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weight loss soup

Best Weight Loss Soups- Spanish-Style & Turkey-Mushroom

Pink shrimp, emerald peas, red peppers, and tender pork — all part of classic spanish paella— make up this rice-based soup.

1 : Spanish-Style Soup

Ingredients

  1. 8 ounces lean boneless pork, cut into 3/4-inch cubes
  2. 1 teaspoon cooking oil
  3. 1/2 cup thinly sliced green onions
  4. 1/3 cup chopped red sweet pepper
  5. 1 clove garlic, minced
  6. 2 14 1/2-ounce cans reduced-sodium chicken broth
  7. 1/2 cup long grain rice
  8. 1 bay leaf
  9. 1/2 teaspoon dried oregano, crushed
  10. 1/4 teaspoon salt
  11. 1/8 teaspoon ground red pepper
  12. 1/8 teaspoon ground turmeric
  13. 8 ounces peeled and deveined fresh shrimp
  14. 1 cup frozen peas
  15. 1 tablespoon snipped fresh parsley (optional)

Preparation

  1. In a large saucepan cook pork cubes in hot oil for 4 to 5 minutes or until no longer pink; remove pork from pan. In the same pan cook the green onions, sweet pepper, and garlic in drippings for 2 minutes.
  2. Stir in broth, rice, bay leaf, oregano, salt, ground red pepper, and turmeric. Bring to boiling; reduce heat.
    Simmer, covered, for 15 minutes. Stir in cooked pork, shrimp, and peas.
  3. Simmer, covered for 3 to 5 minutes more or until shrimp are opaque.
  4. Remove the bay leaf. To serve, ladle into serving bowls and, if desired, sprinkle with fresh parsley. Makes 4 servings.

2 : Turkey and Mushroom Soup

The flavorite part of roasting a turkey might be knowing you can have this soup the next day.

Ingredients

  1. 2 cups sliced fresh mushroom (such as cremini, shiitake , porcini, or button).
  2. 1 stalk celery, thinly sliced
  3. 1 medium carrot, thinly sliced
  4. 1 small onion, chopped
  5. 1 tablespoon margarine or butter
  6. 4.1/2 cups water
  7. 1 tablespoon instant beef bouillon granules
  8. 1/8 teaspoon black pepper
  9. 1/2 cup dried orzo (rosamarina)
  10. 1.1/2 cups chopped cooked turkey
  11. 2 tablespoons snipped fresh parsley
  12. 1 teaspoon snipped fresh thyme

Preparation

  1. In a large saucepan cook the mushrooms, celery, carrot, and onion in hot margarine or butter until crisp-tender. Stir in water, bouillon granules, and pepper.
  2. Bring to boiling; stir in orzo. Return to boiling; reduce heat. Simmer, uncovered, for 5  to 8 minutes or until orzo in tender but still firm. Stir in turkey, parsley, and thyme; Heat through. Makes 4 servings.

Herb Tip

When using herbs in cooking, it’s best to add dried herbs during the beginning of cooking and fresh later in the process. If fresh are added too early, the flavor will not be as fresh or pronouced. You will note that in most cases the recipes will instruct you when to add dried herbs and when to add fresh herbs when both are option.

Enjoy…

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