Yummy soup recipe! (Garbanzo beans....of all things!!)

A good friend of mine who lives just a couple of blocks away likes to pawn off  give organic foods her family won't touch to me. (Her hubby gets free samples all the time with his job....fun!)

Well, I decided to use a rock solid bag of garbanzo beans from her that was sitting in my freezer. I found a couple of blended soup recipes online but they had ingredients I didn't have (or even usually buy) so I made up my own simple recipe.  Guess what??  It is TASTY and very satisfying. 

I love eating a bowl of soup for lunch to keep my calories down (I am a night eater!!).  This was yummy and I have three more bowls waiting in the fridge. ;)

 
Garbanzo Bean Soup
Makes six 1 cup servings (I divided mine into four 1 1/2 cup servings)

16 ounces frozen garbanzo beans (or 2 1/2 cups cooked garbanzo beans)
4 cups chicken broth (I used one of those boxed cartons of broth)
2 cloves of garlic-chopped
1 small-medium onion chopped

Extra Virgin Olive Oil
Wedge of lemon

Directions:
Simmer beans, broth, garlic and onion in a large pot for about 30 minutes (with the lid on).  Puree everything together (I used my immersion hand blender but you can do it in a blender in batches...be careful!!!). Add salt and pepper to taste.

Now, it was okay just like this.  BUT...olive oil and lemon made it super yummy! Even my six year old son said how good the olive oil was drizzled on it.

Top with a drizzle of extra virgin olive oil (I used 1/2 tsp on my bowl) and a small squeeze of fresh lemon.

Calories (without the oil) in ONE CUP- 158
1/2 tsp EVOO- 20 calories extra (well worth it!)

Black Bean Soup

Here's an easy and tasty recipe I said I'd share with you.  This is filling and is low in calories/WW points. I am not familiar with the new WW points plus, so this is the old point value.

Black Bean Soup
(the original recipe is "spicy" black bean soup but my kids can't handle too much spice so I took it out.  We did however add a big scoop of spicy salsa to the adult bowls this time and it was a yummy addition.) I think this one is from my friend, Becky. :)

Black Bean Soup
POINTS® Value: 3 Servings: 8 (about 1 ½ cups each)
1 medium onion(s), finely chopped
4 medium garlic clove(s), minced
3- 15 oz cans canned black beans, undrained
1 tsp ground cumin (or more!!)
14 1/2 oz fat-free chicken broth, or vegetable broth
10 oz canned tomatoes with green chilies,
11 oz canned yellow corn, drained

Instructions
1. Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.
2. Place one can of beans in blender; add sautéed onion mixture and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot. (**I ususally just combine steps 2 and 3 and blend it all in the pot with my hand blender.  I also blend the tomatoes so my kids don't eat around them. lol).
3. Place second can of beans and broth in blender and puree until smooth; add to stockpot.
4. Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes.
**Serve with chips, avacado or toppings of your choice.  (Extra pts.)

Cauliflower soup

Here's another super low point yet tasty and filling soup.  I found the recipe for this here- http://www.skinnytaste.com/2008/03/cauliflower-soup-0-ww-pts.html

I really don't make it different from her recipe...except I usually just make enough for me at lunch.  I never measure anything...just eyeball it. Easy peasy! This is creamy and really good!

Cauliflower soup
WW- 0 pts (yippeee!!)

Chopped cauliflower (a couple of large handfuls)
Diced onion (small handful...maybe 1/8- 1/4 cup)
Chicken broth to almost cover the veggies (don't add too much...you can always add more later if it needs thinned out)
Salt and pepper to taste.
Directions: Simmer everything for about 20-30 minutes in a small covered saucepan. Blend until smooth.  (I use my immersion blender for this but you can very carefully blend it in a regular blender.) Enjoy!

Cream of celery soup - recipe

Here's a low point soup that is tasty and filling.  I love to have a cup of a low point veggie soup in the afternoon when the tummy rumbles hit. I have a few others I will share as soon as I get a chance.

Cream of celery soup

Cream of Celery Soup
WW points per cup-1.25
Servings: 4 (one cup each serving)
2 1/2 cup fat-free chicken broth
1 small potato, peeled and diced
2 tsp olive oil
4 large stalk celery, diced
1 cup onion, diced (about 1 small onion)
2 clove garlic clove, minced
Directions: Saute onion in olive oil for a few minutes until soft. Add garlic and cook for another minute or two. Add broth, celery and potato and bring to a boil. Turn to low, add lid and simmer for 25-30 minutes or until vegetables are soft. Blend soup in blender or with an immersion blender until smooth. Season to taste with salt and pepper. Enjoy!

Potato Soup

A super fast and easy yet diet friendly meal. This recipe is from my friend Jayne.


Potato Soup
1- 30 oz bag of frozen hashbrowns
2 cans chicken broth
1 pkg country gravy mix-dry mix envelope

Directions:
Brown hashbrowns a little in a big pot with non-stick spray. Add broth and prepared gravy. Simmer for about 30 minutes.

WW- about 3 points per cup

*This is great with shredded cheese and bacon but those would be extra points. :)

Potato Soup

A super fast and easy yet diet friendly meal. This recipe is from my friend Jayne.

Potato Soup
1- 30 oz bag of frozen hashbrowns
2 cans chicken broth
1 pkg country gravy mix-dry mix envelope

Directions:
Brown hashbrowns a little in a big pot with non-stick spray. Add broth and prepared gravy. Simmer for about 30 minutes.
WW- about 3 points per cup
*This is great with shredded cheese and bacon but those would be extra points. :)

Crockpot Mexican Chicken Soup

A yummy and healthy soup that's easy to make. This recipe is from my friend Jayne.

Mexican Chicken Soup
1 lb chicken breast
1 can black beans
1 can corn
2 cans Rotel or Mexican stewed tomatoes
1 can 14oz tomato sauce
1 cup salsa
Directions:
~Cook in crock-pot 6-8 hours. Shred chicken and enjoy.
1 cup = 2 WW points
**I generally add some extra spices to suit our taste such as cumin and fajita seasoning.

Chicken and Dumplings

This is sooo yummy!! It's a combination of different recipes I have found and tried. We all love this!

Chicken and Dumplings

Ingredients:
6 cups water
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
2-4 boneless skinless chicken breasts
4 chicken bouillon cubes
½ tsp celery seed
1 ½ tsp poultry seasoning
¼ tsp pepper

Directions:
1. Boil water and add the chicken.
2. Simmer until chicken is cooked through (30-40 minutes).
3. Remove chicken from pot.
4. Add bouillon, veggies and seasonings. Bring to a boil.
5. Cut meat into chunks & add to pot.
6. Simmer about 20-30 minutes or until the veggies are tender. Prepare the dough for your dumplings while it simmers.
7. Taste the broth. Add a little salt if it needs it but it probably won’t since bouillon is salty. Turn heat so the broth is simmering slowly.
8. Scoop out small rounded scoops of the dough with a teaspoon and drop them into the soup on top of everything. Just let them rest on top. Don’t push down on them.
9. Put the lid on the pot and let it slowly simmer for a full 20 minutes. DO NOT LIFT THE LID!

Dumplings (this makes a lot of dumplings…feel free to cut it in half. I don't, but we really like the dumplings!LOL))
¼ cup vegetable oil
1 cup milk
2 ½ cups flour
1 TBS baking powder
1 tsp each salt and sugar

Directions for the dumplings:
1. In a big bowl, mix the oil and milk.
2. Add the flour, baking powder, salt and sugar.
3. Mix it up until it forms a stiff batter. Set aside until you need it.