* Exported from MasterCook *

Hearty Minestrone Soup - 4 Points

Recipe By : Healthy Choice--Recipes For Life
Serving Size : 12 Preparation Time :0:00
Categories : Brenda B. Reg 6
June 99

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup pesto sauce
1/2 pound beef stew meat -- cubed
2 medium carrot -- sliced
2 stalks celery -- chopped
1 medium onion -- chopped
4 ounces green beans -- cut in 2" pieces
8 cups water
1/4 cup vegetables -- dehydrated
1 tablespoon chicken bouillon granules
1 can whole tomatoes -- drained and chopped
1 can red kidney beans -- rinsed and drained
1 1/2 cups tricolor pasta
1 cup pasta shells -- uncooked
1 medium zucchini -- sliced
1/2 cup macaroni -- uncooked

Heat 1 tablespoon pesto over medium-high heat in 6-quart dutch oven or
stockpot. Add stew meat. Cook for 4 to 5 minutes, or until meat is
browned, stirring frequently. Add carrots, celery, onion and beans.
Cook for 3 to 5 minutes,or ntil onions are tender, stirring frequently.

Add water, remaining pesto, the vegetable flakes and bouillon. Bring
mixture to boil over medium heat, stirring frequently. Reduce heat to
low. Simmer, partially covered, for 45 minutes to 1 hour, or until meat
is tender, stirring occasionally.

Return mixture to boil over medium heat. Add remeining ingredients.
Reduce heat to low. Simmer for 15 to 20 minutes, or until pasta is
tender and soup is hot, stirring occasionally.

Per cookbook
Calories 213
fat 7g
fiber 5g
ww points 4

Shared with Reg 6 by Brenda B. Maine, U.S.A.

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* Exported from MasterCook *

V-8 Healty Request Vegetable Soup - 1 Point

Recipe By :Pamela S.'s Creation
Serving Size : 20 Preparation Time :0:20
Categories : Crockpot/Nesco Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
46 ounces V-8 Healthy Request vegetable juice
11 ounces V-8 hot & spicy vegetable juice
12 ounces water
2 cups shredded cabbage -- * see note
2 cans green beans, canned, no-salt added -- (14 1/2 oz.)
2 cans carrot slices crinkles, canned Freshlike -- (13.25 oz.)
2 cans tomatoes, diced no salt added, canned, Del -- (14 1/2 oz.)
1 large chopped onions
1 pound ground beef substitute, Green Giant -- 2 (2/3 cups)
3 cloves minced garlic
3 tablespoons Worcestershire sauce -- or to taste
3 tablespoons Italian seasoning -- or to taste
2 tablespoons hot sauce -- or to taste
2 tablespoons kosher salt -- or to taste
2 tablespoons Mrs. Dash spicy seasonings -- or to taste
2 tablespoons freshly ground black pepper -- or to taste

1. In a 6 qt. crockpot combine all ingredient except ground beef substitute.
2. In food processor (in batches) puree half of soup. Put back in crockpot. Add ground beef substitute. Add any more seasonings to
your tastes. Heat on # 5 or high until soup is hot. Yields 20 (1 cup) servings using W. W. measuring scoop spoon.

* You may also use the preshredded coleslaw mix in bags.

Serving Size (1 cup)
Per MC Nutritional Analysis:
Per Serving: 71.3 Calories, 0.1g Fat, 3.6g Fiber
Weight Watcher Points: 1

NOTES : MC formatted by Pamela S. on 1/25/98.

Italian Vegetable Soup-1 point per cup
1 cup chopped onion
1 cup celery
1 cup chopped bell pepper
4 minced garlic cloves

1 cup zucchini
1 tsp italian seasoning
1 15oz can tomatoes (I prefer italian style tomoatoes)
1 can chicken OR veggie broth
8 ounces sliced mushrooms
1-8 ounce can tomato sauce

16 oz can kidney beans
1 1/2 cup of green beans
1/4 cup chopped fresh parsley

saute the first 4 ingredients in non stick cooking spray for 5 minutes. Add next 6 ingredients and simmer for 30 minutes covered. Next add remaining ingredients and simmer for 5 minutes uncovered

Makes 6 cups. 1 point per serving

I've been looking high and low for a good homemade vegetable soup recipe. Hope someone can help.

[This message has been edited by kfcecil (edited 10-03-1999).]

kfcecil,
I made this over the weekend. It is wonderful!! Only 2 points for 1 1/2 cups. It really does make a huge amount, so freeze in single serving portions to have a thick soup available whenever you want! Hope you enjoy!
Vicky

Cabbage Stew

Use an extra large crock pot! (Makes a huge amount. I cooked mine on the stove in a really big gumbo pot)

1 lb. extra lean gr beef (I used gr turkey)
1 head cabbage, chopped
1 can (46 oz) V-8 juice
1 lg can (28 oz) stewed tomatoes
3 cans (15 oz) kidney beans
1 cup onion chopped
1 pkg dry Italian dressing mix
1 can (10 3/4 oz) Ro-tel tomatoes (salsa, mild - medium, could be substituted for the Ro-tel)

(I also added approx 2 finely minced cloves garlic)

Brown meat (If using beef, drain well). Mix everything together. simmer in crock pot for 4 hours or more. It is even better when reheated. Freezes well. (I cooked mine on top of stove for several hours).

Serves 12. Serv size - 1 1/2 cups. Points per serv - 2
Each serving provides Calories: 200; Fat: 2 gr; Fiber: 9 gr

(Source unknown)

Here is one more I found in the WW side dishes section of this site. You may have already seen it. Haven't tried it yet but have tried one similar and it was good.
Vicky

Italian Vegetable Soup-1 point per cup
1 cup chopped onion
1 cup celery
1 cup chopped bell pepper
4 minced garlic cloves

1 cup zucchini
1 tsp italian seasoning
1 15oz can tomatoes (I prefer italian style tomoatoes)
1 can chicken OR veggie broth
8 ounces sliced mushrooms
1-8 ounce can tomato sauce

16 oz can kidney beans
1 1/2 cup of green beans
1/4 cup chopped fresh parsley

saute the first 4 ingredients in non stick cooking spray for 5 minutes. Add next 6 ingredients and simmer for 30 minutes covered. Next add remaining ingredients and simmer for 5 minutes uncovered

Makes 6 cups. 1 point per serving



[This message has been edited by vicalyn (edited 11-17-1999).]

Hi all~~ I just made this (and ate 2 bowls ) and it is just delicious. I used a minestrone recipe that I got off the web, and changed it around to suit my tastes. I think the only points would be for the olive oil...2 pts per tablespoon..and this makes 8 servings...so that would only add .5 per serving! Of course the noodles and Parm. cheese add more..So, if anyone would like to enter this into their Master Cook, that would be great!

Laurdee's Veggie Soup

1 Tbsp. olive oil
3 cloves garlic, finely chopped
2 medium white onions, chopped (I used frozen, chopped)
2 cups chopped celery
5 carrots, peeled and sliced
2 cups (98% fat free)chicken broth
2 tsp. granulated beef bouillon
2 cups water
1-14 1/2 oz can diced tomatoes, Italian seasoned
1-14 1/2 oz can plain diced tomatoes (which I blended to make more of a sauce)
1 can green beans
1/2 package frozen spinach
1 large zucchini, sliced and quartered
1 tsp dried oregano
1 tsp dried basil
salt and pepper to taste

1/2 cup small pasta
grated Parmesan

1. Over medium-low heat, in a large stock pot, heat olive oil and saute garlic for 2-3 minutes. Add onion and saute for 4-5 minutes. Add celery and carrots, saute for 1-2 minutes.

2. Add chicken broth,, beef bouillon, water and tomatoes, bring to boil, stirring frequently. Reduce heat to low and add green beans, spinach, zucchini, oregano, basil, salt and pepper. Simmer for 30 -40 min., the longer the better.

3. Cook noodles as directed. Drain and set aside.

4. Once pasta is cooked and soup is heated through, place 2 tablespoons of pasta (or however much you want) into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top.

Laurie's Veggie Soup

1 Tbsp. olive oil
3 cloves garlic, finely chopped
2 medium white onions, chopped (I used frozen, chopped)
2 cups chopped celery
5 carrots, peeled and sliced
2 cups (98% fat free)chicken broth
2 tsp. granulated beef bouillon
2 cups water
1-14 1/2 oz can diced tomatoes, Italian seasoned
1-14 1/2 oz can plain diced tomatoes (which I blended to make more of a sauce)
1 can green beans
1/2 package frozen spinach
1 large zucchini, sliced and quartered
1 tsp dried oregano
1 tsp dried basil
salt and pepper to taste

1/2 cup small pasta
grated Parmesan

1. Over medium-low heat, in a large stock pot, heat olive oil and saute garlic for 2-3 minutes. Add onion and saute for 4-5 minutes. Add celery and carrots, saute for 1-2 minutes.
2. Add chicken broth,, beef bouillon, water and tomatoes, bring to boil, stirring frequently. Reduce heat to low and add green beans, spinach, zucchini, oregano, basil, salt and pepper. Simmer for 30 -40 min., the longer the better.
3. Cook noodles as directed. Drain and set aside.
4. Once pasta is cooked and soup is heated through, place 2 tablespoons of pasta (or however much you want) into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top.

Originally posted by Laurdee on 12-08-99 at 12:37 on the BCB Post recipes here! thread.

pulling up

THE DRY SOUP MIX

to make the Dry Soup Mix:
1 - 14 oz. dried split peas
1 - 12 oz pearl barley
1 - 12 oz. lentil - golden not green for the color(could use green if can't find the gold)
1 1/2 cup brown rice
4 cups dried minced onion (I don't use that much)
1 - 14 oz. pkg. elbow macaroni( can omit until almost the end of cooking)(When I make this to give to teachers I go into the Mexican Section of the grocery store and they have small packages of stars, alpabets and I get them)
This makes 12 cups of mix

To make a batch of soup:

6 cups of water
1 1/3 cup of soup mix
1 1/2 t. salt
2 carrots, sliced
1-2 stalks of celery, chopped
1 to 2 cups cabbage, shredded
2 - 15 oz. can tomato sauce
1 - 24 oz vegetable juice, like V-8
1 lb meat - like ground beef or left-over meat(Good without meat)

Bring water, soup mix and salt to boil. Cover simmer 1 1/2 hours. Add carrots, celery, cabbage, tomato sauce, vegetable juice, and meat. Simmer 20 minutes.

I also make a similar Cabbage Stew (or soup)
but, I make it meatless. We don't eat much meat, plus, it's no fat and very low calories
Add to large pot, a head of chopped cabbage
2-3 celery stalks
4 or 5 chopped carrots
l lg. onion, chopped
l-48oz. can V-8 juice
splash of white vinegar
2 T. sugar
l lg. can chopped tomatoes
salt and pepper to taste
Throw everything in the pot and bring to boil. Simmer for approx. 2 l/2 hours. Till vegetables are tender.Add water if you feel it needs it.
If I have other vegetables in fridge such as zucchini, cauliflower, fresh spinach, mushrooms, I may add those also. You can also experiment with different spices or herbs. Whatever you want! It is very good very low in points,(although I don't know exactly how many) and lots of fiber.

Hi all,
lost 4.5 pounds on my first week of Core and I want to keep it up! This is my absolute favorite soup of all time. is it possible for someone to run it thru MasterCook to see how many points it comes out to? I don't want to do any guess work

thank you in advance and hope you enjoy!

Lupita

GYPSY SOUP

4 tablespoons olive oil
2 cups chopped onion
1/2 cup chopped celery
2 cloves garlic, crushed
2 cups diced peeled sweet potatoes
2 teaspoons paprika
1 teaspoon ground turmeric
1 teaspoon dried basil
1 teaspoon salt
1 pinch ground cinnamon
1 pinch cayenne pepper
1 bay leaf
3 cups chicken stock
1 tablespoon tamari
1 cup chopped fresh tomato
1 1/2 cups cooked garbanzo beans
3/4 cup chopped green bell pepper

--------------------------------------------------------------------------------

DIRECTIONS:
Heat olive oil in a stock pot over medium-high heat. Saute onion, garlic, celery and sweet potatoes for about 5 minutes, or until onion is soft. Season with paprika, turmeric, basil, salt, cinnamon, cayenne, and bay leaf. Stir to blend, then stir in chicken stock and tamari. Cover, and simmer over low heat for 15 minutes.
Add tomatoes, garbanzo beans and green pepper to the soup, and simmer for another 10 minutes, or until all of the vegetables are tender. Adjust salt and pepper to taste.


2-14.5 oz cans vegetable broth
1-18 oz can crushed tomatoes - undrained
3 medium carrots -- chopped (1 ½ cups)
3 small zucchini -- cut into 1/2" slices
1 medium yellow bell pepper -- cut into 1/2" pieces
8 medium green onions -- sliced (1/2 cup)
2 cloves garlic -- finely chopped
2 cups shredded cabbage
2 teaspoons dried marjoram
1 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked instant rice
1/4 cup chopped fresh basil

Mix all ingredients except rice and basil in a 3 ½ to 6 quart slow cooker. Cover and cook on low
heat setting for 6 to 8 hours or until vegetables are tender. Stir in rice. Cover and cook on low
heat setting for about 15 minutes or until rice is tender.

Per serving: WW Points: 1; 195 Calories (kcal); 2g Total Fat; 7g Protein; 39g Carbohydrate; 1mg Cholesterol; 1198mg Sodium