Weight Loss Soup
User Reviews
5
Weight Loss Soup
Description
Weight Loss Soup uses a base of chicken broth enhanced with V-8 juice and canned diced tomatoes to create a flavorful liquid component. Fresh vegetables such as onion, garlic, mushrooms, carrots, zucchini, yellow squash, green beans, and shredded cabbage contribute various textures from firm to tender. Kidney beans add protein and bulk to the soup. Italian seasoning adds herbaceous notes while salt and black pepper balance the seasoning.
The vegetables are briefly sautéed to soften garlic, onions, carrots, and mushrooms before being combined in a crockpot with the remaining ingredients. The soup cooks on high for 2-3 hours until vegetables are fork-tender. This method ensures vegetables retain some texture without becoming mushy. The broth absorbs the flavors, making the soup more satisfying.
The recipe includes instructions for freezing portions by undercooking the vegetables slightly before freezing in flat bags to save space. Thawing in the refrigerator overnight and reheating is recommended for convenience. The recipe suggests alternatives for the vegetable juice component such as low-sodium V-8 juice, tomato juice, or homemade tomato juice, allowing for customization based on preference and dietary needs.
Ingredients
- 32 ounces chicken broth you may use low-sodium
- 3 cups V-8 juice *see recipe notes
- 28 ounces Italian diced tomatoes
- 1 small onion
- 2 cloves garlic minced
- 8 ounces mushroom sliced
- 3 carrot peeled and sliced
- 1 zucchini diced
- 1 yellow squash diced
- 2 cups green beans fresh or frozen
- 14 ounces Kidney Beans drained and rinsed
- 3 to 4 cups cabbage shredded
- 1 teaspoons Italian seasoning
- salt
- black pepper
Instructions
- In a large frying pan sprayed with cooking spray, saute garlic, onions, carrots, and mushrooms for about 5 minutes.
- In a large crockpot, combine sauteed garlic and vegetables with the remaining ingredients.
- Cook on high for 2-3 hours, or until vegetables are fork-tender.
- FREEZING INSTRUCTIONSThis 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.
Notes
- Low-sodium V-8 juice or tomato juice can be used as alternatives to regular V-8 juice.
- For freezing, slightly undercook the vegetables to retain texture after reheating.
- Freeze soup portions in flat Ziplock bags to conserve freezer space.
- Thaw frozen soup overnight in the refrigerator before reheating thoroughly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cups
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 57kcal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 225mg | 9% |
| Potassium | 424mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1855IU | 37% |
| Vitamin C | 22.9mg | 25% |
| Calcium | 39mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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