Vegetable Chili Tomato, Vegetable Soup Summer, Squash Soup

Vegetable Chili

  • 1 cup chopped onion
  • 1 cup chopped carrots
  • ½ cup chopped green peppers
  • 1 cup sliced mushrooms
  • 1 cup sliced zucchini
  • 1 28 oz.can chopped tomatoes
  • 2 cups tomato sauce
  • 4 cups cookedblack beans (rinse and drain canned beans)
  • 1 4 oz. can diced chili peppers, drained
  • 1 Tbsp. olive oil
  • 12 black olives
  • 3 Tbsp. chili powder
  • 1 Tbsp. dried oregano
  • 1 teas. ground cumin
  • 2 teas paprika
  • Red pepper flakes, optional
  • 1 Tbsp. white wine vinegar

Warm the olive oil in a large stock pot over medium heat. Add the onions, carrots, greenpeppers, mushrooms, zucchini, olives and garlic to the oil andsautéfor 20 minutes. Add thetomatoes with their juice, tomato sauce, chili peppers, beans, chili powder, oregano, cumin,paprika and red pepper flakes and stir. Cover pot and lower heat. Simmer soup for 30 minutes,stirring often to prevent burning. Add the wine vinegar, stir and simmer for a few moreminutes.Recipe makes 12 servings Estimated WW Smartpoints 0 per serving.

Tomato Vegetable Soup

  • 3 lbs. fresh tomatoes peeled and quartered (or 2 large cans tomatoes)
  • 1 cup frozen yellow corn
  • 1 ½ cups potatoes, diced
  • 1 cup frozen peas
  • ¾ cups chopped onion
  • ¾ cup chopped celery
  • 4 cups low-sodium chicken broth
  • 1 Tbsp. olive oil
  • 2 teas. seafood seasoning, or to taste
  • pepper to taste

Sautéthe onions and celery in the olive oil in a large stock over medium-highheat. Add thechicken broth, tomatoes and potatoes and bring this mixture to a boil. Reduce heat to mediumand simmer for 30 minutes. Add the corn, peas, seafood seasoning and pepper and simmer for10 more minutes.Recipe makes 8 servings Estimated WW Smart points 1 per serving.

Summer Squash Soup

  • 8-9 medium yellow summer squash (2lbs.)
  • 1 ½ cups diced onion
  • 4 cups low-sodium chicken broth
  • ½ cup whole milk
  • 2 Tbsp. olive oil
  • 2 teas. butter or margarine
  • 1 Tbsp. hot curry powder
  • ½ teas. salt

Wash the squash and trim off the ends. Grate the squash. In a large stock pot over mediumheat, heat the oil and butter or margarine until the butter or margarine melts. Add the onionand cook until the onion softens, about 8 minutes, stir occasionally. Add the curry powder andcook for 2 minutes while stirring constantly. Add the squash and cook until the squash wiltsand begins to release its juices, about 10 minutes, stir occasionally. Add the chicken broth andbring this mixture to a boil. Reduce heat to medium-low and simmer, uncovered until thesquash is tender, 15-20 minutes.

Remove potfrom stove and allowsoupto cool for at least 10minutes. Transfer the soup to a blender or food processor or use an immersion mixer andpuree the soup until completely smooth. Stir in the milk and salt. Transfer soup to a bowl andcover. Place soup in refrigerator for atleast 2 hours or until chilled through. Serve soup cold.Recipe makes 6 servings Estimated WW Smart points 2 per serving.