FROM LAWRENCE, WITH LOVE

I fell in love with this soup at Christmas this year.  Josh’s Aunt Carol made this soup along with Chili for all of us on Christmas Eve for dinner.  The recipe came from her daughter-in-law’s mother in Lindsborg, KS.  I substituted lower-calorie ingredients, but it turned out just as well.  It’s very good! Triple Flavor Wild Rice Soup Makes 6 servings – 7 WW Points each Ingredients 6 oz. box wild rice (Uncle Ben’s) 8 slices turkey bacon, cut up 1 medium onion

Eh. . . I could take this one or leave it.  It doesn’t have a lot of flavor and the chilies overpower everything else.  I wasn’t a huge fan, but it’ll do. Southwestern Slow Cooker Chicken & Potato Soup Makes 4 servings – 5 WW Points each Ingredients 3/4 pound(s) uncooked boneless, skinless chicken breast, cut into 1-inch cubes 2 medium sweet potato(es), peeled, cut into 1-inch cubes 1 large onion(s), chopped 29 oz canned diced tomatoes, salsa-style

Ingredients 1 tablespoon olive oil 1 onion, chopped 1 green bell pepper, seeded and chopped 1 garlic clove, chopped 2 (6-inch) corn tortillas, coarsely chopped 4 cups reduced-sodium chicken broth 1 (14 1/2 oz) can stewed tomatoes, with their juice 1 (10 oz) box frozen corn kernels 1 medium-large all-purpose potato, peeled and cubed 1/2 cup chopped cilantro Preparation Heat the oil in a large saucepan.  Saute the onion, bell peppe

I’ve always loved potato soup and this was no exception.  I was excited to make this because it’s a healthier version of an old favorite.  I thought that this would not have much flavor and it would be boring, but I was definitely wrong. Loaded Baked Potato Soup Makes 5 servings – 130 calories per serving Ingredients For Soup 3 cups fat-free chicken broth 1 cup plain light soymilk 1 large potato (about 14.5 oz.) 1/4 cup all-purpose flour 2 tbsp. chopped onion