Wholesome Soups For Weight Loss

Soup can help you lose weight. Soups are wonderful for weight loss mainly because of their high water content. Here are some recipes for delicious, simple to make soups.

Soup can be incredibly filling mainly because of their high water content. This is wonderful for feeling fuller on fewer calories. These soup recipes are a delicious mix of entire grains, lean protein and vegetables. You can get a full meal in just a single 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 swift-cooking barley

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

Step a single- Rinse lentils below cold operating water, drain and set aside.

Step two- in a substantial saucepan, heat olive oil more than high heat. Add leeks, bell pepper and garlic. Cook until tender.

Step 3- 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 additional or until carrots are tender. Stir in undrained tomatoes. Heat completely and serve.

This soup recipe makes 6 servings with only 265 calories per serving.

Meatball Escarole Soup

Ingredients:

lb. added lean ground beef

6 tablespoons grated Parmesan cheese

6 tablespoons plain bread crumbs

cup freshly chopped parsley

teaspoon salt

1/eight teaspoon black pepper

two eggs, lightly beaten

two tablespoons olive oil

two substantial onions, finely chopped

two carrots, peeling and sliced

two garlic cloves, finely chopped

eight cups packed shredded escarole, rinsed and drained

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

Step a single- Combine beef, 4 tablespoons of the Parmesan cheese, bread crumbs, parsley, salt, pepper and eggs in a substantial bowl. Form into 24 meatballs, working with about 1 level tablespoon for each.

Step two- Heat 1 tablespoon of the oil in a stockpot more than medium-high heat. Add meatballs and cook on each side until nicely browned. Transfer meatballs to a plate.

Step 3- 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 leading.

This recipe makes 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 good dinner and also reheat well for tomorrows lunch.

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