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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,300.4
  • Total Fat: 28.7 g
  • Cholesterol: 229.1 mg
  • Sodium: 2,623.6 mg
  • Total Carbs: 167.5 g
  • Dietary Fiber: 47.3 g
  • Protein: 98.5 g

View full nutritional breakdown of Basic Slimming Soup calories by ingredient
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Basic Slimming Soup

Submitted by: BLKSWANN

Introduction

Basic Slimming Soup designed by Louise Gittleman; found in First Magazine (Jan. 23, 2012) edition.
Basic Slimming Soup designed by Louise Gittleman; found in First Magazine (Jan. 23, 2012) edition.

Number of Servings: 1

Ingredients

    1 3/4 Lean ground beaf, turkey or chopped chicken
    1 tsp olive oil
    1 large onion, peeled and chopped
    1 large red, yellow or green pepper, seeded and chopped
    1 large yellow squash, chopped
    8 oz. mushrooms, chopped
    2 tsp. chopped garlic
    1 bottle (46 oz) reduced-sodium tomato or veggie cocktail juice
    1 can (15 oz) pinto, garbanzo or black beans, rinsed and drained
    1 can (14 oz) crushed tomatoes
    1 Tbs. fresh lime juice
    1 Tbs. ground cumin
    1/8 tsp cayenne pepper, or to taste
    1/4 cup each fresh cilantro and parsely leaves, chopped

Tips


For a vegetarian option, omit the meat and add an additional 15 oz can of pinto, garbanzo or black beans.


Directions

In saucepot over medium-high heat, cook beef, turkey or chicken in olive oil 5 min. or until cooked through, stirring occasionally. Remove from pot; drain, if necessary.

In same saucepot, cook onions, peppers, squash, mushrooms and garlic 5 min. or until vegetables are crisp-tender, stirring occasionally.

Stir in cocktail juice, beans, tomatoes, lime juice, cumin, cayenne and cooked meat. Add up to 1 cup water to thin soupif desired. cover; bring soupt just to a simmer. (Do not boil.) Reduce heat to medium-low; let simmer 20 min., stirring occasionally. Add cilantro and parsely. Cover; let simmer 5 min. Garnish with shaved Parmesan cheese, if desired.

(Note: Soup can be stored in refrigerator for up to 5 days or frozen).

Serving Size: 2 to 3 cups/serving; makes 10 to 12 cups

Number of Servings: 1

Recipe submitted by SparkPeople user BLKSWANN.






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Member Ratings For This Recipe

  • confusing as to how to enter into tracker, but soup is very good-made it half beef and half turkey - 2/2/13

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  • This recipe tastes great! You can also add additional ingredients to help health problems you may have. Email me lindafaye29@yahoo.com if intrested in the additions in my makeover for low carb/healthy options. - 6/26/12

    Was this review helpful?   yes  No