add in the creamy tomato soup and turn down the heat
celery and carrots in your soup pot along with the spices
cook chicken and set aside.
dice and saute onion green pepper and jalapenos in oil until tender.
mix all ingredients except cheese in large skillet.
cook on medium heat for about 5-10 min until well heated and flavors are fused together.
remove from heat top with cheese cover and let set for 2-3 min until cheese is melted.
serve and eat.
add low sodium crushed tortilla chips or low sodium frito corn chips on top for added flavor and texture (the best tasting tortillia chips are found at wegmans with only 50 mg of sodium).
low cooker.
Cook on low for 8 - 9 hours.
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.
0 mg Cholesterol. 470 mg Sodium, 2 g Protein, 16 g
In a medium soup pot or stockpot, boil the
ver low heat for 5 minutes, stirring occasionally.
Pour soup and
Put all vegetables in crock pot.
Lightly brown ground beef and spoon over the vegetables.
Combine the tomato soup, V-8 juice and water. Add the seasonings, and pour over the vegetables and meat.
Cover crock pot and cook on low 6-8 hours, or on high 2-4 hours.
Serve with grated parmesan cheese on top.
Enjoy!
ups water. Bring to a low boil. Reduce heat and simmer
ot.
add 5 cups low sodium chicken broth, 7 cups water
melt butter in pan.
add chopped onions, saute until clear.
add brick of frozen chopped broccoli.
cover pan to help heat melt down/break up broccoli brick.
stir in can of soup.
stir in grated cheese.
once items above are well combined, add cooked white rice.
let simmer on low for 10 to 15 minutes.
o crock pot.2. add low sodium chicken broth and meat.3
eanwhile, using a second large soup pan, heat olive oil and
Slice celery and carrots. Chop cilantro leaves. Mince 1/2 C of yellow onions.
Combine the first six ingredients in a soup pot and simmer for 10 minutes.
Mix remaining ingredients together and form into small balls.
Bring soup to a boil and carefully place meatballs into soup.
Cover and reduce heat and simmer for 30 minutes.
Pour V8 juice, water, spices, and soy sauce (if you're not watching your sodium intake too closely) into a 2.5 quart crockpot.
Chop the onion, garlic, zucchini, carrots, celery, green beans, and potato; add to the crockpot.
Cook on low for 8-10 hours.
Before serving, stir in baby spinach and heat until wilted.
Ladle into individual serving bowls (I prefer this soup in oversized cappuccino mugs) and serve with fresh salad and/or warm whole wheat rolls for a healthy and hearty meal.
Combine mushrooms, onion, water, bouillon, garlic powder, onion powder and pepper.
Cook over medium heat until mushrooms and onion are tender.
Add 1/2 can of milk.
Mix remaining milk with enough flour to thicken soup.
Add butter sprinkles and milk and flour mixture to soup.
Stir until thickened.
br>Enjoy your guilt free soup!
Melt the butter in a large skillet. When the butter begins to bubble, add the onions and saute until tender and translucent.
Add the seasonings, tomatoes, and broth. Simmer with the onions for 20 minutes.
Blend the soup in two batches until smooth.
Stir in the pesto and cream (if using). Return to low heat for 5 minutes. Serve.
In a suitable sized saucepan, whisk together all the ingredients until thoroughly blended and smooth.
Taste, and adjust seasonings to taste.
Cook over low heat, stirring frequently, for 25 minutes or until desired consistency is reached.
Refrigerate unused portion in airtight covered containers.