Weight loss soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 Tbsp olive oil1 onion, diced (I use sweet vidalia, but you can use your favorite)5-8 cloves garlic (I sauteed them this time and it was yummy!!)32 oz chicken, veggie, or beef broth/stock4 c water4 cups mixed veggies. I use kale, leeks, broccoli, zucchini, baby bok choy, mushrooms, artichoke hearts, and tomatoes, but the sky is the limitSeasoning mix (it needs to equal about 1 1/2 tsp dried or 3 tsp fresh herbs/spices per pot): 1-2 bay leaf, 1 tsp dried thyme, 2 tsp sea salt, 1/2 tsp cayenne pepper, 1/2 tsp dried pepper flakes1 lb cooked protein, such as leftover turkey or ham, shredded chicken breast, shrimp, or tofu 1/2 c chopped fresh flat leaf parsley or any other fresh herb like mint, basil or cilantrolemon wedges
In a large pot, heat oil and add onions and leeks. Saute until softened, about 5 minutes. Add garlic minced, sliced or whole (your preference) and saute until fragrant, about 1 minute. Add broth/stock, vegetables and seasoning mix. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add protein and starch, and simmer for 10 more minutes. Remove bay leaf. Stir in fresh parsley or other fresh herb. Season soup with salt and pepper to taste. Ladle into bowls, serve and enjoy!! Keeps very well in the fridge. I portion it out into plastic bowls with lids for lunch; the bigger the better.
Serving Size: makes about 10 1 cup servings, but I eat 2-3 cups at lunch and dinner
Number of Servings: 10
Recipe submitted by SparkPeople user PATFARLEY.
Serving Size: makes about 10 1 cup servings, but I eat 2-3 cups at lunch and dinner
Number of Servings: 10
Recipe submitted by SparkPeople user PATFARLEY.
Nutritional Info Amount Per Serving
- Calories: 156.1
- Total Fat: 5.8 g
- Cholesterol: 31.3 mg
- Sodium: 1,108.5 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 4.0 g
- Protein: 13.9 g
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