4 Healthy Soup Recipes For Weight Loss | Easy Soup Recipes

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Vegetable soup is delicious, healthy and filling! It’s easy to make and perfect for lunch or afternoon snack and it’s ideal for weight loss as we get our daily dose of vitamins and minerals. These 4 healthy soup recipes are also fiber and water rich, which prevents you from overeating.

Here Are 4 healthy soup recipes for weight loss, Easy Soup Recipes

I hope you like all the recipes ♡

1 Vegetable Quinoa Soup 310 calories (1 serving)

Ingredients

1 tsp olive oil
1/4 cup onion, diced
1/2 cup cabbage, chopped
1/4 cup carrots, sliced or diced
3 oz turkey breast
2 oz diced tomatoes
1 tbsp dry quinoa
1/2 tsp each thyme
1/4 tsp garlic powder
1/4 tsp chili powder (optional)
1/2 cup low sodium vegetable broth
1 cup water
Salt, black pepper, to taste

Preparation

In a large pot or dutch oven, heat 1 tablespoon oil add onions, carrots and celery, saute for 2 minutes, add all the ingredients, bring to a boil, cover, turn heat to low and simmer for 20 to 30 minutes (you can add more water if needed), . Taste for seasoning, adding salt and pepper to taste. Serve hot.

2 White Bean & chicken Soup 270 calories (1 serving)

Ingredients

1 tsp olive oil
1/4 cup leeks, white and light green parts only, cut into ¼-inch rounds
2.5 oz chicken breast
1/2 cup reduced-sodium chicken broth
1 cup water
2 sage leaves
1/3 cup canned white beans, rinsed
Salt, black pepper, to taste

Preparation

Heat oil in a pot or Dutch oven over medium-high heat. Add olive oil and leeks and cook, stirring often, until soft, about 3 minutes. Add chiken and cook until the meat has lost its raw color, about 2 minutes. Stir in broth, water, salt pepper and sage leaves, increase heat to high, cover and bring to a boil, about 15 minutes. Uncover and add beans and cover, cook for 5 mnutes more (you can add more water if needed). Serve hot.

3 Chicken Vegetable Soup 260 calories (1 serving)

Ingredients

1 tsp olive oil
1/4 cup diced onion
1 garlic clove, minced
2 oz chicken breast thighs, cut into bite-size pieces
1/4 cup green beans, cut into ¼-inch pieces
1/4 cup chopped red or green bell pepper
1/2 cup spinach chopped
1 tsp diced fresh cilantro
2 oz diced tomatoes
1/2 cup reduced-sodium vegetable broth
1 cup water
¼ tsp ground cumin
1/4 tsp chili powder (optional)
2 oz canned white beans
1 tbsp lemon juice
Salt, black pepper, to taste

Preparation

Heat oil in a pot or Dutch oven over medium-high heat. Add olive oil and garlic and cook, stirring often, until soft, about 3 minutes. Add chiken and cook until the meat has lost its raw color, about 2-3 minutes. Add green beans, bell pepper, spinach, cilandro, tomatoes, broth, water, salt, pepper, cumin, chili powder. Stir everything and cover, increase heat to high, and bring to a boil, about 20-25 minutes until the vegetables are tender. Uncover and add beans and cover, cook for 5 mnutes more (you can add more water if needed). Serve hot.

4 Lentil Soup 320 calories (1 serving)

Ingredients

1 tsp olive oil
1/4 cup red onion, diced
1 garlic clove, minced
1/3 cup brown lentils, sorted and rinsed
1/2 cup spinach, leaves roughly chopped
1/4 cup carrots, finely chopped
1/2 cup reduced sodium vegetable broth
1 cup water
1 tbsp lemon juice
Salt and pepper, to taste

Preparation

Heat oil in a pot or Dutch oven over medium-high heat. Add olive oil and onion, garlic and cook, stirring often, until soft, about 3 minutes, then add lentils and cook for 2 minutes more. Add spinach, carrots, salt, pepper. Stir in broth, water, increase heat to high, cover and bring to a boil, about 25 to 30 minutes. Uncover and add lemon juice, cook for 3 mnutes more (you can add more water if needed). Serve hot with boiled egg to add protein.

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