Soups & Salads
In this section, you will find a variety of low point, slow cooker soups perfect for fall or winter, along with a couple of quick soups for those days when we don’t have all day. Salads are made with low point ingredients to enjoy on your favorite bun or bed of lettuce.
Chicken Broccoli Cheddar Soup
3 WW Points per serving
A quick & easy soup for those cold but busy nights
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A quick & easy soup for those cold but busy nights
Serves 6 – ½ cup servings
1 10.5 oz can of Broccoli Cheddar Condensed Soup, I use Campbell’s
1 10.5 oz. can of Cream of chicken, Campbell’s Healthy Request
Pinch or 2 of salt
¼ tsp of black pepper
¼ tsp paprika
8-10 oz frozen cubed white chicken meat, I use Tyson’s, you can use canned or shredded chicken
1 ½ cup of frozen chopped broccoli
10.5oz. Low Sodium Chicken Broth
Add all ingredients to a large saucepan, bring to boil over medium heat, reduce to simmer 15-20 minutes or until broccoli/chicken is thoroughly heated.
Chicken Salad
3 WW Points per serving
Put it in a low carb pita or on a bun even add to a salad!
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8 - 1/2 cup servings
Can be used in a salad & wraps or on bread
2 - 12.5 oz. Cans of Premium White Chicken Chunk Breasts
drained of water.
140 grams of red seedless grapes sliced in 1/2.
120 grams of diced fuji apple
1/2 cup of Light Mayo
1/2 cup of Fat Free Plain Greek Yogurt
1/2 cup Dried Cranberries, Golden Raisins, Cherries, variety Great Value is what I use.
S&P to taste
Mix well and refrigerate, stays fresh for up to 4 days.
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Mixed Greens & Mandarin Orange Salad
4WW Points or 1 WW per serving
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I don't what exactly make this so delicious, the combination just works.
Fruits, Vegetables and a healthy fat all in one.
Serves 3-4
1 small head of chopped Iceberg lettuce or Romain whatever you prefer
2-3 cups or handfuls of baby spinach
1/2 can of no sugar added Mandarin Oranges, I use Del Monte
4-5 medium strawberries sliced
15 grams of chopped pecans
Poppy seed dressing, I use Skinnygirl
Add lettuce/spinach to a bowl and mix. Add fruit and nuts, toss a little.
Add dressing just before eating. I did drizzle just a little over top for the picture 🙂
Slow Cooker Butternut Squash Soup
0WW Points per serving
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Serves 6 @ 1 cup portions, 7qrt slow cooker
8 cups of cubed butternut squash, I used 1 large, peeled and cut into 1” cubes, if you can find canned, all the better.
1 ½ cups of diced yellow onion
1 cup of shredded carrot
3 tsp of minced garlic
1 tsp of dried sage
½ tbsp of dried Thyme
2 tsp of black pepper
½ tsp of salt
2 Tbsp of sugar free maple syrup
1 pinch or 1 shake of cayenne pepper
3 cups of low sodium chicken broth, use vegetable for a vegetarian version
Add vegetables to your slow cooker, whisk everything else together in a medium bowl, pour over your vegetable, mix, set to low. At the 6th hour you can blend, I use an immersion blender.
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Slow Cooker Corn Chowder
0WW Points per serving
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Serves 4 at 1 cup servings
32oz bag of cauliflower florets, break up the larger ones
4 cups of low sodium chicken broth
1 tbsp of parsley
1/2 of a medium white onion diced
2 tsp of salt
1/2 tsp of black pepper
1/2 tsp of garlic powder
3/4 tsp of dried mustard
3 bay leaves
1 15.5 oz can of corn kernels drained
To a 6-8qrt slow cooker add broth, seasonings and onion, stir then toss in cauliflower, set to low for 6 hrs. or high for 3-4, you want the cauliflower super soft, remove bay leaves and by using an immersion blender, blend until smooth and creamy, add corn and cook on low for another hour.
Absolutely delicious
You can make this vegan/vegetarian by using vegetable broth instead of chicken.
If you don’t have an immersion blender you can let it cool and use a regular blender, add back to slow cooker add corn and cook another hour.
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Slow Cooker Creamy Tomato & Basil Soup
0WW Points per serving
Can be frozen in 1-2 cup portions for a quick reheat lunch or dinner
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Makes 8 cups
2-28oz.can of whole peeled plum tomatoes with juice
1-28oz. can of tomato sauce
1 ½ cups of chopped onion
3 ½ tsp of Dried Basil
11 oz. of cauliflower florets, break up bigger pieces
1 tbsp of tomato paste
1 tbsp of soy sauce
½ tsp of black pepper
2 tbsp of minced garlic or smashed cloves
1-14.5 oz. can of Vegetable Broth
Add all ingredients to slow cooker, 8 hrs. on low, blend at 6 hrs., I use an immersion blender, cook 2 more hours.
Adapted from The Lazy Slow Cooker
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Slow Cooker Fiesta Soup
3WW Points per serving
Add it and forget it for 5-8 hrs. Perfect lazy day dinner and left overs for the next day or two
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9 – ½ cup servings
6-8quart Slow Cooker low heat
1lb. 93/7% Ground Turkey – Brown & drained
14.75oz. Can of Corn Kernels -drained
15.50oz. Can of Fire Roasted Diced Tomatoes & Garlic -undrained
15.50 Can of Black Beans, drained/rinsed
2-14.5 oz. cans of Low Sodium Chicken Broth
1tsp Cumin
1tsp Chili Powder
1tsp Paprika
½ tsp Salt
½ tsp Black Pepper
½ tsp Garlic Powder
1 Medium Diced Green Bell pepper
1 Medium Diced Yellow Onion
1 Medium Diced Jalapeno (optional)
Add all ingredients to slow cooker. Low setting 5-8 hrs. Serve with a sprinkle of cheese, dollop of Lite Sour Cream and few pieces of sliced avocado and maybe, for a little heat, top with jalapenos.
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Slow Cooker Roasted Red Pepper Soup
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Serves 5 – 1 Cup portions
4 large red bell peppers, cut in half, seeded
2 medium onions, peeled and quartered
5 oz. of cauliflower florets
5 oz. of baby or roughly chopped carrots
1 bulb of garlic (10 cloves)
1 pint of cherry tomatoes
1 sprig of rosemary or 1 tsp of dried
1 tsp of thyme or 1 sprig
2 tbsp of olive oil
14.5 oz. can of vegetable broth
1 Tbsp Paprika and of Oregano
Salt & Pepper
Add vegetables to a broiler pan, top with rosemary & thyme, S&P, drizzle with olive oil. Broil 8-10 minutes. Remove sprigs and add to slower cooker including juices. Add broth, paprika & oregano. You can add a tsp of the broiled rosemary leaves (crushed) Cook low 6-8 hrs.
At hour 6-8 blend using an immersion blender or upright heat proof blender. Turn to warm. Serve with a few drops of heavy cream, pinch of red pepper flakes.
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Tuna Salad
3WW Points per 1 cup serving
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Yields 5 cups
2 – 12 oz. Cans Albacore White Tuna in water
1 cup of chopped celery
1 cup of diced onion
1 cup of diced dill pickles
¾ cup of FF Plain Greek Yogurt
¾ cup Lite Mayonnaise, I use Kraft
Mix yogurt with mayonnaise
Drain tuna, add to medium glass bowl, add onion, celery pickles. Mix in yogurt/mayo, S&P to taste.
Cover, refrigerate for an hour before serving, this allows moisture to build.
Serve on your favorite bread or over top a bed lettuce.
Wonton Soup
2WW Points per serving - 5 wontons with 1 1/2 cups of broth
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Serves 5
25 Frozen Wontons, I used Trader Joe's Chicken Cilantro
4 cups of water
2 - 14.5 oz. cans of low sodium chicken broth
1 carrot, peeled and sliced thin
about a cup of sliced mushrooms
3 scallions, chopped
1 tsp of salt
2 tsp of Rice Vinegar
1/2 tsp of sesame oil
1 tblsp of Low sodium soy sauce
pinch of ground ginger.
Baby Bok choy - 5 leaves (optional)
In a large pot, add broth, water, carrots, mushrooms, salt and 1/2 the scallions, bring to a boil, add frozen wontons, bring to boil again, reduce to simmer, add soy sauce, rice vinegar and sesame oil. Add bok choy for just a few minutes, remove to the bowls that you'll be using, set aside and continue to simmer wontons for 10 minutes.
Each bowl to get 5 Wontons and 1 1/2 cups of broth. Garnish with remaining scallions.
Slow Cooker Unstuffed Bell Pepper Soup
0WW Points per serving or for the whole thing
Easily made vegetarian - Omit the chicken and use vegetable broth instead of chicken
Didn't think this would be as good as it was!!!
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Makes 5 ½-6 cups
(6 cups = 1 pt)
13-16 oz. ground chicken breast – I made my own using 1 chicken breast (add cut up pieces to a high-power blender, low speed until it’s broken down) brown in a skillet, season with salt & pepper.
28oz. can of crushed tomatoes
14.5oz. can of low sodium beef broth
14.5oz. can of diced tomatoes, I used Del Monte Basil, Garlic & Oregano (undrained)
1 tsp of dried oregano
¼ tsp of paprika
½ yellow onion, diced
1 large red bell pepper, diced
1 large green bell pepper, diced
3 bay leaves
Add all but bay leaves to a slow cooker, mix, add bay leaves. Cover and cook 6 hrs. on low or 3 hrs. on high.
Top with 10 grams of fat free mozzarella cheese for no extra points.
(Can add up to 20 grams of ff mozzarella for 0 pts)
Let cool completely before freezing leftovers
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