Winter Soups for Weight Loss
As the weather gets chillier, comfort foods become more and more appealing. Makng soups for weight loss is a great way to warm up and satisfy those fall cravings! The water content in soups helps you fill up with minimal calories and when they’re packed with protein, you’ll stay full and satisfied. Try making them in the crockpot and you’ll come home to a warm and comforting dinner. Then pack a thermos of leftovers for lunch the next day! Here are a few great soup recipes to try this fall!
Slow cooker Italian Meatball and Zoodle Soup
Ingredients
32 oz. Beef Stock
1 Medium Zucchini – Spiraled
2 Ribs Celery – Chopped
1 Small Onion – Diced
1 Carrot – Chopped
1 Medium Tomato – Diced
1 ½ tsp. Garlic Salt
1 ½ lb. Ground Beef or Turkey
½ Cup Parmesan Cheese – Shredded
6 Cloves Garlic – Minced
1 Egg
4 Tbs. Fresh Parsley – Chopped
1 ½ tsp. Sea Salt
1 ½ tsp. Onion Powder
1 tsp. Italian Seasoning
1 tsp. Dried Oregano
½ tsp. Black Pepper
Instructions
1 Heat slow cooker on low setting.
2 To the slow cooker, add beef stock, zucchini, celery, onion, carrot, tomato, and garlic salt. Cover.
3 In a large mixing bowl, combine ground beef, Parmesan, garlic, egg, parsley, sea salt, onion powder, oregano, Italian seasoning, and pepper. Mix until all ingredients are well incorporated. Form into approximately 30 meatballs.
4 Heat olive oil in a large skillet over medium-high heat. Once the pan is hot, add meatballs and brown on all sides. No need to worry about cooking them all the way through as they will be going into the slow cooker. Add meatballs to slow cooker, cover and cook for 6 hours.
Nutrition: Calories (per cup): 129 Carbs: 3 net grams Fat: 6 g Protein: 15 g
Pumpkin Soup
Ingredients:
• 2 Tbsp olive oil
• ½ cup chopped onions
• 1 clove garlic, chopped
• 1 Tbsp chipotles in adobo sauce
• 1 tsp ground coriander
• 1 tsp ground cumin
• ⅛ tsp ground allspice
• 2 tsp stevia
• 2 cups pumpkin puree
• 32 oz chicken broth
• ½ cup half and half
• 2 tsp red wine vinegar
• salt and pepper to taste
Instructions:
1 Heat olive oil in a medium saucepan. Saute onions and garlic for 3-4 minutes until translucent. Add chipotles, coriander, cumin, allspice, and stevia to the pan and cook for another 2 minutes. Add the pumpkin puree and chicken broth to the pot and simmer for about 5 minutes.
2 Using an immersion blender, blend the soup in the pot until smooth (if you don’t have one, add the soup to a traditional blender, blend and return to the pot when smooth). Add the heavy cream and red wine vinegar and simmer for another five minutes or so.
3 Taste, then season with salt and pepper as desired. Serve hot, garnished with greek yogurt.
Nutrition (per cup): Calories: 138 Fat: 12g Carbohydrates: 6g net Protein: 2g
Crockpot Beef Vegetable Stew
Ingredients:
2 teaspoons olive oil
1 large onion, diced
2 stalks celery, diced
3 cloves garlic, minced
1 tablespoon fresh tarragon, minced
1 tablespoon fresh rosemary, minced
1 pound lean beef top round roast, cut into 1-inch cubes
1 1/2 cups water
1 bulb fennel, diced
1 cup cabbage
1/2 cup mushrooms
1/2 cup green beans
1 tablespoon parsley, minced
Instructions:
1 Heat the oil in a large frying pan over medium-high heat. Saute the onion, cabbage celery, garlic, tarragon, rosemary, and beef for 5 to 10 minutes, until the ingredients begin to soften and brown. Drain off any excess fat.
2 Place the mixture in a 4-quart slow cooker. Pour in the water. Stir. Cook on low for 8 to 9 hours.
3 Add the fennel, mushrooms and green beans. Cover and cook on high for an additional half-hour. Garnish with parsley before serving.
Nutrition (per 1/6 recipe) : Calories: 128; Carbs: 5; Fat: 5 g; Protein: 15 g