suzibell
03-16-2001, 12:43 PM
* Exported from MasterCook *
Cheeseburger Soup
1 cup = 5.5 pts (1997 version)
Recipe By :Shirley Mossburg, March 2001
Serving Size : 10 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ozs ground beef, extra lean -- cooked weight
1/2 c chopped onion
1 c chopped carrots
1 c chopped celery
4 c potatoes -- peeled and cubed
2 tsps basil
1 tbsp parsley
3 c fat free chicken broth
3 tbsps butter
1/4 c flour
8 ozs Cheddar cheese, KRAFT 2% -- shredded
1 1/2 c skim milk
3/4 tsp salt
1/4 tsp black pepper
1/4 c fat free sour Cream
Brown and drain hamburger, add vegetables, basil, parley, and chicken broth. Cook until vegetables are tender. In a small pan, melt butter and flour. Add milk.
Cook and stir until bubbly. Add to soup. Bring to a boil, then reduce heat and cook until it thickens.
Add cheese, salt and pepper. Cook and stir until cheese melts but do not boil. Remove from heat and stir in sour cream.
Description:
"A hearty potato cheese soup"
Cuisine:
"American"
Yield:
"10 c"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 235 Calories; 12g Fat (47.5% calories from fat); 10g Protein; 19g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 284mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
NOTES : 1 cup = 5.5 WW points (1997 version)
I use the food processor and almost mince the carrots and celery.
------------------
Suzibell~~~
Mom to 2 great little boys who need a thinner mommy to keep up with them!
205/197/140/184.5
original/current/ww goal/1st 10% goal
Started at home program 2/26/01
March Challenge 197#
Memorial Day Challenge 185#
Weight loss to date: 8#
[This message has been edited by suzibell (edited 03-19-2001).]
Cheeseburger Soup
1 cup = 5.5 pts (1997 version)
Recipe By :Shirley Mossburg, March 2001
Serving Size : 10 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ozs ground beef, extra lean -- cooked weight
1/2 c chopped onion
1 c chopped carrots
1 c chopped celery
4 c potatoes -- peeled and cubed
2 tsps basil
1 tbsp parsley
3 c fat free chicken broth
3 tbsps butter
1/4 c flour
8 ozs Cheddar cheese, KRAFT 2% -- shredded
1 1/2 c skim milk
3/4 tsp salt
1/4 tsp black pepper
1/4 c fat free sour Cream
Brown and drain hamburger, add vegetables, basil, parley, and chicken broth. Cook until vegetables are tender. In a small pan, melt butter and flour. Add milk.
Cook and stir until bubbly. Add to soup. Bring to a boil, then reduce heat and cook until it thickens.
Add cheese, salt and pepper. Cook and stir until cheese melts but do not boil. Remove from heat and stir in sour cream.
Description:
"A hearty potato cheese soup"
Cuisine:
"American"
Yield:
"10 c"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 235 Calories; 12g Fat (47.5% calories from fat); 10g Protein; 19g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 284mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
NOTES : 1 cup = 5.5 WW points (1997 version)
I use the food processor and almost mince the carrots and celery.
------------------
Suzibell~~~
Mom to 2 great little boys who need a thinner mommy to keep up with them!
205/197/140/184.5
original/current/ww goal/1st 10% goal
Started at home program 2/26/01
March Challenge 197#
Memorial Day Challenge 185#
Weight loss to date: 8#
[This message has been edited by suzibell (edited 03-19-2001).]