Soups

Japanese Noodle Soup

On / Recipes, Soups

Number of Servings 4 Ingredients 1 8 1/2-ounce package Japanese rice noodles 1 teaspoon olive oil 1 medium red bell

Number of Servings 6 Ingredients 1 tablespoon olive oil 1 onion, chopped 1 carrot, thinly sliced 1 green pepper, chopped

On / Recipes, Soups

Serving Size 1 c Number of Servings 4 Ingredients 1 15 1/2-oz. can red kidney beans, undrained 1/2 15-oz. can

On / Recipes, Soups

Serving Size 1 1/2c Number of Servings 8 Ingredients 1 tablespoon olive oil 1 cup chopped onion 1 cup chopped

On / Entree, Recipes, Soups

Number of Servings 4 Ingredients 2 cups water 1/2 pound boneless skinless chicken breasts, cut into chunks 7 ounces navy

On / Recipes, Soups

Number of Servings 4 Ingredients 2 cups honeydew pieces (about 1/3 melon) 1 seedless cucumber 8 ounces plain non-fat yogurt

On / Recipes, Soups

Number of Servings 16 Ingredients 1-1/2 pounds lean ground beef 1 medium onion, chopped 3 (10-3/4 ounce) cans Campbell?s Condensed

On / Recipes, Soups

Number of Servings 6 Ingredients 4 3-oz. cooked boneless, skinless chicken breasts, cubed 2 tbsp. reduced-calorie margarine 1/2 c. all-purpose

On / Recipes, Soups

Number of Servings 8 Ingredients 1 (approx.) 2-lb. butternut squash, sliced in half lengthwise 10 fresh sage leaves 2 c.

Number of Servings 16 Ingredients 1/2 c. finely chopped carrots 1 c. finely chopped celery