 medium potatoes -- peeled and diced
5 cups fat free vegetable stock
1 tablespoon olive oil
1 large onion -- chopped
2 cloves garlic -- minced
1 large red bell pepper -- seeded and diced
1 cup tomatoes -- seeded & diced
1 cup corn kernels
4 ounces canned mild green chiles -- drained
1/2 teaspoon ground cumin -- optional
1/2 teaspoon dried oregano
6 ounces ff or soy monterey Jack cheese -- shredded
Place potatoes and broth (can use water if desired) in a large soup pot. Bring to a boil, cover and simmer until potatoes are tender, about 15 minutes.
Meanwhile, heat oil over medium heat, add onions, reduce heat to medium-low and saute until onions are translucent. Add garlic and bell pepper and saute until golden and tender.
Use a slotted spoon to remove half of the potatoes. Mash well and stir back into the pot with sauteed onions-peppers and all remaining ingredients except cheese. Simmer over low heat for 20 minutes.
Sprinkle in the grated cheese a little at a time, stirring after each addition. Season to taste with salt and pepper. Simmer over low heat, stirring frequently, for another 5 minutes.
HippoMommy's Vegetarian Chili
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons extra virgin olive oil
1 onion -- chopped fine
4 cloves garlic -- crushed
28 ounces tomatoes, canned -- diced
15 ounces tomato sauce
4 ounces green chiles -- canned
15 ounces black beans, canned -- drained and rinsed
15 ounces kidney beans, canned -- drained and rinsed
30 ounces pinto beans, canned -- drained and rinsed
1 whole bay leaf
3 Tbsp chili powder
Saute the onion and garlic together in the oil until the onion is clear and soft (but not brown).
Transfer to slow cooker. Add all other ingts. Slow cook on low for 6 to 8 hours.
Remove bay leaf before serving.
Potato-Corn Chowder
Ingredients:
1t oil
2t water
1 1/4 cup chopped onions
1 cup thinly sliced carrots-about 2 med.
2 stalks celery, including leaves, chopped
1 bay leaf
2 cups cubed potatoes (about 2 med potatoes)
1 cups vegetable stock
1 cup skim milk
1 cup corn
salt and pepper to taste
Heat oil and water in dutch oven to bubbling. Add onions and saute 5-10 min. Add a little water if too dry. Add carrots, celery, bay leaf, potatoes, and stock. Cover and bring to a boil. Reduce heat to med. and cook 20 min or until potatoes are tender. Add milk and corn. Simmer (do not boil) 3-5 minutes until corn is tender. Discard bay leaf. Puree 1/4 of soup in food processor or blender, return to pot and add salt and pepper.
BLACK BEAN CHILI - CORE
Source - The Meatless Gourmet
posted by nanajennie (Core Board)
(tried)
1 lb dried black beans, uncooked
2 tsp canola oil
2 C chopped onion
2 C chopped green bell pepper
5 cloves garlic, crushed
5 med, ripe tomatoes, peeled & chopped
1 tbsp dried oregano
2 tbsp chili powder (or more if you like)
1 tbsp ground cumin
2 tsp paprika
1 tsp ground coriander
1 bay leaf
1/2 tsp salt
3 1/2 C water
1 (6-oz) can tomato paste
1 tbsp red wine vinegar
Garnishes (optional)
Grated Soy Parmesan cheese
Plain nonfat yogurt
Chopped tomato
Chopped fresh cilantro.
Place black beans in large saucepan and add enough water to cover beans by 3". Bring to boil over medium heat & boil 2 minutes. Cover, remove from heat, and let stand 1 to 2 hours. Drain.
Heat oil in large soup pot over medium heat. Add onion, bell pepper, and garlic. Cook, stirring frequently, 5 minutes. Add tomatoes & spices. Cook, stirring occasionally, 10 minutes. Add water, tomato paste, vinegar, and soaked beans. Bring mixture to boil. Reduce heat to medium-low, cover, and simmer 2 hours or until beans are tender. Stir occasionaly while cooking. Remove & discard bay leaf.
Spoon chili into bowls, and if desired, garnish with any (or all) of the optional garnishes.
Lentil Chili (core)
From the kitchen of REGINARO
Estimated POINTS® Values Per Serving | 4
Servings | 6
Main Meals | Community built RECIPE
Ingredients
1 cup dried brown lentils, cleaned
2 cups vegetable broth
16 ounces unsalted tomatoes, crushed
1 green pepper,chopped
1 onion, chopped
1 tablespoon garlic, crushed
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 celery stalk, chopped
16 ounces unsalted tomato sauce
2 cups whole kernel corn
Instructions
Combine all of the ingredients except the tomato sauce and corn in a 4-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 25-30 minutes. Add the tomato sauce and corn to the lentil mixture. Stir, cover, and simmer for 10-15 additional minutes. Serve hot. Special Notes
Nutritional Information
Serving size: 1 1/2 cup
Calories: 210
Fat: 1.5 g
Cholesterol: 0 mg
Protein: 14 g
Fiber: 7 g
Sodium: 230 mg
Tortilla Soup
Posted on Core Board -Julesferreti
1 tsp. olive oil
1 onion, chopped
2 garlic cloves, minced
2 cups shredded cooked chicken breast (about 10 oz.)
1 cup frozen whole-kernel corn
1 Tbl. Jalapeno pepper, chopped & seeded
1 tsp. ground cumin
1 tsp. Worcestershire sauce
½ tsp. chili powder
2 cans chicken broth
1 can diced tomatoes, undrained
1 can black beans, drained
1 can tomato soup, undiluted
Tortilla chips, optional
½ cup fat free sour cream, optional
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic, sauté 2 minutes. Stir in chicken and next 8 ingredients (chicken through tomato soup); bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls; top with tortilla chips and sour cream to serve.
Mexican chicken soup I (core)
2 whole chickens (about 3.5 lbs)
4 carrots, halved crosswise
1 large yellow onion
1 TBS kosher salt
1.5 c brown rice
1/2 tsp black pepper
2 avocadoes
1/2 c fresh chopped cilantro leaves
3 limes, halved
Rinse the chickens and pat dry with paper towels. Place the chickens, carrots, onion and salt in a large stock pot. Add enough cold water -- about 16 cups -- to cover. Bring to a boil. Reduce heat and simmer gently, uncovered, for 1 hour. Skim off any foam that appears.
Transfer the chickens to a plate; let cool. Remove and discard the carrots and onion. Add the rice to the broth and simmer for 20 minutes.
Meanwhile, shred the chicken meat, discarding the skin and bones. Add the meat and pepper to the broth and heat for 3 minutes. Scoop the avocado into individual bowls and ladle the soup over the top. Sprinkle with the cilantro and squeeze on the limes.
Serves 6-8
--Real Simple magazine, February 2006
Mexican Chicken Soup II
posted by flo123-core board
--------------------------------
1 small onion -- chopped
1 green bell pepper -- chopped
1 tablespoon vegetable oil
2 32 ounce 99% fat free chicken broth
15 ounces canned black beans
15 ounces canned kidney beans
14 1/2 ounces canned diced tomatoes
1 1/2 pounds chicken breast halves without skin -- 3 cups chopped
1 cup frozen corn
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
Saute onion and bell pepper in hot oil in a large Dutch oven over medium-high heat 5 minutes. Stir in chicken broth and next 8 ingredients, and bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes. Remove from heat; stir in cilantro and lime juice.
Pumpkin Chili Mexicana
Yields - 6 servings
Pumpkin lends color and nutrients to this creamy Chili Mexicana. Onion, chile peppers, ground turkey and kidney beans seasoned with cumin and chili powder make a zesty and flavorful dish.
Ingredients:
• 2 tablespoons Core oil
• 1/2 cup chopped onion
• 1 cup chopped red bell pepper
• 1 clove garlic, finely chopped
• 1 lb. ground turkey (can substitute Core meat substitute or other lean ground meat)
• 2 cans (14.5 oz each) diced tomatoes, undrained
• 1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
• 1 can (15 oz.) tomato sauce
• 1 can (15.25 oz.) kidney beans, drained
• 1 can (4 oz.) ORTEGA Diced Green Chiles
• 1/2 cup whole kernel corn
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
Directions:
HEAT vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.
Quaker Quick Barley and Chicken Chili
1 can (14.5 oz) diced tomatores, undreained (may use tomatoes seasoned with peppers)
1 jar (16 oz) salsa or tomato sauce
1 can (14.5 oz) fat-free chicken broth
1 cup Quaker Quick Barley
3 cups water
1 tablespoon chili powder
1 teaspoon cumin
1 can (15 oz ) black beans, drained and rinsed
1 can (15 oz) whole kernel corn or corn with peppers, undrained
3 cups (about 1-1/2 lbs) chicken breast, cooked, cut into bite-sized pieces
Reduced or no-fat cheddar cheese (optional)
Reduced or fat-free sour cream (optional)
Preparation
1. In 6-qt saucepan, combine first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low. Simmer for 10 minutes, stirring occasionally. Add beans, corn and chicken; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency. If desired, top with shredded cheese and sour cream.
Servings: 11
Soup Mix (Crock-pot)
1 1/2 Pound Dry Green Split Peas
1 (11 oz.) Package Quaker Pearl Barley
1 Pound Lentils
2 Cups Brown Rice
1/4 Cup Dry Minced Onion
Combine all ingredients in a large airtight container. Stir well.
Store in a cool dry place for up to 6 months. Shake before using. Makes enough for 8 batches of Hearty Vegetable Soup.
Source: Aimee's Adventures website, modified to Core
Tomato Spinach Slow Cooker Soup
POINTS® Value | 0
Servings | 8
Preparation Time | 20 min
Cooking Time | 300 min
Level of Difficulty | Easy
Ingredients:
10 oz spinach, baby, washed
2 medium carrot(s), chopped
2 medium stalk celery, chopped
1 large onion(s), chopped
1 clove garlic clove(s), minced
4 cup vegetable broth, low-sodium
28 oz canned diced tomatoes, no-salt added
2 leaf bay leaf
1 Tbsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes, crushed
Instructions:
Place all ingredients in a slow cooker. Cover and cook on high for 5 hours. Remove bay leaves, stir and serve. Yields about 1 cup per serving.
Joan's Winter Stew
Rich and Hearty beef broth. You’ll want to soak up every drop with french bread.
Cook's tip: For a thicker stew, just before serving transfer 1/2 cup of cooking liquid to a small bowl. Whisk in 1 Tbsp. cornstarch and stir back into stew.
Ingredients
2 lbs. lean beef roast, cut in 1” cubes
1/3 cup flour seasoned with salt and pepper (optional points or reduce amount of flour)
1 Tbsp. olive oil
2 tsp. garlic, minced
1/2 tsp. Thyme
1 -14 oz. can beef broth
1/3 cup red wine (points)
3/4 cup water 2 medium carrots, peeled and sliced ¼” thick
2 Zucchini, sliced ¼” thick
1/4 lb. mushrooms, sliced
2 medium unpeeled potatoes, diced
Preparation
Coat meat with flour.
Heat oil in a large pot over medium high heat. Add meat, garlic, and thyme.
Saute, stirring occasionally, until meat is browned on all sides. Add beef broth, wine and water. Simmer, covered, on low heat 1½ hours until meat becomes tender.
Add vegetables and potatoes to pot. Cook additional 30 minutes or until vegetables are tender.
Makes about 8 servings.
Thai-Style Pumpkin Soup
Core+3 WPAs per serving
Serves 4
2 cups water
1 can (15 oz.) 100% Pure Pumpkin
1 can (11.5 fl. oz.) mango nectar (3 pts per cup)
3 MAGGI Vegetarian Vegetable Flavor Bouillon Cubes
1 teaspoon finely chopped fresh ginger or 3/4 teaspoon ground ginger
2 cloves garlic, finely chopped
1/4 to 1/2 teaspoon crushed red pepper
1/4 cup creamy reduced fat peanut butter (9 pts)
2 tablespoons rice vinegar
2 tablespoons finely chopped green onion
1/4 cup finely chopped cilantro, divided
2/3 cup (5 fl.-oz. can) * CARNATION Evaporated Fat Free Milk
COMBINE water, pumpkin, nectar, bouillon, ginger, garlic and crushed red pepper in large saucepan. Bring to a boil, stirring occasionally. Reduce heat to low.
STIR in peanut butter, vinegar, green onion and 1 tablespoon cilantro. Cook, stirring occasionally, for 5 to 8 minutes or until soup returns to a boil. Stir in evaporated milk. Sprinkle with remaining cilantro before serving.
FOR FREEZE AHEAD:
PREPARE as above; do not sprinkle with remaining cilantro. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.
HEAT in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Sprinkle with remaining cilantro before serving.
WHITE CHILI
4 c chicken breasts, cooked
4 (15 oz) cans reduced-sodium fat free chicken broth (about 6 c)
4 (15 oz) cans Great Northern beans
1 (7 oz) can chopped green chilis
1 t ground oregano
1 t ground cumin
1 t ground black pepper
Dump everything in a big pot on the stove or a crockpot. Simmer on low- the longer the better. You can serve with sour cream, cheese, black olives, green onions, and/or tortilla chips. It's delish, and gets better the longer the flavors blend. It also freezes well.
California Pizza White Corn Tortilla Soup
Ingredients:
3 Tbsp. Olive Oil
1 1/2 seven-inch Corn Tortillas, cut into 1" squares (count points)
1 1/2 Tbsp. minced fresh Garlic
2 Tbsp. minced White Onion
1 1/2 tsp minced Jalapeno Pepper
1 lb. White Corn kernels
1 1/2 lbs. chopped, ripe red Tomatoes
1/3 C. Tomato Paste
2 1/2 tsp. ground Cumin
1 Tbsp. Kosher salt
1/8 tsp. ground White Pepper
1/2 tsp. Chili Powder
1 1/2 C. Water
1 quart chicken stock
24 blue corn tortilla chips (optional garnish)
2 C. shredded cheddar cheese (optional garnish)
1/2 C. chopped fresh cilantro (optional garnish)
Preparation:
*Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add garlic, onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent. Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end. Bring the soup to a low, even boil. Boil for 5 minutes. Remove soup from heat. Use a hand-held propeller blade processor to process in batches to the consistency of a course puree. You can also process in batches in a blender.
Return the soup to the burner and add the reserved corn. Bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup. Serve, garnished with blue corn tortilla chips, cilantro and sharp cheddar cheese. posted by flubbgone
Beef Barley Soup - Crockpot
1 pound lean stew beef, 1/2" cubes
1/2 Cup chopped onion
2 ribs chopped celery
2 carrots, diced
3/4 Cup barley
6 cups beef broth
salt, pepper to taste
Combine all in the crockpot (no need to brown meat). Cook on low 6-8 hours.
posted by ronnie1129
My favorite soup.
Unstuffed Pepper Soup
Source: Aimee's Adventures
1 lb lean ground beef, cooked
2 14.5 oz cans diced tomoatoes seasoned with basil, garlic and oregano
2 10.5 oz cans chicken broth
1 large onion, chopped
3 bell peppers, chopped
2 10.75 oz. cans condensed tomato soup
1.5 cups cooked brown rice
Spray crockpot with cooking spray. In corckpot, combine the cooked beef, tomatoes, broth, onion, peppers and tomato soup. Cover and cook on low for 6-8 hours. Add cooked rice, stir into the soup and serve.
NOTE: I use a frozen chopped pepper/onion medley instead of the fresh veggies for time-saving.
BROCCOLI BISQUE - CORE
1 cup diced onion
1 large garlic clove, chopped
4 cups low-salt chicken broth
1 large bunch broccoli, including stem which has been peeled and chopped
dash ground white pepper
1/2 cup plain nonfat yogurt
Lightly spray large, nonstick saucepan with cooking spray. Place over medium-high heat; add onion and garlic. Cook 5 minutes or until lightly browned, stirring often. Add chicken broth and bring to a boil. Add broccoli; reduce heat to low and simmer 7 minutes or until tender.
Cool soup slightly. Pour mixture (in batches if necessary) into large blender. Add white pepper; puree until smooth. Reserve 2 tablespoons yogurt; blend in remaining yogurt until smooth.
To serve, ladle into bowls and swirl in reserved yogurt. posted by nanajennie
HEARTY BEAN SOUP - CORE
2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped green pepper
1 clove garlic -- minced
12 ounces cooked navy or Great Northern Beans
2 cups water
1 (1-pound) can tomatoes, chopped, undrained
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 bay leaf
salt & pepper to taste
2 tablespoons grated fat-free or Soy parmesan cheese
Heat oil in a large saucepan over medium heat. Add onions, celery, carrots, green pepper, and garlic. Cook until tender, about 10 minutes. Add small amounts of water, if necessary, to prevent drying.
Add beans, water, tomatoes, and spices. Reduce heat to low, cover, and cook 1 hour. Remove and discard bay leaf.
Spoon soup into individual serving bowls. Sprinkle with Parmesan cheese. posted by nanajennie
VEGETABLE BROTH MIX - CORE
1 tablespoon onion powder
1 tablespoon celery seed
1 tablespoon dried parsley flakes
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
1/2 teaspoon ground savory
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon turmeric
1/4 teaspoon ground sage
Combine all ingredients and mix well. Mix again before using. (Dried vegetable flakes can also be added for a real flavor bonus.)
Makes about 1/4 cup mix. You can mix this easy spice combo in a jar and keep it on hand for those recipes that call for vegetable broth mix.
posted by nanajennie
Turkey and Corn Chowder with barley
From The healthy Slow Cooker Finlayson.
Modified from the original. Serves 10. posted by chocokatzen
1 T cumin
2 onions, chopped
6 stalks celery, diced
4 cloves garlic, minced
2 t oregano
1/2 t pepper
8 C chicken stock or broth
3/4 C barley, rinsed
2 lbs turkey, cut into 1" cubes. about 3 cups.
2 C frozen corn
1t chili powder, dissolved in 2 T fresh lemon juice.
1 green pepper, diced
1 jalapeno or chipotle pepper, diced
optional: cilantro
Combine all ingredients up to and including the corn. Cook on high for 4 hours or low for 4. Then stir in the remaining ingredients (you may also add leftover cooked turkey at this time). Heat through on high for 20 minutes.
*I liked this a lot. I cut it in half, and cooked it for about 10 hours, which made it a little thick, but I enjoyed that. I would add chipotle peppers next time. The orignal recipe called for sauteing the onions, garlic, etc. I skipped that step and they came out fine.