Best 4 Zero Fat Soup Recipes

ZERO FAT SOUP

Steps:

• Heat the broth in a soup pot.
• Add the first seven vegetables one at a time.
• Stir in the tomatoes, soy sauce, vinegar, basil, oregano, dill, thyme, and pepper.
• Simmer for 15 or 20 minutes, until the vegetables are tender.
• add salt to taste.
• Enjoy!
• Variation 1:.
• For Mexican Zero Soup,add zucchini and minced chiles and replace the herbs with cumin, coriander, and cilantro.
• Use lime juice instead of vinegar.
• Variation 2:.
• For Hungarian Zero Soup, add mushrooms and replace the basil, oregano, and thyme with paprika, marjoram, and more dill.
• Top with nofat sour cream.
• Variation 3:.
• For Asian Zero Soup, replace the cabbage with bok choy and add straw mushrooms.
• Replace the herbs with grated fresh ginger root and minced scallions.
• Top with mung bean sprouts.
• To freeze: Prepare soup as directed. Allow to cool and place in freezer containers or bags. Freeze.
• To serve: Thaw in fridge and reheat on stovetop until hot.

WEIGHT LOSS VEGETABLE SOUP

Steps:

• To a large Dutch oven or stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
• Add the garlic and sauté for another 1 to 2 minutes. Stir intermittently.
• Add the cabbage, peppers, carrots, green beans, mushrooms, and sauté for another 5 minutes, or until vegetables begin to soften. Stir intermittently.
• Add the vegetable broth, diced tomatoes, optional beans or edamame, bay leaves, cumin, oregano, thyme, rosemary, optional cayenne, salt, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes.
• Add the broccoli, zucchini, optional lemon juice, and boil 3 to 5 minutes, or until broccoli and zucchini are crisp-tender. Remove bay leaves.
• Taste soup and add additional salt, pepper, or herbs, to taste. Amount of salt will vary based on how salty the brand of vegetable broth used is, how salty the canned tomatoes and optional beans are, and personal preference. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay, noting you can always adjust the salt and seasoning levels.
• Serve immediately.

CABBAGE FAT-BURNING SOUP

Steps:

• Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

FAT-FREE VEGETABLE SOUP

Steps:

• In a large cooking pot, measure water, add onions, carrots, potatoes, green peppers, mashed tomatoes, chicken bouillon powder, black pepper, and curry powder. Boil for 20 minutes or until carrots are tender.
• Add shredded cabbage, chopped celery, cauliflower florets, and dill weed, and cook an additional 10 to 15 minutes. If soup is too thick, add more water and bring to boil. Adjust seasonings to taste.