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SKINNY SOUP

Updated: Feb 1

Skinny Soup! Why? Because it burns more calories to digest it than the calories that are in it! 




  • 1 cup each

  • Grated or chopped carrots

  • Chopped yellow or red onion

  • Chopped celery

  • Chopped fennel

  • Chopped red bell pepper (or mixed variety)

  • Sliced rounds of sweet baby bell peppers, seeds removed

  • Sliced baby Bella mushrooms

  • Chopped green onion

  • ¼ cup chopped fresh garlic

  • 2 Bags of favorite premade slaw mix (no crunchies or dressing)  

  • ¼ cup each ginger & lemongrass puree

  • 2 Tablespoons dry thyme

  • ½ cup chopped cilantro, stems and leaves /and or parsley, no stems

  • 1 28 oz. can diced tomatoes and juices

  • ¼ cup “Better Than Boullion” roasted beef base mixed with 3 qts water (can use vege boullion)

  • 1 5 oz package chopped kale

  • Sambal, chili flakes or hot sauce optional

  • Kosher Salt and black pepper optional



In a separate pot heat the water and beef bouillon. 

In a large, enameled pot sauté over medium-low heat the carrots, onions, celery, fennel, bell pepper, baby bells, mushrooms, and green onion for 3-5 minutes, stirring constantly. Mix in the garlic, dry herbs, ginger, lemongrass and slaw. Place a lid on the top, reduce heat to low and cook for 5-8 minutes.  Remove the lid and add in the tomatoes and juices, bouillon water and bring to a boil. Reduce heat and simmer for 3-5 minutes. Turn off the heat and add in the kale. Stir and taste for seasoning. Add salt and pepper if desired. Enjoy!


Notes

There is no oil in the soup, so stirring in the beginning while the vegetables are releasing their water will keep the vegetables from sticking to the pot. Once the water is released from the vegetables that will protect the vegetables from sticking or burning.

For the liquid bouillon, I use Beef, because I like that flavor, or you can use vegetable or chicken. But, when it is available, I prefer the Trader Joe’s Miso Ginger Broth in a box. So usually because it is seasonal I get a case of 12 or more. Coming to the stores in March.

Many of the vegetables you can buy pre-chopped, so why not?

The soup will last for a week or more. I keep it in the pot and every couple of days I return it to the stove, bring it to the boil and perhaps add more liquids.

I usually add the hot sauce to my bowls. 

I like the vegetables crunchy, but if you prefer softer vegetables, just cook for more time.   


This soup is not a scientific recipe. If you prefer more garlic add more garlic. Make it your own, But, NO OIL or fat. This soup can also be a base for roasted chicken, ramen noodles, rice…use your imagination. 

Love is the main ingredient!

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