Basic Slimming Soup
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
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.
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.
