Hongo Soup

Ingredients:IMG_0270

  • 32 ounces of vegetable broth
  • 2 cups of water
  • 1.5 cups of pasta (dry)
  • 1 bundle of asparagus
  • 8 ounces of button mushrooms
  • 1 small yellow squash
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 packet of Sazon (by Goya)
  • Block of Parmesan or Asiago cheese to shred (optional)
  • Salt and pepper to taste

Directions:

Cut the bottoms of the asparagus off and cut the stalks into thirds. Slice yellow squash into thin circles. Steam (put steamer basket over 1 inch of water in a pot, put veggies inside the basket, sprinkle with garlic powder, and cover with the pot lid) the asparagus, mushrooms, and squash, sprinkled with garlic powder for about 5 minutes. While waiting for the veggies to steam, put the remaining ingredients (except the cheese) into a large pot (wait until veggies are done to put the large pot on the stove). When veggies are done, add them to the large pot and cook soup until pasta is done (with lid on). Taste the broth to make sure there is enough salt and enjoy! I shred some Asiago cheese on top with a microplane! Delicious.

This soup is so healthy and it’s vegan if you hold the cheese at the end! The mushrooms in this soup provide an excellent source of potassium, even more than bananas, and have antioxidant qualities!! The asparagus is rich in folic acid, keeping your cells healthy!!

This recipe makes about 5 cups of soup! Weight watchers Points Plus 2012: 3 points for 1 cup

**Hongo is spanish for “mushroom” and since this is an original recipe I thought I would give it an original name. The addition of the spanish seasoning gave me the inspiration for the name!

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Poorman Soup

Ingredients:

  • 1 pound ground meat (I use organic ground turkey)
  • 1/2 cup of frozen peas
  • 1/2 cup of frozen corn (you can use any frozen veggies you like)
  • 1 cup of shredded cheese (1/4 cup per serving; I used a mix of provolone and mozzarella)
  • 1 can of petite diced tomatoes (28 ounce)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 6 cups of chicken broth (homemade is the best!)
  • 4 cups of uncooked pasta
  • Salt and pepper to taste

Directions:

Cook pasta according to package directions.

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Brown meat in a large pot, the same pot you will use for the rest of the soup.

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When meat is browned, add broth, seasoning, and tomatoes to the pot and bring to a boil. (I puree the tomatoes because my husband doesn’t like the tomatoes in “chunks”)

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Once soup is boiling, add veggies and cook until the veggies are tender. To serve, put one cup of pasta in a bowl, top with a few ladles of soup, and finish off with 1/4 cup of cheese per serving.

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This soup provides a lean source of protein from the meat and the tomatoes provide lycopene, an incredibly healthy antioxidant compound! Enjoy!

This recipe makes about 10 cups of soup, not including the pasta! I freeze 4 cups of the soup for later. Weight watchers Points Plus 2012: 4 points for 1 cup (add 4 points for one cup of pasta and another 2 for the cheese)

Italian Wedding Soup

Ingredients:

  • 1/2 pound ground meat (I use chicken breast)
  • 1 egg
  • 4 tbs dry whole wheat breadcrumbs
  • 1 tbs grated Parmesan cheese (plus extra to sprinkle on top)
  • 1 tsp italian seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 6 cups of chicken broth (homemade is the best!)
  • 2 cups of slices escarole
  • 1 cup uncooked orzo
  • 1/3 cup of chopped carrot
  • Salt and pepper to taste

Directions:

Put chicken broth on the stove in a large pot and cover. In a big bowl combine meat, egg, crumbs, cheese, italian seasoning, onion powder, and garlic powder; mix with your hands and form tiny meatballs. Once the broth starts to boil, add the meatballs (one at a time) followed by the escarole, carrots, and pasta. Gently stir and cook on medium high until pasta is al dente. Take a meat ball out, cut it in half. The meatball should be cooked through (if not, cook a little while longer). Serve with Parmesan cheese sprinkled on top. Enjoy!

This soup is all of your food groups in one bowl! It is so adorable with the meatballs! The escarole is high in vitamin A (good for healthy vision) and C (good for skin and immunity). The chicken broth I make is full of minerals from the chicken bones like calcium and magnesium! I like to eat this alongside the Bulgar Salad or the Mediterranean Tuna Salad!

This recipe makes about 5 cups of soup! Weight watchers Points Plus 2012: 4 points for 1 cup

*recipes was adapted from allrecipes.com

Pasta Fagioli

Ingredients:

  • 1/2 organic onion
  • 2 cloves of organic garlic
  • 2 organic carrots chopped
  • 1 can of organic cannellini beans
  • 1 can of organic tomato sauce (i like muir glen)
  • 1 tbsp of italian seasoning (i use cento; i need to mix my own organic blend but haven’t done that yet)
  • 2 (14 ounce) cans of chicken broth (I use my homemade organic chicken broth; will post about that another time)
  • 2 cups of water
  • salt and pepper to taste
  • 1.5 cups of organic pasta (I used Trottole when I made the batch in this picture)
  •  Parmesan Cheese (optional)

Directions:

Puree onion, beans, garlic, and 1 cup of water in the blender until smooth. Add mixture to a large pot followed by the tomato sauce, carrots, the rest of the water, broth, and seasonings. Bring the soup to a boil and then add your pasta. Cook the soup on high heat until the pasta is done (see on the package how long the pasta takes to give you an idea); stir often. Sprinkle a little Parmesan on top before you serve.

Weight Watchers Points Plus 2012: 3 points for 1 cup! Including a little sprinkle of Parmesan!

I eat this at lunch with my Bulgar Salad and it is a perfect weight watchers lunch! It is filling and so healthy!! The hidden beans are so high in fiber, magnesium and iron! The tomato sauce provides antioxidants and is a great source of vitamin C. The carrots have beta-carotene which can help boost your immune system!! Enjoy!!

* You could puree only half the beans and keep the others whole if you want more bulk (i haven’t tried to do this because I like this soup the way it is but experimenting is fun too!!

I modified this recipe (originally posted by SkinnyTaste)