Turbo-Charged Weight-Loss Soup Diet |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 10 |
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I am a big fan of the Good Housekeeping Soup Diet and I've enjoyed it just as it is for awhile now. Recently I came across a new recipe in Woman's World magazine which is loaded with Antioxidants and it inspired me to combine the two recipes with a tweak or two here and there. Ingredients:
1 teaspoon extra virgin olive oil |
113 g carrots, sliced |
85 g red onions, diced |
85 g white onions, diced |
60 g celery, sliced (1 stalk) |
1 garlic clove, minced |
398 ml diced tomatoes with juice |
150 g sweet potatoes, with skin, scrubbed, diced into 1/4-inch cubes |
540 ml black beans, drained |
355 g cabbage, sliced |
90 g cut green beans |
350 ml low sodium chicken broth |
350 ml water |
566 g zucchini, sliced and quartered |
125 g baby spinach leaves |
125 g edamame |
125 g red bell peppers |
1 pinch dried oregano |
1/4 teaspoon cumin |
salt and pepper |
Directions:
1. Heat oil in large pot over medium-high heat. Saute carrots, onions, celery and garlic, about 8 minutes or until vegetables soften, stirring occasionnally.
2. Add tomatoes with their liquid. Add all remaining ingredients. Heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer 20 minutes or until all vegetables are tender.
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