How To Make Lose Weight Vegetable Soup (Recipe)

 

 

A big bowl of this vegetable soup will keep you happy for hours and without eating a lot of calories, it's good for weight loss. Plus, it's an easy way to increase your servings of vegetables for the day — something every body wants to benefit from. Top this wonderful vegetable soup with a dollop of pesto before serving and remember to serve it with toasted whole wheat bread to help round out the meal.

How to make the best vegetable soup.

All vegetables are a welcome addition to vegetable soups, and vegetables provide fitness benefits. Almost all vegetables provide fiber that allows you to feel full and happy and can be a source of weight loss. In our vegetable soup, we use onions, carrots, celery, kidney beans, kale, zucchini, tomatoes, and garlic, but there's room to get creative! Here are some different vegetables that paint well:

Leeks, fennel, potatoes, candy potatoes, candy peppers, mushrooms, eggplant, peas, corn, spinach, Swiss chard.

An important rule of thumb if you're experimenting is to pick some vegetables from the allium family (think onions, leeks, and garlic) to create flavor. Then move on to vegetables that upload bulk like carrots, peas and squash, and sooner or later single or tender leafy greens that upload texture like spinach or kale. You can also transfer the broth you use. Use vegetable, no-chicken or mushroom broth for a vegetable soup, or chicken or pork broth for a hearty flavor.

Can I make vegetable soup in a slow cooker?

We prepare this vegetable soup on the stove for dinner, but a slow cooker is available for busy days. Luckily, you can make this vegetable soup in a slow cooker! For busy days when you want to plan ahead, check out the slow cooker model of this healthy soup.

How to Store Vegetable Soup

Enjoying a quick and healthy lunch or dinner is easy if you have vegetable soup on hand. Simply put together through step three and refrigerate for up to five days or add the soup and freeze for up to six months. Finish the fourth step before presenting.

Additional reporting courtesy of Hillary Meyer

Ingredients

Checklist of ingredients

2 tablespoons extra virgin olive oil

1 medium onion, chopped

2 medium carrots, chopped

2 stalks celery, chopped

Clean 12 ounces inexperienced beans, cut into 1/2-inch pieces.

2 cloves garlic, minced.

Eight cups unsalted chicken broth or low-sodium vegetable broth

2 (15-ounce) cans low-sodium cannellini or assorted white beans, rinsed.

Four cups of shredded cabbage

2 medium zucchini, chopped

Four Roma tomatoes, seeded and diced

2 teaspoons red wine vinegar

¾ teaspoon salt

½ teaspoon ground black pepper

Eight teaspoons of organized pesto

Instructions Instructions Checklist

Step No. 1

Heat oil in a large pot over medium-high heat. Add the onion, carrot, celery, kidney beans and garlic. Cook for about 10 minutes, stirring frequently.

Step 2

Add broth and bring to a boil. Reduce heat to a simmer and cook dinner, stirring occasionally, until greens are tender, about 10 minutes more.

Step 3

Add the white beans, bananas, zucchini, tomatoes, vinegar, salt and pepper. Increase heat to return to a simmer. Cook until zucchini and kale are tender, about 10 minutes.

Step 4

Top each serving of soup with 1 teaspoon pesto.

Nutrition facts

Serving size: 1 three/four cups each

Per serving: 225 calories; Protein 12.7 grams; Carbohydrates 27.8 grams; Dietary fiber 7.6 grams; 5.3 grams of sugar; 8.4 grams of fat; saturated fat 1.4 grams; Diet a iu 4134.1IU; dose c 30.3mg; Folate 52.3 mcg; Calcium 106.4mg; Iron three.1 mg; magnesium 88.6 mg; potassium 865.8 mg; sodium 406 mg; Thiamine 0.7 mg