A few more we like alot.
Spicy Garbanzo Bean And Turkey Sausage Soup
1 tsp olive oil
3/4 pound turkey Italian sausage, casings removed, crumbled (sometimes I use hot trky Ital.)
8 large garlic cloves, chopped
1 cup canned diced peeled tomatoes with juices
2 tbsp thinly sliced seeded jalapeño chili
1 tsp ground cumin
1 tsp chopped fresh rosemary or 1/2 tsp dried
1 or 2 15- to 16-oz cans garbanzo beans (chickpeas), undrained (orig recipe was 3 cans)
2 cups canned chicken broth or beef broth
2 tbsp fresh lemon juice
Chopped fresh cilantro
1 avocado, peeled, sliced
Heat olive oil in heavy large Dutch oven over medium-high heat. Add turkey sausage and chopped garlic and saute until sausage is golden brown and cooked through, breaking up sausage with back of fork, about 5 minutes. Reduce heat to medium. Add tomatoes with their juices, sliced jalapeño chili, ground cumin and chopped fresh rosemary and simmer 10 minutes, stirring frequently. Add garbanzo beans with their liquid and chicken broth and bring to boil. Reduce heat and simmer soup 15 minutes. Stir in fresh lemon juice. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before continuing.)
Ladle soup into bowls. Sprinkle soup with chopped fresh cilantro and top with sliced avocado. Serve immediately. Serves 6.
Bon Appétit, March 1995
Sliced or diced fresh avocado makes a colorful garnish for this hearty southwestern soup. If you want to cut up the avocado ahead of time but don't want it to discolor, simply place the avocado pieces in a colander and rinse them with cold water. They will stay bright green for about two hours.
http://food.epicurious.com:80/run/recipe/view?id=458
Pat’s notes: Delicious, quick and easy. Cornbread is a nice accompaniment.
Split Pea and Root Vegetable Soup
8 servings
6 tbsp (3/4 stick) butter
3 medium carrots, chopped
2 large parsnips, chopped
2 medium leeks (white and light green parts), chopped
1 large onion, chopped
2-1/2 tsp dried thyme, crumbled
2 tsp dried marjoram, crumbled
3 bay leaves
11 cups chicken stock or canned low-salt broth
3 cups dried split peas
1-1/4 lbs. smoked ham hocks or ham bone
Melt butter in heavy large pot over low heat. Add carrots, parsnips, leeks, onion, thyme, marjoram and bay leaves. Cover and cook until vegetables are tender, stirring occasionally, about 20 minutes. Add stock, peas and ham hocks. Bring to simmer, cover partially and cook until peas are tender and soup thickens slightly, stirring occasionally, about 45 minutes. Remove ham hocks and cut meat into small pieces. Discard bone and fat. Return meat to soup. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm, thinning with water if too thick). Add parsley and serve.
Mushroom and Barley Soup
2 tbsp butter
1 small onion or 2 leeks, chopped
1 clove garlic, minced
1 carrot, chopped
1 celery rib, chopped
1/2 bell pepper, chopped (optional)
3/4 lb. fresh mushrooms, sliced or coarsely chopped
5-6 cups beef broth (sometimes I use 1/2 chicken broth, 1/2 beef broth or all chicken)
1/3 cup uncooked barley
3 tbsp fresh parsley, chopped
1/2 tsp dried thyme leaves
bay leaf
salt and freshly ground pepper to taste
juice of 1/2 lemon (optional)
In large saucepan or small stockpot melt butter, add onion, garlic, carrot, celery, bell pepper (if using), saute 2 minutes. Add mushrooms, saute 1 to 2 minutes. Add remaining ingredients except lemon juice. Bring to a boil, reduce heat and simmer about 30 minutes until barley is tender. Add lemon juice, if desired. Can also add any leftover bits of chopped chicken, turkey or roast beef, if desired.
Garden Vegetable Soup
Makes 4 servings (about 1 cup each)
0 points per serving
2/3 cup sliced carrot
1/2 cup diced onion
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
In large saucepan sprayed with nonstick cooking spray, saute the carrot, onion, and garlic over low heat until softened, about 5 minutes.
Add broth, cabbage, beans, tomato paste, basil, oregano and salt, and bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
Stir in zucchini and heat 3-4 minutes. Serve hot.
Source: Weight Watchers program 1 booklet
Per serving: 42 calories, 0 g total fat, 63 mg sodium, 8 g total carbos, 2.4 g dietary fiber, 3 g protein, 41 mg calcium.
Pat’s notes: I’ve found some good additions to be tortellini, or chopped potatoes, or canned garbanzos or kidney beans. Good to sprinkle on a little freshly grated Parmesan when serving. Of course these additions change the Weight Watchers point value of the soup ;o)
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