Cooler Weather....Warmer Suppers!

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Permalink Reply by Sabrena on October 28, 2008 at 10:59pm

ooohhh....I have one from the 15min 5 ingredient WW cookbook....black bean sausage soup.

Cooking Spray
6oz turkey sausage, sliced
1c diced green, red, yellow pepper
1 14oz can ff chicken broth
1 15oz can black beans (drained and rinsed)
1/4c picante sauce or salsa
chopped cilantro (optional)

1. Coat a med. saucepan with cooking spray; place over med-high heat until hot. Add sausage, and saute 1 minute or until sausage begins to brown. Add pepper; saute 1 minute.

2. Add broth; bring to a boil. Reduce heat to low; add beans and picante sauce and simmer, covered 5 minutes. Top with cilantro, if desired. 4 (1c) servings ......2pts per serving

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Permalink Reply by Natalie Huddleston on October 29, 2008 at 5:43pm

hey! This is a WW recipe my mom gave me for chili and its amazing!
1 can of ranch style beans
1 can large can of diced tomatoes (I think its like 28 oz??)
chopped onion--cook with the hamburger meat
the lowest fat hamburger meat possible (96/4 is what i found)
1 tablespoon of tomato paste
2 tbsp of chili powder
then garlic/onion powder if you like
Cook the hamburger meat/onion
then add all ingredients together and let
heat on low for about 40 minutes and
thats it!
1 cup is 2 points--soo good!

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Permalink Reply by Kristen on November 14, 2008 at 7:17pm

This is one of my favorite soups.

This soup is simple to make. You put everything in the crockpot in the order listed. Do NOT stir.

Crockpot Taco Soup

16 ounces frozen boneless skinless chicken breasts
1 envelope taco seasoning (I use reduced sodium)
1 envelope Ranch dressing packet (dry seasoning)
1 medium onion, diced
1 can Rotel tomatoes, do not drain
1 can black beans, do not drain
1 can any white beans, do not drain (great northern, etc)
28 ounce can vegetarian baked beans (I use Bush’s fat free vegetarian)
1 can kidney beans, do not drain
1 can corn, do not drain

Do not stir. Cook on low heat for 6-8 hours. DO NOT STIR. After cooked, remove chicken from crockpot and shred. Return chicken to soup and stir. Serve
14 servings total
1 cup serving: 200 calories, 1.46 grams fat, 6.67 grams fiber
1 1/2 cup serving: 300 calories, 2.19 grams fat, 10 grams fiber

This soup freezes great. I divide it up in to 1 cup servings and put it in freezer bags. A quick tasty meal! Enjoy

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Permalink Reply by Kristen on November 14, 2008 at 7:22pm

Here is another soup recipe that I have on my website.

This recipe was given to me by my dear friend, Stephanie. It is an awesome thick soup. So yummy & filling!

Beefy Veggie Soup

1 pound very lean ground beef

1 small onion chopped

1 1/2 pound frozen mixed veggies (green beans, corn, carrots, peas, lima beans)

32 ounces spaghetti sauce or one large jar

1 can Rotel

3 c. water

1 package beef-flavored Choice Ramen noodles (I just found out that these are not being made much longer.)


Brown ground beef & onion. Drain. Add in all ingredients except noodles. Add the seasoning packet from the noodles. Simmer on low for 45 minutes or until the veggies are tender. 10 minutes before serving, add in noodles. Cook until tender.

Makes 8 servings

Serving Size 1 1/2 c. This is such a thick & filling soup that I wasn’t able to eat all of the serving. Both of my girls liked it because of the spaghetti sauce taste.

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Permalink Reply by Shrinkingme on November 15, 2008 at 4:45pm

I have one for smack your momma good potato soup!

-2 cans of chicken broth( the 98% fat free kind)
-1 package of country gravy ( the white kind)
-1 bag of obrien hashbrowns (they have onion and green pepper in them)
simmer the broth then wisk in the gravy mix. Let it combine for a min then add the taters.THen just let it thicken while the potatoes cook:) 2pts for 1 cup!!

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