Hungry Girl (15 page)

Ingredients

4 cups fat-free vegetable broth

2 cups chopped green cabbage

1¼ cups chopped celery

1 cup chopped mushrooms

1 cup bean sprouts

cup frozen green beans

1 medium zucchini, diced

2 plum tomatoes, diced

¾ cup sliced carrots

½ cup diced onions

5 asparagus spears, chopped

1½ tablespoons tomato paste

1 teaspoon minced garlic

½ teaspoon basil

¼ teaspoon oregano

¼ teaspoon parsley

Salt and black pepper, to taste

Directions

Spray a large pot with nonstick spray. Cook tomatoes, carrots, onions, asparagus, and garlic over low heat for about 5 minutes.

Raise heat to high, add all other ingredients, and stir. Once soup reaches a full boil, lower the heat until soup is just simmering.

Cover and cook for 20 minutes, or until the beans and celery are tender.

MAKES 6 SERVINGS

Know what you're getting yourself into . . .

Bisque:
A thick cream soup—can be a dieter's nightmare.

Bouillon:
This is just a fancy French word for broth. Broth-based soups are your best bet.

Chowder:
Rich (not in a good way) and packed with items like potatoes, cheese, and heavy cream. Chowder is filling, but usually fattening. There
are
light options that are so good you'd swear they're the real deal!

Consommé:
A clear soup made by boiling meat, vegetables, etc., to extract their nutritive properties and flavor. A thicker version of a broth, consommé is often relatively low in fat and calories.

Cream Of:
Soups with a fatty cream-based liquid as the main ingredient. Beware! Look for low-fat versions to get your creamy fix.

Miso:
Japanese soup/soup base that's low in calories and high in taste.

This soup is as good as Grandma's chicken noodle soup
—
and it has a tiny fraction of the calories!

Ingredients

4 cups fat-free chicken broth

12 ounces raw skinless boneless lean chicken breast

2 packages House Foods Tofu Shirataki, Fettuccine Shape

1 cup diced celery

cup diced mushrooms

cup diced carrots

¼ cup diced onions

2 teaspoons parsley, divided

2 teaspoons minced garlic

1 teaspoon garlic powder

Salt and black pepper, to taste

Directions

Fill a large pot with 8 cups of water. Add chicken breast, garlic powder, and half of the parsley. Set stove to medium-high heat and cook for 20 minutes.

While the chicken is cooking, rinse and drain the shirataki noodles, and pat until thoroughly dry. Cut the noodles into bite-sized pieces and set aside.

Once chicken is fully cooked, pour the contents of the pot into a colander so only
the chicken remains. Using two forks shred the chicken into small pieces.

Place all remaining ingredients in the pot, along with the noodles and chicken, and stir well. Bring the soup to a boil and then reduce heat to a simmer. Cover and cook for 15 to 20 minutes.

Turn off the heat and allow the soup to sit for at least 5 minutes.