MOUTH WATERING MAGIC SOUPS FOR WEIGHT LOSS - TASTIEST DIET RECEIPES EVER!!!!--- 21 GRAMS!!!
MOUTH WATERING MAGIC SOUPS FOR WEIGHT LOSS - 21 GRAMS!!!
Maybe you usually turn down a cup of soup before a meal, thinking it’s too much food. But in fact, some research suggests that eating low-calorie soups before your meal can assist your weight-loss efforts.
Adding soup to your diet can be an effective means of curbing calories. Having soup before your meal may also force you to slow down – another technique shown to reduce overall energy intake.
CROCK POT BLACK - EYED PEAS STEW
Large onion - 1(chopped), carrots -2(sliced in rounds), celery stalks - 3 cut in a 1/2-inch dice
1 large bell pepper, cut in a 1/2-inch dice, 1 sweet potato (optional)
3 cups black eyed peas soaked overnight 8 hrs, then drain and rinse and cook until almost tender.
1 cup pureed tomatoes, 1 tsp dried, crumbled sage, 2 tsp ground cumin, 1 tsp ancho chili powder
1 chipotle chili in adobo sauce, finely minced, 4 cups vegetable stock, Salt to taste, Coriander for garnish
Place all the ingredients in a crockpot, add the stock and mix well.
Cover the crockpot and cook on a high setting for 4 hours or low for 6-8 hours or until all the vegetables and black-eyed peas are tender.
Garnish with coriander and serve hot with brown rice, quinoa, or crusty whole wheat bread.
CHICKEN AND RICE SOUP
1 tablespoon extra-virgin olive oil, 1 medium yellow onion (chopped), 2 garlic cloves(minced)
2 medium carrots(chopped), 2 celery ribs -cut into 1/2-inch-thick slices, 4 fresh thyme sprigs
1 bay leaf, 2 quarts chicken stock or broth (we use low sodium), 1 cup of water, 1 cup long grain white rice
2 cups shredded cooked chicken (can use rotisserie chicken), Kosher salt and freshly ground black pepper, to taste
Place a large pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and water and bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper.
Cook on medium-low until the rice is tender, about 25-30 minutes. Serve warm
BUTTERNUT SQUASH SOUP
Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. ...
Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
ASIAN BEEF NOODLE SOUP
2 quarts beef broth, 1-1 ½ pound flank steak, cut into strips, 3-4 tsps sesame oil, 4-8 cloves garlic, finely chopped
3-4 inch piece of fresh ginger, 1 bok choy, chopped. Separate and set aside the green leafy ends from the whiter stalks.
1 large red pepper, de-seeded and thinly sliced, 15-20 mushrooms, 1 package soba noodles, 3-4 TBSPs soy sauce.
Saute garlic and ginger in half of sesame oil for about 5 minutes.
Add beef broth, soy sauce, mushrooms, red pepper and bok choy stalks to broth and simmer for 5-10 more minutes. Add the bok choy greens in the last minute as they’ll cook much quicker than the stalks.
While all this is simmering, prepare noodles according to package directions, drain in cold water.
Salt and pepper both sides of the flank steak. Lightly sear the steak in the rest of the sesame oil, 2-3 minutes per side so that the outside is browned but the inside is still pink. It’s best to undercook it because it will cook a bit more when you add the hot broth. Remove from heat and slice the steak, across the grain, into strips of any size you prefer.
Put several beef strips and a handful of noodles in serving bowls and ladle broth with vegetables over.
Add more soy sauce if needed, to taste.
ITALIAN MEAT BALL SOUP
Combine mince, onion, garlic, breadcrumbs, basil, parmesan and egg in a large bowl. Season with salt and pepper. ...
Pour tomato sauce, stock and 2 cups water into a large, deep saucepan. Cover. ...
Reduce heat to medium-low and simmer, uncovered, for 10 minutes. ...
Ladle soup into serving bowls.