Basic Slimming Soup
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
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
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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.
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.
Member Ratings For This Recipe
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MEMOM22
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CD12664940