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2 Super Easy, Super Low-Cal Healthy Soup Recipes for Weight Loss

By Rob Poulos...

A bowl of warm, nourishing vegetable soup does the body good during the winter chill, but could it also help you lose weight?  A 2007 study published by the Journal of Appetite says it’s true–people who ate soup before lunch felt less hungry and consumed 20 percent fewer calories throughout the day.  Why?  Researchers believe soup had a physiological impact on hunger levels, making people feel fuller faster because of the soup’s volume.  That’s good news for dieters, and a good reason to love your stews.

Healthy Soup Recipes for Weight Loss

If you want to make soup a part of your daily lifestyle, then listen up: Not all soups are necessarily healthy for you (although they may be filling).  Though most types of soup are healthy fanfare, not all are created equal–such as chunky clam chowder or soup filled with unhealthy portions of beef, cream, and dumplings.  For a healthy way to chow down, here are two healthy soup recipes worth making:

1. Black Bean Chili


–  30 oz of black beans

–  6 cups of water

–  1 lb. of ground chicken or turkey

–  1 onion, diced

–  2 tbsp of garlic

–  1 tsp cumin

–  3/4 tsp salt

–  1/2 cup of cilantro leaves

–  6 tbsp of sour cream or plain yogurt

–  1 tsp olive oil

–  2 tsp chili powder

To start, spread olive oil over a cooking pot or sauce pan on a stove, heating it at medium-high temperature.  Quickly add the garlic, stirring quickly for 1 to 2 minutes.  Next, add the onions and allow it to cook for 3 minutes, or until the onions are softened.  Now add in the ground meat of your choice and cook thoroughly.  Afterward, add in the black beans, salt, cumin, chili powder, and water, stirring it in gently.  When the combined ingredients reach a boil, reduce the temperature to medium to allow the chili to simmer.  Simmer for 40 to 50 minutes.  Afterward, serve and top with sour cream and cilantro.

2. Roasted Red Pepper Soup


–  2 bell peppers, sliced thinly

–  1 red onion, diced

–  1 rib of celery, diced

–  1/2 cup lentils

–  4 oz of mozzarella cheese, soft

–  1 tsp olive oil

–  2 tsp of garlic

–  1/2 tsp salt

–  1/2 tsp black pepper

Set the oven temperature to broil.  Place the sliced bell peppers on a non-stick baking pan and allow it to cook in the oven until the sides are crispy.  Set it aside to cool.  Next, place a sauce pan over the stove on medium-high heat and add olive oil, garlic, and red onion, stirring gently for 2 to 3 minutes.  Next, add in the celery and cook again for 2 to 3 minutes.  Afterward, add in the remaining ingredients–the red peppers, water, lentils, pepper, and salt.  Allow it to simmer for 30 minutes.  After the simmering is done, add in the mozzarella cheese and allow it to melt, stirring gently.  Once integrated, serve with a lean turkey sandwich or salad.  Enjoy!

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