Chicken and Sweet Potato Soup

Yield: 4 servings; 5 points per serving

3/4 lb chicken breasts, cut up

3 sm or 2 med sweet potatoes cut up

1 large onion, chopped

1 can(29 oz) salsa style diced tomotoes with chilis (undrained)

1 can (14 1/2 oz) fat-free chicken broth

1 teaspoon dried oregono leaves

1/2 teaspoon ground cumin

1 1/2 cups frozen corn

In 4-quart slow cooker combine chicken, sweet potatoes, onion, tomatoes, broth, oregano and cumin: cover and cook on low for 6 hours.

Stir in corn, cook on high until chicken and vegetables are very tender, about 30 minutes.

Top

Split Pea Soup

Yield: 7 servings; 5 points per serving

1 pound dried split peas

5 oz. Canadian bacon, diced

1 C diced carrots

1 medium onion, chopped

2 cloves garlic, minced

2 bay leaves

½ tsp. salt

½ tsp. black pepper

5 C boiling water or FF chicken broth

Layer the 1st 8 ingredients in a crock pot in the order listed. Pour boiling water over the dry ingredients. Cover and cook on high for 1 hour. Turn back to low for 6 hours. Stir soup, it will be nice and thick. Discard bay leaves.

Notes: If desired, you can remove ½ and puree it then return to the crock pot for thickening. That was my original plan, but it wasn’t necessary with this batch.

Top

Crock Pot Kielbasa-Bean Soup

Yield: 8 (1 cup) servings; 3 points per serving

4 cans (14.5 oz ea) FF chicken broth

16 oz. low-fat smoked sausage or kielbasa

1 can black beans, rinsed and drained

1 can pinto beans, rinsed and drained

4 medium carrots, sliced

3 medium celery stalks, chopped

1 large onion, chopped

1 t. thyme

1 can (14 oz) canned diced tomatoes, undrained

Cut sausage in half lengthwise, then slice.

Mix all ingredients except tomatoes in a 5-6 qt. crock pot.

Cook on low 8-10 hours.

Stir in tomatoes; cover and cook on high about 15 minutes longer.

Top