Vegetable Soup Diet

Vegetable Soup Diet
Vegetable Soup Diet

The vegetable soup diet was developed for those who have difficulty following other weight loss plans. On this plan participants are allowed to eat vegetable soup as much as they want. Soup makes a decent low-calorie filler, but the plan itself is not big enough to be followed long term without the potential health risk. However, it is an effective diet for those who want to drop some pounds before starting a long-term healthy eating plan

The plan
The vegetable soup diet is a weight loss plan that is designed for short term use. The weeklong diet is based on portion-controlled, low-fat foods and a nourishing vegetable soup. Soup parts is not measured or limited, so dieters can keep hunger at bay by eating as much of it as they want. A large pot of basic soup is prepared the night before the start of the diet. Every day, the basic soup modified in any way to keep dieters from getting bored. Each meal contains 300-400 calories a day over 1,200 calories on average. As a bonus for good behavior, twice a week dieters are encouraged to choose a 100-calorie snack of their choice. In addition, dieters are allowed to have celery sticks, sticks strips of peppers, cucumber wedges or carrot any time they feel the urge.

The original soup recipe makes 28 cups of basic vegetable soup. Begin by coating a large population casserole or soup pot with nonstick cooking spray. Add 1 kg sliced ??carrots, four peeled and chopped onions, sliced ??five stalks of celery, 1 kg sliced ??mushrooms, wood chopped peppers and 2 tablespoons minced garlic. Cook over medium heat, stirring often for about 10 minutes. Then add 48 grams of undrained canned diced tomatoes, 1 kg shredded green cabbage, 1 pound of fresh green beans, 64 grams of chicken broth and 2 liters of water. Season with salt and pepper, then bring the soup to a boil. Reduce heat and cover soup. Let it simmer for 10 minutes, then add 12 grams of baby spinach leaves and 1 pound of sliced ??squash. Cover and simmer 10 minutes more. Customize vegetables in the recipe, leave out anything you do not care for and add the ones you prefer, except potatoes, beans, corn, avocado or peas.

When the soup is done, it can be refrigerated for rest of the week. To change the basic recipe, measure 2 cups into a medium saucepan and stir in up to 1 cup of any of the following: ˝ cup cannellini beans, ˝ cup black beans, ˝ cup kidney beans, ˝ cup cooked pasta, 3 grams of boneless leather chicken breast, Ľ cup corn, 4 grams of skinless fish fillets, Ľ cup salsa, 4 grams of ground turkey breast or 2 grams of turkey kielbasa. Top with 2 tablespoons grated cheese, crushed tortilla chips, or reduced-fat sour cream and season with basil, chili powder, coriander, dill, paprika or some of your favorite herbs. For example, create a Southwestern style soup, combine ground turkey that has been browned and drained with black beans, crumbled tortilla chips, chopped cilantro and a dash of cumin.

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