Best Dr Ozs Belly Blasting New Years Soup Recipes

Dr. Oz's Belly-Blasting New Year's Soup image

Provided by mersaydees

Categories Beans

Time 25m

Yield 4 1/2 cups

Number Of Ingredients 7

1 (14 1/2 ounce) can diced fire-roasted tomatoes, with medium chilies
1 (15 ounce) can chickpeas
2 garlic cloves, chopped
2 cups vegetable stock or 2 cups chicken broth
2 tablespoons chili powder
1/4 cup lime juice
1/2 cup fresh cilantro, freshly chopped

Steps:

Add tomatoes, chick peas, garlic, broth and chili powder to either a blender or a Vitamix. Puree.
Transfer mix to a large pot and bring to the boil; lower the heat and simmer for about 10 minutes.
Alternatively, you may add the first 5 ingredients to a large pot and process the ingredients with an immersion blender. Bring to the boil and simmer for about 10 minutes.
To serve, stir in lime juice and cilantro. Enjoy!

New Year's Celebration Soup image

Provided by stephanierndos

Categories Clear Soup

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 medium onion
4 tablespoons garlic (minced)
1 lb sage sausage (pick a really good one, we use Jimmy Dean, don't skimp)
2 tablespoons olive oil
1 (14 ounce) can sauerkraut (drained)
2 cups chicken broth (16 fl.oz.)
2 cups water
1 (16 ounce) can black-eyed peas (about 1 1/2 cups)
1 (15 ounce) can diced tomatoes (drained)
hot sauce (to taste)
1/4 cup white wine (we used pinot grigio)
2 teaspoons dried sage (if using fresh, several leaves chopped)

Steps:

Chop onion and mince garlic. In a 3-quart saucepan or heavy iron skillet, brown sausage and drain off all excess fat, crumble and set aside, in the same saucepan or heavy iron skillet - heat olive oil & cook onion, garlic in oil over moderate heat, stirring occasionally, until onion is pale golden, about 2-3 minutes. Add broth, wine and water into the onion mixture. Also, add back the sausage and mix.
Rinse and drain black-eyed peas. In a bowl mash half of peas with a fork. Stir mashed and whole peas, diced tomatoes, & sauerkraut into soup, bring to slow boil then reduce heat and simmer for at least 30 minutes (however, you can let this soup slow cook all day, makes it that much better). Season soup with salt, pepper, sage and hot sauce ~ enjoy with a good crusty bread.
This recipe can be prepared in 45 minutes or less.
Although we call for canned black-eyed peas, you can use frozen peas or cook up a batch of dried ones. Note: if you use dried beans that you only let soak as package directs, you will need to use a food processor to mash 1/2 the beans and you will need to up the amount of fluids (i.e.; 3 1/2 cups of both broth and water). As well, cook time will need to increase to time reflected on dried beans package in order for beans to cook correctly.