The Extreme Soup Diet is actually a more reasonable soup diet than the cabbage soup diet from back in the day. You basically eat two bowls of the soup and two mini meals that are just small healthy meals a day.
Not being on any sort of soup diet, I decided to make the "Extreme Diet Soup" as a way to automate my lunches for the week. I wanted an easy and delicious way to get some addition vegetables into my diet, and I always love a big bowl of soup in the winter!
The soup happens to be a great tasting soup regardless of whether you are on a soup diet or not. I think even non-dieters would approve. It is very filling and flavorful!
The recipe makes 7, two-cup servings. Each serving has 270 calories, 27 grams of protein, 8 grams of fat, 20 grams of carbs, 6 grams of fiber, and 6 grams of sugar. For those of you on the BFC, you could always leave out the carrots or reduce use one onion to lower the sugar amount. As prepared below, the S/C Value would be 6/1 for a huge 2 cup serving. I promise this will fill you up!
7 servings
2 Tbsp. extra virgin olive oil
2 large onions, very thinly sliced
1.5 lbs chicken breast, diced
1 large carrot, finely shredded
2 large cloves of garlic
1 jalapeno pepper with seeds, minced
2 tsp. fresh thyme or oregano (or 1 tsp dried)
8 c. fat free chicken broth
1 (15 ounce) can black beans, drained
6 cups fresh spinach leaves, packed
1 large tomato, finely diced
salt and pepper, to taste
7 Tbsp. Parmesan cheese
Heat oil in a large stockpot over medium heat. Add onions, stirring occasionally, for 10 minutes. Add chicken, stirring for 5 minutes more or until cooked through and onions are lightly browned. Add carrot, garlic, jalapeno, and thyme. Cook another 2 minutes.
Stir in broth and increase heat to high. Bring the mixture to a boil.
Add beans, spinach, and tomato. Bring back to boil, then turn off the heat. Add salt and pepper to taste.
Sprinkle each serving with 1 Tbsp. of Parmesan cheese.
Enjoy!
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