Sheila's 7 Day Soup Diet Vegetable Soup Recipe

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 112.5
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,002.7 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 4.5 g
  • Protein: 4.1 g

View full nutritional breakdown of Sheila's 7 Day Soup Diet Vegetable Soup Recipe calories by ingredient
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Introduction

I lose almost a pound a day when I do this to jump start my weight loss. Created by a major Toronto Ontario hospital to rapidly & safely reduce a patient's weight prior to surgery. It's safe & it works! (Designed for short term weight loss & with also eating fruit.) I lose almost a pound a day when I do this to jump start my weight loss. Created by a major Toronto Ontario hospital to rapidly & safely reduce a patient's weight prior to surgery. It's safe & it works! (Designed for short term weight loss & with also eating fruit.)
Number of Servings: 10

Ingredients

    3 cup Red Pack Whole Peeled Plum Tomatoes
    2.5 cup Newman's Own Tomato & Basil Pasta Sauce
    0.5 cup Tomato Paste
    .5 cup, chopped Onions, raw
    2 cup Swanson Natural Goodness Chicken Broth
    4 cup, diced Celery, cooked
    20 beans (4" long) Green Beans (snap)
    3 cup, chopped Carrots, raw
    1 tsp Chili powder
    1 tsp Salt
    1 tsp Paprika
    .125 tsp Pepper, red or cayenne
    2 tsp President's Choice Prepared Dijon Mustard
    .5 tsp Pepper, black

Tips

We use a small food chopper that pulverizes the veggies quickly and easily.


Directions

Combine all ingredients & bring to a boil. Reduce heat and simmer on low for 60 - 90 minutes. You may need to add water to your pot as I did to thin it out. Chop your ingredients finely in a food processor for the best soup as the flavors mix well. Use fresh ingredients and spices that you enjoy. We add garlic and tumeric and keep the chili and pepper flavors turned on low. You may prefer to kick them up a notch. A great healthy way to lose weight for a week or so. You can Google 7 Day Soup Diet for more instructions.

Serving Size: 2 cups

Number of Servings: 10

Recipe submitted by SparkPeople user LEANGIRL22.

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