WEIGHT LOSS MAGIC SOUP RECIPE - (4.3/5)
Provided by EricS52
Number Of Ingredients 14
Steps:
- In a large frying pan sprayed with cooking spray, sauté garlic, onions, carrots, and mushrooms for about 5 minutes. In a large crockpot, combine sautéed garlic and vegetables with the remaining ingredients. Cook on high for 2-3 hours, or until vegetables are cooked. This makes a large batch of soup. If you would like to freeze portions of it to use later, undercook the vegetables just a little. Pour the soup into freezer Ziplock bags and let as much air out as you can. Lay the bags flat on a cookie sheet and freeze. Once the soup is frozen flat, it is easy to layer in your freezer and won't take up much room. To thaw, place the bag in the fridge for 24 hours and then reheat.
MAGIC WEIGHT LOSS SOUP
From favfamilyrecipes.com with this header: If you are trying to drop a few pounds after the holidays, or for an upcoming event, you have got to try this Weight Loss Magic Soup! It is a combination of a couple of weight loss soup recipes that have been around for years - Weight Watchers Garden Vegetable Soup and the Cabbage Soup Diet Recipe. The addition of a can of kidney beans adds fiber and protein which helps with feeling fuller for a longer period of time. Feel free to add or subtract vegetables to your taste. The benefit of this soup is that it tastes great and it really does help you lose weight. The magic is that the more you eat - the more weight you lose! Eat a bowl of soup for lunch, an afternoon snack, and for dinner with some whole grain crackers or toast and you will see some serious weight loss fast! Each cup of soup has only 57 calories. It is a great way to get your vegetables in for the day and is very satisfying. This recipe makes about 20 cups of soup. It lasts in the fridge up to a week, and it freezes well.
Provided by Cook4_6
Categories Vegetable
Time 3h20m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- In a large frying pan sprayed with cooking spray, sauté garlic, onions, carrots, and mushrooms for about 5 minutes. In a large crockpot, combine sautéed garlic and vegetables with the remaining ingredients. Cook on high for 2-3 hours, or until vegetables are cooked.
- This makes a large batch of soup. If you would like to freeze portions of it to use later, undercook the vegetables just a little. Pour the soup into freezer Ziplock bags and let as much air out as you can. Lay the bags flat on a cookie sheet and freeze. Once the soup is frozen flat, it is easy to layer in your freezer and won't take up much room. To unthaw, place the bag in the fridge for 24 hours and then reheat.
Nutrition Facts : Calories 38.7, Fat 0.5, SaturatedFat 0.1, Sodium 222.6, Carbohydrate 7.1, Fiber 1.9, Sugar 4.3, Protein 2.6
ZONYA'S MIRACLE SOUP
Ever heard of a negative-calorie food? That's a food that takes more calories to burn than it yields. Hence, the name "Miracle," because this soup is great for weight loss. Enjoy a bowl with lunch and dinner! A pot lasts several days. This recipe was created by dietitian, Zonya Foco, and is so popular and delicious I had to share. I mean, come on, a soup that actually burns calories. What's not to love? And wait until you taste it.
Provided by Eric M.
Categories < 60 Mins
Time 50m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Add water and Broth to large Stock Pot over medium-high heat.
- Toss in all your chopped vegetables and other ingredients. Bring to a boil, then lower to simmer.
- Cook until vegetables are tender, about 20 minutes.
- SERVE and ENJOY!
- This recipe makes 16 1-1/2 cup servings.
- With the optional salt added, each serving has 70 calories with 0 calories from fat. It has 0 g fat, 4 g Fiber, 0 mg Cholesterol. 470 mg Sodium, 2 g Protein, 16 g Total Carbohydrates, and 10 g Sugar.
- Before experimenting with the soup, I suggest you make the first batch exactly to get the nutritional values, and to also see how you really will not need to improve on it. It is delicious, it has some bite from the spices, it is filling and has no annoying cabbage taste, It is really comforting and full of flavor.
- For the Soup mix, I use Lipton's Recipe Selects. They come in a box with two 10 ounce envelopes. For the cabbage, use a food processor or buy in a bag pre-shredded. 4 cups is about 1/2 head of a large cabbage. Where I live it is hard to find the Tomato Juice, but it is made by Campbell's. Sacramento brand has too much sodium. However, I find that the Vegetable Broth/Stock works just fine and is easier to get. For the canned tomatoes, you can also use canned Stewed tomatoes if they're available in low sodium.
- Perfect for Lunch or Dinner when dieting with Low-Fat wheat crackers or a sandwich, and some sliced fruit.
Nutrition Facts : Calories 109.6, Fat 0.4, SaturatedFat 0.1, Sodium 101, Carbohydrate 25.6, Fiber 4.8, Sugar 12.3, Protein 3.3
MAGIC SOUP
I don't know what it is...this soup cures what ails ya. A recipe for Authentic Jewish Penicillin (chicken soup) tweaked by a sympathetic goy. I make a big pot of this when cold & flu season hits and freeze small containers to reheat whenever one of us feels the bug coming on. I pureed this for my baby last winter and he loved it.
Provided by Queen of Everything
Categories Clear Soup
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Place chicken in pot, cover with cold, good-tasting water.
- Rough chop 1 onion (including skin), 1 parsnip, 1 turnip, 2 carrots and add to stock pot.
- Add garlic, ginger and salt& pepper.
- Bring all ingredients to a boil then reduce to a simmer.
- Simmer stock for at least 2 hours, skimming any scum that rises to the top.
- The longer you cook this, the better it tastes.
- You can make the stock in a crockpot for 6-8 hours on low.
- Remove vegetables and discard.
- Remove chicken and debone.
- Strain stock and taste for seasoning.
- Add salt as necessary.
- Chop remaining parsnip, turnip, onion, and carrots into bite-size chunks and drop into simmering stock.
- Replace deboned chicken.
- You can reserve some for another recipe, but I usually use all of it.
- Add egg noodles.
- Cook for an additional 10 minutes or until egg noodles are tender.
- Add dill and parsley at the very end of the cooking process.
Nutrition Facts : Calories 260.4, Fat 9.3, SaturatedFat 2.6, Cholesterol 71.8, Sodium 99.5, Carbohydrate 23.1, Fiber 2.5, Sugar 3.8, Protein 20.4
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