Skinny Soup Recipes

VEGETABLE SOUP RECIPE

Steps:

• Heat olive oil in a large pot over medium heat. Add onion & garlic and cook until slightly softened, about 3 minutes.
• Add cabbage, carrots, & green beans and cook for an additional 5 minutes.
• Stir in bell peppers, cauliflower, undrained tomatoes, broth, tomato paste, bay leaves, and seasonings. Simmer 8-10 minutes.
• Add in zucchini, simmer an additional 5 minutes or until softened.
• Remove bay leaves before serving.

SKINNY SOUP

Steps:

• Combine vegetable broth, cabbage, celery, onions, and mushrooms in a large stockpot. Bring to a boil; reduce heat and simmer, covered, for 20 minutes.
• Place 1/4 cup bean sprouts into 4 serving bowls. Divide green onions and jalapenos among the bowls. Ladle soup into each bowl and add Sriracha sauce. Serve immediately.

DETOX IMMUNE-BOOSTING SOUP

Steps:

• In a large pot or dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add mushrooms and garlic, cooking another 3 minutes.
• Stir in the chicken stock, bay leaves, turmeric, crushed red pepper, salt and chickpeas; bringing to a boil. Mix in shredded chicken, cover and turn down heat to a simmer for 15 to 20 minutes.
• Add kale, cover and simmer an additional 5 minutes. Discard bay leaves, serve and enjoy!

SKINNY TURKEY-VEGETABLE SOUP

Steps:

• In a large saucepan, saute the onions, carrots, celery and red pepper in oil until tender. Add garlic; cook 2 minutes longer. Stir in the water, tomatoes, peas, bay leaf, bouillon, basil, thyme, cumin, pepper and, if desired, pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook orzo according to package directions; drain. Stir orzo and turkey into soup; heat through. Discard bay leaf. Sprinkle with cilantro. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth, water or milk if necessary.

SKINNY SOUP - WW

Steps:

• Saute celery and onion using cooking spray.
• Add tomatoes, soups and water.
• Add taco mix and garlic.
• Let simmer partially covered for about 1 hour.
• Add the green beans and simmer another 15 minutes.
• Top with parmesan, or low-fat cheese then put a dollop of fat-free sour cream on top.

SKINNY CHICKEN FAJITA SOUP RECIPE

Steps:

• Place a large sauce 6-8 quart pot over medium heat. Add the oil, chopped bell peppers, onions, and garlic. Saute for 3-5 minutes to soften.
• Add whole chicken breasts, black beans, diced tomatoes, chicken broth, 1 fajita seasoning packet, and 1/2 teaspoon salt. If adding rice, stir it in with an additional 2 cups of water. Bring the soup to a boil. Lower the heat, and simmer for 20 minutes.
• Use tongs to remove the cooked chicken breasts. Allow the soup to continue simmering to fully cook the rice, another 10-15 minutes. Allow the chicken to cool for a few minutes, then shred with two forks.
• Once the rice is tender, add the shredded chicken back to the soup. Taste, and salt and pepper as needed.

SKINNY TORTILLA SOUP

Steps:

• In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add 1 cup cheese; cook and stir over low heat until melted. Crumble half of the tortilla chips into soup bowls. Ladle soup over chips. Top each serving with two crumbled chips; sprinkle with remaining cheese.

SKINNY CABBAGE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Saute onion and garlic in the hot oil until onion is translucent, about 5 minutes. Add broth, cabbage, tomatoes, carrots, and paprika. Cook until cabbage softens, 10 to 15 minutes. Add kale, cover to trap steam, and cook until soft, 7 to 10 minutes. Pour in chickpeas and cook until heated through, 1 to 2 minutes. Season with salt and pepper and serve hot.