First off, we’ve had lots and lots of questions about Weight Watchers points after Monday’s post. Like we said in that post, the points have been calculated using their new system. These are the new points. I promise.
I actually lost a whole bunch of weight using Weight Watchers right after my husband and I got married. As the baby weight (I can still call it baby weight even though she’s 3 1/2, right??)/food blog/turning thirty pounds started to creep up, and after realizing that it’s just the best fit for me, I joined Weight Watchers again the day after Christmas. So these are definitely the new points.
When I used Weight Watchers before, this soup was my salvation, for a lot of reasons. First, we were broker-than-broke newlyweds, and a pot of this fed the two of us for several days. Also, it’s high in protein and fiber and low in fat and calories, plus you can add a few crushed chips, some shredded cheese, and a little light sour cream and it still doesn’t derail your healthy eating (unlike those Reese’s Peanut Butter Minis, but let’s not talk about them.)
My favorite topping is a big spoonful or two of Pico de Gallo. It adds a lot of fresh flavor with almost no extra calories.
You start out with a pound of extra-lean ground beef
and a lot of stuff from your food storage: canned tomatoes, tomato sauce, corn, taco seasoning, and kidney beans. Oh, and a fresh onion and some fresh garlic. See, I told you we were broke college students when we made this all the time!
Heat a large non-stick pot over medium heat. When ready, brown the ground beef, chopped onion, and minced garlic. Add the taco seasoning and 1 cup of water.
Drain and rinse your kidney beans. Just in case (and I totally am not speaking from any kind of firsthand experience here), the easiest way to do this is to drain and rinse the beans in a colander. Don’t try to drain the liquid from the can and then rinse the beans out while they’re still in the can. It’ll end badly.
1 lb. extra lean ground beef (93% lean or or leaner)
1 onion, chopped
4-5 cloves garlic, minced
1 1.25-oz. packet taco seasoning (about 1/4 c.)
3 c. water, divided
2 28-oz. cans diced tomatoes
1 15-oz. can tomato sauce
2 15-oz. cans kidney beans, rinsed and drained
1 can corn, drained
Heat a large soup pot over medium. When ready, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 c. water. Add the remaining ingredients, including the remaining 2 c. water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings. Makes 10 12-oz. servings.
Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.
Freezer Instructions: Because of all the canned goods, you’ll just take up a lot of space in your freezer if you freeze the whole recipe. However, after it’s been cooked, the leftovers freeze extremely well. You can even try freezing individual portions in 12-oz. freezer-safe containers and then reheating them for a quick lunch.
WW Points: 4
Add 1 more point for each of the following: 4 crushed tortilla chips, 1 1/2 Tbsp. light sour cream, 1/3 oz. shredded cheddar cheese.