1 pound turkey breast, boneless and skinless -- ground 3/4 cup chopped onion 3/4 cup chopped celery 1/4 cup chopped carrot 4 cups water 4 beef bouillon cubes 1 envelope onion soup mix 1 cup tomato sauce 1/4 cup barley 1/2 teaspoon black pepper 1/4 teaspoon cayenne 1/2 teaspoon oregano 1/2 teaspoon basil 1/2 teaspoon thyme 1/2 teaspoon paprika 1 bay leaf 1 tablespoon soy sauce, low sodium 2 teaspoons parsley 4 ounces whole wheat pasta -- macaroni shape is best or orzo water
Cut turkey breast into small pieces and place small amounts in food processor. Process until a coarse chop is achieved. Finish remaining turkey.
Brown the turkey in a frying pan; drain off the fat.
Put the turkey and all ingredients except the pasta into the crock-pot. Add water to within an inch or so of the top of the crock-pot. Cook on LOW for 8 hours. About 30 minutes before serving, cook pasta in boiling salted water; add to the crock-pot.
6 cups beef broth 3 cups sliced onions 3 tablespoons Smart Balance 1 teaspoon salt 2 packages Splenda 1 1/2 tablespoons flour 1/4 cup vermouth 6 French baguette slices 1/2 cup Mozzarella cheese
NOTE: If you do not want to use the vermouth you can substitute apple juice.
Pour bouillon in slow cooker, cover and put on HIGH setting.
Cook onions slowly in large skillet in butter for about 15 to 20 minutes. Add sugar and salt, continue to cook until nicely browned, then, add the flour. Add onion mixture to crock with Vermouth and cook for 3 hours on HIGH.
Ladle soup into oven-proof bowls; top with a slice of crusty French bread (cut if baguette is a wide one) and sprinkle with Parmesan or Mozzarella cheese. Melt under broiler.
Serving Size : 8 Categories: 10 Carbs or less; Beef; Celery ; Green Bell Pepper; Onions; WW Points -- 4
1 tablespoon olive oil 1 pound top round steak -- cut in small cubes 1 tablespoon seasoned salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1 onion -- finely chopped 2 ribs celery -- finely chopped 1 carrot -- finely chopped 1/2 green beans -- finely chopped 3 cups beef broth 2 cups frozen mixed vegetables 2 cups spicy V-8® vegetable juice
Heat the olive oil in a large heavy skillet. Season the stew meat with seasoning salt, pepper and garlic powder. Cook meat in the oil along with onion and bell pepper until browned. Transfer to a slow cooker, and stir in the beef broth.
Cook on Low for 6 to 8 hours, or until meat is tender. During the last 30 minutes, stir in the mixed vegetables and vegetable juice cocktail.
Just an FYI - Campbell's Select Harvest has a Southwest Veg. soup that is lower in calories and sodium but taste just as good.
Tennessee Planting Zone 6B
"Your living is determined not so much by what life brings to you as by the attitude you bring to life; not so much by what happens to you as by the way your mind looks at what happens." John Homer Miller Determining Factor
There is a Turkey Taco Soup recipe on spark, but you can do in the crockpot - love it. brown 1# ground turkey with 1 pkg taco seasoning put in crockpot when browned. Add 2 cans Progresso Light Southwest Veg. soup cook on low 3-4 hours . Serve with baked Tortilla chips - and can add light cheese and light or ff sour cream. Very very good.
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When I click on "create a new topic", does it put it underneath (in the group of) "questions and answers"? Guess we'll find out.
I have a soup question, can any of you give me an idea (and the recipe) of a new soup? I make soup every week in my crockpot, and need a new idea. Lately I've made tomato, 15 bean, veggie garlic beef, chicken rice, turkey noodle, black bean, butternut squash, and split pea.
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