You should try the Sacred Heart diet soup. It is a 7 day soup diet that is really good and you are guaranteed to lose 10-15 lbs. I did it and lost 10 lbs.
Fitness Minutes: (17,730)
802 1/13/14 7:38 P
My friend made a weight watchers stuffed pepper soup for me and it was really good. I thought it was pretty filling.
I don't have exact measurements but it was green peppers, tomato sauce, canned diced tomatoes,(you may need some sort of broth added if not using canned ones) ground beef (you could use ground turkey since you don't eat red meat), rice ( she used white rice but brown rice would work or you could omit if you are watching carbs)
Edited by: CLARK971 at: 1/14/2014 (09:52)
Fitness Minutes: (74,443)
3,293 1/11/14 6:54 P
I ended up making a chicken soup (homemade stock) with onion, carrots, lots of celery (love celery!) and some spinach. It also had a little bit of wild and basmati rice. Very good!
I tend to make cioppino and either taco or tortilla-type soup a lot--without the chips or tortillas of course. I need to think of other things that are tomato-based. Maybe I will try a brothy tomato-vegetable soup next with just a few lentils in it.
I am also thinking about mullagatwny...this is a nice, simple recipe that could be made a bit more dietary...I'm just wondering about veggies to add. Spinach...and ???
I use the Recipe Calculator when I make anything in my crockpot. For a more substantial soup, I always add a potato or two & then use a hand blender to puree them. Recently I made a lentil barley soup which incuded carrots, onion & spinach added at the end of the cooking time. Really good.
Fitness Minutes: (89,073)
7,502 1/11/14 2:41 A
Made 2 different veggie soups w/ mushrooms this week... one for a friend who has the flu & one for the family. I thought there would be a lot of leftovers, but they cleaned it up!
I often saute' the veggies before adding them into the stock. Seems like it starts off w/ a good flavor before adding other herbs & spices.
I pureed all the leftover veggies (prepared for other meals) and made a soup last night - with some really spicy leftover chilies. The only problem with doing this is counting the calories in the result! I've been eating this soup and it is VERY spicy. I wish I could reproduce it because I love it.
I usually make a basic chicken or turkey stock and add whatever veggies I have in the House. Sweet potato, potato, carrots, onions, garlic, celery, peas, spinach, parsnip, green beans and squash being favourites.
Fitness Minutes: (109,372)
13,436 1/10/14 10:44 A
I made a vegetable barely soup the other day- veggie stock/broth, tomatoes, cauliflower, zucchini, potato, onion, green beans, and barley, or skip the barely if you want. I also make a spinach soup- frozen spinach (or cooked and drained), veggie or chicken stock, nutmeg salt and pepper to taste- great with some smoked salmon and poached or hard boiled eggs. You could add cream or milk if you want to. Or, veggie stock, canned tomatoes, canned rinsed chickpeas, a little rosemary salt and pepper blended up and heated. You could add pasta or rice to it for bulk and a bit of texture, but it is not necessary Those are common soups in my family right now. All are easy and the last 2 take under 20 minutes to make
what about a butternut squash bisque? or making a ginger broth and wilting anything that you would use in a stir fry in it? cream of zucchini soup? i don't really eat meat either, but bear with me on this. think campbell's beef and vegetable soup. it's basically a hearty broth with some beef and very soft vegetables. so get strong broth like a mushroom broth and use that as your base. you'll definitely want some mushrooms in there. celery, onion and a little carrot would provide a nice second flavor layer to the broth. zucchini, yellow squash, green beans, cauliflower, broccoli and peppers would all go nicely and hold up as larger chunks. you could add a little bit of lentils, barley, beans, potato or any grain or pasta that you want or happen to have on hand. the beans or potato would also thicken the broth as well. eggplant or tomato would be a small chunk or almost dissolve in the broth. strips of dark leafy greens [kale, mustard greens, collards] would soften with a little extra cook time and spinach would wilt nicely. and there you have soup. if you want your vegetables a little more on the raw and chunky side, cut the pieces larger and add them in later. if you want everything to almost be uniform soft, chunks, do a fine dice and cook it a little longer. mediterranean vegan kitchen has an asparagus soup recipe that's basically asparagus and leek. it only has 11 g carb per serving and 6 g fiber. they also have a roasted eggplant and pepper soup that has 23 g carb and 11 g fiber. that one's mostly eggplant and pepper and tomatoes.
Fitness Minutes: (8,603)
1,527 1/9/14 11:29 P
Vegetarian chili? Beans, lentils, tomatoes, peppers, onions, maybe some corn, jalapenos. Anything else you have in the fridge that sounds good. Kind of a favorite at my house, and as long as you don't drown the final product in cheese, it's filling while being high in fiber and relatively low calorie.
Fitness Minutes: (5,730)
2,340 1/9/14 11:14 P
More veggies, less broth = heartier. Chopped spinach and/or shredded cabbage are two of my fave quick and easy additions.
If you don't have an immersion blender, use a regular blender.
Fitness Minutes: (74,443)
3,293 1/9/14 5:06 P
I've been thinking about minnestrone, but it just isn't good without pasta. I grew up hanging out in a Sicilian restaurant and I have kind of specific ideas about how Italian food should be.
I would love to have a lentil soup with rice, but that is just too many carbs for me. Ditto on lentils with barley. I might make a more watery chicken-stock soup with celery, carrots, spinach, thyme, laurel and just a few lentils...that could work!
Not a fan or borscht or cooked cabbage in general.
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