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Smoky Bean and Cabbage Soup

Recipe By :Pillsbury Good-for-You Dinner Sept. 1998 #187
Serving Size : 6 Preparation Time :0:00
Categories : 123 Points Crockpot
Pillsbury's Classic Cookbooks Pork & Ham Soups & Stews

2 1/2 cups cabbage -- coarsely chopped
1 cup chopped onions
2 medium sliced carrots -- cut into 1/4" thick
1 cup turnip -- peeled, chopped
30 ounce canned navy beans -- drained, rinsed
(2-15 oz. cans)
1 teaspoon dried marjoram
1/4 teaspoon pepper
1 bay leaf
6 cups water
1 pound ham, extra lean -- trimmed of fat (1)
smoked ham shank.

In 3-1/2 or 4 quart Crock-Pot Slow Cooker, combine all ingredients except ham shank; stir gently to mix. Add ham shank. cover; cook on low setting for a least 10 hours or until vegetables are tender. Remove and discard bay leaf. Remove ham shank; cool slightly. Remove meat from bone;
coarsely chop. Add meat to soup. Serves 6 (1-2/3 cup) servings. S(MC formatted in 2000 by): "Helen D. (hdeacey1@s...)" Per Serving (excluding unknown items): 294 Calories; 5g Fat (13.8% calories
from fat); 27g Protein; 38g Carbohydrate; 10g Dietary Fiber; 36mg Cholesterol; 1753mg Sodium
NOTES : WW Points = 5

Chicken Stew with Pepper & Pineapple (adapted)
Recipe By :Adaption from Betty Crocker's Slow Cooker Cookbook
Serving Size : 4 Preparation Time :0:00

1 pound boneless, skinless chicken thighs -- cut into 1-1/2"
4 medium carrots -- cut in 1" pieces
1/2 cup fat-free chicken broth -- *2
2 tablespoons grated ginger root -- *3
1 tablespoon sugar substitute -- *4
(Sugar Twin Brown)
2 tablespoons light soy sauce -- *5
1/2 teaspoon ground allspice
1/2 teaspoon hot sauce -- (red pepper)
8 ounces pineapple chunks in juice -- (1 can)
drained and juice reserved
1 tablespoon cornstarch
1 medium green bell pepper -- cut in 1" pieces*6
1 medium red bell pepper -- cut into 1" pieces
2 cups cooked brown rice

MiX all ingredients except pineapple, cornstarch and bell pepper in 3-1/2 to 6 quart slow cooker.
COVER and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender and chicken is no longer pink in center. MIX reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple and bell peppers. COVER and cook on high heat setting about 15 minutes or until slightly thickened.SERVE over rice.
S(MC formatted in 2000 by): "Helen D. (hdeacey1@s...)"
Per Serving (excluding unknown items): 397 Calories; 11g Fat (17.0% calories
from fat); 78g Protein; 47g Carbohydrate; 5g Dietary Fiber; 57mg Cholesterol;
487mg Sodium NOTES : Note 1: Recipe called for skinless, boneless chicken breast, I found
that the breast meat was dry, whereas the thighs were moist. Note 2: Called for
regular chicken broth. Note 3: Called for chopped not minced gingerroot,
recipe also calls for 1 teaspoon ground ginger if fresh not available. Note 4:
Called for packed brown sugar. Note 5: Called for regular brown sugar. Note
6: I added an extra green pepper.
WW Points = 8

Smoky Ham and Navy Bean Stew (5 points)
Recipe By :Pillsbury Classic Cookbooks - Casseroles & Slow Cooker Meals Jan
Serving Size : 4 Preparation Time :0:00
Categories : 123 Points Beans & Legumes
Pillsbury's Classic Cookbooks Soups & Stews

1 pound extra lean ham -- cut into 1/2" cubes
(3 cups) *see note
2 cups water
1 cup dried navy beans
1 cup sliced celery
2 medium carrots -- sliced
1/4 teaspoon dried thyme leaves
1/4 teaspoon liquid smoke flavoring
1/4 cup chopped fresh parsley
*Note: I used extra lean ham it called for cooked ham. I believe they used extra lean cooked ham as per the Nutritional Values.
In 3-1/2 to 4 quart slow cooker, combine all ingredients except parsley; mix
well. Cover and cook on low setting for 10 to 12 hours. Just before serving, stir in parsley.
4 (1-1/4 cup) servings. Yield: "5 cups"
Per Serving (excluding unknown items): 345 Calories; 6g Fat (16.7% calories from fat); 34g Protein; 38g Carbohydrate; 14g Dietary Fiber; 53mg Cholesterol; 1675mg Sodium .
Serving Ideas : Serving Suggestion: Crusty French rolls and butter along with a glass of wine, plus a Fruit Crisp topped with whipped cream.
NOTES : Please note the dry beans, I covered in water brought to boil and
boiled 5 minutes. Took off heat, and let soak overnight. Calories 350, Total fat 6g, Saturated 2g, Cholesterol 55mg, Sodium 1670mg,Total Carbohydrate 39g, Dietary Fiber 15g, Sugars 3g, protein 34g.
WW Points as per above: 5 (using WW POINTSmanager)

Nana's Chicken Noodle Soup (4 Points)
Recipe By :Helen Deacey (December 2000)
Serving Size : 6 Preparation Time :0:30
Categories : BC Slow Cooker Recipes Crockpot
Poultry Soups & Stews

3/4 pound boneless, skinless chicken thighs -- cut into 1" pieces
2 cups sliced celery -- (2 medium stalks)
2 cups chopped carrots
3/4 cup chopped onion -- (1 medium)
14 1/2 ounces ready-to-serve chicken broth -- (1 can)
1/2 teaspoon dried marjoram -- crushed
1 teaspoon dried thyme leaves -- crushed
1/2 teaspoon salt -- optional
2 bay leaves
10 ounces frozen green peas -- (1 pkg.)
1 cup frozen home-style egg noodles

Spray 10-inch skillet with cooking spray; heat over medium heat. Cook chicken
in skillet 5 minutes, stirring frequently, until brown. Mix chicken and remaining ingredients except peas and noodles in 3-1/2 to 4 quart slow cooker. Cover and cook on low heat setting 6 1/2 to 7 hours or until chicken is no longer pink in center. Stir in peas and noodles; cook about 10 minutes longer
or until noodles are tender.

T(Cook): "7:10"
Per Serving (excluding unknown items): 218 Calories; 6g Fat (18.1% calories
from fat); 42g Protein; 24g Carbohydrate; 5g Dietary Fiber; 41mg Cholesterol;
601mg Sodium. NOTES : Substitution: We love the old fashioned flavour of the home-style noodles, but if they aren't available use 1 cup of uncooked fine egg noodles or instant rice.
Special Touch: Stir in 1 tablespoon chopped parsley just before serving. Note: If desired 1 1/2 cups of canned diced tomatoes undrained maybe added. I created this soup for my grandkids who will be coming here on New Years Eve (2000). I took several soups and come up with this one, we have barley, so
sometimes I will put in barley when I make for Dennis & I. Happy 2001. HelenD.

Wonderful Crockpot Lentils (1 Point)
Recipe By :The Best of Jenny's Kitchen by Jennifer Raymond (June 1982)
Serving Size : 10 Preparation Time :0:00
Categories : 123 Points Beans & Legumes
Soups & Stews

1 3/4 cups lentils -- rinsed
2 large onions -- chopped
2 cloves garlic -- minced
2 cups canned tomatoes -- chopped, with liquid
2 cups water -- or stock
2 large carrots -- sliced
1/2 cup sliced celery
1 bell pepper -- diced
2 tablespoons chopped parsley
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon marjoram
1/8 teaspoon sage
1/8 teaspoon thyme
1/2 pound reduced fat cheddar cheese -- shredded *

Place all ingredients, except the cheese, in the crock pot and cook on the HIGH setting for 2-1/2 hours, or until the lentils are tender. Stir in the cheeseuntil it is melted and serve. Serves 8 to 10.
Per Serving (excluding unknown items): 182 Calories; 2g Fat (9.9% calories from
fat); 16g Protein; 26g Carbohydrate; 12g Dietary Fiber; 5mg Cholesterol; 333mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fat.

Rustic Vegetable Soup (1 Point)
Recipe By :FBNR slow Cooker Recipes (February 2001)
Serving Size : 8 Preparation Time :0:00
Categories : 123 Points Crockpot
Soups & Stews Vegetables

16 ounces picante sauce -- (1 jar)
10 ounces frozen mixed vegetables -- thawed (1 pkg.)
10 ounces frozen green beans -- cut, thawed, (1 pkg.)
10 ounces fat-free beef broth
2 medium baking potatoes -- cut into 1/2" pieces
1 medium green bell pepper -- chopped
1/2 teaspoon sugar
1/4 cup parsley

Combine all ingredients, except parsley in slow cooker. Cover and cool on LOW 8 hours or on HIGH 4 hours. Stir parsley; serve. S(MC formatted & WW Points by): "hdeacey@m..."- Per Serving (excluding unknown items): 98 Calories; trace Fat (3.9% calories from fat); 5g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 572mg Sodium. NOTES : I added 2 cans condensed fat-free beef broth, 2 cans water, 2 bayleaves, 1 tsp basil leaves

White Bean and Green Chile Pepper Soup (4 Points)
Recipe By :FBNR - Slow Cooker Recipes (Feb. 2001)
Serving Size : 5 Preparation Time :0:00
Categories : 123 Points Beans & Legumes
Crockpot Soups & Stews

30 ounces great northern beans, canned -- (2 - 15 oz. cans)
rinsed and drained
1 cup finely chopped yellow onion
4 1/2 ounces diced green chiles -- (1 can)
1 teaspoon ground cumin -- divided
1/2 teaspoon garlic powder
14 1/2 ounces fat-free chicken broth -- (1 can)
1/4 cup chopped fresh cilantro leaves
1 tablespoon extra virgin olive oil
1/3 cup sour cream -- optional

Combine beans, onion, chilies, 1/2 teaspoon cumin and garlic powder in slow cooker. Cook on LOW 8 hours or on HIGH 4 hours. Stir in cilantro, olive oil and remaining 1/2 teaspoon cumin. Garnish with
sour cream, if desired.
Makes 5 servings.
Helpful Hint: You can make this dish vegetarian by replacing the chicken broth with
vegetable broth.
S(MC formatted in 2001 by): "hdeacey@m... (Feb. 19/01)"
Per Serving (excluding unknown items): 280 Calories; 7g Fat (20.4% calories
from fat); 17g Protein; 42g Carbohydrate; 9g Dietary Fiber; 7mg Cholesterol;
222mg Sodium.
NOTES : Using MC Nutritional values the WW points = 4 ( This is for the 123
Success plan prior to 2001)
Using MC Nutritional values the exchanges are: 2 1/2 Starch; 1 1/2 Lean
Meat; 1 Vegetable; 1 Fat.

Easy Italian Vegetable Soup (1 Points)

Recipe By :FBNR - Slow Cooker Recipes (Feb. 2001)
Serving Size : 6 Preparation Time :0:00
Categories : 123 Points Crockpot
Soups & Stews Vegetables

14 1/2 ounces diced tomatoes -- undrained (1 can)
10 1/2 ounces condensed beef broth -- undiluted (1 can)
8 ounces sliced mushrooms
1 medium zucchini -- thinly sliced
1 medium green bell pepper -- chopped
1 medium yellow onion -- chopped
1/3 cup dry red wine -- OR
1/3 cup beef broth
1 1/2 tablespoons dried basil leaves
2 1/2 teaspoons sugar
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
4 ounces shredded mozzarella cheese -- (1 cup), optional

Combine tomatoes, broth, mushrooms, zucchini, bell pepper, onion, wine, basil and sugar in slow cooker. Cook on LOW 8 hours or on HIGH 4 hours.
Stir oil and salt into soup. Garnish with cheese, if desired. Makes 5 to 6 servings.

S(MC formatted in 2001 by): "hdeacey@m... (Feb. 19/01)"
Per Serving (excluding unknown items): 92 Calories; 3g Fat (27.4% calories
from fat); 4g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
454mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable;
1/2 Fat; 0 Other Carbohydrates.
NOTES : Using MC Nutritional Values, using shredded mozzarella cheese, WW 123 Success points = 3 Points (program prior to 2001) Points for soup without mozzarella cheese - 1 point.

Mom's Homemade Chicken Soup (6 Points)
Recipe By :New Slow Cooker Recipes (Betty Crocker)
Serving Size : 4 Preparation Time :0:00
Categories : 123 Points BC Slow Cooker Recipes
Poultry Soups & Stews

1 tablespoon vegetable oil
1 pound boneless skinless chicken breast halves -- cut into
1" pieces
1 medium stalk celery -- chopped (1/2 cup)
1 medium onion -- chopped (1/2 cup)
2 cloves garlic -- finely chopped
1 1/2 cups baby carrots -- quartered
1 tablespoon chicken bouillon granules
1 teaspoon dried thyme leaves
49 1/2 ounces ready-to-serve chicken broth
1 cup frozen green peas
1 cup fine egg noodles

Heat oil in 10-inch skillet over medium-high heat. Cook chicken, stirring occasionally, until chicken is browned.
Mix all ingredients except peas and noodles in 3-1/2 to 4 quart Crock-Pot slow cooker.
Cover and cook on low heat setting 6-1/2 to 7 hours or until vegetables are tender and chicken is no longer pink in center. Rinse frozen peas with cold water to separate; drain. Stir peas and noodles into soup. Cover and cook on high heat setting about 15 minutes or untilnoodles are tender.
Serves 4
Per Serving (excluding unknown items): 315 Calories; 9g Fat (25.8% calories
from fat); 34g Protein; 24g Carbohydrate; 4g Dietary Fiber; 75mg
Cholesterol; 1868mg Sodium.
NOTES : I used MC Nutritional Calculation for WW Points = 6 Points

I've got one and it's quick and easy!

2 cans cannelloni beans (white)
1 large onion 2 large red potatoes
1 small shallot (optional)
2 stalks celery
2 carrots
4 cups of water
4 bay leaves
2 TBS flour dash of each: salt, minced garlic, crushed red pepper, garlic powder; parsley

Coarsely chop vegetables; throw it all in the crock-pot and cook on low heat for 8 hours. Let me know what you think!


1/4 lb chorizo;
1 small onion, chopped;
1 clove garlic, minced
1 small red pepper, chopped;
1 small green pepper, chopped;
2 tbsp dry sherry
1 tsp ground cumin;
1 bay leaf;
15 oz can black beans, undrained
15 oz can FF chicken broth
Juice of 1 lime;
2 tbsp minced cilantro;
1/4 tsp each salt and pepper.

1. Discard chorizo skin. Crumble meat and brown in a non-stick skillet for 2 minutes. Add onion, garlic, and peppers. Saut over medium high heat 5 minutes. Add to slow cooker. Add sherry, cumin, bay leaf, beans and broth. Cover and cook on low 4 to 5 hours.
2. Remove lid. Scoop out 1-cup beans and press with the back of a fork to mash. Return to pot. Add limejuice, cilantro, salt and pepper. Simmer uncovered just to warm through, about 5 minutes. Yields 8 (1-cup) servings; 2 points per serving
Shared by gardengal2


Recipe By : WW Favorite Homestyle Recipes
Serving Size : 6 Preparation Time :2:00
Categories : Soups Crockpot Dishes

12 ounces red kidney beans -- cooked and drained
6 ounces ground turkey -- cooked
3 cups canned stewed tomatoes -- low-sodium
2 cups tomato sauce
1 1/2 cups chopped onions
1 cup canned green chilies, rinsed
-- drained and chopped
1 tablespoon + 2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1/4 teaspoon hot pepper sauce

In 3-quart slow-cooker, combine all ingredients and 2 cups water. Cover and cook on Low 4 hours or on High 2 hours, until onions are tender. Ladle evenly into 6 soup bowls.
Per serving: 230 Calories, 15g. Protein; 5g. Fat; 35g. Carbohydrate; 104mg. Calcium; 569mg. Sodium; 20mg. Cholesterol; 8g. Dietary Fiber. POINTS: 3


2 cups potatoes, cut into 1/2-inch cubes;
1 large carrot, diced;
1 cup chopped leek, white part only;
1 clove garlic, minced;
4 cups fat-free chicken broth;
1/2 cups pearl barley;
1 bay leaf;
1/4 tsp dried, crushed thyme;
1/4 tsp pepper;
4 oz. Canadian bacon. cut into 1/4-inch pieces;
1/2 cup evaporated fat-free milk;
1/4 cup fat-free half-and-half.

1.) In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper, and Canadian bacon. Cover and cook on low for 6 hours or until vegetables and barley are tender.
2.) 2. Stir in evaporated milk and Half-and half and heat through, uncovered, about 10 minutes.
3.) Yields 8 (1 1/4 cups) servings, 2 points per serving.

Crockpot Sour Cream Salsa Chicken
Recipe By :Weight Watchers
Serving Size : 4 servings @ 4 points
Categories : Poultry

4 skinless boneless chicken breast halves
1 package reduced-sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream
Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours.
When ready to serve, remove the chicken from the pot. Place about 2 T cornstach in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.

Easy Veggie Cheese Soup

4-5 cups of fat free chicken broth (3-4 cans)
2-lbs. of frozen vegetables (I used broccoli and cauliflower)
1 can of rotel diced tomatoes and green chilies **
10 oz. of Velveeta Light Cheese
Combine broth, vegetables, and rotel in a pot and bring to a boil. Continue
to simmer for about 30 minutes. Remove from heat and stir in cubes of
Velveeta until fully melted.
1 cup= 1 point
**You can use original or milder Rotel depending on how spicy you would like
the soup to be. It is pretty spicy with original flavor!

I love this soup. I double it and eat it for lunch every day.
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic gloves, minced
3 cups broth (I prefer chicken)
1 1/2 cups diced green cabbage
1/2 cups green beans
1 Tbsp tomato paste
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp salt
1/2 cup diced zucchini
1. In large saucepan, sprayed with pam, saute carrot, onion, and garlic
over low heat until softened, about 5 minutes
2. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt:
bring to a boil. Lower heat and simmer, covered about 15 minutes.
3. Stir in zuchini and heat 3-4 minutes. Serve hot.
Mary (53/Fl/M/4kids/4grans/retired R.N.)
Start Date: 8/13/01
~Don't Walk in Front of Me, I May Not Follow.
Don't Walk Behind Me, I May Not Lead.
Walk Beside Me And Be My Friend~

I got the recipie from and modified it for
WW needs.
It makes 10 very hearty servings and is 3 points per bowl.
2 tsp olive oil
1 pound elbow macaroni
2 29 ounce cans of tomato sauce
2 (or more!) cloves or garlic
1 chopped onion
8 cups chicken broth
8 cups of water
1. In large kettle heat oil. Add noodles and stir and brown
2. In blender puree onion, garlic, and tomato sauce.
3. Add puree chicken broth and water to sliughtly browned
noodles. Bring to a boil and simmer till noodles are tender.
I like to add some oregano, basil and hot pepper to "kick it up
a notch". :)
Kelli Kish * * AIM - kelbel136


1 package frozen diced potatoes w/onions and peppers (in the frozen food
section - sometimes called frozen hash brown potatoes)
2 cans FF Chicken Broth
1 Package Pioneer FF Country (white) gravy mix
Simmer the potatoes and chicken broth for about 10 minutes or until potatoes
are tender. In a small bowl, stir gravy mix with 1/2 cup cold water. Add to
potatoes. Turn off heat and let stand for
about 1 minute to thicken.
ENJOY! Makes 6, 1 cup servings.

Cream of Broccoli Soup

Evaporated fat-free milk makes this filling soup creamy without adding extra
fat, and the dash of hot pepper sauce brings out the flavors without adding
Prep Time: 10 minutes
Cook Time: 20 minutes
1 onion, chopped
1 clove garlic, minced
1 3/4 to 2 lbs (3.85 to 4.4 kg) broccoli, tough ends removed, stems and
florets chopped
4 cups chicken or vegetable stock
1 cup evaporated fat-free milk
1/8 tsp hot pepper sauce
Salt and pepper to taste
1. Put onion and garlic in a 2-quart (2 l) saucepan with 1/4 cup water and
simmer until onion is soft, 10 minutes.
2. Add broccoli and stock to pan and bring to a boil over high heat. Once
boiling, turn down heat and simmer until broccoli is soft but still green,
about 8 minutes. Do not cover pan as broccoli is cooking or it will turn gray.
3. Remove soup from heat and blend until smooth. Add evaporated milk and hot
pepper sauce, and season with salt and pepper. Yields about 1 1/2 cups per
Number of servings: 4
POINTS per serving: 2
Nutritional profile per serving: Calories 137.0, Protein 12.1g, Fat 2.4g,
Saturated fat 0.2g, Carbohydrate 21.3g, Fiber 6.5g, Cholesterol 2.3mg, Iron
2.0mg, Sodium 1,121.6mg, Calcium 287.2mg


Here is the recipe for the 5 can soup I was looking for.

1 can of Progresso Minestroni soup
1 can white corn
1 can black beans
1 can mixed vegetables
1 can of tomatoes
Mix all in a pot (juice and all). Cook till hot. . It is 2 point per cup. In takes into account the noodles and corn and carrots, everything else is free.
Happy Losing

Oriental soup

4 cans fat free chicken broth (i also used low sodium)
3/4 c FRESH snow peas (aka pea pods)
1 can (5.5 ounces) Bamboo shoots
1 can (5.5 ounces) water chestnuts (I used sliced ones)
1 can (I believe it is a 15.5 ounce can) STRAW mushrooms
3/4 c scallions
2 tbs lite soy sauce
1 package frozen spinach
*Be sure to drain liquid from the shrooms, water chestnuts and bamboo shoots)
Throw everything into pan, and cook until spinach is thawed.
Now, WW has also added some ginger to this recipe, but I don't like ginger,
so I didn't add it. I did however season with a little kosher salt.
I think it's just like won ton soup without the wontons! Everyone laughs at
me at work; they've renamed it "FROG POND SOUP". O well.
I hope you all enjoy it! Please let me know!
TARA (aka...lost35) :-)

Veggie Cheese Soup

16 oz frozen broccoli
16 oz frozen cauliflour
16 oz carrots (sliced)
7C water
7 chicken boillion cubes
1 lb Light Velveeta Cheese

Simmer all ingred. except cheese for 45 min. Cube cheese, add to soup
mixture and cook until melted.