Delicious Fat-Burning Soups Recipes

People are much more likely to stay on a program if the low-calorie meals and snacks they eat are flavorful and satisfying with plenty of variety. Recipes that taste so good they are absolutely guaranteed to make you forget you are trying to lose fat.

Chicken Florentine Soup

Ingredients:

  • 2 lb. chicken breasts (no skin or
  • cartilage, cut in H-inch pieces)
  • 2 Tbsp. olive oil
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 2 Tbsp. chopped garlic
  • 8-oz. can crushed tomatoes
  • 1 Tbsp. fresh chopped basil
  • 1 lb. fresh spinach
  • salt and pepper to taste
  • 1 Tbsp. Parmesan cheese

Preparation:

Sauté chicken breasts in olive oil until browned. Add onions, celery, and garlic and cook until veggies are tender. Add 3 quarts water, tomatoes, and basil; bring to a boil and simmer for 20 minutes. Add spinach and simmer for 10 minutes. Add salt and pepper to taste; garnish with Parmesan cheese.

YIELD: 6 SERVINGS
Nutrition Facts: Calories 320 ❚ Protein 47 g ❚ Carbohydrates 15 g ❚ Fat 8 g ❚
Fiber 4 g

Vegetable Barley Soup

Ingredients:

  • 1 cup chopped red onions
  • G cup chopped green onions
  • 1 cup chopped celery
  • 2 Tbsp. olive oil
  • 2 quarts beef broth (okay to use fat-free reduced-sodium cans such as College Hill or Swanson)
  • 1 cup canned chopped tomatoes
  • 2 cups broccoli cut into H-inch pieces
  • 2 cups cauliflower cut into H-inch pieces
  • 1 cup carrots cut into G-inch pieces
  • 1 cup turnips cut into H-inch pieces
  • 1 cup barley
  • salt and pepper to taste

Preparation:

Sauté red onions, green onions, and celery in olive oil until tender. Add beef broth and tomatoes and bring to a boil. Add broccoli, cauliflower, carrots, and turnips and simmer 20 minutes; add barley and simmer another 20 minutes. Add salt and pepper to taste.

YIELD: 6 SERVINGS
Nutrition Facts: Calories 270 ❚ Protein 8 g ❚ Carbohydrates 43 g ❚ Fat 7 g ❚
Fiber 5 g

Sweet Potato And Leek Soup

Ingredients:

  • 1 cup chopped leeks
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 2 Tbsp. olive oil
  • 2 quarts chicken broth (okay to use fat-free reduced-sodium cans such as College Hill or Swanson)
  • 1 quart skim milk
  • 6 medium sweet potatoes, peeled,boiled, and mashed
  • salt and pepper to taste

Preparation:

Sauté leeks, onions, and celery in olive oil. Add chicken broth and milk and bring to a boil. Add sweet potatoes and simmer 30 minutes. Add salt and pepper to taste.

YIELD: 6 SERVINGS
Nutrition Facts: Calories 270 ❚ Protein 9 g ❚ Carbohydrates 44 g ❚ Fat 6 g ❚
Fiber 5 g

Butternut Squash Soup

Ingredients:

  • cooking spray
  • 2 butternut squash cut in halves
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 2 Tbsp. chopped garlic
  • 2 Tbsp. olive oil
  • 2 quarts chicken broth (okay to use fat-free reduced-sodium cans such as College Hill or Swanson)
  • 1 tsp. nutmeg
  • salt and pepper to taste

Preparation:

Spray a baking sheet with cooking spray, place squash halves cut sides up, and bake at 350 degrees for 30–40 minutes until soft. Let cool, scoop out squash, and set aside. Sauté onions, celery, and garlic in olive oil. Add chicken broth, squash, and nutmeg. Using a hand mixer, blend well until smooth. Reheat. Add salt and pepper to taste.

YIELD: 6 SERVINGS
Nutrition Facts: Calories 215 ❚ Protein 2 g ❚ Carbohydrates 35 g ❚ Fat 6.5 g ❚
Fiber 4.5 g

Read more: Crispy Apple Smoothie Recipe + Shrink Drinks Rapid Weight Loss

Split Pea Soup

Ingredients:

  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 Tbsp. olive oil
  • 1 Tbsp. fresh chopped thyme
  • 1 Tbsp. fresh chopped basil
  • 1 gallon chicken broth (okay to use fat-free reduced-sodium cans
  • such as College Hill or Swanson)
  • 1 lb. dried split peas
  • 1 Tbsp. garlic powder
  • salt and pepper to taste
  • 1 slice whole-wheat toast, cubed

Preparation:

Sauté onions, celery, and carrots in olive oil until tender. Add thyme, basil, chicken broth, and split peas. Bring to a boil and add garlic powder. Simmer for 1 hour, then add salt and pepper to taste. Garnish with toast cubes.

YIELD: 6 SERVINGS
Nutrition Facts: Calories 220 ❚ Protein 10 g ❚ Carbohydrates 36 g ❚ Fat 4 g ❚
Fiber 6.5 g

Cabbage And Red Bean Soup

Ingredients:

  • 2 quarts chicken broth (okay to use fat-free reduced-sodium cans
  • such as College Hill or Swanson)
  • 1 medium head cabbage cut into H-inch cubes
  • 1 medium onion, chopped
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 1 Tbsp. chopped garlic
  • 12 oz. canned chopped tomatoes
  • 12 oz. canned kidney beans, rinsed and drained
  • H cup fresh chopped parsley
  • 1 Tbsp. fresh chopped basil
  • salt and pepper to taste

Preparation:

Bring chicken broth to a boil. Add cabbage, onions, celery, peppers, garlic, and tomatoes; simmer 20 minutes. Add kidney beans, parsley, basil, salt, and pepper; simmer 20 minutes.

YIELD: 6 SERVINGS
Nutrition Facts: Calories 140 ❚ Protein 8 g ❚ Carbohydrates 23 g ❚ Fat 2 g ❚
Fiber 6.5 g

Lentil Soup

Ingredients:

  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 Tbsp. olive oil
  • 1 Tbsp. fresh chopped thyme
  • 1 Tbsp. fresh chopped basil
  • 1 lb. dried lentils
  • 1 gallon chicken broth (okay to use fat-free reduced-sodium cans
  • such as College Hill or Swanson)
  • 1 Tbsp. garlic powder
  • salt and pepper to taste

Preparation:

Sauté onions, celery, and carrots in olive oil until tender. Add thyme, basil, lentils, and chicken broth; bring to a boil. Add garlic powder. Simmer 1 hour, then add salt and pepper to taste.

YIELD: 6 SERVINGS
Nutrition Facts: Calories 255 ❚ Protein 10 g ❚ Carbohydrates 34 g ❚ Fat 8.5 g ❚
Fiber 6 g

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Photo credit: Pixabay

Source: The Fat-Burning Bible by Mackie Shilstone

Delicious Fat-Burning Soups Recipes