Slimming Soup Recipes

SLIMMING SOUP

Slimming Soup image

A friend of mine made this recently and it was YUMMY. Apparently, you eat it twice a day and lose weight, but I just thought it was good. Really good. To make it vegetarian sub out the ground beef with another can of beans or black beans. Yummy and perfect for any time of the year. It's light, yet warm and comforting. It's a VERY forgiving recipe, so change it up as you wish. I've added kale or spinach too it with very good results as well.

Provided by CandyTX

Categories Beans

Time 55m

Yield 10-12 cups

Number Of Ingredients 15

Ingredients

1 3/4 lbs lean ground beef
1 teaspoon olive oil
1 large onion, peeled and chopped
1 large bell pepper, seeded and chopped
1 large yellow squash, chopped
8 ounces mushrooms, chopped
2 teaspoons garlic, chopped
1 (46 ounce) bottle reduced-sodium tomato juice or 1 (46 ounce) bottle vegetable cocktail juice
1 (15 ounce) can pinto beans, rinsed and drained (can use garbanzo or black)
1 (14 ounce) can crushed tomatoes
1 tablespoon fresh lime juice
1 tablespoon ground cumin
1/8 teaspoon cayenne pepper (to taste)
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley leaves, chopped

Steps:

In a saucepot over medium-high heat, cook beef, turkey or chicken in olive oil 5 minutes or until cooked through, stirring occasionally. Remove from pot; drain, if desired.
In same saucepot, cook onions, peppers, squash, mushrooms and garlic 5 minutes or until vegetables are crisp-tender, stirring occasionally.
Stir in cocktail juice, beans, tomatoes, lime juice, cumin, cayenne and cooked meat. Add 1 cup water to thin soup, if desired. Cover; bring soup just to a simmer. (Do not boil.) Reduce heat to medium-low; let simmer 20 minutes, stirring occasionally. Add cilantro and parsley. Cover; let simmer 5 minutes. Garnish with shaved Parmesan cheese, if desired. (Note: Soup can be stored in refrigerator for up to 5 days or frozen.).

Nutrition Facts : Calories 262.6, Fat 9.2, SaturatedFat 3.4, Cholesterol 51.6, Sodium 125.2, Carbohydrate 24.1, Fiber 6.3, Sugar 7.1, Protein 22.9

CABBAGE FAT-BURNING SOUP

Cabbage Fat-Burning Soup image

This tomato and cabbage soup was rumored, in days of old, to melt away those thighs.

Provided by Nell Marsh

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes

Time 45m

Yield 15

Number Of Ingredients 10

Ingredients

5 carrots, chopped
3 onions, chopped
2 (16 ounce) cans whole peeled tomatoes, with liquid
1 large head cabbage, chopped
1 (1 ounce) envelope dry onion soup mix
1 (15 ounce) can cut green beans, drained
2 quarts tomato juice
2 green bell peppers, diced
10 stalks celery, chopped
1 (14 ounce) can beef broth

Steps:

Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

Nutrition Facts : Calories 90.4 calories, Carbohydrate 20.7 g, Fat 0.5 g, Fiber 5.5 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 483.1 mg, Sugar 12.1 g

MAGIC DIET SOUP.

Magic Diet Soup. image

Diet Soup, a complete meal in it's self. Lose the weight fast or just maintain it, it worked for me...... Start with having the soup 3 to 4 times a day, with fruit and salad in between for 2 weeks. After that do this for once a week and art the rest of the days, follow low GI diet.... I hope it helps whoever needs it...

Provided by cookingaround

Time 45m

Yield Serves 8

Number Of Ingredients 21

Ingredients

Diet Soup Recipe
20 mins on boil;
1/2 - Head of Cabbage
2 to 3 - Veggie or Chicken stock.
4 to 5 - Tomato's.
4 to 5 - Small onions.
1 - Leek
1 - Small celery root.
2 - Sweet red peppers.
6 - Cloves garlic.
30 mins on Boil;
Last 10 mins add;
½ cup - Parsley (any type)
3 - Bay leaves.
1 to 2 tsp. - Nutmeg.
1 to 2 tsp. - Cumin.
4 to 5 tsp. - Oregano.
1 to 2 tsp. - Black pepper.
4 to 6 - Green onions.
3 to 4 tsp. - Tomato paste.
Salt to taste..............

Steps:

Shred cabbage, add veggie or chicken stock to a large pot with water up 3/4 of pot. Add tomato's, onions, garlic and 1/2 of leeks to top of soup. Let boil 20 min's.
Remove 1/3 cabbage, all other veggies, and blend in blender until smooth, return to pot.
Add chopped celery root, diced sweet red peppers and rest of leeks, boil 30 min's.
Last 10 min's of boil add: bay leaves, parsley, nutmeg, cumin, oregano, green onions, salt, pepper to tastee and tomato paste.

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