day.).
2. FINISH SOUP Remove bones from slow cooker
alt. Reduce heat to medium-low; cook about 10 minutes, stirring
Place all ingredients in a slow cooker. Cover and cook on HIGH for 5 hours. Remove bay leaves, stir and serve. Yields about 1 cup per serving.
**NOTE**.
I used whole baby carrots, and also included the top parts of the celery, I cheat with my garlic and buy it already minced from Costco and my family LOVES garlic so I am sure I added more than what it calls for, I also added more spice on everything, including the red peppers. But after doing all of that, I still came out with a 0 Point Soup that tastes so good! :).
In 2 quarts of water, add cut up vegetables.
Do not use any starchy vegetables.
If desired, use 1 envelope onion soup mix, bouillon or low-fat broth.
Season to taste with Mrs. Dash seasoning or your own preference.
Cook until vegetables are tender.
One cup equals 25 calories.
If on low-sodium diet, use low-sodium soup base or low-sodium spices.
ngredients, turn heat down to low so soup is barely simmering, cover
Cut up all the vegetables in chunk size pieces.
Place in a large pot with enough water to cover; boil 10 minutes.
Reduce heat and let simmer until vegetables are tender.
Season with salt and pepper and hot sauce as desired.
Tasty and filling, but very low in calories!
SOUP:.
Saute onion in oil
In a 4 to 6-quart pot, add the milk and flour (whisk, then turn heat on very low), chicken soup, turkey broth and water. In a nonstick skillet, brown the bacon well. Remove, crumble and add to milk mixture. In remaining oil, add the onions and garlic. Saute; drain and add to milk mixture the potatoes, celery, carrots, parsley flakes, salt, pepper and butter. Cover and heat on very low heat, stirring frequently, for 1 hour. Makes about 5 servings.
Add potatoes, cream of mushroom soup, onions, and water. Pour in
Boil potatoes until soft.
Drain.
Heat milk and butter in saucepan.
Measure cornstarch in separate dish and gradually add hot milk until cornstarch is \"soupy\".
Add to remaining hot milk through strainer to avoid lumps.
Add potatoes, salt and pepper and sour cream.
Cook \"low\" until soup is good consistency. Serves 4.
Combine all ingredients.
Bring soup to a boil.
Turn heat to low after soup boils and let simmer for 5 minutes.
Serve and enjoy.
Add bouillon cubes to water and simmer 20 minutes.
Add frozen broccoli and cook 30 minutes.
Add chicken soup and cheese.
Stir until melted.
Keep fire very low so soup will not scorch on bottom.
Dice vegetables.
Add onion soup, beef bouillons and seasoning. Cover with water; boil hard for 10 minutes.
Simmer until vegetables are tender.
Melt butter over medium-high heat in a medium saucepan.
Add asparagus, crab and onions.
Saute 2 to 3 minutes, or until soft.
Reduce heat to medium low, add soup, broth and water.
Bring to a boil, add soy sauce and white pepper to taste.
immer the soup for 30 minutes covered, over very low heat.
il and butter in a soup pot over medium-high heat
n immersion blender at this point). Return soup to pan and add
Add first 5 ingredients to crock pot and cook on high for one hour. Stir and then turn to low, cook for another hour.
Add cream cheese and cook another 30 minutes or until cheese can be stirred into mixture. Add milk and cook 10-15 minutes longer.
Optional: Garnish with chopped green onion and bacon bits (add 1 point for garnish).
Variation: Use frozen Country potatoes or Potatoes O'Brien in place of plain hash browns.
Prepare rice according to package directions.
Meanwhile, in large saucepan, bring broth, soy sauce, ginger, sesame oil and garlic to boil. Add mushrooms and snow peas. Reduce heat and simmer for 5 minutes or until snow peas are tender-crisp. Add beef and cook for 2 minutes. Divide rice among 4 bowls; ladle soup over rice. Top with hot sauce if using.
For more Chinese New Year recipes, or to learn more about how you can win good fortune this year visit www.EasyFortune2016.ca.
br>Fill each dish with soup, about 1 1/2 cups