Stuffed Pepper Soup, Chicken and Avocado Soup, Cream of Zucchini Soup, Creamy Cauliflower Soup

Stuffed Pepper Soup

  • 1 lb. 95% lean ground beef
  • 3 cups cooked brown rice
  • ½ cup chopped green bell pepper
  • ½ cup chopped red bell pepper
  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 2 14.5 oz. cans diced tomatoes
  • 1 ¾ cup tomato sauce
  • 2 cups low-sodium chicken broth
  • ½ teas. dried marjoram
  • salt and pepper to taste

Brown the ground beef in a large stock pot or Dutch oven over high heat. Drain any fat and reduce heat to medium-low. Add the peppers, onion and garlic to the browned ground beef and cook about 5 minutes until onions are translucent. Add the tomatoes, tomato sauce, chicken broth, marjoram and salt and pepper to taste. Cover the pot and simmer the soup on low for 30 minutes. Serve the soup topped with the cooked brown rice.
Recipe makes 6 servings Estimated WW Smart points 5 per serving.

Chicken and Avocado Soup

  • 2 cups shredded cooked chicken breast
  • 2 small ripe hass avocados, diced
  • 1/3 cup chopped cilantro
  • 1 ½ cups scallions, chopped fine
  • 1 medium tomato, diced
  • 2 cloves garlic, minced
  • 5 cups low-sodium chicken broth
  • ¼ teas. cumin
  • 4 lime wedges
  • 2 teas. olive oil
  • salt and pepper to taste

Place a large pot over medium heat and add the olive oil. When the oil is hot add 1 cup of the scallions and the garlic and sauté until soft, about 2-3 minutes. Add the tomatoes and again sauté until soft, about 1 minute. Add the chicken stock and cumin and bring mixture to a boil. Lower heat, cover pot and simmer soup for 15 minutes. Use four bowls to serve. Fill each bowl with ½ cup chicken, ¼ the diced avocado, ¼ the remaining scallions and ¼ the cilantro. Ladle 1 cup of the chicken broth over the chicken and avocado in the soup bowl and serve the soup with a wedge of lime.
Recipe makes 4 servings Estimated WW Smart points 4 per serving.

Cream of Zucchini Soup

  • 3 medium zucchini
  • ½ small onion, quartered
  • 2 cloves garlic
  • 32 oz. reduced sodium chicken broth
  • 2 Tbsp. reduced fat sour cream
  • salt and pepper to taste

Wash the zucchini, leave the skin on, and cut it into chunks. Place a large pot over medium heat and add the chicken broth, onion, garlic and zucchini. Bring this mixture to a boil. Reduce heat, cover the pot and simmer for about 20 minutes or until the zucchini and onion are tender.
Remove the pot from the heat and puree the soup with an immersion blender. Add the sour cream and puree again until smooth. Season with salt and pepper to taste.
Recipe makes 4 servings Estimated WW Smart points 1 per serving.

Creamy Cauliflower Soup

  • 1 medium head cauliflower
  • ½ cup chopped onion
  • 1 Tbsp. butter
  • 1 Tbsp. flour
  • 4 cups low-sodium chicken broth.
  • salt and pepper to taste

Wash the cauliflower and chop it. Place a medium saucepan over low heat and melt the butter. Add the flour to the melted butter and stir for about 2 minutes to make a roux. Add the chicken broth, onions and cauliflower and increase heat to medium. Bring mixture to a boil, cover pot and simmer over medium-low heat for about 20 minutes or until vegetables are tender. Puree the soup with an immersion blender until smooth. Season with salt and pepper to taste.
Recipe makes 4 servings Estimated WW Smart points 2 per serving.