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February 24, 2010 |
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 Winter's perfect dish is also one of weightloss' greatest secrets. Since nothing's cozier than cooking in a warm kitchen on a snowy night, and nothing is more elating than coming out of winter wearing your skinny jeans, here are a few of our favorite healthy soups to heat up while slimming down. |
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Ingredients: 6 cups vegetable broth 14 oz canned diced tomato 2 cups fresh green beans 3 cloves garlic, minced 2 small zucchini 1 cup tomatillo, cubed 1/2 medium poblano chili pepper, chopped 1 medium jalapeño, membranes and seeds removed, minced. |
1 medium red or yellow onion, chopped 1 green pepper, chopped 1/2 teaspoon cumin 1 teaspoon fresh oregano 2 roasted red peppers packed in water 1 tablespoon chipotle peppers in adobo sauce Salt to taste 2 tablespoons lime juice 1/2 cup fresh cilantro, choppedcups vegetable broth |
| Directions: Heat a large pot on medium high. Add the vegetables and spices, and broth. Make sure ingredients are dispersed finely. Cover and bring to a boil. Once at a boil, partly uncover the soup, reduce the heat to a simmer for about 10 minutes. Stir in salt, lime juice and cilantro. Serve immediately. Adapted from Weight Watchers |
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Ingredients: 2 1/2 lbs ground turkey 1/2 small chopped onion (chopped largely) 1 small green bell pepper (chopped largely) 1 small red bell pepper (chopped largely) 2 tablespoons vegetable oil 1/2 bunch fine chopped fresh cilantro 4 tablespoons chili powder |
3 tablespoons ground cumin 2 tablespoons chopped garlic in oil 1/4 teaspoon cayenne pepper salt 2 teaspoons 1 teaspoon black pepper 1/2 teaspoon granulated garlic or garlic powder |
| Directions: Place the vegetable oil, peppers and onions in a large skillet and cook over medium high heat until slightly tender. Add in the ground turkey and spices and brown. Cook until well done, stirring all the while. Skim off excess grease as it cools. Adapted from South Beach Diet |
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Ingredients: 1 head cabbage, shredded or chopped 2 large onions, chopped 16-28 ounces canned tomatoes, chopped 2 green peppers 4 stalks celery black pepper |
any fresh herb(s) of your choice, chopped 6 carrots, sliced 1/2 pound green beans, sliced on diagonal 1/2 cup balsamic vinegar (optional) 1-2 packages Lipton onion soup mix, or any dry onion soup mix (optional) |
| Directions: Put all vegetables in a big pot and cover with water. Bring to a boil – stir in soup mix if desired – and boil gently for 10 minutes. Cover, reduce heat, and simmer until all the vegetables are soft. Stir in the black pepper and chopped herbs. |
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Ingredients: 1 tablespoon extra-virgin olive oil 1/2 cup chopped onion 1/3 cup chopped celery 1 carrot, diced 1 garlic clove, minced 4 cups fat-free, unsalted chicken broth 2 large tomatoes, seeded and chopped |
1/2 cup chopped spinach 1 can (16 oz) canned chickpeas or red kidney beans, drained and rinsed 1/2 cup uncooked small shell pasta 1 small zucchini, diced 2 tablespoons fresh basil, chopped |
| Directions: In a large saucepan, heat the olive oil over medium heat. Add the onion, celery and carrots and saute until softened – about 5 minutes. Add garlic and continue cooking for another minute. Stir in broth, tomatoes, spinach, beans and pasta. Bring to a boil, then reduce heat and simmer for 10 minutes. Add zucchini. Cover and cook for 5 minutes more. Remove from heat and stir in the basil. Serve immediately. Adapted from the Mayo Clinic |
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