Get Your Slurp On! 3 Soups For Winter Weight Loss

Recipe posted in: Flex™ Meals & Snacks, Healthy Sides & Snacks, Lunches & Dinners

Nothing warms you up in the winter like a good hearty soup. Cozy up to these three simple soups sure to keep your taste buds (and your waist line) happy—even on the worst snow day!

1. Kitchen Sink Veggie Soup
Get the ultimate in comfort food with this hearty and delicious soup that features barley and a whole host of nutrient-packed veggies.

Ingredients:
1 cup chopped celery
1 cup chopped carrots
1/2 cup diced onion
2 cloves garlic, minced
6 cups low sodium chicken or vegetable broth
1 16-ounce can diced tomatoes
3/4 cup pearl barley
1/2 tsp Italian seasoning
2 cups spinach
Salt and pepper (to taste)

Directions:
1. Spray a large pan with zero-calorie cooking spray then heat onions and garlic for two minutes. Then add carrots and celery and cook for four minutes more.
2. Add tomatoes (with liquids), broth, barley and seasonings. Bring to a boil, cover and reduce to a medium-low simmer.
3. Cook for 30 to 40 minutes until barley is cooked through. Add spinach, warm for another minute, then remove from heat, cool and serve.

Serves: 6
Counts as: 1 SmartCarb and 1 Vegetable

2. Skinny Chicken Noodle Soup
Watching your carbs? No problem! This tasty take on a comfort food classic uses zucchini noodles instead of pasta for a slimmed-down staple you can enjoy all winter long.

Ingredients:
4 cups low sodium chicken or vegetable broth
1 cup chopped celery
1 cup chopped carrots
2 small zucchinis, spiralized

Directions:
1. In a medium pot, bring broth to a boil, then reduce to a simmer.
2. Add celery and carrots and simmer until tender (10 to 20 minutes).
3. Add zucchini noodles and cook 5-7 minutes.

Serves: 4
Counts as: 1 Vegetable

3. Creamy Butternut Squash Soup
Whip up a big batch of this flavorful cold-weather favorite over the weekend and help yourself to healthy (and tasty!) leftovers all week-long!

Ingredients:
1 tablespoon butter
3 1/2 cups cubed peeled butternut squash
3/4 cup chopped carrot
1/2 cup diced sweet onion
2 1/2 cups low sodium chicken or vegetable broth
1/4 cup nonfat milk
Salt and pepper (to taste)

Directions:
1. Melt butter in a large saucepan over medium-high heat. Then add squash, carrots and onion and sauté for 10-12 minutes.
2. Add broth and bring to a boil.
3. Once soup is boiling, cover, reduce heat, and simmer for 30 minutes.
4. Remove from heat; stir in milk and desired seasonings.
2. Pour mixture into blender. Remove middle section of blender lid to allow steam to escape, and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.

Serves: 4
Counts as: 1 SmartCarb, 1/2 Vegetable and 1 Extra

Enjoy these delicious soups with your favorite lean protein for a full flex lunch!

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Directions: