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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 459.3
  • Total Fat: 11.2 g
  • Cholesterol: 93.3 mg
  • Sodium: 521.7 mg
  • Total Carbs: 53.0 g
  • Dietary Fiber: 13.6 g
  • Protein: 39.2 g

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

Submitted by: NANABE

Introduction

Consuming this soup 2x a day will kick start your weight loss. You can eliminate the turkey if you are a vegetarian. I put mine in the slow cooker. Consuming this soup 2x a day will kick start your weight loss. You can eliminate the turkey if you are a vegetarian. I put mine in the slow cooker.
Number of Servings: 6

Ingredients

    1 3/4 lean ground turkey
    1 tsp. olive oil
    1 large onion, peeled and chopped
    2 large peppers, red, yellow or green,seeded and chopped
    1 large yellow squash, chopped
    1 large zucchini, chopped
    8 oz. mushrooms, chopped
    2 tsp. chopped garlic
    1 bottle (46 oz) reduced sodium tomato or V8 juice
    1 can garbanzo beans rinsed and drained
    1 can black beans rinsed and drained
    1 can low sodium crushed tomatoes
    1 Tbsp. fresh lime juice
    1 Tbsp. ground cumin
    1/8 tsp cayenne pepper, or to taste
    1/4 cup each fresh cilantro and parsley leaves, chopped

Tips

Soup can be stored in refrigerator for up to 5 days or frozen. I cook the turkey, then put all into the crockpot. Works well. You can always eliminate the turkey if you want a vegetarian soup.


Directions

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

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

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

Serving Size: Makes 10 - 12 cups (2-3 cups/serving)

Number of Servings: 6

Recipe submitted by SparkPeople user NANABE.






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