healthy soups and stews

We had a soup swap yesterday, here are the Recipes:

Jesy's low fat beef stew- makes 8 servings 5 points a piece

ingredients:
1 pound stew meat, cut into 1/2 inch cubes
1 mediuum onion, cut into 8ths
3 large carrots, cut into 1 inch pieces
1- 14.5 ounce can of diced tomatos, drained
1-10.5 ounce can beef broth
1-8 ounce can tomato sauce
1 tbsp worcesterschire sauce
1 tsp salt
1 tsp sugar
1 tsp dried marjoram
1/4 tsp black pepper
3 large potatos, cubed
1 cup frozen corn kernels

directions:
1.pre heat oven to 325 degrees

2.  mix all ingredients except potatos in an oven proof 4 qt dutch oven, cover and bake for 2 hrs, stirring once

3.  add potatos, cover and bake 1 hr 30 minutes or until beef and vegetabels are tender

Cari's broccoli and Cheese soup -makes 8 servings 2 points each
ingredients
1 bar of broccoli flourets
4 green giant broccoli and cheese trays (just for one)
1-16 ounce can of crushed tomatoes
24 ounces of fat fre chicken broth.

directions
place all in a large pot, bring to a boil then simmer fotr 15minutes, add spcies to you liking

Curried Butternut Squah Soup makes 6 servings 2 points
Ingredients:
3 pound(s) butternut squash, peeled, seeded and diced into 1-inch cubes
2 medium onion(s), peeled and quartered
29 oz canned chicken broth
1 1/2 tsp curry powder
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 medium scallion(s), thinly sliced, for garnish
Instructions

Preheat oven to 425ºF. Place squash and onion in a large baking dish. Pour in chicken broth and bake, uncovered, stirring occasionally, about 1 hour. (Don't worry if some of the pieces get a bit browned — this will add to the roasted flavor of the soup.)

Remove from oven and let vegetables cool for about 15 minutes; puree in batches in a blender or food processor.
In a small skillet, toast curry powder over low heat until fragrant, about 2 minutes (be careful not to burn it); stir into pureed soup. Season to taste with salt and pepper; garnish with sour cream and scallions. Yields about 3/4 cup of soup

Tracy's mac and cheese soup (I modified and replaced the frozen veggies with 2 cups of each - fresh veggies, chopped)
Mac and Cheese Soup




Ingredients:
1 package (32 ounces) reduced-sodium chicken broth
6 ounces small pasta shells
1 bag (16 ounces) frozen broccoli, cauliflower, and carrot blend (replace with 2 cups each chopped fresh)
1-1/2 cups low-fat milk
2 tablespoons all-purpose flour
1-1/2 cups shredded cheddar cheese
Directiosn:
In a large saucepan, bring broth to a boil over high heat. Add vegetables if fresh, cook til soft then add pasta. Return to a boil. Reduce heat and let simmer, uncovered, for 5 minutes. Cook until pasta and vegetables are tender, about 5 minutes more.

Combine milk and flour in a resealable container; shake well to combine. Stir in to pasta mixture. Cook and stir until thickened and bubbly. Gradually add the cheese, stirring until cheese melts.