Soup Recipes

Butternut Squash Soup

  • 1 ½ medium onions, chopped
  • 5 cloves garlic, chopped
  • 12 cups vegetable broth
  • 6 cups butternut squash, cubed (use either fresh or frozen squash)
  • 5 carrots, chopped
  • 5 stalks celery, chopped
  • Salt and pepper to taste

If you want to spice up your soup add some Italian seasoning and/or red pepper flakes to the soup. Spray a medium skillet with cooking spray and place over medium-high heat. Sauté the onions and garlic until soft and beginning to turn brown. Pour the vegetable broth into a large pot and add the chopped squash, carrots, and celery. Add the cooked onion and garlic to the pot and season to taste with salt and pepper. If you prefer a spicy soup add Italian sea soning and/or red pepper flakes to taste. Cover the pot and simmer the soup until the vegetables are soft. When vegetables are soft use a hand immersion blender to puree the soup or spoon the soup into a blender to puree it.

Recipe makes 16 2-cup servings Estimated WW Smart points 2 per serving.

Cabbage Soup

  • 1 ½ lbs. very lean ground beef
  • 8 cups shredded green cabbage
  • 4 cups tomato juice
  • 1 14.5 oz. can diced tomatoes
  • ¾ cup wild rice
  • 1 ½ cups sliced onions
  • 2 cloves minced garlic
  • 2 bay leaves
  • ½ teas. ground thyme
  • Salt and pepper to taste
  • 4 cups water

Spray a large pot with cooking spray and brown the ground beef with the onions. When the onions have softened add the garlic and diced tomatoes with their juice and simmer for 5 minutes. Add the cabbage, tomato juice, water, bay leaves, thyme, salt and pepper. Heat this mixture on high just to the boiling point. Add the rice and immediately turn the heat down to medium. Simmer soup for 1 hour. Add more water as needed. Remove bay leaves before serving.

Recipe makes 14 1-cup servings Estimated WW Smart points 4 per serving.

Potato and Vegetable Soup

  • 1 package frozen mixed vegetables
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 6 small potatoes
  • 1 cup plain low-fat yogurt
  • 1 cup fat free milk
  • 1 cup dehydrated potatoes, adjust as needed*
  • 1 cup shredded cheddar cheese
  • 6 cups water
  • Salt and pepper to taste

In a small saucepan over medium heat bring 2 cups of water to a boil, remove the pan from the heat and add the frozen vegetables to the hot water. Let vegetables stand in water for a few minutes while you dice the onion and mince the garlic. Scrub the potatoes, leaving the skin on, and chop the potatoes into 1-inch cubes. Puree the cooked mixed vegetables in their water. In a large soup pot sprayed with cooking spray, over medium-high heat, sauté the onion and garlic. Add the pureed vegetables to the onion and garlic in the large pot and simmer on low. Add the cubed potatoes, salt and pepper, and remaining 4 cups of water to the pot. Raise the heat to medium-high and cook until the potatoes are soft, about 20 minutes. Reduce heat to low. Use a masher or immersion blender to blend the ingredients. You can blend until smooth or leave some larger pieces of potato, your choice. Add the yogurt and then the milk. Slowly add the potato flakes and stir well.

*Add the potato flakes slowly until soup is just a little thinner than you want it to be. It will thicken. Add ¾ cup of the shredded cheese to the pot and stir. Use the remainder of the cheese as a garnish when serving the soup.

Recipe makes 16 1-cup servings Estimated WW Smart points 4 per serving