Zucchini Soup

1 T. olive oil
steak, sliced into small, thin pieces
4-5 cloves garlic, minced
8 oz. mushrooms, sliced
2 1/2 lb. Red, New, or Yukon Gold potatoes, cut into cubes
3 c. water
2 c. vegetable or chicken broth
1/2 t. pepper
1 c. warm water
4-6 sun-dried tomatoes, not oil packed
3 zucchini, grated
2-3 green onions, sliced
1 (5oz) can evaporated skim milk
1 t. basil

In large saucepan, over high heat, bring the potatoes, water, broth, and pepper to a boil. Recude heat to slow, cover and simmer, stirring occationally, until potatoes are tender, about 15-20 minutes.

In the meantime, saute steak in olive oil until it begins to turn brown. Add garlic and mushrooms. Continue cooking until meat is browned and veggies are soft.

Pour the warm water into a small bowl. Add tomatoes. Let stand until tomatoes are soft, about 5 minutes. Drain, then chop the tomatoes finely.

Remove potatoes from heat. Using a slotted spoon, transfer about half of the potatoes to another bowl. Mash until almost smooth. Return to saucepan. Add zucchini, green onions, and mushroom mixture and stir to blend.

Return saucepan to medium heat, cover and simmer, stirring once or twice, until zucchini is tender and wilted, about 5-7 minutes. Stir in evaporated milk, basil & chopped tomatoes. Serve. --Keri

A to Z Vegetable Soup

(Serves 4)

1 t. canola or olive oil
2 c. mixed cut-up veggies, such as zucchini, carrots, peas, and onions
2 (14 oz each) cans low-sodium chicken broth
2 cloves garlic, minced
1 (15 oz) can cannellini (white kidney) or Great Northern beans, rinsed and drained
½ c. dried alphabet-shaped pasta
2 T. fresh small oregano leaves
1 oz. Parmesan cheese, thinly sliced

In a large saucepan, heat oil on medium-high heat. Add vegetables. Cook , uncovered, 10 minutes or until veggies are crisp-tender, stirring occasionally. Stir chicken broth and garlic into vegetables in saucepan. Bring to boiling. Stir in drained beans and pasta. Return to boiling; reduce heat. Simmer, covered, about 10 minutes or until pasta is just tender. Stir in fresh oregano leaves. To serve, ladle soup into bowls and sprinkle with Parmesan cheese slices. --Keri

Split Pea Soup

From Zonya's Lickety-Split Meals
Serves 10

3 1/2 c. dried split peas
3 celery stalks
3 carrots
1 lg. onion
4 c. water
2 cans (14 1/2 oz each) chicken broth, 1/3 less sodium
1 t. poultry seasoning
20 grinds fresh ground pepper
2 oz lean ham (opt)

8 to 11 hours before serving:
Rinse peas in a colander, pick over for stones and place in slow cooker. Chop veggies & place in slow cooker. Place remaining ingredients, except ham, in slow cooker and mix. Cook on HIGH 8-9 hours or on LOW 10-11 hours.

30 minutes before or just before serving:
Cut ham into small cubes. Add in the last 1/2 hour of cooking. Serve with crackers or cornbread, tossed salad, and low-fat frozen yogurt for dessert.

This was really good and so easy to throw together beforehand. My husband even loved it! --Keri

Tortilla Soup

I'm not sure really why this is called Tortilla Soup since there aren't tortilla's in it, but it is really yummy and super quick!

2 lbs cooked chicken
32-48 oz. chicken broth
4 family size cans chicken & rice condensed soup
2 to 3 cans Mexican Rotel
2 packs Lipton Rice pouches (chicken flavor)
1 cup chopped fresh cilantro
juice of one lime
1/2 tsp. cumin

Dump everything into a big pot and simmer until rice is tender. Add broth or water to adjust thickness to your liking. Add crushed tortilla chips, shredded cheese, tomatoes, avocado, and/or sour cream to garnish.

This makes a TON of soup. I usually 1/2 or 1/4 the recipe. It is super quick and easy for a quick meal when not in the mood to cook. Enjoy! -Amanda

Chicken Noodle Soup

1 stewing chicken**
1 cup chopped onion
1/2 cup chopped celery
1 1/2 cups chopped carrots
2 Tbsp chicken soup mix (like chicken boulion...is that how you spell it??)
1 can cream of mushroom soup
1 cup frozen peas
Salt & Pepper,to taste

Homemade Noodles:
2 beaten eggs
Pinch of salt
1/3 to 1/2 cup water
1 to 2 cups flour (enough to make soft dough)

Flour your board well; roll out dough quite thin. Put a lot of flour on top of rolled out dough and then roll up like jelly roll. Cut really thin slices (I actually like thicker noodles) and toss in colander to remove excess flour. They will swell up as they cook.

Cut up stewing chicken (raw). Put cut up chicken, celery, carrots & onion in large pot. Cover with water & cook until meat is tender. Remove chicken and take meat off the bones. Put aside. Add soup mix, mushroom soup, peas and salt & pepper to broth. Boil.

Make Homemade Noodles and drop into boiling soup (you can use ramen noodles...but homemade is always best). Cook until noodles are tender. Add cooked meat after noodles are cooked (then the meat wont fall to pieces). Serve and enjoy!!

**you can use whatever chicken you like, but breasts wont work that well. My mom uses legs, but you can use a whole chicken or whatever. And do as much chicken as you would like, depends on how much you want in the soup**

I personally have never made this myself, but have had it a million times...it is actually on my menu for next week! I love this recipe from my Grandma, the noodles are my favorite part!
-Vinnie

Turkey Vegetable Soup

6 servings

1 med. onion, chopped
4 ribs celery, thinly sliced (abt. 2 cups)
3 med. carrots, thinly sliced (abt. 2 cups)
6 oz mushrooms, brushed of any dirt and sliced (abt. 3 cups)
2 med. tomatoes, seeded and chopped
1/2 lb. cooked turkey, cut into small chunks & slivers (chicken also works)
1 t. dried thyme
1 T. dried dill
4 c. no-salt, fat-free broth
1/2 t. salt

1. Spray large nonstick saucepan w/ nonstick spray and set over medium heat. Add the onion, celery, and carrots and cook, stirring until softened and aromatic, about 3 minutes. Add the mushrooms and tomatoes and cook, stirring occasionally, until the mushrooms have begun to give off their liquid and it is simmering, about 2 minutes.
2. Add the turkey and cook, stirring, just until lightly browned, about 1 minute. Add the thyme and dill and cook 20 seconds. Pour in the broth, scraping up any browned bits from the bottom of the pan. Cover, reduce the heat to low, and simmer 30 minutes, until the veggies are tender and the soup smells terrific. Season w/ salt and serve at once.

This another amazing recipe from Dr. Phil's The Ultimate Weight Solution Cookbook. --Keri

Hearty Chicken and Corn Chowder

1 t. olive oil
1 large onion, finely chopped
1 red bell pepper, diced
1 potato, peeled and diced
1 oz. Canadian bacon, diced
1 c. reduced sodium chicken broth
1 c. evaporated skim milk
1. c. canned cream corn
3/4 lb. boneless, skinless chicken breast, diced
1/2 t. salt
1/2 t. ground pepper
3/4 c. frozen corn kernals

In medium saucepan, heat oil until hot over medium heat. Add the onion, bell pepper, potato, and bacon. Cover and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Stir in the broth, evaporated milk, and creamed corn. Bring to a boil and reduce to a simmer. Cook uncovered, stirring occasionally, for 10 minutes. Stir the diced chicken, salt, and black pepper and cook until the chicken is cooked through, about 5 minutes. Stir in the corn kernels and cook until the corn is just heated through, about 2 minutes longer. Serves 4.

--Keri