Friday I shared our recipe for homemade cut-out cookies and butter cream icing; now I’m giving you my recipe for Skinny Soup.
You see, after you make a few batches of the cookies–you may need this soup. 😉
This soup is healthy and full of vegetable goodness. You can simply make it with whatever veggies you have handy. I cannot cook anything small. I made this soup yesterday, and quickly overflowed my crock pot into a large stock pot.
I’m destined to cook for 15. 😉
How to Make Skinny Soup
- See the free recipe printable at the end of this post. This recipe yields 40 servings. Use 1/2 this week, and freeze 1/2 for later. This soup would also be fabulous to can and have ready!
- Wash and cut your veggies of choice. I used an entire cabbage as my base. I added in 4-carrots, 4-squash, 1-zucchini, 2-green onions, and 1-broccoli bunch.
- Add 3-12 oz cans of diced tomatoes-along with all the cut veggies from step one-into a large stock pot.
- Season to taste with onion powder, garlic powder, celery seed, salt, pepper and parsley.
- Fill stock pot with enough water to cover vegetables.
- Cover pot with lid. Simmer on medium-low heat for 4-hours, or until ingredients are tender.
I fill one ice cream bucket full of soup (see, the irony continues) to keep in the refrigerator and eat as needed. Then I freeze the next bucket of soup to pull out another week when I need more Skinny Soup!
How I’m Using Skinny Soup
Certain diet programs have a soup similar to this which are “0-points,” thus you can eat all of it that you want. For the last 2-weeks I’ve also used the My Fitness Pal App on my phone to track my calories and activity. For instance, did you know that you burn approximately 450-calories during 8-hours of sleep? This soup is about 30-calories per 1-cup serving (per the recipe building feature on CalorieCount.com.)
I have lost 6-lbs in the last 2-weeks, just by being more aware of what I’m putting in my mouth. Plowing our huge garden next week should prove to be a major workout as well. If I replace one meal per day with this soup, or use this soup as my “snack” when I’m craving in-between meals, I find that I’m cutting a nice chunk of calories.
Realistically, I’d love to add another Stewart blessing to our family as soon as the Lord allows. This soup is very healthy for a preggers momma to gorge on…in-between the peanut butter and banana sandwiches. 😉 It’s another change toward the healthy homesteading lifestyle that we’re leaning towards. I can’t wait to make this recipe with veggies from our own garden!