slimming soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 334.2
  • Total Fat: 18.3 g
  • Cholesterol: 61.7 mg
  • Sodium: 231.4 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 5.5 g
  • Protein: 20.0 g

View full nutritional breakdown of slimming soup calories by ingredient
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Number of Servings: 10


    Ground beef, lean, 28 oz (remove)
    Ground beef, lean, 1 oz (remove)
    Onions, raw, 1 large (remove)
    *Peppers, sweet, red, fresh, 1 large (2-1/4 per lb, approx 3-3/4" (remove)
    *Summer Squash, 1 large (remove)
    *Daikon Radish, fresh, 0.5 cup (remove)
    V8 Vegetable Juice, Low Sodium, 46 oz (remove)
    *Chick Peas, 2 cup (remove)
    Canned Tomatoes, 2 cup (remove)
    Lime Juice, .5 fl oz (remove)
    *Cumin seed, 1 tbsp (remove)
    Pepper, red or cayenne, 1 tbsp (remove)
    Cilantro, raw, 4 tbsp (remove)
    Parsley, .25 cup (remove)
    Eggplant, 1 cup (1" cubes) (remove)


* for a vegetarian option omit meat and add an addional 15 oz can of pinto,garbanzo or black beans.


heat beef on medium high until cooked.Drain.In same saucepot cook onions,peppers,squash,daikon, and garlic until veg.are crisp tender or 5 min.Stir in cocktail juice,chick peas,tomatoes,limejuice,cumin,cayenne,and cooked meatAdd up to one cup water to thin soup.Cover bring to a simmer.(Do not boil) Reduce heat to med-low let simmer 20 min.stirring occasionally. Add cilantro and parsley. Cover simmer 5 min. Garnish with shaved parmesan cheese if desired. Soup can be stored in refrigerator up to 5 days or frozen.

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

Number of Servings: 10

Recipe submitted by SparkPeople user LINDAMCCAULEY.

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