Healthy Soups For Weight Loss

Soup can assist you shed weight. Soups are very good for weight loss given that of their high water content. Right here are some recipes for delicious, painless to make soups.

Soup can be incredibly filling given that of their high water content. This is very good for feeling fuller on fewer calories. These soup recipes are a delicious mix of whole grains, lean protein and vegetables. You can get a full meal in just 1 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 fast-cooking barley

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

Step 1- Rinse lentils under cold operating water, drain and set aside.

Step two- in a sizeable saucepan, heat olive oil more than 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 cut down heat. Cover and simmer for 20 minutes.

Step four- 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 makes 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 sizeable onions, finely chopped

two carrots, peeling and sliced

two garlic cloves, finely chopped

8 cups packed shredded escarole, rinsed and drained

3 cans (14 oz every) low-sodium chicken broth

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

Step two- Heat 1 tablespoon of the oil in a stockpot more than medium-high heat. Add meatballs and cook on every 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 ten minutes or till vegetables are soft. Stir in escarole and cook for 3 minutes.

Step four- Add meatballs and broth. Bring to a boil, cut down heat and simmer for 5 minutes. Serve soup with remaining Parmesan cheese on best.

This recipe makes 6 servings and has 205 calories per serving.

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

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

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