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 There’s nothing quite like a comforting bowl of soup especially during the cool weather season. Whether you’re counting calories or not, this delicious recipe from Weight Watcher’s “Simply the Best” cookbook is sure to “hit the spot”.
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. Add the salt and pepper; serve, garnished with the parsley. Makes 6 servings.
Per Serving: 182 Calories, 3 grams Total Fat, 0 grams Saturated Fat, 0 mg. Cholesterol, 264 mg. Sodium, 32 grams Total Carbohydrate, 7 grams Dietary Fiber, 9 grams Protein, 42 mg. Calcium.
Serving Provides: 1 Bread, 3 Fruit/Vegetables, 1 Fat.
Points Per Serving: 2
Emily
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 No matter whether the weather is freezing cold or sweltering hot, my family loves soup! This delicious, robust-flavored cabbage soup is always a favorite!
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
1/4 cup all-purpose flour
4 cups chicken broth (can be made from bouillon)
4 cups shredded cabbage
6 ounces Polish or Kielbasa sausage, sliced
1 teaspoon dry parsley flakes
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1. In a Dutch oven, sauté the onion and celery in butter until tender but not brown. Stir in the flour until mixture is smooth; add the broth and cabbage. Cook and stir until cabbage is tender and broth is thickened; about 12 minutes.
2. Add the sausage, parsley, pepper, garlic powder and onion powder; cover and cook an additional 5 minutes. Makes 6 servings.
Cornbread muffins would go great with this soup!
Emily
Emily's Favorite Recipes:
 Cilantro and lime give this soup a unique touch your family is sure to enjoy. Serve it with your favorite crackers or with toasted grill cheese sandwiches for a hearty and satisfying meal!
3 teaspoons olive oil
1 pound boneless skinless chicken breasts, cubed
1 large onion, chopped
5 cups chicken broth
1 (14.5 oz) can diced tomatoes
2 cups peeled, diced potatoes
1 cup frozen whole kernel corn
1 (4 oz) can chopped green Chiles
1/2 teaspoon dried cilantro leaves
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
3 tablespoons lime juice
Mexican blend cheese, optional
1. In a large saucepan, cook the chicken and onion in oil until chicken is no longer pink and onions are tender. Add the broth, tomatoes, potatoes and corn; bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes.
2. Stir in the chilies, cilantro, pepper, garlic powder and lime juice; cook over medium heat until heated through. Sprinkle individual servings with cheese,*if desired. Makes 5 to 6 servings.
* You can also top this soup with toasted tortilla strips, if desired. Cut 2-3 tortillas into 1-inch strips. Put 3 tablespoons oil and 1/2 teaspoon salt in zip-up bag; add tortilla strips and shake to coat. Place on a baking sheet and bake at 350 degrees F until golden brown; cool before serving.
Emily
Emily's Favorite Recipes:
 A spicy robust flavored chili that will quickly and deliciously warm your family on those cool Fall and cold Winter evenings!
1/2 pound (8 ounces) bulk pork sausage
1 pound pork tenderloin, cubed
1 large onion, chopped
2 celery ribs, chopped
2 (15-1/2 oz each) cans Great Northern beans, rinsed & drained
1 (15-1/2 oz) can chili hot beans, undrained
2 (14 oz each) cans chicken broth
1 (6 oz) can tomato paste
1 garlic clove, minced
2 teaspoons chili powder
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/2 teaspoon dried parsley flakes
1 cup shredded cheddar cheese
1. In a large skillet over medium-high heat, cook the sausage and cubed pork tenderloin until the meat is no longer pink; transfer to a 5 quart slow cooker.
2. Stir all the remaining ingredients, except the cheese, into the meat mixture in slow cooker.
3. Cover and cook on high 5 to 5-1/2 hours or on low 8 hours, or until pork is tender.
4. Sprinkle individual servings with the cheese. Makes 8 servings.
Emily
Emily's Favorite Recipes:
 A rich, thick tomato soup to warm the hearts of your family members on those chilly fall evenings! Add a toasted grilled cheese sandwich and you have a delicious meal!
1 cup chopped celery
3/4 cup chopped carrot
1/3 cup chopped onion
2 cloves garlic, minced
1 tablespoon canola or olive oil
2 cups tomato juice*
1-1/4 cups chicken broth
1 (14-1/2 oz) can Italian-style stewed tomatoes, undrained
1/3 cup tomato paste
1 teaspoon dried thyme, crushed
1 teaspoon dried basil
1/8 teaspoon cayenne pepper
3/4 cup chicken broth
1 tablespoon sugar
In a covered 4-quart Dutch oven, cook the celery, carrot, onion and garlic in hot oil over medium-low heat for 15 minutes or until tender; stir occasionally.
Stir in the tomato juice, broth, stewed tomatoes, tomato paste, thyme, basil and cayenne pepper. Bring to a boil; reduce heat and simmer, uncovered, for 30 minutes. Let stand to cool slightly.
Pour 1/2 the soup into a food processor or blender and process until smooth. Transfer pureed soup to a large bowl; repeat with remaining soup.
Return the soup to the pan; add the chicken broth and sugar. Heat thoroughly. Makes 6 servings.
* The remaining tomato juice can be frozen for later use. I freeze it in 1 cup portions and thaw only the amount I need.
Emily
 A delicious tomato soup made extra hearty by adding ground beef and bulk pork sausage! Simple, easy and very appetite satisfying!
1/2 pound lean ground beef
1/2 pound bulk pork sausage*
1/2 cup chopped onion
1 (14 oz) jar pizza sauce
1 (6 oz) can tomato paste
2-1/2 cups water
1 (4 oz) can mushroom stems and pieces
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
In a large saucepan or Dutch oven, cook the ground beef, sausage and chopped onion until the meat is no longer pink; drain and return to the saucepan.
In a large bowl, combine the pizza sauce, tomato paste and water until smooth. Stir in the mushrooms, Italian seasoning, salt and pepper.
Add the pizza sauce mixture to the meat mixture; stir to blend. Cook, covered, over medium-high heat for 15 to 20 minutes stirring occasionally. Makes 8 servings.
* Bulk Italian sausage may be used in place of the pork sausage, if desired.
Emily
A delightfully different soup that will surprise your taste buds by how good it really is!!
12 cups fat-free chicken broth
6 boneless skinless chicken breasts, fat removed & cut up
1 (4.5 oz) package cheddar broccoli rice & sauce mix
1 (14.5 oz) can cut asparagus spears
2 teaspoons dried parsley flakes
1/4 teaspoon salt
1 teaspoon black pepper
2 bay leaves
1. Spray a 5-quart slow cooker with non-fat cooking spray. In the slow cooker, combine the broth chicken breasts, rice & sauce mix, asparagus, parsley flakes, salt, pepper and bay leaves.
2. Cover and cook on Low for 9 hours or on High for 4-1/2 to 5 hours. Remove the bay leaves before serving. Makes 20 (1 cup) servings.
Emily
 Hot Italian sausage, shrimp and spicy seasonings give this gumbo a unique and satisfying flavor!
8 ounces bulk hot Italian sausage
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1 cup thinly sliced celery
3 garlic cloves, chopped
2 (14-1/2 oz) cans stewed tomatoes
1 (14 oz) can chicken broth
1 teaspoon paprika
1/4 teaspoon coarse ground black pepper
1/4 teaspoon cayenne pepper
1 pound frozen uncooked medium shrimp, thawed, peeled and deveined
1 cup instant white or brown rice
1. In a 4 quart Dutch oven over medium heat, cook sausage, onion, bell pepper, celery and garlic until sausage is brown, breaking up sausage with a wooden spoon; drain and return to Dutch oven.
2. Stir in the undrained tomatoes, chicken broth, paprika, pepper and cayenne. Bring to a boil; reduce heat, cover and simmer for 10 minutes.
3. Add the shrimp; cook, covered, for 4 minutes longer, until the shrimp is opaque. Remove from the heat and stir in the rice. Cover and let stand 5 minutes. Makes 6 servings.
Emily
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