Taco Soup 1 cup = 1 point
1 lb lean ground beef or turkey
2 chopped medium onions
(1) 15 oz can of pinto beans
(1) 15 oz can of black beans
(1) 15 oz can of diced tomatoes
(1) 11 oz can of Mexicorn
(1) 4.5 oz can of jalapenos
1 pkg of dry Old El Paso taco seasoning
1 pkg dry Hidden Valley Ranch dressing
1 1/2 cups of water
Directions: Brown meat and onions together. Drain. Combine the remaining ingredients with the meat and onions and simmer for 20 minutes.
Note: I leave out the Mexicorn and jalapenos and it is still great! Play around with the recipe. It's easy to do.
Garden Vegetable Soup - 0 pointsThis one has more ingredients, but is 0 points, so it's a trade off. Of course, you can modify and not have so many ingredients. Also, I use frozen veggies and it cuts down on the prep time.
6 cups broth
2 carrots, peeled and diced
1 large onion, diced
4 teaspoons garlic (from a jar or substitute four cloves minced garlic)
1/2 cabbage, chopped (or use a bag of slaw, the biggest chunks you can find vs the fine, don't skip the cabbage for it somehow makes the soup)
1/2 pound frozen green beans
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
1 large zucchini, diced
Bring the broth to a boil in the microwave. (This is a time-saving tip that can be skipped if there's no hurry.)
Spray a Dutch oven or large pot with cooking spray and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!
I hope you enjoy these recipes.
Note: I copied the Garden Veggie Soup recipe here from A Veggie Venture because I couldn't find my copy.