Soups, served hot or cold, can be an amazing tool to help you break that barrier. Made with ingredients that have been proven to help boost your metabolism.
1) In a large pot, chop then saute an onion, 2 cloves of garlic, 1 bell pepper, 8 oz. of mushrooms, 1 small head of cabbage (shredded) and about a cup of fresh green beans that have been cut into 1 to 2 inch pieces. You can also add fresh spinach or kale too. I usually saute with organic chicken stock ( I like stock that comes in a box).
2) Add about 14 oz. tomatoes – you can use fresh or boxed crushed tomatoes (Trader Joe’s has a good selection of boxed tomato products). You may use canned tomatoes but I prefer using fresh or from the box.
3) Add 1 32 oz bottle of tomato or V-8 juice – you can use low sodium if you prefer.
4) I add my favorite seasonings – a couple of dashes of Worchestershire Sauce, Lemon Pepper, California Style Onion and Garlic Powder and Paprika. And for a kick and an extra metabolism boost, add some cayenne pepper to taste.
(5) For protein you can add beans – kidney or garbanzo – be sure to rinse and drain. You can also brown ground turkey with the ingredients from (1). I just like the beans.
6) Cover and simmer for about 20 to 30 minutes – you can tell when veggies are tender.
7) Add some cilantro and fresh parsley that has been chopped and simmer another 10 minutes longer.
Without the meat, this soup is wonderful either hot or cold (think gazpacho). You can garnish with a bit of Light Sour Cream too! So filling and nourishing.
Use your imagination with veggies – the more the merrier. Store in refrigerator or you can freeze.
Even though summer is here – soup is wonderful to add to your food program. Makes a great late night snack – will cut your appetite if you get the munchies.