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 This fresh, flavorful and hearty soup will tantalize your taste buds! But best of all, you can have it on the table in about 20 minutes including prep time!
3 cups low-sodium chicken broth
3 ounces capellini (angel-hair pasta)
1/2 cup chopped watercress
1/2 cup sliced radishes
1/2 pound reduced-fat firm tofu, cubed
1/2 cup bean sprouts
1 tablespoon rice vinegar
2 teaspoons tamari sauce
1 teaspoon Asian sesame oil
1 tablespoon sesame seeds, toasted*
1. In a medium nonstick saucepan, bring the broth, capellini, watercress and radishes to a boil. Reduce the heat and simmer, covered, until the capellini is tender, about 3 minutes.
2. Increase the heat and stir in the tofu, bean sprouts, vinegar, tamari and oil; cook, stirring as needed, until heated through, about 3 minutes. Serve, sprinkled with the sesame seeds.
Per Serving: 314 Calories, 9 g Total Fat, 2 g Saturated Fat, 6 mg Cholesterol, 603 mg Sodium, 40 g Total Carbohydrate, 2 g Dietary Fiber, 19 g Protein, 135 mg Calcium.
Serving Provides: 2 Breads, 1 Fruit/Vegetable, 2 Protein/Milks, 1 Fat.
Points Per Serving: 7.
* To toast the sesame seeds, place a small nonstick skillet over medium heat. Add the sesame seeds and cook, stirring constantly until lightly browned, 1-2 minutes.
Recipe and photo are from Weight Watcher’s “Simply the Best” cookbook.
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 Come in out of the cold and enjoy a bowlful of this chunky meatless soup! Great all by itself or pair it up with your favorite sandwich for a hearty lunch or dinner!
2 cans (14-1/2 ounces each) petite diced tomatoes
1 can (16 ounces) kidney beans, rinsed and drained*
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained.
1 can (10 ounces) diced tomatoes and green chilies
1 can (8 ounces) tomato sauce
1 cup chopped green pepper
1 cup chopped zucchini
3/4 cup water
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons chili powder
4 teaspoons dried oregano
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon pepper
1/2 teaspoon salt
2 bay leaves
In a 5-quart slow cooker, combine all of the ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Discard bay leaves before serving. Makes 7 servings.
*The reason for rinsing and draining canned beans is to remove the excess salt used in the canning process. You may use the liquid, but be sure to adjust the salt level in your recipe.
Recipe and photo are from Taste of Home magazine.
Emily's Favorite Recipes:
 Enjoy a hot, comforting bowl of this mushroom-barley soup on a cold blustery winter day for that warm and cozy feeling!
3/4 cup pearl barley
1 tablespoon olive oil
4 onions, chopped
2 celery stalks, chopped
1-1/2 pounds mushrooms, sliced
4 cups low-sodium beef broth
3 carrots, sliced
2 tablespoons tomato paste (no salt added)
1/2 teaspoon salt
Freshly ground black pepper, to taste
Minced parsley
1. In a large saucepan, stir the barley and 4 cups water; bring to a boil. Reduce the heat and simmer, partially covered, until the barley is partially cooked, about 30 minutes.
2. Meanwhile, in a Dutch oven, heat the oil. Add the onions and celery; cook, stirring as needed, until softened, 6-8 minutes. Add the mushrooms and cook, stirring as needed, until the mushrooms begin to soften and release their liquid, about 5 minutes.
3. Add the broth, carrots, tomato paste and barley with it’s liquid; bring to a boil. Reduce the heat and simmer, partially covered, stirring as needed, until the barley and carrots are tender, about 30 minutes. Stir in the salt and pepper; serve garnished with the parsley.
Per Serving: 182 Calories, 3 g Total Fat, 0 g Saturated Fat, o mg Cholesterol, 264 mg Sodium, 32 g Total Carbohydrate, 7 g Dietary Fiber, 9 g Protein, 42 mg Calcium.
Serving Provides: 1 Bread, 3 Fruit/Vegetables, 1 Fat
Points Per Serving: 2.
Recipe and photo are from Weight Watcher’s “Simply the Best” cookbook.
Emily's Favorite Recipes:
 Another great recipe for delicious cold-weather chili! Super easy to prepare and have on the dinner table in a jiffy! Try it with hot cornbread muffins!
1-1/2 pounds ground beef ( I use ground chuck)
1 can (10-3/4 ounces) Campbell’s Condensed Tomato Soup
1/2 cup water
1/4 cup chili powder
2 teaspoons ground cumin
2 cloves garlic, minced
1 large onion, chopped (about 1 cup)
2 cans (about 15 ounces each) red kidney beans, rinsed and drained (I use chili hot beans, undrained, we don’t like kidney beans)
1 can (14-1/2 ounces diced tomatoes ( I use 1 pint home canned tomatoes)
1. Cook the beef in a 10-inch skillet over medium-high heat until the beef is well browned, stirring frequently to separate meat. Remove the beef with a slotted spoon and put in a 3-1/2-quart slow cooker.
2. Stir the soup, water, chili powder, cumin, garlic, onion, beans and tomatoes into the cooker.
3. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Makes 6 servings.
Recipe and photo are from Campbell’s.
Emily's Favorite Recipes:
 A hearty and delicious soup to warm up with on a cold and dreary day! And so incredibly easy-to-make!
4 medium tomatoes, chopped
2 medium carrots, chopped
2 celery ribs, chopped
1 medium zucchini, halved and sliced
1-1/2 cups shredded cabbage
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
6 cups reduced-sodium chicken broth or vegetable broth
1-1/4 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
2 cups cooked elbow macaroni
5 tablespoons shredded Parmesan cheese
In a 5-quart slow cooker, combine the first 11 ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Just before serving, stir in macaroni and heat through. Serve with Parmesan cheese. Makes 10 servings (about 3-1/4 quarts).
Recipe and photo are from Taste of Home magazine.
 A bowlful of this delicious stew is the perfect comfort food on a cold and dreary winter day!
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
4 cups water
5 medium potatoes, peeled and cubed
2 medium onions, chopped
1-1/2 cups sliced carrots (1/2-inch pieces)
1 cupchopped celery
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1 bay leaf
Browning sauce, optional
DUMPLINGS:
1-1/2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
3 tablespoons shortening
3/4 cup milk
In a resealable plastic bag, combine flour, salt and pepper. Add beef a few pieces at a time and shake to coat. In a Dutch oven, brown meat in oil. Add water; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours.
Add the vegetables, parsley, thyme and bay leaf. Cover and simmer until meat and vegetables are tender, about 30 minutes. Discard bay leaf. Add browning sauce if desired.
For dumplings, combine the flour, baking powder, salt, thyme and sage. Cut in shortening until the mixture resembles coarse crumbs. Stir in milk until moistened.
Drop by heaping tablespoons onto simmering stew. Cover and simmer 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately. Yield: 10-12 servings.
Recipe and photo are from Taste of Home magazine. Recipe has been attributed to Anna Broschart, Elkins, West Virginia.
 This rich, creamy zucchini soup is so quick and easy to prepare yet tastes wonderful! Perfect for those cold weather evenings!
2 tablespoons chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 cup water
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper
1 large zucchini, shredded
1 cup (4 ounces) shredded cheddar cheese
In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in the milk, water, bouillon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add zucchini. Simmer, uncovered, for 10 minutes or until zucchini is tender. Stir in cheese until melted.
Yield: 4 servings.
Recipe and photo are from Taste of Home. This recipe has been credited to Mrs. Thomas Maust, Berlin, Pennsylvania.
 A thick, hearty recipe that’s simple and easy-to-make. Perfect for those cold winter evenings!
2 pounds ground beef
1 medium onion, chopped
1 can (46 ounces) tomato juice
1 can (28 ounces) diced tomatoes, undrained (I use 1 quart home-canned tomatoes)
2 celery ribs without leaves, chopped
3 tablespoons brown sugar
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon prepared mustard
1/4 teaspoon pepper
2 cans (16 ounces each) kidney beans, rinsed and drained (I use chili hot beans, undrained)
1/2 cup uncooked elbow macaroni
In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomatoes, celery, brown sugar, chili powder, salt, mustard and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
Add the beans and macaroni; simmer 15-20 minutes longer or until macaroni is tender. Yield: 10-12 servings.
Recipe and photo are from Taste of Home. The recipe has been attributed to Fanny Wehmas, Saxon, Wisconsin.
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