Taco Soup

1 1/4 pound(s) raw extra lean ground beef
1 large raw onion
3 clove(s) (medium) garlic clove(s) 3 15 oz cans of chili or pinto beans (not drained) [I used 2 cans pinto, 1 can dark kidney] 1 can whole kernel corn (not drained) 2 cans diced tomatoes (not drained) [optional] 1 can green chilies [optional] 1 15 oz can tomato sauce 1 pkg. taco seasoning [I used reduced sodium] 1 pkg. Hidden Valley Ranch dressing mix (not mixed up- powder only) Brown hamburger and onion. Drain. Combine all other ingredients and simmer for about 20 minutes. Will freeze for three months. Notes: I serve this soup with a tablespoon of sour cream on top, and some Tostitos bite size chips. YUM! I also used more hamburger than the original recipe called for. The original recipe only used 8 oz, or half a lb of beef, which would make the points value lower. Serves about 12 (1 cup servings) WW points 4

Connie B

Pork Ball, Noodle, and Watercress Soup

1 lb. lean ground pork
1 large egg, lightly beaten
1 TB minced peeled fresh ginger
2 teaspoons cornstarch
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
6 cups low-sodium chicken broth
1 TB reduced sodium soy sauce
4 oz thin, dried chinese noodles, or thin spaghetti broken in half
1/4 lb fresh shiitake mushrooms, stems discarded, caps thinly sliced
1 bunch watercress, trimmed
4 scallions, thinly sliced (white and light green portions only)
1 teaspoon Asian (dark) sesame oil

Combine the pork, egg, ginger, cornstarch, garlic, salt, and pepper in a medium bowl. Shape into 24 balls; set aside. Bring the broth and soy sauce to a boil in a dutch oven. Add the noodles and mushrooms; return to a boil, stirring occasionally. Gently add in the pork balls; return to a boil. Reduce heat and simmer, partially covered until the pork balls and noodles are cooked though, about 15 minutes. Gently stir in the watercress and simmer until just wilted; about 1 minute. Remove from heat, then stir in the scallions and oil.

Serves 6
5 WWP (for those who count)
1 1/4 cup servings

Notes: I used kale instead of watercress. I went to two different stores to find the watercress and just decided to use the kale. If you use kale, know that the texture will be different, more crunchy, b/c it doesn't wilt down the way that spinach, watercress, or other greens wilt.

Ribollita con Verdure

This soup is awesome! Thanks Rachael Ray!!!

Ribolitta con Verdue

3 TB Extra virgin olive oil
4 thick cut slices of pancetta (can sub bacon) chopped
2 sprigs fresh rosemary finely chopped
4 to 6 garlic cloves chopped
1 medium onion chopped
2 medium carrots diced
1 medium zucchini cut into thin slices
salt and pepper
1/2 cup dry red wine (I just used beef stock)
1 (15 oz) can diced tomatoes
6 cups beef stock
4 cups stale bread, torn or cubed
2 (15 oz) white beans
4 cans chopped kale or chard
1/2 cup grated parmigiano-reggiano

Heat a soup pot over medium-high heat. Add oil and the pancetta or bacon and render 4minutes. Add rosemary, the garlic, 3/4 of the onion, carrots and zucchini and season with salt and pepper. Saute the veggies 7-8 minutes, then add wine and deglaze the pot. Stir in the tomatoes and stock and bring up the heat. When soup boils, reduce to a simmer and stir in the bread and beans. Pile the greens into the pot and wilt them into the soup. Simmer the ribolitta 5-10 minutes, stirring soup as it simmers until it thickens to a dense stew-like consistency. A wooden spoon should be able to stand upright in the pot. Turn off heat, adjust seasonings and ladle into shallow bowl. Top with grated cheese, an additional drizzle of EVOO, and a spoonful of reserved raw onions.

NOTE:
I like my veggies a little soft in soups, so if you are like me, you will need to saute your veggies a little longer.

I didn't figure the points on this soup, but it can't be too bad with all the veggies in it!!