Weight Watchers Recipes

This is a very tasty and filling soup. The bacon gives this rich soup a very nice smokey flavor and the nutmeg adds an interesting touch.

Weight Watchers Southwestern Sweet Potato Soup recipe

Ingredients
2 sweet potatoes, peeled and cut into 1-inch cubes
2 slices bacon, diced
1 large leek, trimmed, washed and minced
1 medium onion, chopped
2-4 garlic cloves, chopped
2 1/2 cups chicken stock
1/8 teaspoon ground nutmeg
1/4 teaspoon dried thyme
2-4 pickled jalapeno peppers, minced
1/2 cup sour cream
1/4 cup half-and-half
salt, to taste

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Weight Watchers Crock Pot Cream of Sweet Potato Soup recipe

Ingredients
2 cups fat-free chicken broth
4 medium sweet potatoes
1 1/2 cups fat-free half-and-half
3 teaspoons Splenda sugar substitute
1/2 teaspoon allspice

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Here’s a delicious soup, very thick and lovely. It’s one of my favorite soup recipes - it has lots of vegetables, it’s tasty, easy to make and low in fat.

Weight Watchers Mushroom Vegetable Soup recipe

Ingredients
1 lb whole mushrooms
1 cup carrots, finely chopped
2 tablespoons butter or margarine, divided
1 cup celery, finely chopped
2 garlic cloves, minced
1 cup onion, finely chopped
1 (14 ounce) can beef broth
1/4 cup tomato paste
2 cups water
2 tablespoons dry sherry
1 bay leaf
2 teaspoons parsley flakes
1/2 teaspoon fresh ground black pepper

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Weight Watchers Greek Lentil Soup recipe
Makes 8 servings

Ingredients
2 cups dry lentils, rinsed
1 (10 ounce) package frozen chopped spinach, thawed
1 tablespoon olive oil
24 ounces beef stock or broth
1 cup finely chopped carrot
6 cloves garlic, minced
1/2 cup chopped celery
1 1/2 cups chopped onions
1 (14 1/2 ounce) can diced tomatoes
8 cups water
1 1/2 teaspoons chopped fresh oregano (or 1/2 tsp. dried)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 1/2 teaspoons chopped mint (optional)

Preparation
1. In a large stock pot, heat the oil and saute the garlic, onions, celery and carrot until the vegetables are tender.
2. Add the rinsed lentils, water and beef stock.
3. Bring the mixture to a boil, then reduce the heat to a simmer, cover and cook for about 45 minutes (or until the lentils are tender), stirring occasionally.
4. Add the tomatoes (with the juice in the can) and the chopped oregano, mint (if using), salt and pepper.
5. Stir in the spinach and simmer uncovered for about 15-20 more minutes.

WW POINTS per serving: 4
Nutritional information per serving: 238 calories, 2.8g fat, 17.6g fiber

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Weight Watchers Creamy Vegetable Chowder recipe
Makes 8 servings

Ingredients
1 1/2 cups diced potatoes
2 cups chopped onions
1/2 cup green beans, cut into 1 inch pieces
1 cup peeled and diced carrots
1 cup zucchini, diced
1/2 cup green peas, fresh or frozen
1/2 cup red bell pepper, diced
2 celery ribs, diced
1 tablespoon butter
2 cups milk
3 cups water or basic light vegetable stock
1 tablespoon canola oil or other vegetable oil
1 cup cheddar cheese, grated
2 ounces neuchatel cheese or cream cheese
1 bay leaf
1/2 teaspoon dried thyme
2 tablespoons fresh parsley, chopped
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Preparation
1. In a large soup pot on medium heat, saute the onion in the butter and oil for about 3-4 minutes.
2. Stir in the celery, cover and cook, stirring occasionally, until just soft.
3. Add the potatoes, carrots, water or stock, bay leaf, thyme, salt and pepper; bring to a boil, then reduce the heat, cover and simmer for about 5 minutes (until the vegetables are just tender).
4. With a slotted spoon or strainer, remove about 1 1/2 cups of the cooked vegetables and set aside in a blender or food processor.
5. Add the bell peppers, green beans and zucchini to the soup pot and cook for about 5 minutes (until the green beans are tender).
6. Stir in the peas and parsley, simmer for about 2 more minutes, then remove from the heat.
7. Discard the bay leaf.
8. Puree the reserved vegetables with the milk and cheeses to make a smooth sauce.
9. Stir the sauce into the soup and gently reheat.
10. Serve the soup hot.

WW POINTS per serving: 4
Nutritional information per serving: 203 calories, 12g fat, 2.9g fiber

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