Weight Loss Vegetable Soup is a delicious blend of vegetables, chicken and a light savory broth. The perfect healthy alternative to enjoy and share, this Weight Loss Vegetable Soup is the perfect addition to your daily weight loss routine.
As a girl who loves her pizza, her beer and her chili cheese dogs, it is never an easy thing to switch up from the Fat & Tasty to the Healthy & Eh.. Not As Tasty side of food. But as we all start to get (gasp!!) older and those pounds don’t just melt away like they used to and we start to learn the consequences of all of those late night benders and greasy take out orders. Adding this easy and delicious Weight Loss Vegetable Soup recipe into your day is definitely a step in the right direction.
Leaving the high fat world behind doesn’t seem as much fun but what I am slowly learning is that healthy food doesn’t need to be boring or tasteless or HORRIFIC, as I once labeled it. Don’t get me wrong, it’s not all bunnies and sunshine. I TRIED baked squash threaded into spaghetti like “noodles”. That did NOT go well, not at all. But then I tried parsnips for the first time and they were really good. I’m also happy to say that I can now identify what a parsnip looks like and probably should have Googled a picture of them first before I walked around the produce section for 20 minutes with no idea what a parsnip even looked like. Lesson learned… I have also learned that cauliflower can be transformed into anything and everything, from pizza crust to dessert to a variety of mashed potato inspired side dishes, including my favorite Loaded Cauliflower Casserole. Apparently, cauliflower is really the newly discovered eighth wonder of the world .. slap that on a bumper sticker and have someone try to tell you it’s wrong.
Then comes this Weight Loss Vegetable Soup. I wanted to make something healthy and not HORRIFIC so in the pot everything went and what came out was truly a delicious combination of sweet vegetables and chicken swimming around in a light broth. There are a hundred recipes for vegetable soup on that new fangled world wide web and they all pretty much have the same ingredients in one faction or another. I had no idea I would turn into a Weight Loss Vegetable Soup fan but here I am .. killing it! There are some days it’s better to be lucky than good and this Weight Loss Vegetable Soup recipe proves it.
ARE SOUPS A GOOD WAY TO LOSE WEIGHT?
It’s better to avoid rich soups or soups with a cream base and instead opt for healthier choices such as vegetable, tomato, mushroom and chicken soups. A healthy vegetable soup will also help you get the recommended 5 a day portions of fruit and vegetables in your diet.
WHAT DO YOU PUT IN VEGETABLE SOUP?
You can add just about any vegetables in a vegetable soup, including potatoes, squash, beets, frozen peas, corn, green beans., carrots, parsnips, turnips, cabbage, zucchini, cauliflower, broccoli, mushrooms and celery.
HOW DO YOU MAKE WEIGHT LOSS VEGETABLE SOUP?
Easy! To make your Weight Loss Vegetable Soup, in a large stock pot over medium-high heat, heat olive oil then add onions, celery and carrots and saute for 3-4 minutes. Add garlic and cook for 1 minute or until fragrant. Add your broth, seasonings, potatoes and green beans. Bring to a boil, reduce heat and let simmer for 20 minutes. Stir in the peas, rotisserie chicken and corn and let cook for another 5-10 minutes. Finish soup with a squeeze of fresh lemon juice and serve with more parsley for garnish. If you wish to add in pasta, prepare in a separate pot per package instructions and stir in when you are ready to eat.
There is nothing easier to make in this world than this Weight Loss Vegetable Soup. The corn and the carrots make this a very sweet tasting soup and it’s very pleasing all the way around. This makes a large amount of Weight Loss Vegetable Soup so this would be great to feed your entire family on a cold day. Or you could be like me and take it for lunch all week instead of hitting up the sub shop everyday. Either way, this Weight Loss Vegetable Soup is a delicious alternative to the take out menus and the drive thru dinners and it’s a meal you really can feel good about eating.
…and it’s not spaghetti squash….
DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
- 1 rotisserie chicken stripped
- 2 tablespoons olive oil
- 1 small sweet onion diced
- 5 cloves garlic minced
- 3 stalks celery chopped
- 2 cups carrots diced or sliced (about 4 carrots)
- 32 ounces vegetable broth
- 15 ounces chicken broth
- 2 large potatoes peeled and diced
- 15 ounces corn drained
- 4 bay leaves
- 1/2 cup fresh parsley chopped
- 1 cup green beans fresh or frozen, chopped
- 1 cup peas fresh or frozen
- 28 ounces petite diced tomatoes
- 1/2 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon thyme
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne powder
- 1/2 lemon juiced
- 2 cups cooked penne pasta (optional)
In a large stock pot over medium-high heat, heat olive oil then add onions, celery and carrots and saute for 3-4 minutes. Add garlic and cook for 1 minute or until fragrant.
Add your broth, seasonings, potatoes and green beans. Bring to a boil, reduce heat and let simmer for 20 minutes.
Stir in the peas, rotisserie chicken and corn and let cook for another 5-10 minutes. Finish soup with a squeeze of fresh lemon juice and serve with more parsley for garnish.
If you wish to add in pasta, prepare in a separate pot per package instructions and stir in when you are ready to eat.