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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 320.8
  • Total Fat: 7.9 g
  • Cholesterol: 75.2 mg
  • Sodium: 2,245.3 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 7.5 g
  • Protein: 34.5 g

View full nutritional breakdown of Weigh loss Soup 2013 calories by ingredient
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Weigh loss Soup 2013

Submitted by: HPSANDDOLLAR

Introduction

Entered this from Woman's World to calculate the serving size and calories. Entered this from Woman's World to calculate the serving size and calories.
Number of Servings: 4

Ingredients

    *Extra Virgin Olive Oil, 1 tbsp
    Onions, raw, 1 large diced
    Garlic, 5 cloves minced
    Chicken Broth, 4 cups
    Water, tap, 4 cups
    Mushrooms, fresh, .5 cup, pieces or slices
    Kale, 1 cup, chopped
    Okra, 0.5 cup slices
    Carrots, raw, 1 cup, sliced
    Celery, raw, .5 cup, diced
    *Tomatoes, red, ripe, raw, year round average, 1 cup cherry tomatoes
    Chicken Breast (cooked), no skin, 16 ounces
    Beans, white, 1 cup
    Parsley fresh chopped, .5 cup
    Bay Leaf, 4 grams
    Thyme, ground, 1 tsp
    Salt, 2 tsp)
    Pepper, red or cayenne, .5 tsp
    *Chili Pepper Flakes (1/2 tsp), 1 serving

Tips

The recipe suggests 4 cups of veggies. 2 from: mushrooms, okra, kale, zucchini, bok choy, artichoke hearts, broccoli. Then carrots, celery, peppers, tomatoes or other favorites.

Herbs could be mint, cilantro, basil.


Directions

Saute diced onions in olive oil until soft, about 5 minutes. Add garlic sauting until fragrant. Add broth, water, salt vegetables and seasonings except for parsley. Bring to a boil and simmer about 20 minutes. Add chicken and beans cooking 10 more minutes. Remove Bay leaf, stir in parsley and serve. Spritzing with lemon juice.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user HPSANDDOLLAR.






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