Slim Soup Recipes
VEGETABLE SOUP RECIPE
This Vegetable Soup Recipe is one of our favorites! Loaded with veggies and naturally low in fat and calories, it's the perfect lunch, snack, or starter!
Provided by Holly Nilsson
Categories Dinner Lunch Main Course Soup
Time 28m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 52 kcal, Carbohydrate 10 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 268 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 cup, UnsaturatedFat 2 g
VEGETABLE WEIGHT-LOSS SOUP
A big bowl of this vegetable soup will leave you satisfied for hours without consuming a lot of calories, which is helpful when trying to lose weight. Plus, it's an easy way to boost your vegetable servings for the day-something all of us could benefit from. Top with a dollop of pesto before devouring this delicious vegetable soup and consider serving with a hunk of toasted whole-wheat bread to help round out the meal.
Provided by Hilary Meyer
Categories Healthy Kale Recipes
Time 1h
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over medium-high heat. Add onion, carrot, celery, green beans and garlic. Cook, stirring frequently, until the vegetables begin to soften, about 10 minutes.
- Add broth and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are soft, about 10 minutes more.
- Add white beans, kale, zucchini, tomatoes, vinegar, salt and pepper. Increase heat to return to a simmer; cook until the zucchini and kale have softened, about 10 minutes.
- Top each serving of soup with 1 teaspoon pesto.
Nutrition Facts : Calories 224.9 calories, Carbohydrate 27.8 g, Fat 8.4 g, Fiber 7.6 g, Protein 12.7 g, SaturatedFat 1.4 g, Sodium 406 mg, Sugar 5.3 g
SLIM SOUP
This is a good recipe for those of you who are looking for soups that are low in fat, but high in taste. The soup is great as is, but some diced sweet potato is a nice addition.
Provided by Lyndell
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 5
Number Of Ingredients 11
Steps:
- In a large pot over high heat, combine the bouillon, carrots, tomatoes, onion, celery, green bell pepper, cabbage, basil, garlic, Italian-style seasoning and water. Bring to a boil, reduce heat to low and simmer for 30 to 45 minutes, or until all vegetables are to desired tenderness.
Nutrition Facts : Calories 92.7 calories, Carbohydrate 20.4 g, Cholesterol 0.7 mg, Fat 0.8 g, Fiber 4.6 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 1763.8 mg, Sugar 9.8 g
WEIGHT LOSS CABBAGE SOUP
Weight Loss Cabbage Soup is an easy vegetable soup great for healthy eating, and is flavorful, comforting, filling, and ready in 30 minutes.
Provided by Sabrina Snyder
Categories Soup
Time 30m
Number Of Ingredients 11
Steps:
- Add the vegetable broth, onion, garlic, cabbage, carrots, celery, salt, pepper, oregano, basil, and diced tomatoes then stir well.
- Bring to a boil, then reduce heat to low and cook for 20 minutes until cabbage and carrots are tender.
Nutrition Facts : Calories 57 kcal, Carbohydrate 13 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 1130 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
SLIME SOUP
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cook the frozen peas and scallion in the boiling water with the stock concentrate, to taste, or stock cube until tender and cooked through. Drain and discard the scallion, and put the peas into a blender.*
- Add the diced mozzarella to the peas in the blender. Liquidize the soup until smooth.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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- Add in the celery, carrots, and bell pepper. Continue cooking until vegetables begin to soften slightly, about 10 minutes.
- Add in the vegetable broth, diced tomatoes, diced chiles, lentils, cumin, oregano, bay leaves, salt and pepper. Bring to a boil, reduce heat and simmer until lentils are tender and the veggies are tender, about 30 minutes. Remove from heat, discard the bay leaves, and serve.
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- In a large pot over high heat, combine the bouillon, carrots, tomatoes, onion, celery, green bell pepper, cabbage, basil, garlic, Italian-style seasoning and water.
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