Weight loss soup

1 Tbsp olive oil
1 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/stock
4 c water
4 cups mixed veggies. I use kale, leeks, broccoli, zucchini, baby bok choy, mushrooms, artichoke hearts, and tomatoes, but the sky is the limit
Seasoning 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 flakes
1 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 cilantro
lemon wedges

***I altered this the last time I made it and it was WOW! Peel whole cloves of garlic, or buy them already peeled at Costco/Sam's Club, but I buy them at the .99 cent store. Saute them gently in 2 T olive oil until caramelized on both sides and tender. Pour this oil off into the large pot for sauteing the onions since the oil is now infused with garlic. You can also roast the garlic and stir that in, but I just stood there and ate those while I was cooking. Yummy!
The first time I made this soup, I used shrimp and tortellini. I didn't cook the shrimp before adding it in, to keep it tender. Just cut it into bite sized pieces. However I did cook the tortellini. It was good, but by the end of the week, the tortellini hadn't held up as well, but still yummy!!
This week I used a rotisserie chicken that I boned, skinned, and chopped, with canned navy beans. It was good, but i should have added the bean broth. Next week I plan on going more Mexican with 93% lean ground beef, a frozen corn and bean mixture for the starch, and Mexican seasonings like cilantro, lime, cumin, smoked paprika, chipotles, and ancho and chipotle chili pepper powder. It will be spicy!! The only limits to your soups are your palette and your own imagination!

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.