Soup can help you lose weight. Soups are great for weight loss because of their high water content. Here are some recipes for delicious, easy to make soups.
Soup can be incredibly filling because of their high water content. This is great for feeling fuller on fewer calories. These soup recipes are a delicious mix of whole grains, lean protein and vegetables. You can get a complete meal in just one bowl.
Chicken Soup with Lentils and Barley
½ cup dried brown lentils
1 tablespoon olive oil
1 cup sliced leeks
½ cup chopped red or green bell pepper
1 clove minced garlic
5 cups low-sodium chicken broth
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried rosemary
¼ teaspoon black pepper
1 ½ cups cooked chicken chopped
1 ½ cups sliced carrots
½ 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 large saucepan, heat olive oil over high heat. Add leeks, bell pepper and garlic. Cook until tender.
Step three- Stir in chicken broth,basil,oregano,rosemary,black pepper and lentils. Bring to a boil and reduce heat. Cover and simmer for 20 minutes.
Step four- Stir in chicken, carrots and barley. Simmer, covered, about 20 minutes more or until carrots are tender. Stir in undrained tomatoes. Heat thoroughly and serve.
This soup recipe makes 6 servings with only 265 calories per serving.
Meatball Escarole Soup
½ lb. extra lean ground beef
6 tablespoons grated Parmesan cheese
6 tablespoons plain bread crumbs
¼ cup freshly chopped parsley
¼ teaspoon salt
1/8 teaspoon black pepper
2 eggs, lightly beaten
2 tablespoons olive oil
2 large onions, finely chopped
2 carrots, peeling and sliced
2 garlic cloves, finely chopped
8 cups packed shredded escarole, rinsed and drained
3 cans (14 ½ 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 large bowl. Form into 24 meatballs, using 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 until nicely browned. Transfer meatballs to a plate.
Step three- add the remaining tablespoon of the oil to the pot with the onions, carrots and garlic. Cook for 10 minutes or until vegetables are soft. Stir in escarole and cook for 3 minutes.
Step four- Add meatballs and broth. Bring to a boil, reduce heat and simmer for 5 minutes. Serve soup with remaining Parmesan cheese on top.
This recipe makes 6 servings and has 205 calories per serving.
To reduce 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 nice dinner and also reheat well for tomorrow’s lunch.