Healthy Soups For Weight Loss

Soup can support you lose weight. Soups are awesome for weight loss for the reason that of their high water content. Right here are some recipes for delicious, easy to make soups.

Soup can be incredibly filling for the reason that of their high water content. This is awesome for feeling fuller on fewer calories. These soup recipes are a delicious mix of entire grains, lean protein and vegetables. You can get a complete meal in just one bowl.

Chicken Soup with Lentils and Barley

Ingredients:

cup dried brown lentils

1 tablespoon olive oil

1 cup sliced leeks

cup chopped red or green bell pepper

1 clove minced garlic

5 cups low-sodium chicken broth

teaspoon dried basil

teaspoon dried oregano

teaspoon dried rosemary

teaspoon black pepper

1 cups cooked chicken chopped

1 cups sliced carrots

cup quick-cooking barley

1 can (16oz) no-salt-added diced tomatoes

Step one- Rinse lentils under cold running water, drain and set aside.

Step two- in a huge saucepan, heat olive oil over high heat. Add leeks, bell pepper and garlic. Cook till tender.

Step 3- Stir in chicken broth,basil,oregano,rosemary,black pepper and lentils. Bring to a boil and minimize heat. Cover and simmer for 20 minutes.

Step 4- Stir in chicken, carrots and barley. Simmer, covered, about 20 minutes far more or till carrots are tender. Stir in undrained tomatoes. Heat completely and serve.

This soup recipe tends to make 6 servings with only 265 calories per serving.

Meatball Escarole Soup

Ingredients:

lb. added lean ground beef

6 tablespoons grated Parmesan cheese

6 tablespoons plain bread crumbs

cup freshly chopped parsley

teaspoon salt

1/8 teaspoon black pepper

two eggs, lightly beaten

two tablespoons olive oil

two huge onions, finely chopped

two carrots, peeling and sliced

two garlic cloves, finely chopped

8 cups packed shredded escarole, rinsed and drained

three cans (14 oz each) low-sodium chicken broth

Step one- Combine beef, 4 tablespoons of the Parmesan cheese, bread crumbs, parsley, salt, pepper and eggs in a huge bowl. Form into 24 meatballs, utilizing about 1 level tablespoon for each.

Step two- Heat 1 tablespoon of the oil in a stockpot over medium-high heat. Add meatballs and cook on each side till nicely browned. Transfer meatballs to a plate.

Step 3- add the remaining tablespoon of the oil to the pot with the onions, carrots and garlic. Cook for 10 minutes or till vegetables are soft. Stir in escarole and cook for three minutes.

Step 4- Add meatballs and broth. Bring to a boil, minimize heat and simmer for 5 minutes. Serve soup with remaining Parmesan cheese on top rated.

This recipe tends to make 6 servings and has 205 calories per serving.

To minimize calories, make your own homemade chicken stock. Freeze in quart containers to use as a base for soups and stews.

Both of these delicious recipes make a good dinner and also reheat nicely for tomorrows lunch.

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