Turbo-Charged Weight-Loss Soup Diet
photo by AZPARZYCH
- Ready In:
- 1hr 10mins
- Ingredients:
- 20
- Yields:
-
9 1/2 cups
- Serves:
- 8-9
ingredients
- 1 teaspoon extra virgin olive oil
- 113 g carrots, sliced
- 85 g red onions, diced
- 85 g white onions, diced
- 60 g celery, sliced (1 stalk)
- 1 garlic clove, minced
- 398 ml diced tomatoes with juice
- 150 g sweet potatoes, with skin, scrubbed, diced into 1/4-inch cubes
- 540 ml black beans, drained
- 355 g cabbage, sliced
- 90 g cut green beans
- 350 ml low sodium chicken broth
- 350 ml water
- 566 g zucchini, sliced and quartered
- 125 g baby spinach leaves
- 125 g edamame
- 125 g red bell peppers
- 1 pinch dried oregano
- 1⁄4 teaspoon cumin
- salt and pepper
directions
- Heat oil in large pot over medium-high heat. Saute carrots, onions, celery and garlic, about 8 minutes or until vegetables soften, stirring occasionnally.
- Add tomatoes with their liquid. Add all remaining ingredients. Heat to boiling over high heat, stirring occasionally.
- Reduce heat to low; cover and simmer 20 minutes or until all vegetables are tender.
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Reviews
-
I left out the edamame and used frozen leaf spinach, but otherwise followed the recipe as closely as possible. The metric only measurements threw me so I was guesstimating some of the vegetable quantities. The soup was loaded with veggies and tasty, but next time I will add more. Thank you for sharing the recipe! Made for PAC 2014.
RECIPE SUBMITTED BY
tjneilson
Canada
I have been married for 31 years and I have 4 children and 5 grandchildren with one more due any time.