Weight Watchers Slow Cooker Cheeseburger Soup Food

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WEIGHT WATCHERS SLOW-COOKER CHEESEBURGER SOUP



Weight Watchers Slow-Cooker Cheeseburger Soup image

I got this recipe from the Weight Watchers site. I have not tried it yet, but it is one of my favorite soups so I had to save it to try soon. It is 5 points per serving. The serving size is 3/4 cup plus 3 T corn chips for 5 points so if you want more, double the recipe AND the points.

Provided by CookingONTheSide

Categories     Meat

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 13

cooking spray
1 medium garlic clove, minced
1 medium onion, chopped
1 medium celery rib, chopped
1 lb uncooked lean ground beef (with 7% fat)
2 tablespoons all-purpose flour
3 cups canned chicken broth, divided
1 cup low-fat evaporated milk
8 ounces kraft Velveeta reduced fat cheese product, cubed
1/2 teaspoon paprika
1/4 teaspoon table salt
1/8 teaspoon black pepper
24 baked corn tortilla chips, crumbled

Steps:

  • Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds.
  • Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes.
  • Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables.
  • Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker.
  • In a small cup, combine flour and 1/2 cup of broth; stir until lump-free.
  • Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth.
  • Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper.
  • Cover slow cooker and cook on low setting for 2 hours.
  • Serve soup topped with crumbled chips.
  • Yields about 3/4 cup of soup and 3 tablespoons of chips per serving.
  • Note: If the soup cooks too long, the cheese could separate.
  • If that happens, combine 1 tablespoon of all-purpose flour and 1/4 cup of soup in a cup; stir to a paste.
  • Stir flour mixture back into soup in slow cooker; cover and cook on low setting for 10 to 15 minutes (does not affect POINTS values).

Nutrition Facts : Calories 207.7, Fat 9.8, SaturatedFat 4.6, Cholesterol 49.6, Sodium 1149.9, Carbohydrate 7.5, Fiber 0.5, Sugar 3.4, Protein 21.5

CHEESEBURGER SOUP



Cheeseburger Soup image

This is so yummy. I have made this and brought it to work. Is there anything better than soup on a cold winter's day?

Provided by Dakota1980

Categories     < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2 cups water
2 cups potatoes (cubed)
2 small carrots (chopped)
1 small onion
1/4 cup green pepper
1 jalapeno pepper (seeded and chopped)
1 garlic clove (1/2 t)
1 tablespoon beef bouillon
1/2 teaspoon salt
1 lb hamburger (cooked & drained)
2 1/2 cups milk
3 tablespoons flour
8 ounces Velveeta cheese (cubed)
1/4 teaspoon cayenne pepper
1/2 lb bacon (cooked, drained & chopped)

Steps:

  • Bring to a boil: The first 9 Ingredients.
  • Reduce heat and cover--simmer 20 minutes.
  • Stir in: Hamburger and 2 cups of milk.
  • Combine: 1/2 cup milk and flour.
  • Gradually stir into soup.
  • Bring to a boil until thick (stirring occasionally).
  • Add the last 3 ingredients.
  • Stir.
  • When cheese is melted, soup is ready and OH, MY GOSH! Enjoy!

Nutrition Facts : Calories 422.1, Fat 28.3, SaturatedFat 12.5, Cholesterol 90.4, Sodium 893.8, Carbohydrate 17.8, Fiber 1.6, Sugar 3.7, Protein 23.4

CHEESEBURGER SOUP



Cheeseburger Soup image

When I first read the words "Cheeseburger Soup" on the menu of our local deli - my thought was YUCK! This was the special every Friday! Well one Friday I decided to broaden my taste buds and give it a try! It was sooooo good! Being the cook that I am, I just knew I could make this on my own. So here is my version and If I do say so myself - "it's better than the deli's" but shhhh....don't tell them!!!!!

Provided by KimmieOH

Categories     Cheese

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 onion, diced
3/4 cup shredded carrot
3/4 cup chopped celery
1 teaspoon dried parsley
3 cups chicken broth
4 cups potatoes, cubed
1/4 cup all-purpose flour
2 cups cheddar cheese, cubed
1 1/2 cups milk
4 tablespoons butter or 4 tablespoons margarine

Steps:

  • In a large pot, brown ground beef and onion.
  • Add broth, celery, carrots, parsley and potatoes.
  • Bring to a boil, and then simmer until potatoes are tender, about 10-12 minutes.
  • In a saucepan, melt the butter and stir in flour.
  • Add the milk, stirring until smooth.
  • Gradually add milk mixture to the soup, stirring constantly.
  • Bring to a boil and reduce heat to simmer.
  • Stir in cheese; continue to stir until cheese is melted then serve.
  • Do not boil.

Nutrition Facts : Calories 331.7, Fat 20.8, SaturatedFat 11.3, Cholesterol 71.9, Sodium 469.8, Carbohydrate 17.3, Fiber 2, Sugar 1.9, Protein 18.6

WEIGHT WATCHERS TACO SOUP



Weight Watchers Taco Soup image

I have seen a couple of recipes for taco soup, but this is different. I received it from my ww leader. It is very much like a chili and is so easy. My family loves it and I love it topped with 1 tbsp low fat sour cream.

Provided by mrsfernie

Categories     Beans

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

1 lb extra lean ground beef or 1 lb turkey
1 large onion, diced
2 (15 ounce) cans chili beans
1 (15 ounce) can zesty beans (I use S&W chili beans in a zesty sauce)
1 (15 ounce) can black beans, drained
1 (15 ounce) can corn, undrained
1 (15 ounce) can tomato sauce
1 1/2 cups water
1 (4 1/2 ounce) can chopped green chilies
1 (1 1/4 ounce) package taco seasoning
1 (1 ounce) envelope ranch dressing mix

Steps:

  • Brown meat and onion, drain and add remaining ingredients. Bring to a boil then reduce heat and simmer 30 minutes. 2 points per cup!

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  • Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds. Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes. Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables.
  • Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker.
  • In a small cup, combine flour and 1/2 cup of broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth. Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on low setting for 2 hours. Serve soup topped with crumbled chips. Yields about 3/4 cup of soup and 3 tablespoons of chips per serving.


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