I LOOOOOVE sweet potatoes, so when I found this awesome recipe, I was psyched to give it a try! It’s super creamy and yummy, and loaded with fiber and antioxidants. This low calorie sweet potato soup is a perfect easy crock pot recipe for any weight watcher. It tastes great and is good for you too! Plus, it’s seasonal flavor makes it a wonderful soup to add to your collection of holiday crock pot recipes. Though this is not an official one of Weight Watchers Crock Pot Recipes, I think anyone watching their weight will truly enjoy this sweet potato soup.

Sweet Potato Soup Crock Pot Recipe

Ingredients:
- 2 cups fat-free chicken broth
- 4 medium sized sweet potatoes
- 1 1/2 cups fat-free half-and-half
- 2 packets Splenda or Truvia
- 1/2 teaspoon allspice
- 1 tsp salt
- 1 tsp dry mustard

OPTIONAL: I topped mine with a tablespoon of non-fat sour cream for additional flavor and 0 points

NOTE: To make this into a vegetarian recipe, just use vegetable broth instead of chicken broth

Directions:
Peel and slice the sweet potatoes. Place them with the chicken broth in your slow cooker. Cover and cook on medium for about 3 hours (or until the potatoes are tender).
Using an immersion blender (or putting the sweet potatoes and broth into a food processor), blend until smooth. Put the soup back into the crock pot. Add the half-and-half, Splenda, salt, dry mustard and allspice. Cover and cook on medium for about 1-3 hours.

Entire recipe makes 6 servings
Each serving = 2 Point Total

Nutritional Stats:
Calories: 112
Total fat: 1g
Sodium: 298mg
Total carbohydrates: 23.1g
Dietary fiber: 2.6

This fantastically healthy Weight Watchers Sweet Potato Soup Recipe is the perfect dish to heat up as the temperature drops. It’s loaded with lots of vitamins and antioxidants and packs a lot of nutritional value for the 4 Weight Watchers Points that it carries. Not to mention, it’s incredibly yummy! It’s warm and creamy, and has such a delicious seasonal flavor, it’ll make a great Thanksgiving Recipe and Christmas Recipe. But of course, it’s perfect to serve at any time of the year! I love this soup because it adds a little variety in flavor compared to other soup recipes. Try serving it with a nice low Point salad for a tasty and healthy lunch!

Weight Watchers Sweet Potato Soup Recipe

Ingredients:
- 2 large sweet potatoes
- 2 cups canned chicken broth, divided
- 1 tbsp reduced-calorie margarine
- 1 tbsp all-purpose flour
- 1/4 tsp ground ginger
- 1 cup fat-free evaporated milk
- 1 tbsp chopped pecans

TIP: For an extra flavor boost, consider adding a dash of curry powder with the flour and ginger. And toast the pecans to help maximize their flavor.

Directions:
Preheat oven to 400ºF.
Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool. When cool, remove and discard skin; chop potatoes.
Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute. Set potato mixture aside.
Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk. Cook, stirring, until slightly thickened and bubbly, about 5 minutes. Cook 1 minute more and then stir in sweet potato mixture and remaining 1 1/4 cups of broth. Cook, stirring, until heated through, about 5 minutes more. Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans.

Serving size is 1 cup
Each serving = 4 Weight Watchers Points

Soup is such a great food to eat at this time of year, as it’s so warm and comforting and it’s a great meal to have on those cold, snowy days. Being an avid Weight Watcher, I am always on the look out for healthy, low calorie soup recipes that will taste great and have as few Weight Watchers Points as possible. And this Mexican Weight Watchers Soup Recipe certainly fit the bill! It has zero Points, is loaded with fiber and vitamins, and tastes amazing!! I usually make the whole recipe and then freeze individual servings of it, so I can just take it out and easily reheat it anytime I’m too lazy to prepare another meal, or anytime I’m craving some yummy soup! It’s also the perfect vegetarian recipe and vegan recipe to serve up to anyone with dietary restrictions. So the next time you are thinking about giving in to your Mexican food craving and driving through the nearest Taco Bell, so yourself a favor and give this delicious 0 Point Soup Recipe a try instead!

Mexican Style Weight Watchers 0 Points Soup Recipe

Ingredients:
- 2 cups fresh green snap beans, cut into bite-size pieces
- 3 cloves fresh garlic, minced
- 2 small zucchini, cubed
- 1 cup tomatillos, chopped
- 1 medium jalapeno pepper, finely chopped
- 14 oz canned diced tomatoes, Mexican-style preferred
- ½ medium poblano chili pepper
- 1 medium Spanish onion, chopped
- 1 medium green pepper, chopped
- ½ tsp cumin
- 1 tsp fresh oregano
- 6 cups vegetable broth
- 2 roasted red peppers packed in water
- 1 Tbsp chipotle peppers in adobo sauce
- ¾ tsp salt
- 2 Tbsp fresh lime juice
- ½ cup fresh, chopped cilantro

Directions:
Put snap beans, garlic, zucchini, tomatillos, jalapeno, diced tomatoes, green chili pepper, onion, green pepper, cumin, oregano and vegetable broth into a large soup pot. Puree roasted peppers with chipotle in adobo sauce in a blender or food processor, and add to soup; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes. Stir in salt, lime juice and cilantro. Serve and enjoy! Makes 12 servings.

Serving Size = 1 cup
Each Serving = 0 Weight Watchers Points

There’s nothing that feels better when you’re sick (or really, anytime for that matter) than a good old fashioned bowl of homemade chicken soup. But with this Weight Watchers chicken noodle soup recipe, you can still enjoy a traditional homemade soup, yet still be able to avoid lots of extra fat and calories and stay within your Points range. Make a big batch of chicken noodle soup in your crock pot for the whole family! Or freeze individual servings for later — this is one of may favorite things to do. That way, you’ll have some prepared meals on hand for emergencies. And by emergency, I mean feeling too lazy to cook. You can just pop one out of the freezer and reheat! This Weight Watchers crock pot recipe is so easy to prepare and makes such a yummy, low calorie chicken soup!

Weight Watchers Chicken Noodle Soup Recipe

Ingredients:
1 chicken whole, no skin, cut up
2 medium Carrots — peeled and chopped
1/2 cup onion — peeled and chopped
2 Stalks celery — coarsely chopped
2 1/2 teaspoon Salt
2 teaspoon parsley
3/4 teaspoon marjoram
1/2 teaspoon basil
1/4 teaspoon Poultry seasoning
1/4 teaspoon Pepper
1 Bay leaf
2 qt Water
2 1/2 cups egg noodles

Directions:
Place the first 4 ingredients in a 3 1/2-quart slow cooker in the order listed. Combine salt and the next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting for 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting for 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook for 15 minutes on high setting, covered or until noodles are tender. Makes 3 1/4 quarts.

Entire Recipe makes 13 servings
Each serving = 1 cup
Each Serving = 1 Weight Watchers Point

I have been obsessed with crock pot recipes lately. They are so easy to make, they’re fast, and there are so many variations of recipes that can be done with the crockpot. The possibilities are endless! And today’s cabbage soup recipe is no exception. It’s delicious, it’s filling, it has only 4 Weight Watchers Point, and it can feed a lot of people! It’s the perfect dish to take for a potluck or to serve at a dinner party. Plus, I always find it helpful to have soup on hand when I’m dieting because it’s a great thing to eat before a meal. It tends to fill you up so that you don’t over eat the main dish. This is a very good thing! So with this cabbage soup crock pot recipe, I’ll divide it up into its 4 Point portions and then freeze it. So whenever I’m hungry and have no patience to prepare a meal, I have quick access to a tasty soup that will help curb my appetite a bit. It’s a lifesaver. :)

Cabbage Roll Soup Crock Pot Recipe

Ingredients:
1 pound ground round
3 1/2 cups water
2 cups coarsely chopped green cabbage
1 cup sliced carrot
1/2 cup sliced celery
1/2 cup chopped onion
1/2 teaspoon dried dill
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon pepper
3 cans beef consommé – undiluted–10.5 ounces per can
2 cans diced tomatoes – undrained–14.5 ounces per can
1/2 cup uncooked converted rice
salt and pepper to taste

Directions:
Brown meat in a nonstick skillet over medium-high heat; drain well. Place meat in a 4-quart electric slow cooker; stir in water and next 10 ingredients. Cover; cook on low-heat for 8 hours. Increase heat setting to high; stir in rice. Cover and cook an additional 30 minutes or until rice is
tender.

Makes 10 servings (serving size: 1 1/3 cups)
4 Weight Watchers Points per serving

Weight Watchers has just released 3 awesome new 0 Points soup recipes! One of which is an Asian inspired soup. Not only is it full of amazing flavor and fresh healthy vegetables, but it’s also incredibly versatile and easy to make! This one was my favorite of the 3. Stay tuned to my posts over the next couple of days to get the recipes for the other two zero Points soup recipes. Also, check out the recommended Weight Watchers recipe variations too!

Asian Soup Recipe

Ingredients:
2 cups bok choy, chopped
2 cups Chinese cabbage, chopped
3 cloves garlic, minced
1/4 cup fresh ginger root, thinly sliced and julienned
4 small oyster mushrooms, chopped
2 cups scallions, chopped
1 cup canned water chestnuts, sliced (8 oz can)
1/2 cup red pepper, thinly sliced
1/4 tsp red pepper flakes
6 cups vegetable broth
1 cup bean sprouts, optional
2 cups snow peas, stringed
2 Tbsp low-sodium soy sauce
1/2 cup cilantro, finely chopped

Variations:
Try out the following additions to an individual 1-cup serving:
2 oz cooked shrimp, POINTS value: 1
2 oz scallops, POINTS value: 1
1/4 cup firm tofu, POINTS value: 1
2 oz shredded or cubed white meat chicken, POINTS value: 1
2 oz Chinese roast pork, POINTS value: 2
1/2 tsp hot/spicy oil, POINTS value: 1/2

*I used the Weight Watchers POINTS calculator to determine the POINTS for these recipe variations.

Put bok choy, Chinese cabbage, garlic, ginger root, oyster mushrooms, scallions, water chestnuts, red bell pepper, red pepper flakes and vegetable broth into a large soup pot; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes. Toss in bean sprouts, if using, and snow peas during the last 3 to 4 minutes of simmering.
Add soy sauce and cilantro. Serve.

Serving Size: about 1 cup

Weight Watcher Points = 0 WW Points Value

[SOURCE: Weight Watchers]

This gloomy weather we’ve had in LA over the weekend has got me craving some hearty comfort food. And when it’s cold outside, nothing is more satisfying that a nice, hot bowl of soup. This tasty Autumn Vegetable Minestrone soup is a great low calorie soup recipe to keep on hand. With just one WW point, it’s a dieter’s best friend! I like to make a large batch of this soup and then divide it up into individual portions and freeze them. That way, when hunger strikes and I’m looking for something quick and easy to make, I can just grab one of these low calorie soups right out of my freezer and heat it up! So convenient, healthy and delicious!

Vegetable Minestrone Soup Recipe

Ingredients:
2 14.5 oz cans vegetable broth
1 18 oz can crushed tomatoes – undrained
3 medium carrots — chopped (1 1/2 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 1/2 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: 195 Calories (kcal); 2g Total Fat; 7g Protein; 39g Carbohydrate; 1mg Cholesterol; 1198mg Sodium

Weight Watchers Points Value – 1 WW Point

In the world of Weight Watchers, this 0 Points soup has reached celebrity status. It’s yummy, easy to make, and has ZERO POINTS!!! As a Weight Watchers member, this soup has been a staple for me. I find it best to make a large batch on the weekend, and then divide into 1 1/2 cup portions (those little plastic Ziploc containers work great for this), and store them in my fridge or freezer. This way, when I’m busy during the week, I can just whip out one of these babies on a moment’s notice!

Vegetable Soup Recipe

Ingredients:
2/3 cup sliced carrots
1/2 cup diced onions
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken, or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tbsp. tomato paste
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. salt
1/2 cup diced zucchini

Directions:
In a large saucepan sprayed with nonstick cooking spray, sauté carrots, onions and garlic over low heat for about 5 minutes. Add broth, cabbage, green beans, tomato paste, basil, oregano and salt, and bring to a boil. Lower the heat, cover, and simmer for around 15 minutes or until beans are tender. Lastly, stir in the zucchini and continue to heat soup for 3-4 minutes. Enjoy!!

Albóndigas, which means meatballs in Spanish, are found in Sopa de Albondigas, a popular food dish that originated in Mexico. In this recipe, the meatballs are made with rice in them and the broth is usually chicken based. The following vegetables are commonly used in this dish: onion, carrots, potatoes, squashes, chayote and seasonings such as cilantro, mint, salt and garlic.

When mixing the rice and meat together, I’d recommend adding raw eggs so that when the meatballs are dropped into the boiling pot they will stiffen a bit and won’t break apart on you! Though, if you add the eggs, just remember to count in those extra Weight Watchers Points!

If you want to bulk up this dish for the non-dieters, you can follow the tradition of the Mexican Northwest, by accompanying the dish with warm rolled tortillas topped with mayonnaise and salsa. Yum!

Albondigas Recipe

1/2 pound ground chuck
1/2 onion – minced
2 cloves garlic – minced
1/4 cup instant rice – uncooked
1 egg
Salt and pepper — to taste
4 ounces chopped green chilies –canned, drained
1 carrot – shredded
14 1/2 ounces stewed tomatoes – canned
4 cups hot water
2 cups lowfat beef broth — or water
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley – or cilantro

In a bowl, combine beef, onion, garlic, rice, egg, salt and pepper to taste. Form into 1 1/2″ meatballs. Place chilies and shredded carrots in bottom of slow cooker. Spoon tomatoes evenly on top. Place meatballs on top of tomatoes. Pour in water, broth, oregano and parsley or cilantro. Cover and cook on LOW 5 1/2 to 6 hours. Garnish this popular Mexican soup with sprigs of fresh cilantro or mint, and serve with flour tortillas.

Per serving: 121 Calories (kcal); 7g Total Fat; 7g Protein; 9g Carbohydrate; 45mg Cholesterol; 48mg Sodium

Weight Watchers Points Value = 3 (WW Points)