8 can soup

1-11 ounce can Del Monte summer crisp yellow corn 1-15 ounce can of sliced white potatoes 1-14.5 ounce can of diced tomatoes 1-15 ounce of can cut okra 1-15 ounce of Veg All 1- can of Hormel chili with beans 1-can of Hormel chili with beans 1-can of Campbells Old Fashioned Vegetable soup Open all cans ( do not drain) and empty into pot..heat.and..enjoy! Season to taste. Eight 2- cup servings.3 points per serving

Vegetarian Chili
2 large cans Del-Monte chili style tomatoes
2 can kidney beans
1 large bell pepper, .chopped
1 large onion, chopped
I-tablespoon chili powder
3 or 4 tablespoons beef bouillon
1-cup water
Cook on top of stove in dutch oven for 15 to 20 minutes
Whole pot. 7 points. Much less per serving 4

Taco Stew

3 cans of any kind of beans (drained) kidney, black, garbanzo, etc.
2 cans of stewed tomatoes
1 can of stewed tomatoes and green chili peppers
1 can of yellow sweet com (Delmont Summer Crisp com)
2 packages Taco mix
1 package Ranch dressing mix (original no! buttermilk)
1 pound of lean ground meat or ground turkey Q.r1f2 pound of each
Mix all ingredients and heat in a saucepan.

One-cup servings...3 points per serving with meat
2 points per serving without meat

Bean Soup

1- 20 ounce package of 15 Bean Soup or make your own mix with
Assorted beans: to equal 2 cups.

1-teaspoon salt

1/2 teaspoon pepper

3 smoked pork chops cut in pieces or one ham hock

1 large onion, chopped

1/4 teaspoon crushed red pepper

1 clove garlic.

1/4 cup lemon juice

1 bay leaf

1 can (16 ounces) diced tomatoes

Wash beans, rinse and cover beans with 2 quarts of water and soak

Overnight. Drain and add 2 quarts of water, salt, pepper and meat.

Bring to a boil and simmer for 2 to 2-1/2 hours.

Taco Stew

3 cans of any kind of beans (drained) kidney, black, garbanzo, etc.
2 cans of stewed tomatoes
1 can of stewed tomatoes and green chili peppers
1 can of yellow sweet com (Delmont Summer Crisp com)
2 packages Taco mix
1 package Ranch dressing mix (original no! buttermilk)
1 pound of lean ground meat or ground turkey Q.r1f2 pound of each
Mix all ingredients and heat in a saucepan.

One-cup servings...3 points per serving with meat
2 points per serving without meat

Weight Watcher Chili

3 pounds lean (97%) or Maverick ground beef
2 cups onion, peeled and diced
.
1-cup bell pepper, diced
1-cup celery, diced
3- 15 Ounce cans of tomato sauce
3 cans of tomato soup
3 cans pinto or kidney beans

1-tablespoon garlic powder
1-teaspoon salt n
1-teaspoon pepper
3 tablespoons chili powder
1) Brown onion, celery, and bell pepper, with ground beef.
Drain and rinse in colander.
2) Return to pot and add seasonings, soup and sauce.
3) Stir and simmer for 45 minutes.
4) Add beans and heat for additional 30 minutes.

Two-cup servings 5.5 points per serving

Chicken Vegetable Soup
1 can chicken and rice soup (10 If2 ounce)
1 can Hormel chunk chicken, 95 % fat-free (5 ounce)
1 can Veg-All, or any mixed vegetables
Do not drain vegetables. Do not dilute soup. Mix all together,
-heat and eat. (If too salty, add water)

Whole pan has 12 points
1/2 pan has 6 points
1/4 pan has 3 points

 Soup

1 pound ground round
5 cups water
4 cups chopped green cabbage
3 1/2 cups tomato juice
1tablespoon dried oregano
1 1/2 teaspoon garlic powder
1 1/2 teaspoon pepper
1 teaspoon salt
1/4 teaspoon dried thyme
3 ( 15 oz.) cans kidney beans, drained
3 ( 14 1/2 oz. ) cans diced tomatoes, undrained
2 ( 14 1/4 oz. )cans fat free broth
8 ounces uncooked angel hair pasta
Cook beef in a 12 quart dutch oven over medium heat until browned, stirring to crumble.
Drain well, and return to pan.
Add water and nest 10 ingredients. Bring to a boil. Reduce heat, and simmer,
uncovered, 2 hours, stirring occasionally.
Break pasta in half. Stir into soup and cook five more minutes.
Points 3 -Calories 163 -13 servings -serving size 1 Y2 cups

CHUNKY POTATO AND HAM SOUP

20 oz. potatoes.. cut into bite size pieces
2 cups water
1 cup onion
Pam
3 Tblsp. all-purposE' flour
1/8 tsp. crushed red pepper flakes
Dash ground black pepper
1 can evaporated fat free milk
1 can water
1 cup shredded fat free cheddar cheese
1 cup cooked lean ham

Peel potatoes and add to 2 cups water. Cook until tender. Drain,
reserving liquid. Set aside potatoes. Measure 1 cup cooking
liquid, adding water if necessary; set aside.
Peel and finely chop onion. In 3 quart saucepan, sprayed with Pam,
add onion; cook over low heat, stirring frequently, until tender,
but not brown.
Add 1/2 cup cooking liquid to onion, and flour, stir to mix.
Season with pepper flakes and black pepper to taste. Cook
3 to 4 minutes.
Gradually add potatoes, reserved 1/2 cup cooking liquid, and
milk to onion mixture in saucepan; stir well. Add ham and
simmer for 20 minutes, stirring frequently. Add cheese
and cook 10 more minutes.

Makes 7-1 cup servings 3 points each