|Mexican So Fat, Low Fat, No Fat|
|by Betty Rohde|
THE BESTSELLING AUTHOR OF SO FAT, LOW FAT, NO FAT GOES SOUTH OF THE BORDER TO BRING YOU MORE THAN 160 EXCITING LOW-FAT RECIPES WITH A MEXICAN ACCENT.
1 - 10 of 62 for low calorie soup
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Cook until tender, can be frozen.
Combine all ingredients and simmer for 1 hour. 30 calories per cup.
Combine all in soup pot. Cook fast for 1 hour.
Peaches, pears, pineapple, ... cover. Chill. When soup is lightly thickened, stir in fruits and lemon juice. Serve in dessert dishes or bowls. Serves 10.
Put corn and water in blender to cream corn consistency. Bring chicken stock, gingerroot to boil. Add corn, blended. Add arrowroot, mixed with a ...
Create your own delicious "cream" soup with your favorite ... cream. To keep calories, fat, and cholesterol low, use 2 ... Yield: approximately 6 servings.
Cut vegetables in ... minutes. Turn on low heat and simmer ... Season with dry onion soup mix or other seasoning if you wish when simmering. Makes a lot.
Heat broth, water, soy sauce, celery, carrots, and onion until red hot. Cover and simmer for 19 minutes. Add spinach and mushrooms; simmer 5-8 ...
Combine water, tomato ... pepper and bring to a boil, add rest of vegetables, bring to a boil again. Then simmer for 3 hours. Contains 35 calories per cup.
Wash broccoli and ... half and half. Do not let mixture boil again. Serve immediately. Cream soups can be ruined by boiling after the cream has been added.
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