[CHANGES] Soups

[Sandra Ahten]

You may be needing some low point filling ideas for this week, when you’ll 
have the additional challenge of Thanksgiving. It seems like the perfect 
time to send you some soup recipes. Some of these are old favorites -- like 
the Easy Cheesy Soup and the 5-Can Soup -- are back by popular demand. I've 
included my new favorite, Classic Borscht. This beet soup is a staple in 
Russia. It is so low in points you’ll have plenty of points to spare for the 
sour cream for garnish. With its beautiful color, texture and earthy aroma, 
it is a delight for my senses of sight, smell, and touch as well as taste.

EASY CHEESY SOUP
Makes 10 cups; 1 cup = 1 point

NOTE: There are hundreds of variations to this. All of them call for 1 can 
of tomatoes, 3 cans of water or broth, and 10 oz of Velveeta Light cheese 
with a variety of veggies, fresh or frozen.

1 bag frozen chopped broccoli
1 can Rotel tomatoes (any spicy tomatoes)
3 cans fat-free chicken broth
1 onion, diced
1 stalk celery, thinly sliced
1/2 jar hot salsa
10 oz. Velveeta Light cheese, cut into cubes

Chop broccoli into smaller pieces in blender. Blend it with tomatoes, broth, 
onion, celery, and salsa. Cook until onion and celery get tender. Remove 
from heat. Stir in Velveeta cubes. Heat until cheese melts.

CROCK OF CHICKEN AND BEAN SOUP
8 servings; 1 cup = 2 points

1 can kidney beans, drained
1 can black beans, drained
1 can baked beans
1 can stewed tomatoes
1 pkg. taco seasoning
1 can corn
2 chicken breasts

Place chicken breasts in crock-pot along with tomatoes and all the beans. 
Add taco seasoning and cook on low for 6 to 8 hours. Remove chicken and 
shred. Place back in crock-pot with one can of corn. Cook 10 more minutes 
till heated through.

BUTTERNUT SOUP
6 servings; 1 cup = 2 points

1 medium onion, diced
1 medium apple
3 Tbsp. all-purpose flour
1 lb. butternut squash (these are the yellow ones that are long and kind of 
bell shaped)
1/2 cup orange juice
3 cups chicken broth
1 cup fat-free (skim) milk
1/2 tsp. ground nutmeg

Cut the butternut squash in half. Scoop out the seeds. Microwave on high 
until fork tender. Cool. Peel away the skin. Cut into bite-size pieces.

Spray a large pot with non-stick cooking spray. Braise onion until pieces 
are clear. Peel and grate apple and fry lightly with the onions. Add the 
flour and squash. Stir continuously until the squash is coated with flour. 
Add the chicken broth, milk, and orange juice and cook on medium until 
butternut is soft. Puree in a blender or leave chunky if you prefer. Season 
with nutmeg.

This soup freezes very well. You may also try a teaspoon of sour cream per 
serving to add to the flavor, but remember the extra points!

5-CAN SOUP
Makes 8 cups; 3 points for the whole pot!

1 can (14.5 oz) Del Monte Fresh Cut Whole New Potatoes, drained and cubed
1 can (14.5 oz) Del Monte Fresh Cut Sliced Carrots, drained
1 can (14.5 oz) Del Monte Fresh Cut Zucchini with Italian-Style Tomato Sauce
1 can (14.5 oz) Del Monte Fresh Cut Diced Tomatoes with Basil, Garlic and 
Oregano
1 can (14 oz) fat-free chicken or beef broth

Combine all ingredients in a large pot. Bring to a boil, then reduce heat 
and simmer 3 minutes. Season to taste with salt and pepper.

"HOT AS YOU LIKE" THREE-CAN SOUP
Makes 5 cups
1cup = 2 points

1 can Mexican-style diced tomatoes (like Del Monte) with liquid
1 can Cajun mixed vegetables (like Veg-All) with liquid
1 can black beans (drained)
6 oz. Velveeta Light
Hot sauce to taste

Mix all ingredients in a saucepan and heat until cheese is melted.

HAM AND CABBAGE SOUP
Makes 8 servings; 1 point per serving

1/2 medium cabbage, shredded
4 large carrots, thickly sliced
2 medium onions, chopped
5 medium ribs celery, thickly sliced
1/2 lb. extra lean deli ham, thickly sliced and chunked up
4 cups fat-free chicken broth
4 cups water
1/4 tsp. dried thyme
1/2 tsp. garlic, chopped
Black pepper to taste

Mix broth and water in a stock pot; add all vegetables except cabbage and 
simmer for about 15 min. Add cabbage, ham, thyme, (and any other herbs of 
choice) then simmer until all veggies are tender.

CLASSIC BORSCHT
Only 6 points for the whole pot!

2 lb. beets, peeled and quartered
1 lb. potatoes, peeled and quartered
2 medium onions, peeled and cut in eighths
2 large carrots cut into in large chunks
1 can tomatoes
1/2 head of cabbage, sliced
10 cups water
Juice of 1 lemon
1 Tbsp. Dill weed
Salt and ground black pepper to taste

Put all ingredients in a large stock pot; cook over medium heat until beets 
and potatoes are very tender (40 minutes). Add more water if necessary to 
keep vegetables well covered and floating. Puree the soup with a food 
processor. Serve hot, with yogurt or sour cream if desired (for extra 
points).