Healthy Soups For Weight Loss

Soup can aid you lose weight. Soups are terrific for weight loss given that of their high water content material. Right here are some recipes for delicious, quick to make soups.

Soup can be extremely filling given that of their high water content material. This is terrific for feeling fuller on fewer calories. These soup recipes are a delicious mix of whole grains, lean protein and vegetables. You can get a full meal in just 1 bowl.

Chicken Soup with Lentils and Barley

Ingredients:

cup dried brown lentils

1 tablespoon olive oil

1 cup sliced leeks

cup chopped red or green bell pepper

1 clove minced garlic

five cups low-sodium chicken broth

teaspoon dried basil

teaspoon dried oregano

teaspoon dried rosemary

teaspoon black pepper

1 cups cooked chicken chopped

1 cups sliced carrots

cup quick-cooking barley

1 can (16oz) no-salt-added diced tomatoes

Step 1- Rinse lentils below cold running water, drain and set aside.

Step two- in a significant 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 lessen heat. Cover and simmer for 20 minutes.

Step 4- 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 tends to make 6 servings with only 265 calories per serving.

Meatball Escarole Soup

Ingredients:

lb. additional lean ground beef

6 tablespoons grated Parmesan cheese

6 tablespoons plain bread crumbs

cup freshly chopped parsley

teaspoon salt

1/8 teaspoon black pepper

2 eggs, lightly beaten

2 tablespoons olive oil

2 significant onions, finely chopped

2 carrots, peeling and sliced

2 garlic cloves, finely chopped

8 cups packed shredded escarole, rinsed and drained

3 cans (14 oz each) low-sodium chicken broth

Step 1- Combine beef, four tablespoons of the Parmesan cheese, bread crumbs, parsley, salt, pepper and eggs in a significant bowl. Form into 24 meatballs, employing 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 4- Add meatballs and broth. Bring to a boil, lessen heat and simmer for five minutes. Serve soup with remaining Parmesan cheese on top.

This recipe tends to make 6 servings and has 205 calories per serving.

To lessen calories, make your personal 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 properly for tomorrows lunch.