Lentil Soup Mix

 

Prep Time: 5 mins

Total Time: 5 mins

Serves 6

 

 

 

 

Ingredients

·                                 1 1/4 cup(s) lentils
·                                 1/4 cup(s) minced onion, dried
·                                 1/4 cup(s) pepper(s), green sweet, dried
·                                 2 tablespoon parsley, dried
·                                 1 1/2 teaspoon thyme, dried
·                                 1/4 teaspoon pepper, red, crushed

Preparation

1. In an airtight container or re-sealable plastic bag, combine lentils, dried minced onion, dried sweet pepper, parsley flakes, thyme, and crushed red pepper. Store in a cool, dry place for up to 1 year.

To make Lentil Soup: In a 4-quart Dutch oven, combine one 32-ounce box (4 cups) reduced-sodium chicken broth and 2 1/2 cups water; bring to boiling. Add dry soup mix; reduce heat. Cover and simmer for 35 to 40 minutes or until lentils are tender. Add one 14 1/2-ounce can diced tomatoes with basil, oregano, and garlic, un-drained; heat through. Stir in 1/2 of a 6-ounce package (4 cups) prewashed fresh baby spinach and, if desired, 2 tablespoons fresh basil leaves. If desired, garnish with slivered green onion. Makes 6 servings.

Spinach & Rice Soup

Here’s a soup to feed your body and soul. Fresh flavors, low in fat and carbs, and nice textures to warm you from the inside out and leave you very satisfied. Enjoy with some homemade bread or rolls, or your favorite salad, and it’s a complete meal.

Ingredients
3 strips of diced turkey bacon
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 chopped leek
6 cups of chicken or vegetable broth
1/2 teaspoon dried rosemary
1 15-ounce can of chickpeas, drained
2 cups of cooked Texmati white, brown, wild & red rice blend
2 6-ounce bags of baby spinach leaves
coarse salt and freshly ground pepper
soy parmesan

In a large saucepan or Dutch oven, heat the oil and add the onion, cooking until tender, about 5 minutes.
Add the garlic and the leeks, cook and stir occasionally until the leeks are tender.
Add the broth and the rosemary.
Bring to a boil.
Add the cooked rice and the drained chickpeas and return to a boil.
Reduce the heat.
Mash some of the chickpeas with a masher, right in the soup pot, to thicken the soup.
Stir the spinach into the soup, and cook for about a minute until just wilted.
Season with salt and pepper.
Ladle into soup bowls, garnish with optional soy parmesan, and serve immediately.
Makes 4 servings.

Steak and Red Pepper Soup

Wowsers! Mmm mmm good!


Preparation Time: 15 minutes
Cooking Time: 15 minutes

Serving for Two

Ingredients:
2 Tbls. Olive oil
Sirloin beef sliced & cut to small bite size (strip or tips will also work) – 1 pound
2 can cream of potato soup
2 (fill empty soup cans) with (6 oz) V-8 juice
Hand full of fresh parsley chopped
2 large red pepper – seeds removed - cut into small bite size
(if your kids don’t like em then put them in the food processor
to keep the great flavor and hide em from their site)

Directions:
Cut beef across grain into thin strips. Heat Olive oil in large skillet.
Stir-fry beef in hot oil 2 to 3 minutes. Remove and reserve.
Heat potato soup, V-8 juice (NO don’t add water) and chopped parsley - Heat to boiling; reduce heat and cover. Simmer 5 minutes.
Add beef. Simmer 3 minutes.
Add red peppers and let soup rest 3 minutes. (no heat)

Serve with spinach salad and crusty dark bread

White Bean With Greens Soup

This southern Italian soup features creamy white beans.
Choose from Great Northern beans, cannellini beans,
or any other white bean you happen to have on hand.

Makes 6 servings

Ingredients
1 1/2 pounds Swiss chard, escarole, or beet greens, trimmed
6 cups chicken broth
1 clove garlic, crushed
1 cup cooked white beans
1/2 teaspoon salt
1/8 teaspoon ground white pepper
Grated Parmesan cheese, for garnish
Red-pepper flakes, for garnish

Instructions
Bring a large pot of water to a boil over medium-high heat.
Add the greens and cook for 7 minutes, or until barely tender.
Drain the greens, squeezing out as much water as possible.
(This can be done several hours before cooking in the soup.
It is not necessary to cut the greens, because they will break
apart while they cook in the soup.)
Bring the broth to a simmer in a large pot over medium-high heat.
Add the garlic and greens.
If using canned white beans, place them in a strainer and
rinse them under cold running water to remove excess sodium.
Add the beans to the broth.
Simmer gently, partially covered, for 10 minutes.
Sprinkle with the salt and pepper to taste.
(Do not add the salt before the soup has finished cooking, or it may become too salty.)
Ladle the soup into heated bowls. Pass the cheese and pepper flakes at the table.

Nutritional Information:
79 calories
2 g total fat (1 g sat)
0 mg cholesterol
12 g carbohydrate
6 g protein
4 g fiber

Spicy Collards and Black-eyed Pea Soup

1 onions, diced
1 can diced mild fire roasted green pepper
3-4 cloves garlic, minced
2 ribs celery, diced
2 cups dried black-eyed peas, picked over and rinsed
6 cups water
1 pound collard greens, tough stems removed and greens chopped
1 1/2 teaspoons dried thyme (divided)
1 teaspoon oregano (divided)
1 16-ounce can tomatoes
2 cups vegetable broth
1 tablespoon hot sauce
1/4 teaspoon cayenne (to taste)
1/2 teaspoon paprika
1 -2 teaspoons salt (to taste)
2 tablespoon tomato paste
1/4 teaspoon black pepper

In large pot sauté the onions for about 5 minutes, until they begin to brown. Add the celery, green pepper, and garlic, and cook, stirring, for 3 more minutes.

Add the black-eyed peas, water, 1 teaspoon of the thyme, and 1/2 teaspoon of oregano and cook until peas are tender, about 45-55 minutes.

Once the peas are tender, add all remaining ingredients and cook for at least 25 minutes to allow flavors to develop. Serve with brown rice with additional hot sauce. (Garnishing with fresh oregano is optional.)


Makes at least 6 servings.
Each provides 242 Calories (kcal); 1g Total Fat; (4% calories from fat); 16g Protein; 45g Carbohydrate; 0mg Cholesterol; 488mg Sodium; 11g Fiber. Weight Watchers Core/4 Flex Points.




Serve with a little cornbread - that will keep ya warm.

Hearty Vegetable Soup/Diet Soup

Have all these holidays done you wrong?


Here's a soup plan to restore your outer beauty.

SERVES 10 -12

Ingredients
• 3 cups crushed plum tomatoes
• 2 1/2 cups pasta sauce
• 1/2 cup tomato paste (1 small can)
• 6 green onions
• 6 cups beef broth
• 1 bunch celery & tops
• 2 cups fresh green beans
• 2 green bell peppers
• 2 lbs carrots (9 to 10 carrots)
• 2 tablespoons chili powder
• 1 tablespoon coarse salt
• 2 tablespoons paprika
• 1/8 teaspoon cayenne pepper
• 2 tablespoons prepared mustard
• 1 teaspoon ground black pepper
20 to 30 Brussels Sprouts

Directions
1. In a very large stock pot, combine tomatoes, pasta
sauce, tomato paste and beef broth.

2. Over med/high heat, bring mixture to a boil.

3. Reduce heat and simmer covered for 15 minutes.

4. Wash and rough chop carrots, celery (including tops),
and green peppers into 1 inch cubes.

5. Wash, trim and cut green beans into 1 inch lengths.

6. Chop green onion into 1/4 inch lengths.

7. Add all vegetables to simmering pot.

8. Stir to combine.

9. Add chili powder, cayenne, mustard, salt, black pepper
and paprika to soup mixture.

10. Stir and simmer on low for 60 - 90 minutes

Personal note: I had just purchased Brussels Sprouts to make Brussels Sprout Soup then came across this recipe and wanted to try it so I threw in 22 cut in half Brussels Sprouts into this recipe but I forgot the cayenne pepper.

This recipe was supposedly created by a major Toronto Ontario hospital to rapidly and safely reduce a patients weight prior to surgery. I've tried to authenticate this information but have not been able to as yet. I don't think this is true. The recipe is delicious and very healthy.....

the plan below however is suspect.

I've discovered it's the same eating plan that was with the Cabbage Soup Diet in the 80's which was NOT A HEALTHY DIET. I will leave the plan on site - you decide what's best for you. I will comment on each day and just share my experience.

It's a very tasty soup with a bit of a bite. Here's the rest of the plan.

Day #1.
Eat as much of any fruit you want EXCEPT BANANAS.
Eat only soup and fruit today but eat all you want.
Easy day - like the soup -

Day #2.
All Veggies.
Fill up on fresh vegetables (salads etc).
Eat all the soup you want and have a large baked potato with butter at dinner time.
But NO FRUIT TODAY.
Pretty good day - I missed something sweet - poured the soup over the baked potato.

Day #3.
Eat all the soup, fruit and veggies you want,
but NO POTATOES.
If you haven't cheated you will have lost.
5-7 lbs by tomorrow morning.
Still like the soup - good day but towards the end the candy in the house temptation got me - I succumbed. Ugg!

Day #4.
Bananas and skim milk.
Eat at least 3 bananas and all the milk you want today.
Remember, you can have soup anytime you want.
Down 4lbs. Still love the soup, not fond of bananas, don't like milk - made a really frosty smoothie with the two ingredients which was refreshing. BUT my husband was coming home from out of town and I made him a tenderloin, roasted asparagus and purple potatoes dinner and I ate it too. Rats foiled again!

Day #5.
Beef and Tomatoes.
You can have up to 20 ounces of beef and 6 tomatoes in any style you like.
Remember to eat soup too.
This was an easy day for me. I thrive on protein.

Day #6.
Beef and Vegetables.
Eat all the beef and veggies you want today.
You can have 2-3 steaks if you want, with green leafy vegetables.
But NO POTATOES.
Don't forget to have soup.
This also was an easy day for me BUT I went out to lunch with a girlfriend and didn't order beef.
I ordered Vietnamese spring salad with chicken at Pho 88.

Day #7.
Brown rice, unsweetened fruit juice, and veggies today.
Eat all you want whenever you want and have soup as often as you can.
The soup is the key –

Just didn't do the last day - did the first day all over again.
I'm not sure I understand the purpose of the dietary changes each day
but the soup I can handle.

If you haven't cheated, you should have lost 10 - 17 lbs.
That should take care of
Thanksgiving, Christmas and Valintine's Day. :D
Remember;
The more soup you eat,
the more weight you will lose.

I don't know if that's true - I have to take steroids to breathe so I battle edema
amongst other gastly problems like growing fat cells that redistribute in tribes.
I'm down 5 lbs. but it's all water weight so this isn't an eating plan for me but it's
a great soup recipe.

Taco Bean Soup

This dish is SO easy to make and the clean-up is even easier! It is low-fat, high in fiber, and VERY flavorful. I love adding sour cream, cheese, avocadoes, and tortilla chips... be as creative as you want! You can also add tomatoes, chopped onion, cilantro, salsa, guacamole, olives, or anything else you'd like!

Lyndi blend (onions, garlic & mild fire roasted peppers)
1 can aduki bean or kidney beans (15 oz.)
https://www.shoporganic.com/product/eden_foods_aduki_beans/10
1 can black beans (15 oz.)
1 can refried beans with lime (15 oz)
1 can cannelloni beans (15 oz)
1 can corn (15 oz) drain or use frozen corn nuggets.
1 can diced tomatoes (15 oz)
1 c. water
1 pkg. taco seasoning mix
1 pkg. Hidden Valley Ranch dry mix

Sauté Lyndi blend. Put in large cooking pot and add all remaining ingredients (Do not drain) Simmer for 20-30 min. Or you can combine all ingredients in a large crock pot on high for 2-3 hours.

Hamburger Soup

A favorite of girl scouts & football players



1 to 2 lb. hamburger
1/2 tsp. salt
1/4 tsp. pepper, oregano and basil
1 bay leaf
1 pkg. onion soup mix
6 c. water
2 beef bouillon cubes
1/2 cup pearl barley, thoroughly rinsed
1 can (14.5 oz) petite diced tomatoes
1 (8 oz.) can tomato sauce or V-8 juice
1 can tomato puree
1 clove garlic, minced
2 stalks celery, chopped
2 carrots, chopped
1/2 c. chopped celery
1 c. cubed potatoes
1 can fire roasted chilies (secret ingredient)

In a Dutch oven over medium heat, combine meat, onion, and garlic and cook, breaking up meat with a spoon, until it's no longer pink, about five minutes. Add remaining ingredients and bring to a boil. Reduce heat to medium-low and cook, covered, until vegetables and barley are tender, about one hour. Discard bay leaf. This can be made ahead to let the flavors develop. It will thicken if you make it ahead.