Weight Watchers Recipes
Hamburger Soup
Core Recipe
2 lbs ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon basil
1/8 teaspoon seasoning salt
1 (2 ounce) package onion soup mix (for 3 or 4 servings)
6 cups boiling water
1 (8 ounce) can tomato sauce
1 tablespoon soy sauce
1 cup celery, sliced
1/4 cup celery leaves
1 cup sliced carrots
1/3 cup dried split peas
1 cup elbow macaroni
grated parmesan cheese
1. In a large saucepan, brown meat, drain excess fat.
2. Add salt, pepper, oregano, basil, seasoned salt, and onion soup mix.
3. Stir in boiling water, tomato sauce, and soy sauce.
4. Cover and simmer for about 15 minutes.
5. Meanwhile, prepare celery, celery leaves, and carrots; Then add to simmering mixture
with split peas and continue to cook for 30 minutes.
6. Add macaroni and simmer for 30 minutes longer, adding more water if necessary and
stirring occasionally.
7. Serve sprinkled with Parmesan cheese over individual servings.
8. To freeze: place soup in a rigid container and freeze. To reheat: remove from freezer and
thaw. Place soup in saucepan and heat, stirring, until hot.
Makes 6 Servings
Calories 480;Total Fat 23.7g;Cholesterol 103mg;Sodium 1462mg;Total Carbohydrate 30.8g
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon basil
1/8 teaspoon seasoning salt
1 (2 ounce) package onion soup mix (for 3 or 4 servings)
6 cups boiling water
1 (8 ounce) can tomato sauce
1 tablespoon soy sauce
1 cup celery, sliced
1/4 cup celery leaves
1 cup sliced carrots
1/3 cup dried split peas
1 cup elbow macaroni
grated parmesan cheese
1. In a large saucepan, brown meat, drain excess fat.
2. Add salt, pepper, oregano, basil, seasoned salt, and onion soup mix.
3. Stir in boiling water, tomato sauce, and soy sauce.
4. Cover and simmer for about 15 minutes.
5. Meanwhile, prepare celery, celery leaves, and carrots; Then add to simmering mixture
with split peas and continue to cook for 30 minutes.
6. Add macaroni and simmer for 30 minutes longer, adding more water if necessary and
stirring occasionally.
7. Serve sprinkled with Parmesan cheese over individual servings.
8. To freeze: place soup in a rigid container and freeze. To reheat: remove from freezer and
thaw. Place soup in saucepan and heat, stirring, until hot.
Makes 6 Servings
Calories 480;Total Fat 23.7g;Cholesterol 103mg;Sodium 1462mg;Total Carbohydrate 30.8g
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