Soups Tips 

Lose Weight With This Delicious Fat-Burning Soup!

If you have not heard about the 7 Day Diet Fat-Burning Cabbage Soup, this is a way to discover more the soup that can change your life. This excellent program includes consumption of the fat-burning cabbage soup for a period of seven days. What is amazing about it is that during this period, you are allowed to eat as much of the soup as you want, whenever you feel hungry. The more you eat of this soup, the more calories you will lose since this soup won’t add any calories.…

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Chicken Soups 

Curried Squash & Chicken Soup

INGREDIENTS 1 10-ounce package frozen pureed winter squash 1/2 cup lite coconut milk, (see Tips for Two) 1/2 cup water 8 ounces boneless, skinless chicken breast, thinly sliced 1 6-ounce bag baby spinach 2 teaspoons lime juice 2 teaspoons brown sugar 1/2-1 teaspoon Thai red curry paste, (see Note) 1/4 teaspoon salt DIRECTIONS Heat squash, coconut milk and water in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the squash defrosts, about 10 minutes. Add chicken, reduce heat to medium and simmer, stirring occasionally, for 3 minutes. Stir…

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Soups 

Broccoli, Cannellini Bean and Cheddar Soup

INGREDIENTS 1 14-ounce can reduced-sodium chicken broth, or vegetable broth 1 cup water 1 pound broccoli crowns, trimmed and chopped (about 6 cups) 1 14-ounce can cannellini beans, rinsed (see Tip) 1/4 teaspoon salt 1/4 teaspoon ground white pepper 1 cup shredded extra-sharp Cheddar cheese DIRECTIONS Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and cook until tender, about 8 minutes. Stir in beans, salt and pepper and cook until the beans are heated through, about 1 minute. Transfer half the…

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Soups 

Ravioli and Vegetable Soup

INGREDIENTS 1 tablespoon extra-virgin olive oil 2 cups frozen bell pepper and onion mix, thawed and diced 2 cloves garlic, minced 1/4 teaspoon crushed red pepper, or to taste (optional) 1 28-ounce can crushed tomatoes, preferably fire-roasted 1 15-ounce can vegetable broth or reduced-sodium chicken broth 1 1/2 cups hot water 1 teaspoon dried basil or marjoram 1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat 2 cups diced zucchini, (about 2 medium) Freshly ground pepper to taste PREPARATION Heat oil in a large saucepan…

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Soups 

Italian Egg-Drop Soup

INGREDIENTS 6 cups reduced-sodium chicken broth 2 cups water 1 1/3 cups whole-wheat medium pasta shells or other small pasta (4 ounces) 1 7-ounce can chickpeas, rinsed 1 bunch scallions, sliced, whites and greens divided Pinch of freshly grated nutmeg 3 cups chopped arugula, any tough stems removed 4 large eggs, lightly beaten Freshly ground pepper to taste 2 tablespoons lemon juice 6 tablespoons freshly grated Parmesan cheese PREPARATION Combine broth, water, pasta, chickpeas, scallion whites and nutmeg in a Dutch oven; cover and bring to a boil over high…

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Soups 

Loaded Baked Potato Soup

INGREDIENTS 1 tablespoon canola oil 2 slices bacon, cut in half 1/2 cup chopped onion 1 1/2 pounds medium russet potatoes (2-3), scrubbed and diced 4 cups reduced-sodium chicken broth 1/2 cup reduced-fat sour cream 1/2 cup shredded extra-sharp Cheddar cheese, divided 1/4 teaspoon freshly ground pepper 1/4 cup snipped chives or finely chopped scallion greens DIRECTIONS Heat oil in a large saucepan over medium heat. Add bacon and cook, turning occasionally, until crisp, 4 to 5 minutes. Transfer to a paper towel to drain, leaving the oil and bacon…

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Soups 

HOLIDAY CIOPPINO

Ingredients 2 tablespoons olive oil, plus more for brushing 4 cloves garlic, finely chopped 1/2 teaspoon red pepper flakes 1 large yellow onion, finely chopped 1 bulb fennel, trimmed, cored and thinly sliced 1 green bell pepper, cored, seeded and chopped 1 (28-ounce) can diced tomatoes, with their liquid 2 cups low-sodium chicken broth 1 1/2 cup white wine 2 tablespoons tomato paste 1 tablespoon chopped oregano or 1 teaspoon dried oregano 1 tablespoon chopped thyme or 1 teaspoon dried thyme 1 demi-baguette, cut crosswise into thin slices 1 pound…

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Soups 

CLASSIC BUTTERNUT SQUASH SOUP

Ingredients 2 tablespoons extra-virgin olive oil 1 carrot, diced 1 celery stalk, diced 1 onion, diced 4 cups cubed butternut squash, fresh or frozen 1/2 teaspoon chopped fresh thyme 4 cups low-sodium chicken broth 1/2 teaspoon fine sea salt 1/2 teaspoon ground black pepper Directions Heat oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer…

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Slow Cooker Soups 

SLOW COOKER SPLIT PEA SOUP

  My siblings disliked me because I love split pea soup and when it was my turn to choose what we would have for Sunday lunch, I chose this and they always were mad! That is okay, they chose boxed mac and cheese which I didn’t care for so… fair is fair!! My Mom loves this soup and I think I get my tastes from her. It is a comfort food, smells wonderful, and has great texture! Ingredients 1 pound dried green split peas, rinsed 1 meaty ham bone, 2…

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Soups 

POLISH BEET SOUP

Ingredients 6 medium beets, scrubbed, divided 6 cups low-sodium vegetable broth 1 yellow onion, chopped 2 teaspoons caraway seeds 1 tablespoon red wine vinegar 1/2 teaspoon fine sea salt Large pinch sugar 1 tablespoon finely chopped fresh dill 1 tablespoon finely chopped fresh chives Directions Preheat the oven to 400°F. Wrap 3 of the beets in foil and place on a small baking sheet. Roast until tender, about 1 hour. Let cool, then unwrap beets and rub off skins with a paper towel. Halve and thinly slice. Meanwhile, coarsely chop…

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Chicken Soups 

CREAMY SPRING ASPARAGUS SOUP

Ingredients 1 tablespoon butter 1 large leek, white and light green parts only, cleaned and cut into 1-inch pieces 4 cups low-sodium chicken broth 1 medium Yukon gold potato, peeled and cut into 1-inch pieces 1 (1-pound) bunch asparagus, woody stems snapped off and discarded, spears cut into 1-inch pieces 1/3 cup low-fat sour cream 1/4 teaspoon fine sea salt 1/4 teaspoon ground black pepper 2 tablespoons chopped chives Directions Melt butter in a medium pot over medium low heat. Add leeks and cook, stirring often, until tender, about 10…

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Soups 

ZESTY BLACK BEAN SOUP

Ingredients 2 tablespoons extra-virgin olive oil 1/2 pound carrots, sliced 1 bay leaf 1/2 teaspoon fine sea salt 1 red onion, chopped 3 cloves garlic, finely chopped 1 tablespoon ground cumin 1/2 teaspoon ground cinnamon 2 (15-ounce) cans no-salt-added black beans, drained and rinsed 1 cup corn kernals, fresh or frozen and thawed 1 (14-ounce) can no-salt-added diced tomatoes, with their liquid 1 quart low-sodium vegetable broth Hot sauce to taste 2 tablespoons chopped fresh cilantro, plus more for garnish Directions Heat oil in a large pot over medium heat.…

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