Weight Loss Vegetable 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.

WEIGHT LOSS VEGETABLE SOUP

Steps:

• To a large Dutch oven or stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
• Add the garlic and sauté for another 1 to 2 minutes. Stir intermittently.
• Add the cabbage, peppers, carrots, green beans, mushrooms, and sauté for another 5 minutes, or until vegetables begin to soften. Stir intermittently.
• Add the vegetable broth, diced tomatoes, optional beans or edamame, bay leaves, cumin, oregano, thyme, rosemary, optional cayenne, salt, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes.
• Add the broccoli, zucchini, optional lemon juice, and boil 3 to 5 minutes, or until broccoli and zucchini are crisp-tender. Remove bay leaves.
• Taste soup and add additional salt, pepper, or herbs, to taste. Amount of salt will vary based on how salty the brand of vegetable broth used is, how salty the canned tomatoes and optional beans are, and personal preference. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay, noting you can always adjust the salt and seasoning levels.
• Serve immediately.

VEGETABLE WEIGHT-LOSS SOUP

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.

CABBAGE FAT-BURNING SOUP

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.

WEIGHT LOSS VEGETABLE SOUP

Steps:

• In a large pot cook onion & garlic over medium heat until slightly softened.
• Add carrots, cabbage & green beans and cook an additional 5 minutes.
• Stir in bell peppers, undrained tomatoes, broth, tomato paste, bay leaves and seasonings. Simmer 6-7 minutes.
• Add in zucchini & broccoli. Simmer an additional 5 minutes or until softened.
• Remove bay leaves before serving.
• NOTES: To add more flavor.
• Replace canned tomatoes with spicy canned tomatoes.
• add a few dashes of hot sauce.
• fresh herbs such as basil or cilantro.
• parmesan cheese (or a cheese rind while cooking).
• a very small amount of balsamic vinegar.
• tomato paste or bouillion.
• a splash of wine.