Tuesday, February 25, 2014

Weight Loss Magic Soup ~ by Sarah

Now, don't get all excited about the title.  There's really nothing "magic" about it.  You're just supposed to eat it for lunch, snack, and dinner for two weeks and then you'll supposedly lose weight.  Well, duh.  But I'm pretty sure that if I ate this three times a day for 14 days, I would never want to eat it ever again.  But it is a delicious soup and very, very filling.  It makes a TON--like almost more than my big crockpot could hold--so make sure you freeze it or halve the recipe if you don't think you'll get through it in a week.  Wes and I are both taking it for lunch and it looks like it's going to be the perfect amount to get us through the week.  It is delicious, fresh, and will keep you full!

2 cans chicken broth (I used low-sodium)
3 cups V-8 juice (you can use low-sodium V8--which I did--or even tomato juice)
2 cans Italian diced tomatoes
1 small onion, diced
2 cloves minced garlic
1 package sliced mushrooms
3 carrots, peeled and sliced
1 zucchini, diced
1 yellow squash, diced
2 cups fresh or frozen green beans
1 can kidney beans, drained and rinsed
3-4 cups shredded cabbage
1 tsp. Italian seasoning
salt and pepper to taste
3 chicken breasts, boiled and cubed (This is my addition.  There is no way I can do lunch without meat, so I added it.  I'm sure it still keeps the calories low.)

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 is where I will do things differently last time.  This filled my crockpot SO full that it took forever for the soup to begin to boil and I actually had to cook it on high for about 4 1/2 hours.  So next time I will put it in my Dutch oven on the stove so that I can stir it and not have it take so long.)  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.

Weight loss magic soup
Obviously not my picture...

No comments:

Post a Comment