Super Soups.Pdf
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Table of Contents Introduction 5 Chicken Soups 7 Award-Winning Chicken Soup 8 Kerin’s Chicken & Coconut Soup 9 Vicki’s Chicken Soup 10 Rick’s Quick Chicken Rice Soup 11 White Chicken Chili 12 Mullagatawny Soup 13 Momma Mia’s Chicken Soup 14 Italian Chicken Soup 15 Chicken & Sausage Soup 16 Chicken & Vegetable Soup 17 Thai Soup 18 Spicy Chicken Spinach Soup 19 Squash Soups 21 Spicy Pumpkin Soup 22 Diane’s Orange Soup 23 Healthy Butternut Squash Soup 24 Butternut Squash, Pears 25 & Coconut Milk Soup 25 Roasted Pumpkin Soup 26 Potato Pumpkin Soup 27 Jacqueline’s Winter Vegetable Soup 28 Apple Squash Soup 29 Butternut Mango Soup 30 Best Ever Butternut Squash Soup 31 Butternut & Acorn Squash Soup 32 Winter Butternut Squash Soup 33 Organic Squash & Apple Soup 34 Winter Warmer Butternut Soup 35 Potato Soups 37 Curry Sweet Potato Soup 38 Sweet Potato & Black Bean Chili 39 Southwestern Sweet Potato Soup 40 Sweet Potato, Chick Pea 41 & Spinach Soup 41 Judy’s Winter Boost Soup 42 Italian Orange Soup 43 Allen’s Potato Soup 44 Sweet Potato & Cranberry Soup 45 Page 2 Lentil Soups 47 Malissa’s Winter Lentil Soup 48 Karen’s Kale & Lentil Soup 49 Red Lentil Chicken Soup 50 Terri’s Lentil Soup 51 Sausage & Lentil Soup 52 with Quinoa & Kale 52 Greek Red Lentil Soup 53 Simple Delicious Lentil Soup 54 Healthy & Hearty 55 Lentil Vegetable Soup 55 Wanda’s Steak Soup 56 Spanish Soups 57 Mexican Chicken Posole Soup 58 Larry’s Tortilla Soup 59 Crockpot Taco Soup 60 Caldo Verde 61 Hot Taco Soup 62 Tortilla-less Soup 63 Puchero 64 Malena’s Taco Soup 65 Jean’s Tortilla Soup 66 Spicy Calorie-Burning Mexican Soup 67 Brazilian Coconut Soup 68 South of the Border Soup 69 with Avocado Pico de Gallo 69 Bolivian Oatmeal Soup 70 Bean Soups 71 White Bean & Chicken Chili 72 BBQ Ribs & Bean Soup 73 Moroccan Chickpea Stew 74 Tuscan Tuna & Cannellini Beans 75 Fifteen Bean Soup 76 Curried Tomato & White Bean Soup 77 Funky 15 Bean Soup 78 Chupe with Cannellini Beans 79 Beef & Navy Bean Soup 80 Zucchini Chili 81 Vegetable Chili 82 Lisa’s Autumn Harvest Soup 83 White Bean & Spinach Soup 84 Esther’s Vegetable/Bean Soup 85 Pea Soups 87 Pea & Basil Soup 88 Rena’s Split Pea Soup 89 Mrs. Linett’s Pea Soup 90 Celeriac & Split Pea Soup 91 Vegetarian Split Pea Soup 92 French Canadian Pea Soup 93 Page 3 Vegetable Soups 95 Karen’s Cream of Broccoli Soup 96 Cauliflower Celery Soup 97 Mom’s Ginger Carrot Soup 98 Creamless Creamed Roasted 99 Cauliflower Soup 99 Stuffed Green Pepper Soup 100 Hearty Tomato Soup 101 Honeymoon Vegetable Soup 102 Roasted Red Pepper Soup 103 Minestrone Italiano 104 Carrot & Orange Soup 105 Tomato Basil Soup 106 Creamy Baked Squash & Garlic Soup 107 Meat & Vegetable Soups 109 Stacie & Jeff ’s Turkey Vegetable Soup 110 Easy Slow Cooker Hamburger Soup 111 Carolyn’s Fish Soup 112 Judy’s Hearty Ham & Beet Soup 113 “The Best” Italian Turkey 114 Vegetable Soup 114 Thanksgiving Turkey Soup 115 Nonna’s All Day Minestrone 116 Beef & Barley Soup 117 Randy’s Hearty Hamburger Soup 118 Moroccan Vegetable Soup (Chorba) 119 Beef & Cabbage Soup 120 (with an Indian touch) 120 Salmon, Baby Corn 121 & Mushroom Soup 121 Mom’s Noodle Soup 122 Super Soups with Isabel 123 So…just who is Isabel De Los Rios? 123 Page 4 Introduction This guide includes some delicious soup recipes, submitted by our very own Diet So- lution customers. All recipes have been thoroughly reviewed and approved by me to ensure that each one follows all Diet Solution requirements. Because the Diet Solution does promote the inclusion of many different foods into your daily meal plans, it is essential to keep your soups new, fun and interesting. Eating the same foods again and again leads to boredom and abandonment. To prevent this from happening, I highly encourage you to try at least one new recipe per week that suits your meal plan. Also, be adventurous and try some foods that you have never tried before. Also, remember that allowable food servings and portion sizes differ for each person, depending on metabolism type and the number of calories required daily. Please ad- just recipe portions to suit your meal plan, as instructed in the Chapter on Daily Meal Planning, according to the Allowable Servings Guide and the Food Choices charts. For example, if you are a Carb Type allowed four 1-oz servings of protein for dinner and a soup recipe calls for 6 oz of chicken (or doesn’t specify a portion size), eat only 4 oz of chicken with your meal. You do not need to be this precise all the time, especially if sev- eral different ingredients are included in your soup. It is best to listen to your body and pay attention to hunger/fullness cues. Remember, fresh food is best, and the more whole and natural the food you eat, the healthier you will be—and the better you will feel. Enjoy your delicious soups! With all of the recipes presented here (and with any other recipe you may choose to use), adhere to all the principles taught in the manual. Here are a few points to remember and consider for each recipe: Page 5 Go Organic Organic ingredients are always best. Meats, Poultry, Whenever possible, choose free-range, hormone- and Eggs, & Fish antibiotic-free, fresh, and wild meats, poultry, eggs, and fish. Salt Use an unrefined sea salt or, preferably, Celtic sea salt or Redmond’s Real Salt. Oils The best oils to use for cooking are coconut oil, butter or ghee. Choose the one that tastes best to you in each soup. Water Water should be pure and filtered. Honey Honey should always be raw. Sweeteners Stevia or Xylitol can be used instead of raw honey. Nuts & Seeds Nuts and seeds should always be raw and preferably organic. Cooking and/or roasting nuts damages the health benefits of raw nuts. If you are going to roast your own nuts, use the lowest temperature possible (preferably below 300 degrees) and even that will do some damage to the nuts, so choose raw whenever possible. General Ingredients Fresh ingredients with minimal processing are always best. Cheese Cheese should be raw and organic. Yogurt Yogurt should be full fat and organic. Butter Organic butter from grass fed cows is your best choice. Page 6 Chicken Soups Page 7 Award-Winning Chicken Soup Ingredients 3 tablespoons coconut oil 6 stalks celery, cut into small pieces 6 large carrots, cut into slices 1 large onion, cut in half and each half sliced 1 whole chicken, cut up, or 1 large package of chicken parts (any you want) 1 large bunch parsley, minced Additional Instructions 2 or 3 large garlic cloves, Place coconut oil in a large soup pot and turn heat on me- peeled and smashed dium. Saute all the celery, carrots, and onion until translu- 5 or 6 (14.5 oz.) cans of cent. chicken broth (enough to cover all ingredients in the Add all of the chicken on top of the veggies. Put all of the parsley in the pot. Add the peeled, smashed garlic cloves to pot) the top of the pile. Pour in enough chicken stock to cover Unrefined sea salt and pepper, all of the ingredients. Add salt and pepper, to taste. to taste Give it all a great big stir. Cook over low heat for 35 minutes until the chicken is no longer pink. Stir occasionally. Submitted by: Vicki Kron Page 8 Want a hard copy? Go here: http://go.beyonddiet.com/SoupHardCopy Kerin’s Chicken & Coconut Soup Ingredients 1/2 cup brown rice 3 cups chicken broth 1 can (14 oz.) coconut milk 2 tablespoon curry powder 1 red chili pepper, minced 1 medium parsnip, diced 3 small chicken breasts, cut in 1/2-inch strips 4 tablespoons lime juice Additional Instructions 1 spring onion 1. Cook the rice. Chopped coriander 2. Bring the chicken broth, coconut milk, curry, and chili Unrefined sea salt & black to a boil. pepper 3. Add the parsnip and simmer for 5 minutes. 4. Add the chicken and cook until done, about 6-8 min- utes. 5. Add the rice and simmer for 30 seconds. 6. Remove from heat. 7. Add the lime juice, salt, and pepper to taste. 8. Garnish with chopped spring onion, coriander, and lime slices. 9. Enjoy! Submitted by: Kerin Black - Stuttgart, Germany Want a hard copy? Go here: http://go.beyonddiet.com/SoupHardCopy Page 9 Vicki’s Chicken Soup Ingredients 1 (3 pound) whole organic chicken, cut into pieces 2 quarts water 1 large onion, chopped 2 stalks organic celery with leaves, chopped 1/2 cup chopped fresh parsley 5 black peppercorns 1 bay leaf 1/4 teaspoon celery seed Additional Instructions 1 pinch dried thyme In a large pot combine chicken, water, large onion, celery 1 teaspoon unrefined sea salt with leaves, fresh parsley, peppercorns, bay leaf, celery seed, thyme and 1 teaspoon salt. Bring to a boil, then reduce heat, cover and simmer 4 hours. 1 cup sliced organic carrots 1/2 cup sliced organic celery Strain stock, reserving chicken, and refrigerate for 1 hour 1/4 cup minced onion or until fat can be skimmed off top. 1/4 cup chopped fresh parsley 1 teaspoon salt Skim fat from top of stock. Remove skin and bones from 1/2 teaspoon ground black chicken and cut meat into bite-size pieces. Return stock pepper and chicken to pot and stir in carrots, 1/2 cup sliced celery, 1/4 cup minced onion, fresh parsley, 1 teaspoon salt, pepper 1/2 cup uncooked brown rice and rice.