LaaLoosh » Soup

Sweet and Sour Beef Cabbage Soup Recipe – 5 Points +

LaaLoosh — Mon, 05 Dec 2011 13:48:21 +0000

photo credit: babybites

The perfect, quick weeknight dinner recipe, this delicious Sweet and Sour Beef Cabbage Soup is not only super easy to prepare in a pinch, you get a whole 2 cup serving for just 5 Points +! And it’s nice to enjoy such a satisfying dish without using up so many Weight Watchers Points, so that means there’s room for dessert :). Bulked up with veggies, trimmed down with extra lean beef, and drowning in a tangy, sweet & sour broth, this soup is oh so flavorful and very filling. With the winter weather really kicking in, this hot and hearty soup is a great low calorie meal idea!

Sweet and Sour Beef Cabbage Soup Recipe

Healthy, hearty, and incredibly flavorful, this tasty Sweet and Sour Beef Cabbage Soup Recipe gets a lot of bang for its buck. Each 2 cup serving has just 5 Points +, making it a very satisfying meal without using up too many Points.

Ingredients

1 lb extra lean (94% or leaner) ground beef
6 cups fat free beef broth
1 15-ounce can crushed or diced tomatoes
4 cups coarsely chopped Savoy, or green cabbage
1 large yellow onion, diced
4 stalks of celery, finely chopped
1 tsp canola oil
1 tbsp tomato paste
1 ½ tsp caraway seeds
2 tbsp honey
1 tbsp paprika, preferably Hungarian sweet
1/4 cup cider vinegar
1 1/2 tsp salt
1/4 tsp pepper

Instructions

Set a Dutch oven over medium heat, and add in the oil.
Add beef and caraway seeds and and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes.
Stir in onion s and celery; cook, stirring, for 2 to 3 minutes more.
Stir in broth, tomatoes, tomato paste, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors.
Stir in cabbage, vinegar and salt & pepper and cook just until barely tender, 3 to 4 minutes more.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 6

Culinary tradition: Russian

Entire recipe makes 6 servings
Serving size is 2 cups
Each serving = 5 Points +

PER SERVING: 198 calories; 3 g fat; 20 g carbohydrates; 22 g protein; 4 g fiber

Roasted Pumpkin and Apple Soup Recipe – 3 Points +

LaaLoosh — Mon, 31 Oct 2011 14:35:06 +0000

photo credit: delicious dish recipes

Happy Halloween!! After a night of trick or treating, and trying your best to avoid the barrage of candy, come home and treat yourself to the amazingly delicious, and low calorie, Roasted Pumpkin and Apple Soup Recipe. Creamy and thick, and seasoned with amazing Fall spices, this pumpkin soup is not only tasty, it’s super healthy too. With lots of fiber, and a good dose of protein, each 1 cup serving has just 3 Points +. Pair it with a fabulous fall salad, and you’ve got yourself one awesome Halloween Night dinner that tastes incredible and is Weight Watchers friendly. Granted, this recipe does take some work, but the roasted flavor of the apples and pumpkin in what gives this dish it’s unique taste. Most other versions call for using canned pumpkin, which can certainly be done, but I so love the flavor of the fresh, cooked pumpkin. Enjoy!! And stay away from that candy bowl!!

Roasted Pumpkin and Apple Soup Recipe

Indulge in this creamy and decadent Roasted Pumpkin and Apple Soup Recipe with absolutely zero guilt. Each serving has just 3 Points + and has amazing Fall flavors that will make you forget it’s low calorie.

Ingredients

4 lbs fresh pumpkin peeled, seeded and cut into bit sized chunks (see Tip)
4 large granny smith apples, unpeeled, cut into quarters
1 cup onion, chopped
6 cups fat free chicken broth
1 cup fat free plain Greek yogurt
2 tbsp extra-virgin olive oil
2 tbsp chopped fresh sage
1 tsp nutmeg
1/2 tsp ground ginger
2 tsp salt
1/4 tsp freshly ground pepper

Instructions

In a large bowl, toss pumpkin, apples, onions, olive oil, 1 teaspoon salt, and pepper. Spread evenly onto a large rimmed baking sheet.
Roast, mixing once, for 30 minutes.
Add in sage, mix again, and continue roasting until very tender and starting to brown, 15 to 20 minutes more.
Transfer about one-third of the pumpkin and apples to a blender along with 2 cups broth. Puree until smooth. Transfer to a Dutch oven and repeat for two more batches.
Add in yogurt, ginger, nutmeg and remaining salt and heat through over medium-low heat, stirring constantly for about 5-7 minutes.

Quick Notes

Tip: Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 12

Culinary tradition: USA (General)

Entire recipe makes 12 servings
Serving size is 1 cup
Each serving = 3 Points +

PER SERVING: 134 calories; 2 g fat; 22 g carbohydrates; 6 g protein; 6 g fiber

Amy’s Organic Chunky Tomato Bisque – 3 Points Plus

LaaLoosh — Fri, 21 Oct 2011 13:36:16 +0000

Need a quick, ready made soup for lunch that’s healthy, low calorie and delicious? Check out Amy’s Organic Chunky Tomato Bisque! It’s the best tomato soup I’ve ever had, and it’s just 3 Points Plus per serving. It’s made with just 8 natural, all organic ingredients, and it makes the perfect guilt free side dish to any tasty Weight Watchers Sandwich Recipe.

Amy’s Organic Chunky Tomato Bisque

Easy and convenient, this tomato bisque is definitely a great bargain. You can really taste the freshness of the ingredients, and it’s really hard to believe this soup comes from a can. So if you want a quick meal idea to have on hand when you don’t have time to cook one from scratch, stock your pantry with a few cans of Amy’s Organic Chunky Tomato Bisque!

Entire package has 2 servings
Serving size is 1 cup
Each serving is 3 Points Plus

PER SERVING: 130 calories; 3.5 g fat; 21 g carbohydrates; 3 g protein; 3 g fiber

Roasted Tomato Gazpacho Recipe – 1 Points +

LaaLoosh — Tue, 04 Oct 2011 14:37:09 +0000

Traditionally, a tomato based cold soup made with raw vegetables, this version calls for roasting or grilling the vegetables first, to add a delicious smoky flavor. Light and refreshing this Roasted Tomato Gazpacho is just 1 Points + for a cup and is jam packed with fiber, antioxidants and Vitamin C. It’s so flavorful and satisfying and goes great with your favorite salad or sandwich. The first time I made this, I served it in little cups as an appetizer for a party…and it was a huge hit! This is a super tasty way to get your veggie servings in too. Enjoy!

Roasted Tomato Gazpacho Recipe

Fresh, light and super healthy, this Roasted Tomato Gazpacho is wonderful as an appetizer or a side dish. Each 1 cup serving has just 1 Points +, making it a great low calorie soup recipe that tastes decadent.

Ingredients

2 pounds ripe plum tomatoes
2 small red bell peppers
1 small cucumber, peeled and chopped
1/2 cup torn day-old whole wheat bread, (crusts removed)
1 tbsp extra-virgin olive oil
1 tbsp chopped fresh parsley
3 cloves garlic
3 tbsp red-wine vinegar
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper

Instructions

Preheat grill to medium-high.
Grill tomatoes, and bell pepper, turning a few times, until they soften and the skins are blistered and charred in spots, about 8 minutes.
Transfer the pepper to a plastic bag and let it steam until cool enough to handle. Peel off the skin; cut the pepper in half and discard the stem and seeds. Place in a blender.
When the tomatoes are cool enough to handle, core and roughly chop. Add the tomatoes, to the blender.
Add in the cucumber, bread, garlic, vinegar, parsley, cayenne salt and pepper. Blend until mostly smooth. Add oil and blend until well combined. Refrigerate until room temperature or chilled, at least 1 hour.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Diet type: Vegan

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 6

Culinary tradition: Spanish

Entire recipe makes 6 servings
Serving size is 1 cup
Each serving = 1 Points +

PER SERVING: 64 calories; 3 g fat; 7 g carbohydrates; 3 g protein; 4 g fiber

Pumpkin Sweet Potato Bisque Recipe – 3 Points +

LaaLoosh — Mon, 19 Sep 2011 15:18:00 +0000

photo credit: kitchen scoop

It’s no doubt, fall is HERE!!! And I am super excited to start blogging some of my favorite, and oh so yummy Weight Watchers Fall Recipes. There are some seriously good low Points Recipes coming up, you may just never leave your kitchen! To kick things off to a tasty start, today I’m sharing my Pumpkin Sweet Potato Bisque Recipe that is to die for. So rich and flavorful, and FULL of fiber and antioxidants. It’s a delicious fall soup recipe that’s a great idea for a low calorie Thanksgiving side dish, a healthy soup recipe for lunch, or a delicious low Points Plus dinner idea. With just 3 Points + per serving, it’s a very satisfying accompaniment to any meal and will definitely help fill you up.

Pumpkin Sweet Potato Bisque Recipe

An easy and delicious low calorie bisque, this fabulous Pumpkin and Sweet Potato Soup is a great idea for any meal. With akk the delicious autumn flavors we love, but with a lot less fat and calories.

Ingredients

2 large sweet potatoes
1 cup of canned pumpkin
3 cups fat free vegetable broth
1 small yellow onion, chopped
2 cups tomato juice
1/2 cup fat free plain Greek yogurt
2 tsp fresh ginger, minced
2 large cloves garlic, minced
1 1/2 tsp ground allspice
1 tsp salt
1/2 tsp black pepper

Instructions

Bake sweet potatoes in oven until fully cooked and soft inside.
Meanwhile, spray a large saucepan with non-fat cooking spray and set over medium-high heat.
Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes.
Add garlic and cook, stirring, about another minute or two.
Mix in tomato juice, ginger, allspice and salt & pepper. Adjust the heat so the mixture boils gently; cook for 10 minutes.
Meanwhile, peel the sweet potatoes and roughly chop. Place them in a food processor or blender along with broth and pumpkin. Puree until completely smooth.
Add the puree and Greek yogurt to the pot and stir well to combine. Heat until hot. Serve immediately.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 4

Culinary tradition: USA (General)

Entire recipe makes 4 servings
Serving size is about 1 3/4 cups
Each serving = 3 Points +

PER SERVING: 188 calories; 1 g fat; 20 g carbohydrates; 8 g protein; 5 g fiber

Low Calorie French Onion Soup Recipe – 5 Points +

LaaLoosh — Wed, 22 Jun 2011 20:57:45 +0000

photo credit: serious eats

French onion soup is one of my all time favorite dishes…it’s loaded with flavor and smothered with cheese and toasted bread – what’s not to like? But a traditional French Onion Soup recipe can run pretty high in fat and calories, costing a lot of Weight Watchers Points +. My lower calorie version boasts just 5 Points + per serving for a very nice sized bowl (notice I did not say “cup”) with a full slice of bread and some cheese on top. It tastes just as good as more fattening versions and it’s surprisingly quite filling. This healthy French Onion Soup Recipe makes a great low calorie lunch and works great when paired with a light salad or some roasted veggies. Enjoy!

Low Calorie French Onion Soup Recipe

Don’t deny yourself the savory flavors and cheesy goodness of French Onion Soup! Just try my lighter version and save yourself a lot of extra Points Plus. Each serving is 1 1/2 cups and is topped with a full slice of toasted bread, and delicious Gruyere cheese. If you are looking for a fabulous low calorie soup recipe that doesn’t skimp on the good stuff, then this light French Onion Soup is a must try.

Ingredients

2 large sweet onions, sliced
2 large red onions, sliced
4 garlic cloves, minced
1 tsp chopped fresh thyme
1 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
1/2 cup red wine
1 tsp salt
1/2 teaspoon freshly ground pepper
1 bay leaf
3 14-ounce cans fat free beef broth
1/4 cup minced fresh chives, or scallions
6 slices light, whole wheat bread (I used Sara Lee Delightful)
1 cup shredded Gruyère, or fontina cheese

Instructions

Spray a large saucepan with butter flavored nonfat cooking spray and place over medium-high heat. Add sweet onions and red onions. Toss lightly. Cover, reduce heat to medium and cook, stirring often, until softened and starting to brown, 6 to 8 minutes.
Add garlic, bay leaf, and thyme and cook, uncovered, stirring often, until starting to soften, 3 to 4 minutes.
Stir in red wine, vinegar, Worcestershire sauce, and salt and pepper; increase heat to medium-high and bring to a simmer. Cook, stirring often, until most of the liquid has evaporated, 1 to 2 minutes.
Stir in broth and bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, about 3 minutes. Remove from the heat and stir in scallions.
Meanwhile, toast bread and divide it among 6 bowls; top with cheese. Ladle the soup over the bread and cheese and serve immediately.

Preparation time: 5 minute(s)

Cooking time: 20 minute(s)

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 6

Culinary tradition: French

Entire recipe makes 6 servings
Serving size is 1 ½ cups
Each serving = 5 Points +

PER SERVING: 138 calories; 6 g fat; 18 g carbohydrates; 15 g protein; 4 g fiber

Low Calorie Crab Bisque Recipe – 3 Points +

LaaLoosh — Thu, 09 Jun 2011 16:35:49 +0000

It is my firm belief that the French can do no wrong when it comes to food. I will eat ANY French food. Seriously. I even enjoyed escargot. Rich, creamy traditional bisque recipes are something that I think are truly delicious and are always a hit when I serve them to my family. One weekend, a few months ago, my husband took me out to a fancy French restaurant, where I threw my Points Plus allowance to the wind, and I indulged in the most sensational foods. It was GLORIOUS. One of the things I ordered was a Crab Bisque in a Bread Bowl that was to die for. But after I got home and started calculating the Points Plus that were in crab bisque recipes, I was shocked. How can so many calories fit into a small bowl of liquid?!!? So I became determine to create a healthy low calorie crab bisque that I could enjoy more frequently and without the guilt. By bulking this dish up with some veggies, I was able to maintain the divine creamy texture and rich flavors without all the unnecessary fat and calories. I also got rid of the heavy cream and high fat butter and used some alternative ingredients that did the trick just fine. The end result was fabulous! Each 1 cup serving is just 3 Points +, which I think is fantastic for such a delicious tasting bisque.

Low Calorie Crab Bisque Recipe

Looking for a low calorie bisque recipe that is Weight Watchers friendly but still tastes great? Try this amazingly yummy Crab Bisque Recipe and indulge in everything a French bisque should be, but with just 3 Points + per serving. Serve it as a healthy side dish with dinner or pair it with a light salad for a divine lunch.

Ingredients

16 oz lump crabmeat
2 cups fat free chicken broth
2 cups fat free milk
1 cup dry sherry
1 1/2 cups cauliflower, cut into bite sized pieces
1 cup fresh corn kernels
1 cup chopped onion
1 cup diced yellow bell pepper
1 1/2 cup diced red bell peppers
1 large celery stalk, cut into bite sized pieces
1 tbsp light butter (I used Brummel & Brown)
2 tbsp fat free sour cream
1 tsp smoked paprika
2 bay leaves
1 tsp thyme
1 tsp salt
1/4 tsp black pepper

Instructions

Melt butter in a large saucepan over medium heat.
Add corn, onion, celery and bell peppers and cook, stirring often, until the onion and pepper have softened, about 5 minutes. Add cauliflower and paprika, and stir often, for 2 minutes.
Add sherry and scrape up any browned bits, until the liquid has reduced slightly, about 5 minutes. Add broth and bring to a boil.
Reduce heat and simmer, stirring occasionally, until the cauliflower is very tender, about 15 minutes. Remove bay leaves.
Working in two batches, puree the vegetable mixture in a blender or food processor. Return the puree to the saucepan; stir in milk, sour cream, crab, bay leaves, thyme and salt & pepper.
Cook, stirring occasionally, until heated through, 3 to 5 minutes. Divide into 8 servings and garnish with a sprinkle of fresh chopped parsley.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 8

Culinary tradition: French

Entire recipe makes 8 servings
Serving size is about 1 cup
Each serving = 3 Points +

PER SERVING: 158 calories; 3g fat; 12 g carbohydrates; 19g protein; 4 g fiber

Trader Joe’s Tom Yum Soup with Spinach Mushroom Wontons – 6 Points +

LaaLoosh — Fri, 22 Apr 2011 21:09:16 +0000

Trader Joe's Tom Yam Soup

While browsing through the frozen foods section at Trader Joe’s, I cam across today’s Fabulous Food Find…their Tom Yam Soup. If you aren’t familiar with this soup (also called Tom Yum Gai Soup, Tom Yum Kai Soup), it’s a traditional Thai soup made with coconut milk, lemongrass, various vegetable and Thai spices and is characterized by its distinct hot and sour flavors. Some variations are made with shrimp or chicken. The Trader Joe’s version is made without meat or any meat products, so it’s a great Weight Watchers vegetarian soup idea, too. It’s made with spinach and mushroom wontons which were SO AMAZINGLY more tasty than I anticipated! And the broth is full of the Thai flavors I adore. The spices all come in their own little packet, so you can add or as much or as little as you’d like to control the heat. Wanna learn more? Keep reading!!

Trader Joe’s Tom Yam Soup with Spinach Mushroom Wontons

While reading through the ingredients list, I was thrilled to see that it’s made with all natural ingredients…no preservatives or weird things that I can’t pronounce. And though the nutritional stats aren’t super low, the entire package is 1 serving, so you can eat the whole thing for 6 Points +. It’s now become one of my favorite go to frozen foods when I need a quick meal that I can toss in the microwave and have ready in 5 minutes. I have 3 of these babies in the freezer!! It’s also a great Thai food craving satisfier — which is key, because having this on hand prevents me from running to my fave Thai restaurant and blowing a week’s worth of Points + on one meal. Seriously, I may have to marry the person behind Trader Joe’s.

Servings per package: 1
Serving size is the entire package
Each serving = 6 Points +

PER SERVING: 240 calories; 11g fat; 31 g carbohydrates; 5 g protein; 4 g fiber

Low Calorie Matzo Ball Soup Recipe – 3 Points +

LaaLoosh — Wed, 20 Apr 2011 15:18:55 +0000

The monstrously-sized matzo ball soup from Langer's Deli

You don’t have to be Jewish to enjoy this delicious, healthy Matzo Ball Soup Recipe! A staple at most Seders, matzo ball soup is one of the most popular Passover Recipes out there. This lighter version has less fat, less calories and more veggies, making in lower in Points +, but still full of flavor. And though the matzo ball in this soup isn’t the size of a grapefruit like the one you’ll get at Jerry’s Deli, it’s just as tasty and filling. And though it’s not an official one of Weight Watchers Soup Recipes, this can be a perfect Passover appetizer recipe or comforting soup to enjoy anytime.

Matzo Ball Soup Recipe

If you are looking for delicious, but low calorie Passover Recipes, this healthy Matzo Ball Soup, will definitely hit the spot. Full of the flavor we all know and love, but with less fat and calories, making this a delicious soup to enjoy not just at Passover, but any time of the year.

Ingredients

8 cups fat free chicken broth
1 cup store bought matzo meal
3/4 cup liquid egg substitute (I used Egg Beaters)
3 tbsp cold water
3 large carrots, peeled and chopped
1 large onion, finely chopped
1 cup zucchini, chopped
3 large celery stalks, chopped
1 cup sliced mushrooms
1/2 teaspoon salt
1/4 tsp black pepper
1 tbsp canola oil
2 tbsp chopped fresh parsley, finely chopped

Instructions

In a medium bowl whisk the matzo meal, oil and water in with the egg substitute. Cover and chill for at least 1 hour or overnight.
In a large soup pot, bring broth to a boil. Add salt, pepper, carrot, celery, parsley and onion; reduce the heat to a simmer and cook for 5 minutes.
Gently roll the chilled matzo dough into 8 medium sized balls, dropping them into the simmering broth as you work. Cover and cook for 15 minutes. Do not lift the lid: the broth must simmer rapidly to allow the matzo balls to expand properly.
Add zucchini and mushrooms and simmer, uncovered, until the veggies are tender – about 2 to 3 minutes.
Ladle into bowls, and serve.

Cooking time (duration): 60

Diet (other): Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 8

Meal type: dinner

Culinary tradition: USA (Traditional)

Entire recipe makes 8 servings
Serving size is 1 1/4 cup broth and 1 Matzo Ball
Each serving = 3 Points +

PER SERVING: 112 calories; 2g fat; 21 g carbohydrates; 8 g protein; 3 g fiber

Butternut Squash Soup Recipe – 3 Point Total

LaaLoosh — Mon, 11 Oct 2010 22:17:25 +0000

photo credit: food network

Despite all the tasty fall recipes that can destroy your diet faster than you can say Pumpkin Pie, with the abundance of fall vegetable recipes, it’s not hard to find a lot of delicious low Points dishes you can incorporate into your plan without missing out on fall flavors. One of my favorite seasonal staples, is this tasty, low calorie Butternut Squash Soup Recipe. It’s creamy, tasty and full of fiber, but low on Weight Watchers Points. In fact, each super yummy serving has just a 3 Point Total. By incorporating a few of the basic ingredients from traditional brown butter sage sauce recipes, this Butternut Squash Soup is sure to please your palate without punishing your waistline.

Butternut Squash Soup Recipe

Ingredients:
– 2 lbs butternut squash, peeled, seeded, and chopped
- 32 oz fat free vegetable stock
- 1 medium onion, finely chopped
- 1/4 cup fat-free plain Greek yogurt
- 2 tbsp fresh sage, finely chopped
- 1 tsp nutmeg
- 1 tsp fresh lemon juice
- garlic clove, minced
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- 2 tbsp fresh sage, chopped
- 1 1/4 cup water

Directions:
Spray a large, nonstick saucepan, with non fat cooking spray (the butter flavored kind). Then add in the garlic and onion. Sauté until translucent, about 5 minutes. Add the squash, broth, lemon juice, nutmeg, salt, pepper and sage; bring to a boil. Reduce the heat and simmer, adding the water 1?2 cup at a time, until the squash is very soft, about 20 minutes. Remove from the heat and let cool 30 minutes.
Pour the mixture through a strainer; reserve the liquid. Transfer the squash mixture remaining in the strainer to a blender or food processor; add the yogurt. Puree until smooth. Add 1–1 1?2 cups of the strained liquid, a bit at a time, until the soup has a fluid but creamy consistency. Transfer the soup back to the saucepan and cook, stirring frequently, until just heated through. Serve with an optional garnish of fresh chopped sage and a light drizzle of plain Greek yogurt, for no increase in Point Total value.

Entire recipe makes 4 servings
Serving size is 1 cup
Each serving = 3 Point Total