Lose Weight Soups!

Great day and great company! 😉 Welcome back dearest friends from the US, the UK, Turkey, India, Canada, Germany, South Korea, Brazil, and Indonesia! 😉

Thanks Patty for sharing this with all of us.

Pat has just sent this list of special soups that are used for weight loss. May be you’ve already used some of them without knowing that they would help you losing weight.

Italian meatball Soup.

French Onion Soup

Beef Noodle Soup

Broccoli-Cheddar Soup

Plenty of claims about the magic soup that could help you lose weight very fast but you feel doubtful about it due to the many trials you did and it didn’t work. But this time it could be different since too many people testified that they tried it and it worked. Who knows if this is right or not. Also, what’s right for someone wouldn’t mean that it’s right for you.

Weight Loss Magic Soup

Weight Loss Magic Soup is the perfect recipe to a healthier you in 2019! If you are looking to drop a few pounds this low-calorie, high-fiber soup is healthy, flavorful, and really fills you up!

Prep Time: 20 minutes

Cook Time: 2 hours 30 minutes

Total: 2 hours 50 minutes

Serves: 20 cups

Ingredients

32 ounces chicken broth you may use low-sodium
3 cups V-8 juice *see recipe notes
28 ounces Italian diced tomatoes
1 small onion
2 cloves minced garlic
8 ounces sliced mushrooms
3 carrots peeled and sliced
1 zucchini diced
1 yellow squash diced
2 cups green beans fresh or frozen
14 ounces kidney beans drained and rinsed
3-4 cups shredded cabbage
1 teaspoons Italian seasoning
Salt and Pepper to taste

Instructions

In a large frying pan sprayed with cooking spray, sauté garlic, onions, carrots, and mushrooms for about 5 minutes.
In a large crock-pot, combine sautéed garlic and vegetables with the remaining ingredients.
Cook on high for 2-3 hours, or until vegetables are fork-tender.

This makes a large batch of soup. If you would like to freeze portions of it to use later, under-cook the vegetables just a little. Pour the soup into freezer bags and let as much air out as you can. Lay the bags flat on a cookie sheet and freeze. Once the soup is frozen flat, it is easy to layer in your freezer and won’t take up much room. To thaw, place the bag in the fridge for 24 hours and then reheat.