Enjoy a bowl of my veggie soup before your evening meal and you can slash your dinner calories by 20 percent! Made with a colorful mix of non-starchy vegetables, this hearty but ultra low-cal soup is loaded with fiber and water to help fill you up fast. This strategy helps you eat less at the main meal and ultimately accelerates your weight loss.
Choose one of the following seasoning blends.
Creole: 2 teaspoons basil, 1 teaspoon oregano, 1 tablespoon paprika, 1 teaspoon black pepper, 1/4 teaspoon cayenne pepper, 1/2 teaspoon thyme
Italian: 2 teaspoons dried parsley, 2 teaspoons basil, 1 teaspoon oregano, 1/2 teaspoon thyme, 1/2 teaspoon sage, 1/2 teaspoon black pepper
Garden Herbs: 2 tablespoons chopped thyme, 1/4 cup freshly chopped parsley, 1/4 cup freshly chopped basil
In a large stock pot coated with non-stick cooking spray, saut? the garlic, onion, celery, and mushrooms over medium heat for 10 minutes, or until tender.
Add the stock, remaining vegetables, canned tomatoes, and bay leaves. If you have chosen one of the dry seasoning blends (Creole or Italian) add it now. Bring to a boil, cover, and simmer over low heat for 20 minutes.
Add the vinegar and cook an additional 2 minutes. If you have chosen the fresh Garden Herbs seasoning blend, add it now. Remove bay leaves before serving or freezing.
Number of Servings: 6
Serving Size: 2 cups
Nutrition: Calories: 90, Total Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 160 mg, Total Carbohydrate: 17 g, Dietary Fiber: 6 g, Protein: 7 g, Sugars: 8 g
Storage/Freezing Directions: Allow soup to cool to room temperature. This recipe can be prepared up to 3 days in advance when stored in the fridge. Two-cup portions may be frozen and stored for up to a month.