Homemade Bean with Bacon Soup

3/4 pound bacon

1 small onion

4 large carrots

4 15 ounce cans Great Northern Beans

4 C water

2 bay leaves

1/4 t pepper

1 T beef bullion

3 T tomato paste

1 t liquid smoke

2 t Worcestershire sauce

2 T apple cider vinegar

1 t salt

1/8 t basil, dried

1/4 t thyme, dried

2 T sugar

pinch red pepper flakes

1. Chop up your bacon into chunks. 
2. Toss them into a large soup pot and cook the bacon over medium high heat, just until the edges start to crisp. You don’t want it too crunchy, the middle of the bacon pieces should still be a bit pink. 
3. Chop your onions and carrots up into little small pieces. 
4. Add the vegetables to the bacon and cook for about 5 minutes, or until the veggies are crisp tender. 

5. Drain the juices of JUST ONE CAN Great Northern beans into the sink.  You want  the juices from the other 3 cans to go into the soup pot. Add the drained can, and the other three cans to the soup pot.

6. Add all other ingredients and bring the soup to a boil.  Reduce the heat to a simmer and let it cook for about 30 minutes. 

* I got this from jamiecooksitup I loved it and thought that it was so much better then the can bean with bacon soup. 

Chili Tortellini

• 1 pound dry tortellini (I used frozen)
• 2 tablespoons extra virgin olive oil
• 1 cup finely chopped onion
• 2 tablespoons fresh minced garlic
• 1 pound lean ground beef
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic salt
• 32 ounces reduced sodium chicken broth
• two 15 ounce cans beans, I used black and red beans, whatever you prefer
• 15 ounce can Rotel diced tomatoes
• 2 tablespoons ground cumin
• 1 1/2 tablespoons chili powder (I used 2T)
• 1/2 cup fresh chopped cilantro

1. Cook tortellini according to package directions. Heat olive oil into a large dutch oven over medium heat. Saute onion and garlic for about 5 minutes then brown beef until browned. Drain if necessary. Add broth, tomatoes, beans, cumin, chili powder and cilantro. Add cooked tortellini and heat for 10 minutes or until hot. Reduce heat to a low simmer until ready to serve.

Makes 8-10 Servings

* I got this recipe from picky-palate I thought that it was pretty good I used frozen tortellini and just added it to the soup 8-10 min before it was done so cook up the noodles. Topped with some cheese and sour cream

Zupas Wisconsin Cauliflower Cheese Soup Copycat

• 3 Tbsp.butter
• 1 medium onion
• 1/4 cup flour
• 1/2 tsp salt
• 1 cup half and half
• 1 cup milk
• 1 1/2 cups water
• 1 (14.5 oz) can chicken broth
• 2.5 lbs cauliflower
• 1 tsp. dijon mustard
• 1 1/2 cups sharp cheddar cheese
• 1/2 cup pepper jack cheese

1. Melt butter and chopped onion together in a large sauce pan and sauté for approximately 10 minutes over medium heat until onion gets golden in color.
2. Add flour and stir to make a roux. Heat while stirring for a couple of minutes.
3. Slowly add half and half along with the milk. Gradually add and stir the entire time. Following the milk, gradually add water and chicken broth and stir constantly.
4. Add chopped cauliflower and heat until boil.
5. Reduce heat and simmer, covered, until cauliflower is tender. This will take approximately 15 minutes.
6. Place contents of sauce pan into blender and blend until smooth. Remove center part of blender cover to allow steam to escape.
7. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and cheese until melted and smooth.

* I got this recipe from chef-in-training I was really surprised with how much my family liked this. I used 2 med heads of cauliflower in this. And also used an immersion hand blender instead of a blender to mix it all up and it worked great. 

Tortellini Cheddar Cheese Soup

8 carrots, peeled and sliced
5 stalks of celery, sliced
3 green onions chopped
1 medium onion  chopped
5 garlic cloves, crushed 
2 to 3 cups chicken broth (Just enough to barely cover your cut vegetables in your pot.)
1 tablespoon Italian seasoning   (I only used 1/2T)
1 1/2 teaspoons onion powder 
1 1/2  teaspoons garlic powder 
salt and pepper, to taste
1/2 cup butter
1/2 cup all purpose flour
2 cups half & half (I used fat free)
2 ounces Velveeta cheese, cubed
2 to 3 cups cheese, grated 
16 ounces frozen Tortellini pasta
 Milk (I added about 2 cups to this was not called for in the original recipe but the soup was way to thick for my liking)

1. Place butter in a small pan and melt for a few minutes.Whisk in the flour and and cook 2 min to cook out the flour flavor. Stir in the 2 Cups milk 
2. Cut all vegetables to about the same size. This allows the vegetables to all cook evenly.
3. Put all of the vegetables in a medium to large pot. The vegetable should fill only half of the pot.
4. Pour chicken broth over the vegetables, just enough to cover them. Add seasonings. Put on medium-high heat, uncovered. Let it simmer  for about 10 to 13 minutes or until veggies are tender.
5. Whisk together the milk flour mixture and add it  into the vegetables and chicken broth. (You will notice the broth automatically starting to thicken.)
6. Slowly pour and gently stir in the half & half. Allow the soup to come back to a slow simmer on medium heat.
7. Add the cheeses and the frozen pasta. The pasta will take only a few minutes to become tender.
8. Once the pasta and the vegetables are all cooked, it is ready to serve.

* I thought that this was pretty good. I needed to add about 2 cups extra milk because the soup was really thick and so I wanted to thin it out. I also think that it needed some more seasoning it was a little bland. This could be because I added all the extra milk. Overall I don't think that I will be making this again. Only because I have other soups that are like this one that I like better.

Creamy Tomato Tortellini Soup

1/2 Lb. Italian sausage 1/4 c. chopped red bell pepper 2 garlic cloves, minced 2 (10 3/4 oz.) cans tomato soup 1 (14.5 oz.) can low-sodium chicken broth 2 1/4 c. half-and-half 1 tsp. onion powder 1 Tbl. Italian seasoning salt and pepper, to taste 9 oz. cheese-filled tortellini (I used a 18oz bag frozen cheese tortellini) 1/4 c. grated Parmesan cheese
    plus more for serving 1 Tbl. cornstarch dissolved in 1 Tbl. cold water
1.Brown sausage in large pot over medium heat.  Add the chopped bell pepper and saute until tender.  Add the garlic and saute for 30 seconds.  Drain any grease.  Add the tomato soup, chicken broth, half-and-half, onion powder, Italian seasoning and salt and pepper.  

 2.Bring to a boil and add the tortellini.  If you want your soup a little thicker, stir in cornstarch mixture.  Cook until tortellini is done (check package directions).  Stir in 1/4 cup grated Parmesan cheese. 

* I got this recipe from one of my favorite bloggers eatcakefordinner the whole family loved it and it was so easy to throw together. I did make a few changes. I could only find a 18oz bag of frozen cheese tortellini and so that's what I used and I thought that it was the perfect amount.Also I only used about 3/4 tsp of the Italian season. Other then that it was perfect. Oh yeah I also added in the cornstarch mix to thicken it up.

Slow Cooker Red Potato Soup

10 red potatoes, cubed
1 large onion, diced and sautéd in butter
5 cups water
3 Tbsp chicken bouillon
1 tsp minced garlic
1 Tbsp ranch dressing mix
2 tsp dried parsley
salt and pepper to taste
1 (3oz) package of real bacon bits
1 cup half and half
1 cup Cheddar cheese
1 cup light sour cream
¼ cup chives or green onions

1. Place the first 9 ingredients in the crock pot.
2. Cover and cook on high for 4 hours or low for 8 hours.
3. The potatoes should be tender.
4. Stir in half and half, cheese, sour cream and chives or green onion.
5. Heat through and serve.

* I got this recipe from whatscookingwithruthie I thought that this soup had good flavor but I was not as much of a fan of the texture of the soup its a really broth based soup. My family likes more thicker soups so because of that reason I will not be making this again. But if you are a fan of broth soups then I am sure that you will enjoy this one.

Crockpot Lasagna Soup

1 lb ground beef 
3 cups of beef broth
1/2 cup water
4-5 cloves of garlic, minced
1 TB dried parsley
1 TB dried basil
1/2 cup chopped onion
1, 28 oz can of diced tomatoes
1, 6oz can of tomato paste
1 cup V8
2 cups uncooked shell pasta
1/4 tsp pepper
1/4 tsp salt
Optional topping- shredded cheese,cottage cheese or ricotta cheese

1. First mix together the can of tomatoes, and tomato paste in crockpot.
2. Next add broth, beef (raw no need to cook it), garlic, parsley, basil, onion, V8 and salt/pepper.
3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
4. When 30 minutes are left of cook time, add in the 1/2 cup of water and noodles. Stir to combine.Turn crockpot onto high!! Put lid back on and continue cooking for 30 minutes or until noodles are tender.

* I got this recipe from familyfreshmeals I have a stovetop lasagna soup that I love but I really love the idea of doing anything in the slow cooker just because its so easy. And this soup did not disappoint it was great and the kids ate it up. I also loved that you don't have to cook the meat before hand. Making it that much more easy to throw in and go.

Loaded Potato Soup

4-5 med russet potato's
4T butter
1/2 cup flour divided
3 cup chicken broth
3 cups half and half (I used fat free)
2 tsp salt
1/4 tsp black pepper
3/4 cup shredded cheddar cheese
1/3 cup chopped green onion
1/3 cup sour cream
1/3 cup bacon bits

Toppings (optional)
sour cream
green onions
bacon bits
cheese


1.Bake potatos in the oven at 375 degrees 45-60 min or until fork tender
2.Remove from oven and let cool 20 min or until you can handle them.Scoop out the middles and place in bowl.
3.In a large pot melt butter. Add 1/4 cup flour and whisk to combine.Cook the mixture whisking constantly for 2 min or until starts to brown.
4.Mix together broth,half and half and remaining 1/4 cup flour until well combined.
5.slowly add the mixture into the pot and cook until hot and boiling 6-8 min
6.Stir in the potato chunks and salt and pepper and mash the potato chunks up with a potato masher.
7.Stir in the cheese until completely melted
8.Stir in the green onions,bacon bits and the sour cream and mix well

Serve immediately

• 4-5 medium russet baking potatoes
• 4 tablespoons butter
• 1/2 cup flour, divided
• 3 cups chicken or vegetable broth
• 3 cups half and half
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 3/4 cup shredded sharp cheddar cheese
• 1/3 cup finely diced green onions
• 1/3 cup sour cream
Toppings:
• Sour cream
• Shredded cheddar cheese
• Chopped green onions
• Cooked, diced bacon pieces

Instructions

1. Preheat the oven to 375 degrees.
2. Pierce the potatoes all over with the tines of a fork and place directly on oven rack. Bake for about an hour, until tender.
3. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle.
4. Cut the potatoes in half and scoop out the insides of the potatoes.
5. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.
6. In a large pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine.
7. Cook the mixture, whisking constantly, for 2 minutes until lightly browned.
8. Whisk together the broth, half and half, and remaining 1/4 cup flour.
9. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes.
10. Stir in the potato chunks and salt and pepper.
11. Stir in the cheddar cheese until it is completely melted.
12. Stir in the green onions and sour cream. Serve immediately with desired toppings.

- See more at: http://www.letsdishrecipes.com/2012/01/loaded-baked-potato-soup.html#sthash.Co1YNReb.dpuf

• 4-5 medium russet baking potatoes
• 4 tablespoons butter
• 1/2 cup flour, divided
• 3 cups chicken or vegetable broth
• 3 cups half and half
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 3/4 cup shredded sharp cheddar cheese
• 1/3 cup finely diced green onions
• 1/3 cup sour cream
Toppings:
• Sour cream
• Shredded cheddar cheese
• Chopped green onions
• Cooked, diced bacon pieces

Instructions

1. Preheat the oven to 375 degrees.
2. Pierce the potatoes all over with the tines of a fork and place directly on oven rack. Bake for about an hour, until tender.
3. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle.
4. Cut the potatoes in half and scoop out the insides of the potatoes.
5. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.
6. In a large pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine.
7. Cook the mixture, whisking constantly, for 2 minutes until lightly browned.
8. Whisk together the broth, half and half, and remaining 1/4 cup flour.
9. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes.
10. Stir in the potato chunks and salt and pepper.
11. Stir in the cheddar cheese until it is completely melted.
12. Stir in the green onions and sour cream. Serve immediately with desired toppings.

- See more at: http://www.letsdishrecipes.com/2012/01/loaded-baked-potato-soup.html#sthash.Co1YNReb.dpuf

• 4-5 medium russet baking potatoes
• 4 tablespoons butter
• 1/2 cup flour, divided
• 3 cups chicken or vegetable broth
• 3 cups half and half
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 3/4 cup shredded sharp cheddar cheese
• 1/3 cup finely diced green onions
• 1/3 cup sour cream
Toppings:
• Sour cream
• Shredded cheddar cheese
• Chopped green onions
• Cooked, diced bacon pieces

Instructions

1. Preheat the oven to 375 degrees.
2. Pierce the potatoes all over with the tines of a fork and place directly on oven rack. Bake for about an hour, until tender.
3. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle.
4. Cut the potatoes in half and scoop out the insides of the potatoes.
5. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.
6. In a large pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine.
7. Cook the mixture, whisking constantly, for 2 minutes until lightly browned.
8. Whisk together the broth, half and half, and remaining 1/4 cup flour.
9. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes.
10. Stir in the potato chunks and salt and pepper.
11. Stir in the cheddar cheese until it is completely melted.
12. Stir in the green onions and sour cream. Serve immediately with desired toppings.

- See more at: http://www.letsdishrecipes.com/2012/01/loaded-baked-potato-soup.html#sthash.Co1YNReb.dpuf

Chicken Pot Pie Soup

1/4 cup flour
2 cups water 
4 cups fat free milk
1 large celery stalk, chopped
1/2 medium chopped onion
8 oz sliced mushrooms
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small
salt



1.Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

2.Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5-10 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Servings: 6 • Serving Size: 1 bowl (1-1/2 cups) Calories: 253.8 • Fat: 1.8 g • Protein: 27.7 g • Carb: 31.9 g • Fiber: 3.4 g 

* Another great and simple recipe from skinnytaste

Brocolli wild rice soup

5 cups water
1 package (7 ounces) long grain and wild rice mix 
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted 
1-1/2 cups fat-free milk 
1 package (8 ounces) fat-free cream cheese, cubed 
1/4 teaspoon salt 
3 cups frozen chopped broccoli 
1 large carrot, shredded 
1/4 cup sliced almonds, toasted optional

1.In a large saucepan, combine the water and rice mix with contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 20 minutes.  

 
2.Add the soup, milk, cream cheese and salt; stir until cheese is melted. Add broccoli and carrot; cook over medium-low heat for 5-6 minutes or until vegetables and rice are tender. Sprinkle with almonds. 

 
Yield: 6 servings. 

Nutritional Analysis: One serving (1-1/2 cups) equals 232 calories, 5 g fat (1 g saturated fat), 10 mg cholesterol, 927 mg sodium, 35 g carbohydrate, 3 g fiber, 14 g protein.

Broccoli Chowder (light)

5 cups fresh small broccoli florets
2 medium potatoes, diced 
1-1/2 cups water 
2 medium carrots, thinly sliced 
1 large onion, chopped 
1 celery rib, finely chopped 
4 cups milk, divided 
2 teaspoons chicken bouillon granules 
1 teaspoon Worcestershire sauce 
3/4 teaspoon salt 
1/2 teaspoon pepper 
1/3 cup all-purpose flour
1 cup cubed process cheese (Velveeta)

1.In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Add 3 cups milk, bouillon, Worcestershire sauce, salt and pepper.  
2.In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese just until melted. 

Yield: 6 servings.

Nutritional Facts 1-1/2 cups (prepared with fat-free milk, reduced-sodium bouillon and reduced-fat cheese) equals 233 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 838 mg sodium, 39 g carbohydrate, 6 g fiber, 15 g protein. 

Wendy's Chili CopyCat

 
1 lb lean ground beef
15oz can tomato sauce
15 oz can kidney beans with liquid
15 oz can pinto beans with liquid
2 med chopped tomatos (I use roma tomatos)
1/2 C diced onion
1/4 cup green chilis
1/4 cup sliced celery
1 cup water
3/4 tsp black pepper
1 tsp salt
1 1/2 T Chili Powder ( I normally put 2T we like it spicy)
1 tsp cumin


1. Brown the beef in a deep soup pan and drain off the fat. Add all other ingredients and simmer over med-low heat 2-3 hours stirring every 20 min.

* I have made this recipe dozens for times the past few years and for some reason never put it onto my blog. Well here it is. Its so fast and easy to throw together and tastes great. Serve it with some cheese,sour cream and onions with cornbread on the side yummy. I give it a 5

Light Beef and Potato Soup Slow Cooker

 
1 lb lean ground beef
3/4 cup chopped onion
1/2 cup all-purpose flour
2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
5 medium potatoes, peeled and cubed
5 medium carrots, chopped
3 celery ribs, chopped
3 teaspoons dried basil
2 teaspoons dried parsley flakes
1 teaspoon garlic powder
1/2 teaspoon pepper
12 ounces reduced-fat process cheese (Velveeta), cubed
1-1/2 cups 2% milk (I used 1%)
1/2 cup Light Sour Cream 


1.In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine flour and 1 can broth until smooth. Add to beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

2.Transfer to a 5-qt. slow cooker. Stir in the potatoes, carrots, celery, seasonings and remaining broth. Cover and cook on low for 6-8 hours or until vegetables are tender.

 3.Stir in cheese and milk. Cover and cook 30 minutes longer or until cheese is melted. Just before serving, stir in sour cream. 

 Yield: 10 servings (3 quarts).

 

Nutritional Facts 1-1/4 cups equals 327 calories, 11 g fat (5 g saturated fat), 61 mg cholesterol, 832 mg sodium, 32 g carbohydrate, 3 g fiber, 25 g protein.

* We really liked this soup it had great flavor and didnt taste like it would be lower in calories at all it was a winner I give it a 4

Easy Minestrone (Light)

 
2 med carrots diced
2 celery ribs chopped
1 med onion chopped
1T olive oil
1T butter
2 garlic cloves minched
2 cans 14oz chicken broth reduced sodium
2 8oz cans no salt added tomato sauce
1 16oz can kidney beans rinsed and drained
1 15oz can garbanzo beans rinsed and drained
1 can 14oz diced tomatos 
1 1/2 cups shredded cabbage
1T dried basil
1 1/2 tsp dried parsley
1 tsp dried oregano
1/2 tsp pepper
1 1/4 cups uncooked whole wheat pasta
parmesan cheese (optional)

1 In a large pan saute the carrots,celery and onion in the oil and butter until soft. Add the garlic and cook 1 min more.

2.Add the broth,tomato sauce,beans,diced tomatos,cabbage,basil,parsley,oregano,and pepper. Bring to a boil. Reduce heat and cover simmer for 20 min.
3. Meanwhile in a separate pan  boil the noodles until done and drain
4. Add the pasta to the soup mixture and heat thru spoon into bowls and top with 1 tsp Parmesan cheese if desired.

Nutrition facts: 1 cup serving 180 calories, 4g fat, 4mg cholesterol, 443 mg sodium,29 carbs, 7g fiber, 8 g protein

Curly Noodle Chicken Soup (light)

1 lb boneless skinless chicken breasts cut into 1" pieces
1 lg onion chopped
4 stalks celery sliced
2 med carrots sliced
4 cloves garlic minced
2T butter
2T olive oil
1 tsp dried basil
1/2 tsp oregano
1/8 tsp pepper
3 cans chicken broth low sodium divided
6oz uncooked tri color curly pasta
1/4 C flour
  
1.In a large saucepan, saute the chicken, onion, celery, carrots and garlic in butter and oil for 5 minutes. Stir in the basil, oregano and pepper until blended. 

2.Set aside 1 cup broth. Gradually add remaining broth to the pan. Stir in tomatoes. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes.

3.Return to a boil; stir in the pasta. Reduce heat; simmer, uncovered, for 10-13 minutes or until pasta is almost tender. Combine flour and reserved broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. 

 
Yield: 9 servings (about 2 quarts).

One serving (1 cup) equals 193 calories, 8 g fat (3 g saturated fat), 36 mg cholesterol, 602 mg sodium, 16 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.


 * We all loved this soup it was so yummy and simple to throw together. I will make it again I give it a 5

Corn and Pepper Chowder (light)

 
1 large onion  chopped
1 med red pepper chopped
1 tsp canola oil
3T all purpose flour
1/2 tsp ground cumin
2 cups water
1 1/3 C cubed potatos
1 tsp chicken bullion granules
3/4 tsp salt
1/4 tsp white pepper
2 C frozen corn
1 Can 12oz Fat free half and half


1.In a saucepan, saute onion and red pepper in oil until tender. Stir in flour and cumin until blended. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, bouillon, salt and pepper. Cover and cook for 10 minutes or until potatoes are tender. 

2.Add corn and milk. Cook, uncovered, 5 minutes longer or until heated through. 

Yield: 6 servings.

One serving (1 cup) equals 170 calories, 2 g fat (trace saturated fat), 2 mg cholesterol, 562 mg sodium, 33 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat-free milk. 


* This soup was great super easy and I loved the fact that it tasted like a think chowder and is low in fat and calories it was a big hit and I will for sure make it again. I give it a 5 

Cauliflower Soup (Light)

1/3 cup green onions
2 tablespoons butter 
2 tablespoons all-purpose flour 
1/2 teaspoon salt 
2 cups chicken broth 
2-1/4 cups frozen cauliflower, thawed and chopped 
2 cups 1% milk 
1 tablespoon minced chives 
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese

1.In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. 
 2.Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.

 

Nutritional Analysis: One serving (1 cup) equals 190 calories, 10 g fat (6 g saturated fat), 32 mg cholesterol, 706 mg sodium, 10 g carbohydrate, 1 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat.

 * I thought that this soup had really good flavor.My son loved it and ate three bowls and then had more the next day for dinner lol I give it a 4 1/2. I bet that if you added a few potato's to it that would be really good but you would have to change the nutrition facts.