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Post by mylikeit on Jan 8, 2005 10:24:38 GMT -5
Almost Core Baked Potato Soup
I call this "Almost Core" because there is a bit of flour in it to thicken the soup. Maybe there's a way to modify, perhaps using corn meal, so that it's 100% Core, but I figure 1/2 point of WPA is pretty good for such a filling, satisfying soup. Also, this is terrific with broccoli (do the same thing, just use broccoli instead of potatoes). Or you can add other veggies to it. If you do broccoli, you may want to puree some of the broccoli with a little water so you get a traditional "cream of" texture and look. This soup is a real family-pleaser. It's even better "the next day" as the flavors blend.
POINTS® value | 5 (if doing Flex Plan) Servings | 8
soups | If following the Core plan, you only need count 4 points for the entire batch of soup (1/2 point per serving).
Ingredients
4 cup vegetable broth (or chicken, if you prefer) 24 oz fat-free evaporated milk 1 large onion, diced 5 large baked potatoes 4 tsp sunflower oil 1/2 cup Wondra Flour 2 tsp black pepper
Instructions
Peel and dice potatoes. Set aside. In stock pot, cook diced onion in oil until white. Add broth and evaporated milk. Gradually add Wondra flour, stirring continuously. Cook over medium heat until slightly thickened. Add diced potatoes. Add pepper to taste.
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Post by slimcris on Jan 8, 2005 11:10:39 GMT -5
FROM: PAT5031's POST ON SOUP THREAD
This is my variation of ww vegetable soup. There are no definite amounts. I have a large crockpot. I just start throwing veggies & broth in to the top. spices subj to individ taste. cook on high several hrs at least til quinoa is cooked. I add the quinoa when the soup has cooked about 2 hrs. freezes well.
1 small savoy cabbage, shredded/diced sliced or shredded carrots 1 bag frozen mixed vegetables frozen green beans 2 or 3 leeks (or 1 sweet onion)sliced or diced 1 large can tomato pieces chopped celery several cloves of garlic sea or kosher salt basil oregano old bay seasoning chicken or veg broth, ff/low sodium, or homemade 1/2 to 3/4 cup quinoa more or less about 1-2 cups water
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Post by slimcris on Jan 8, 2005 11:11:13 GMT -5
FROM TINA'S POST ON SOUP THREAD
Black Bean, Yellow Pepper, and Cumin Chili
1/2 tablespoon olive oil 1 12-ounce onion, coarsely chopped (about 3 cups) 1 large yellow bell pepper, chopped 1 1/2 tablespoons cumin seeds 4 teaspoons minced canned chipotle chilies 3 15-ounce cans black beans, well drained 2 14 1/2-ounce cans diced tomatoes with roasted garlic 2 cups vegetable broth
Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and cumin seeds; sauté until onion is soft and golden, stirring frequently, about 10 minutes. Add chipotle chilies and stir 30 seconds. Add black beans, diced tomatoes with juices, and vegetable broth; bring to boil.
Reduce heat to medium. Simmer uncovered until liquid is reduced by half, stirring occasionally, about 30 minutes.
Transfer 2 cups chili to processor. Blend to coarse paste; return to pot. Simmer chili to thicken, if desired.
Season chili to taste with salt and pepper.
Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium-low heat before serving.
Instead of using the food processor you can use an immersion blender for a few seconds or just mash some of the beans with a potato masher.
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Post by slimcris on Jan 8, 2005 11:11:50 GMT -5
FROM NIKIT723'S POST ON SOUP BOARD
Vegetarian Split Pea Soup
Original recipe yield: 10 or more servings.
INGREDIENTS: 1 tablespoon oil 1 onion, chopped 3 cloves garlic, minced 2 cups dried split peas 1/2 cup barley 1 1/2 teaspoons salt 10 cups water vegetable or chicken boullion to taste (somewhere between 5 and 10 cubes) (Or substitute canned veggie broth for water) 3 carrots, chopped 3 stalks celery, chopped 1/2 cup chopped parsley 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 1/2 teaspoon ground black pepper
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DIRECTIONS: In a large pot over medium high heat, saute the oil, onion and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water and boullion. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally. Add the carrots, celery, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.
Add boullion if needed for flavor and more water if needed if the soup gets too thick. This soup freezes well - may need to add some more water when reheated.
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Post by slimcris on Jan 8, 2005 11:12:34 GMT -5
FROM TINA'S POST ON SOUP BOARD
Mushroom Barley Soup
6 servings
1 lb mushrooms, sliced 2 medium carrots, shredded 1 small tomato, peeled and quartered 1 medium onion, chopped 2 ribs celery, chopped 1/2 c barley 4 sprigs parsley, minced 3/4 t salt or to taste freshly ground black pepper to taste 5 1/2 c water (broth can be substituted for some of the water, but salt may need to be adjusted)
In large saucepan combine all ingredients and bring to boil. Reduce heat, cover pan, and simmer 1 hour. Serve.
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Post by slimcris on Jan 8, 2005 11:13:25 GMT -5
FROM CORETOTHECORE'S POST ON SOUP BOARD 3 quarts water 1/2 head cabbage (preferably savoy) 1 large red onion, chopped 1 celery rib, chopped 1 clove garlic, minced 1 large carrot, sliced or handful of baby carrots 1/4 cup olive oil 3 C. lightly packed kale, stems removed & leaves cut into strips 1 large potato, peeled, cut into 1/2 in. cubes 6 C ff chicken broth, bean cooking water or fresh water 4 med. tomatoes, peeled, seeded & chopped OR 1 cup drained & seeded canned tomatoes 1 bouquet garni (1 rosemary sprig, 8 thyme sprigs, 1 bunch parsley) 3 C cooked cannellini or borlotti beans 1 C packed spinach, stems removed, leaves cut into strips salt/pepper grated parmesan cheese (optional-count wpa)
Method:
*This recipe is very forgiving. You can add more or less of any ingredient & it still turns out wonderful.
Bring the water to a rolling boil. Cut the cabbage into quarter's through the core. Cut the core of two of the quarters and slice them as thinly as possible. Boil the sliced cabbage for 5 mins. & drain in a colander. Rinse w/cold water (this preliminary cooking elminates some of the strong taste & prevents it from taking over the flavor of the soup).
In a 4 qt. pot, heat olive oil. Add onion, celery, garlic & carrot & cook until soft. Add blanched cabbage, kale, potatoe, broth, tomatoes & garni. Bring soup to a gentle simmer & cook for 15 mins. until the potatoe is soft. Puree 1/2 of the beans in blender/food processor. Add the puree & the remaining whole beans to the simmering soup. Continue simmering for about 5 mins. more or until all veges are soft. Add spinach. Simmer for few mins. more. Salt & pepper to taste. Ladle into bowls & top w/parmesan cheese if desired (count wpa's)
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Post by slimcris on Jan 8, 2005 11:14:02 GMT -5
FROM NIKIT723'S POST ON SOUP BOARD
Lentil Soup Original recipe yield: 6 servings.
INGREDIENTS: 1 onion, chopped 2 tbsp olive oil 2 carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 bay leaf 1 teaspoon dried basil 1 (14.5 ounce) can crushed tomatoes 2 cups dry lentils 8 cups water 1/2 cup spinach, rinsed and thinly sliced 2 tablespoons balsamic vinegar salt to taste ground black pepper to taste
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DIRECTIONS: In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
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Post by slimcris on Jan 8, 2005 11:14:30 GMT -5
FROM ANNBRIANP'S POST ON SOUP BOARD
Carrot, Leek and Butternut squash soup
2 large leeks, washed, trimmed and sliced 1 lb bag of baby carrots 1 large butternut squash, peeled, deseeded and chopped Vegetable or chicken stock to cover above ingredients
Saute the leeks in cooking spray until soft. Add remaining ingredients and cover with stock. Heat to boiling, then reduce heat to low and simmer until all veggies are soft. Then puree with a stick blender. This soup is wonderfully creamy and sweet.
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Post by slimcris on Jan 8, 2005 11:15:20 GMT -5
FROM TINA'S POST ON SOUP BOARD I just saw this on Food TV - looks delicious, can't wait for tomatto and basil season. I modified it slightly to reduce the oil. I would probably reduce the oil even further by roasting the tomatoes dry or a quick spray of oil. The original recipe is www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_21123,00.html Roasted Tomato Basil Soup Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 1 hour 35 minutes Yield: 6 to 8 servings 3 pounds ripe plum tomatoes, cut in half 4 tablespoons good olive oil (2 teaspoons per serving) 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 1/4 teaspoon crushed red pepper flakes 1 (28-ounce) canned plum tomatoes, with their juice 4 cups fresh basil leaves, packed 1 teaspoon fresh thyme leaves 1 quart chicken stock or water Preheat the oven to 400 degrees F. Toss together the tomatoes, 2 tablespoons olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
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Post by slimcris on Jan 8, 2005 11:16:21 GMT -5
FROM RUDEGYAL'S POST ON SOUP BOARD
White Bean, Leek and Spinach Soup
INGREDIENTS: 2 teaspoons olive oil 4 leeks, bulb only, chopped 2 cloves garlic, chopped 3 cups fat-free {veggie}chicken broth (I use the boxes of broth that equal 4 cups.) 2 (15 ounce) cans cannellini beans, rinsed and drained 2 bay leaves 2 teaspoons ground cumin 1/2 cup whole wheat couscous 2 cups packed fresh spinach (trader joe's frozen organic spinach is perfect) salt and pepper to taste
DIRECTIONS: Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Remove bay leaves. Serve immediately.
This is even more flavorful the next day. The original recipe was from a healthy-cooking-type magazine (not Cooking Light) but I can't remember the name. This version was found on the Internet.
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Post by slimcris on Jan 8, 2005 11:17:22 GMT -5
FROM KMKIRKPATRICK'S POST ON SOUP BOARD
REFRIED BEAN SOUP 1 can ff refried beans 1 can rotel tomatoes 1 can ff low sodium chicken broth (veggie broth) 1 can corn, drained taco sause and/or salsa to taste FF Cheddar Cheese
Mix together all but cheese and simmer. Top with cheese if desired. Freezes well.
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Post by slimcris on Jan 8, 2005 11:18:09 GMT -5
From Tina's post on Soup Board
Garden Ratatouille « Thread started on: Jan 2nd, 2005, 11:26am » <br>I make something resembling this dish frequently in the summer. It can be eaten as is or topped with ff cheese.
Garden Ratatouille
1 medium onion -- chopped 2 cloves garlic -- minced 1 medium green bell pepper -- thinly sliced 1 medium red bell pepper -- thinly sliced 2 cups sliced fresh mushrooms 2 medium zucchini -- thinly sliced 1 medium eggplant -- peeled and cubed 3 tablespoons minced fresh basil 2 cups tomatoes -- chopped
In a large skillet, heat 1 tablespoon oil over medium heat. Add onion, garlic, green and red peppers, and mushrooms. Sauté until vegetables are tender. Remove and set aside.
Sauté zucchini and eggplant, adding more oil as needed. Return sautéed pepper mixture to skillet. Add basil and sauce; simmer 5 minutes over low heat, stirring occasionally
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Post by slimcris on Jan 8, 2005 11:19:48 GMT -5
From Smalltowngurl's Post on Soup Board
Spicy Bean/Vegetable Soup Again, this came from someone on the boards and I have doctored it a little to suit my tastes. I practically live on this stuff.
You can add meat if you like... sometimes I cut up a couple of leftover grilled chicken breasts into it. You could also add extra beans, really whatever sounds good to you. My sister likes it with baby limas in it.
But here is the basic recipe:
1 can ff chicken broth (veggie broth) 1 can diced tomatoes w/ green chiles 1 can ff refried beans 1 Tbsp chopped garlic 1/2 cup chopped onion 1 cup frozen corn 1 Tbsp olive oil
Saute onions & garlic in olive oil, then add remaining ingredients and simmer 'til it's done.
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Post by slimcris on Jan 8, 2005 11:20:32 GMT -5
From TinaT723's post on soup board:
Chili Vegetarian Style Prep Time: approx. 20 Minutes. Cook Time: approx. 28 Minutes. Ready in: approx. 48 Minutes. Makes 16 servings. Printed from Allrecipes, Submitted by Splenda® No Calorie Sweetener -------------------------------------------------------------------------------- 1 tblsp extra virgin olive oil 1 jalapeno pepper, seeded and finely chopped 1/2 cup chopped onion 1 1/3 cups chopped red and yellow bell peppers 6 tsp chili powder 1 1/2 tsp paprika 1/4 tsp garlic powder 3/4 tsp ground cayenne pepper 1/2 cup SPLENDA® Granular 3 tblsp balsamic vinegar 1 (28 ounce) can crushed tomatoes with thick tomato puree 1 (19 ounce) can black beans, undrained 2 (19 ounce) cans dark red kidney beans, undrained 1 (19 ounce) can cannellini beans, undrained 1 (10 ounce) package frozen whole kernel corn
Directions 1 In a large, non stick, stock pot heat olive oil. Saute jalapeno pepper, onion, and red and yellow peppers over medium heat until onions are translucent (5-8 minutes). 2 Add the remaining ingredients and slowly bring to a boil. Cover pot and simmer on low heat for 20 minutes. Serve hot. Chili tastes best when allowed to sit overnight. Refrigerate chili in covered pot overnight. Bring to a boil over a low heat, stirring constantly.
Note: If hot chili is preferred, increase the ground cayenne red pepper to 1 tsp, and increase the chili powder to 7 tsps. If sweeter chili is preferred, increase SPLENDA to 2/3 cup.
©2002 McNeil-PPC, Inc. SPLENDA and the SPLENDA logo are trademarks of McNeil-PPC, Inc. All Rights Reserved.
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Post by NikkiT723 on Jan 9, 2005 12:23:41 GMT -5
Here's another one for you. I just posted it on the soup board but it's vegetarian also - and yummy.
Black Bean Vegetable Soup Original recipe yield: 6 - 8 servings.
INGREDIENTS: 1 tablespoon oil 1 onion, chopped 1 clove garlic, minced 2 carrots, chopped 2 teaspoons chili powder 1 teaspoon ground cumin 2 1/2 cups vegetable stock 3 (15 ounce) cans black beans, rinsed and drained 1 (8.75 ounce) can whole kernel corn 1/4 teaspoon ground black pepper 1 (14.5 ounce) can stewed tomatoes
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DIRECTIONS: In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 1/2 can of the beans, corn, and pepper; bring to boil. Meanwhile, in food processor or blender, puree together tomatoes and remaining can and 1/2 of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
(I like to add hot sauce to taste.)
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