Lose Weight - Eat More Soup!
Did you know that you can lose weight by eating more soups? Most soups are naturally low in caloric density.
That means in general terms you can eat more mass of soup, feel full, and generally consume less calories.
Be careful though, as some cream or cheese based soups will be high in calories.
Low calorie soups are described below: Infused Chicken Broth with Bok Choy and Tofu 5 cups chicken stock 4 ounces firm tofu, cut into 1/4 inch cubes 2 cups fresh Bok Choy washed and chopped 2 green onions, thinly sliced In a medium saucepan, bring the chicken stick to a boil.
Ladle out about 1/2 cup of the boiling water, and reserve.
Add tofu.
Reduce the heat to medium, cover, and cook for 1 to 2 minutes.
Add bok choy; simmer about 1 to 2 minutes, or until the greens are tender.
Remove soup from heat.
Stir into soup.
Ladle into bowls, and garnish with scallion.
Serve immediately.
Tofu is a low-fat source of protein.
Bok Choy is a great choice for getting lots of vitamin C, calcium and vitamin A.
Bok Choy also contain glucosinolates, which may prevent cancer.
Potato Soup 4 medium potatoes or 2-3 large potatoes 1 quart soup stock 1 medium onion, minced 1/2 tsp.
salt A few grains pepper 4 tbsp.
grated fat free American cheese Contrary to popular belief potatoes and other carbohydrates are part of a healthy diet.
Avoid sugar and fat, but carbohydrates in moderation are okay.
Peel and grate the potatoes and combine with the soup stock.
Add the onion, salt and pepper; cook together for 15 minutes.
Serve in a soup bowl; sprinkle each serving with 1 tablespoon of the fat free cheese.
Canned consomme may be substituted for the soup stock.
Home Made Chicken Noodle Soup 3 to 4 lbs.
chicken (use white meat, skin removed to reduce fat) 5 cups water or chicken broth 8 oz package of egg noodles, or pasta of your choosing.
1 lb.
baby carrots 5 cloves garlic, minced 3 celery stalks, finely sliced 2 tbsp.
fresh parsley, minced 1 tsp.
low sodium chicken soup base (or bouillon) 1 large onion, chopped 1 can corn 1 head of broccoli 1 or 2 green onions, chopped (optional) 2 bay leaves pinch oregano and thyme salt and pepper (to taste) additional seasonings of your choice (to taste) Put all ingredients in crock pot except noodles.
Allow soup to come to a boil for 1 minute, then reduce heat until steaming hot but not boiling (barely simmering is OK).
Cook all day (6-8 hours) or until chicken is tender in your crock pot.
Thirty minutes before serving time, add homemade noodles; cook until noodles are tender.
Taste and season soup with salt, pepper, garlic and onion powder, to taste, before serving.
Butternut Squash Soup 2 pkg.
frozen butternut squash 2 cans meatless lentil soup 2 cans chicken or vegetable canned broth 4 tbsp butter substitute to taste (Fat Free I Can't Believe It's Not Butter or Smart Balance Light) Chopped onion Salt, pepper and curry powder to taste Combine all ingredients listed above and cook until right consistency of your choice.
Let simmer 10 minutes.
That means in general terms you can eat more mass of soup, feel full, and generally consume less calories.
Be careful though, as some cream or cheese based soups will be high in calories.
Low calorie soups are described below: Infused Chicken Broth with Bok Choy and Tofu 5 cups chicken stock 4 ounces firm tofu, cut into 1/4 inch cubes 2 cups fresh Bok Choy washed and chopped 2 green onions, thinly sliced In a medium saucepan, bring the chicken stick to a boil.
Ladle out about 1/2 cup of the boiling water, and reserve.
Add tofu.
Reduce the heat to medium, cover, and cook for 1 to 2 minutes.
Add bok choy; simmer about 1 to 2 minutes, or until the greens are tender.
Remove soup from heat.
Stir into soup.
Ladle into bowls, and garnish with scallion.
Serve immediately.
Tofu is a low-fat source of protein.
Bok Choy is a great choice for getting lots of vitamin C, calcium and vitamin A.
Bok Choy also contain glucosinolates, which may prevent cancer.
Potato Soup 4 medium potatoes or 2-3 large potatoes 1 quart soup stock 1 medium onion, minced 1/2 tsp.
salt A few grains pepper 4 tbsp.
grated fat free American cheese Contrary to popular belief potatoes and other carbohydrates are part of a healthy diet.
Avoid sugar and fat, but carbohydrates in moderation are okay.
Peel and grate the potatoes and combine with the soup stock.
Add the onion, salt and pepper; cook together for 15 minutes.
Serve in a soup bowl; sprinkle each serving with 1 tablespoon of the fat free cheese.
Canned consomme may be substituted for the soup stock.
Home Made Chicken Noodle Soup 3 to 4 lbs.
chicken (use white meat, skin removed to reduce fat) 5 cups water or chicken broth 8 oz package of egg noodles, or pasta of your choosing.
1 lb.
baby carrots 5 cloves garlic, minced 3 celery stalks, finely sliced 2 tbsp.
fresh parsley, minced 1 tsp.
low sodium chicken soup base (or bouillon) 1 large onion, chopped 1 can corn 1 head of broccoli 1 or 2 green onions, chopped (optional) 2 bay leaves pinch oregano and thyme salt and pepper (to taste) additional seasonings of your choice (to taste) Put all ingredients in crock pot except noodles.
Allow soup to come to a boil for 1 minute, then reduce heat until steaming hot but not boiling (barely simmering is OK).
Cook all day (6-8 hours) or until chicken is tender in your crock pot.
Thirty minutes before serving time, add homemade noodles; cook until noodles are tender.
Taste and season soup with salt, pepper, garlic and onion powder, to taste, before serving.
Butternut Squash Soup 2 pkg.
frozen butternut squash 2 cans meatless lentil soup 2 cans chicken or vegetable canned broth 4 tbsp butter substitute to taste (Fat Free I Can't Believe It's Not Butter or Smart Balance Light) Chopped onion Salt, pepper and curry powder to taste Combine all ingredients listed above and cook until right consistency of your choice.
Let simmer 10 minutes.
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