Steak Soup

2 4-ounce beef cubed steaks
1/4 tsp garlic salt
1/8 tsp pepper
1 Tbsp olive oil
1 medium onion, chopped
4 cups water
1 10-ounce package frozen mixed vegetables
1 Tbsp instant beef bouillon granules
1 Tbsp Worcestershire sauce
1 tsp dried basil, crushed
1 7 1/2-ounce can tomatoes, cut up
1/2 cup cold water
1/3 cup all-purpose flour

*Sprinkle meat with garlic salt and pepper. In a large saucepan cook meat in hot oil over medium-high heat about 3 minutes or until brown, turning once. Remove meat from saucepan, reserving drippings in pan. Cut meat into cubes; set aside.

*In the same saucepan cook onion and celery in the reserved drippings over medium heat until tender. Stir in meat cubes, the 4 cups water, the frozen mixed vegetables, beef bouillon granules, Worcestershire sauce, and basil.

*Bring to boiling; reduce heat. Cover and simmer about 5 minutes or until vegetables are crisp-tender. Stir in undrained tomatoes.

*In a screw-top jar shake together the 1/2 cup water and the flour; stir into meat mixture. Cook and stir until thickened and bubbly.

Makes 5 servings.(This soup is FANTASTIC.)

177 calories
5 g total fat
18 g carbs

Velvety Vegetable Cheese Soup

From a Kraf food & Family magazine

1 pkg (16 oz) frozen california mix.
2 cans (14 oz each) fat-free reduced-sodium chicken broth
3/4 lb (12 oz) 2% Velveeta, cut up

Place vegetables and broth in large saucepan; cover. Bring to a boil on medium high heat.

Reduce heat to low; simmer 10 minutes or until vegetables are tender.

Mash vegetables to desired consistency with a potato masher.

Remove from heat and stir in velveeta. Stir until velveeta is melted.


Serves 6 (1 cup each)
5 pts per serving.

Melanie's Taco soup

All I know is my sister made this for us once and we demanded she give us the recipe. Thank the Lord for Melanie's Taco Soup!!!

1 large box of beef broth
1 lb lean ground turkey (or lean ground beef)
1 pkg taco seasoning
1 can corn (strained)
1 can black beans (strained)
1 can diced tomatoes

*Brown the meat.
*In a large pot all ingredients.
*Heat through and serve.
(Serve with tortilla chips and sour cream if desired.)

When doubling the recipe, double all ingredients except the taco seasoning.

Easy Potato Soup

I don't know where I got this recipe, but it is in the top 10 of family favorites. It is truly EASY AND YUMMY!!!

1 32 oz box of low sodium chicken broth
1 24 oz bag of frozen o'brien potatoes
1 packet of McCormack's country gravy mix
(McCormack's is the key ingredient)

*Combine ingredients and let sit in the crock pot on low 6 hours

OR

*On the stove top, combine broth and potatoes. Simmer until potatoes are cooked through. Then add gravy mix. Stir to combine. Let simmer until the soup thickens.

Top with your favorite toppings & enjoy!

Manhattan Clam Chowder

I believe this one isa Weight Watcher's recipe and it is YUMMY

20 oz canned clams -0 drain & reserve juices
2 Celery stalks – chopped
1 Medium green bell pepper – chopped
1 Medium carrot – chopped
2 Small potatoes – peeled and chopped
1 (14 1/2 oz) can diced tomatoes Italian style– do not drain
1 (14 ½ oz) can chicken broth
1/8 tsp cayenne pepper

*Put clam juice into a measuring cup and add water to equal 1 ½ cups total liquid.
*Combine juice mix, celery, green pepper and carrots.
*Bring to a boil then simmer 10 minutes.
*Stir in potatoes, undrained tomatoes, broth and cayenne.
*Bring to a boil then cover and simmer 10 minutes.
*Stir in clams. Return to a boil. Reduce heat and simmer through 1-2 minutes.

Serves 6 (1 ½ cups per serving)

Chili

From my Weight Watcher's leader

1 lb 90/10 ground beef
2 Cloves garlic – minced
1 Tbsp chili powder
1 Tbsp cumin
1 (28 oz) can crushed tomatoes
1 (15 oz) can kidney beans
1 Onion – chopped
¼ Cup chopped green chilis
1 Tbsp tomato paste

*Brown ground beef.
*Add onion and garlic. Cook until softened.
*Add remaining ingredients and simmer 15-20 minutes.

Serves 6 (1 Cup each)