Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Slimming Pot Weight Loss Soup Recipe

Slimming Pot Weight Loss Soup Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 27 reviews

  • Total Time: 35 minutes
  • Yield: 7 1x

Description

Mexican-inspired pot weight loss soup packs a nutritious punch for dieters seeking delicious meal options. Lean proteins, fresh vegetables, and zesty spices combine to support healthy weight management goals while satisfying hunger.


Ingredients

Scale
  • 6 cups vegetable broth (or water)
  • 1 (14.5 oz / 411 g) can diced tomatoes (with juice)
  • 3 cups cabbage, shredded
  • 2 cups fresh spinach or kale
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 zucchini, chopped
  • 1 bell pepper, diced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp Italian seasoning
  • ½ tsp turmeric (optional, for anti-inflammatory benefits)
  • ½ tsp red pepper flakes (optional, for metabolism boost)
  • 1 tbsp lemon juice
  • ¼ cup fresh parsley, chopped

Instructions

  1. Sauté Base: Heat olive oil in a large pot over medium-high heat, then sizzle onion, garlic, carrots, and celery until they become translucent and fragrant, approximately 4-5 minutes.
  2. Layer Vegetables: Introduce cabbage to the aromatic mixture, stirring to integrate and distribute heat evenly across the cooking surface.
  3. Build Liquid Foundation: Pour vegetable broth and diced tomatoes into the pot, creating a rich, flavorful liquid base that will transform the ingredients into a nourishing soup.
  4. Season and Infuse: Sprinkle dried oregano, ground black pepper, and salt throughout the liquid, gently stirring to ensure comprehensive spice distribution.
  5. Simmer and Develop: Reduce heat to a gentle simmer, allowing ingredients to meld and develop complex flavors for 15-20 minutes, stirring occasionally to prevent sticking.
  6. Incorporate Beans: Gently fold kidney beans and green beans into the soup, maintaining the delicate texture while ensuring even heating.
  7. Final Touches: Continue simmering until vegetables reach a perfect tender-crisp consistency, then taste and adjust seasonings as needed.
  8. Serve and Garnish: Ladle the hot soup into bowls, optionally adorning with fresh parsley for an extra layer of flavor and visual appeal.

Notes

  • Optimize Vegetable Cutting: Uniformly chop vegetables to ensure even cooking and consistent texture throughout the soup.
  • Control Simmering Intensity: Maintain a low, gentle simmer to prevent overcooking vegetables and preserve their nutritional value and crisp texture.
  • Enhance Flavor Depth: Consider adding a splash of balsamic vinegar or a small amount of tomato paste to intensify the soup’s overall taste profile.
  • Customize Protein Options: Easily adapt the recipe by substituting kidney beans with tofu, chickpeas, or lean chicken for varied dietary preferences and nutritional needs.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Lunch, Dinner, Snacks
  • Method: Sautéing
  • Cuisine: American

Nutrition

  • Serving Size: 7
  • Calories: 70
  • Sugar: 4g
  • Sodium: 500mg
  • Fat: 2g
  • Saturated Fat: 0g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg