Fat-blasting fill-you-up vegan minestrone tomato soup recipe

I don't know about you, but I like to eat. Which is great except that I'm trying to lose weight and maintain weight loss.  And I have to agree with Kelly Osborne who says that she hates "diet food." That's because what we think of as diet food either tastes terrible, doesn't fill you up or both. My workaround is to create yummy, low calorie, diet versions of regular recipes. I demand a lot of my food--it must be satisfying, tasty, healthy, low sodium, low sugar, lowfat, fiber and carb balanced, high protein and ketogenic. I also require foods to be economical and use up leftovers if possible. Here's my tweaked version of

Fat-blasting Minestrone Tomato Soup

1 pound fresh peeled tomatoes, preferably tomatoes on the vine or beefsteak
1 diced yellow and/or orange pepper
1 small sliced zucchini
1 cup frozen edamame, hulled and/or 1 can fava beans
1 bunch sliced scallions or chopped vidala onion
2 ribs celery, sliced
Better-Than-Bouillon Chicken stock (or other MSG-free broth)
Spike salt-free seasoning (or Mrs. Dash or Costco Kirkland's brand)
water
non-stick pan spray

Optional:
mashed avocado
flaxseed
TVP (textured vegetable protein)
30-calorie almond or flax milk

Slice onions and celery and saute in coated pan. Season with salt-free seasoning. Add frozen edamame, peppers, zucchini, peeled diced tomatoes and broth and water. Add canned fava beans (optional). For thicker soup or stew and to increase fiber and protein, add milled flaxseed, TVP or avocado. For creamier soup, add almond or flax milk.

Stay tuned to this blog for more food swap recipes



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