Weight Loss Soup
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 2 bay leaves
- 1 1/2 tsp salt
- 3 tbsp olive oil
- 1 medium onion diced
- grated parmesan cheese
- freshly cracked black pepper to taste
- 1 tsp powdered turmeric
- 4 stalks celery with inner leaves chopped
- 5 large cloves garlic peeled and chopped
- a 2 inch piece of fresh ginger sliced
- 2 cayenne peppers crushed (substitute 1/2 tsp crushe
- 64 ounces ( 2 cartons) swansonâ® organic free range chicken b
- 1 cup pureed tomatoes
- 2 tbsp tomato paste (i use the kind in the tube)
- 1 tbsp mild vinegar red or white
- red or white onion diced
- carrots peeled and sliced
- celery sliced with inner leaves
- winter squash peeled and diced
- green beans cut in 2 inch pieces
- beats peeled and chopped
- cauliflower or romanesco separated into small florets
- small brussels sprouts halved or left whole
- mushrooms halved quartered, or sliced
- napa cabbage shredded (you can use baby spinach, or kale)
- Carbohydrate 54.573691666594 g
- Cholesterol 0.9166666652 mg
- Fat 11.4066008371985 g
- Fiber 10.1671000504494 g
- Protein 8.661894999359 g
- Saturated Fat 1.8100687503112 g
- Serving Size 1 1 recipe (2387g)
- Sodium 100.497083307685 mg
- Sugar 44.4065916161446 g
- Trans Fat 0.57951875008823 g
- Calories 330 calories
To make the broth, heat the olive oil in a large soup pot and add the onion, celery, garlic, ginger, crushed peppers and bay leaves. Saute on medium low for 20 minutes, stirring often. Don't let it brown or burn, you just want to soften everything and get their juices flowing! Add the turmeric, broth, pureed tomatoes, paste, and vinegar to the pot. Season with the salt and pepper, mix well and bring to a boil. Turn the heat down, cover, and simmer gently for 45 minutes. Taste now and adjust any of the seasonings. Strain the broth and store in the refrigerator, or freeze, until needed. When you're ready to make soup, bring the broth to simmer in a soup pan. Use approximately 1 cup per serving. Add the veggies EXCEPT the cabbage, spinach, or kale, bring back to a boil, and then turn the heat way down, and cover. Let the soup sit for 20 minutes. It should barely be at a simmer. Stir once or twice. Stir in any leafy veggies like the cabbage last, after the soup has cooked. The heat of the broth will be enough to wilt them. Serve hot with a sprinkling of cheese.
