Best Fordes Diet Soup Recipes

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7 - DAY - SOUP DIET RECIPE



7 - Day - Soup Diet Recipe image

This recipe was created by a major Toronto Ontario hospital to rapidly and safely reduce a patients weight prior to surgery. It's safe and it works!

Provided by Mr. Sauce

Categories     Vegetable

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 15

3 cups crushed plum tomatoes
2 1/2 cups pasta sauce
1/2 cup tomato paste (1 small can)
6 green onions
2 cups beef broth
1 bunch celery & tops
2 cups fresh green beans
2 green bell peppers
2 lbs carrots
2 teaspoons chili powder
1 teaspoon coarse salt
2 teaspoons paprika
1/8 teaspoon cayenne pepper
2 teaspoons prepared mustard
1 teaspoon ground black pepper

Steps:

  • In a very large stock pot, combine tomatoes, pasta sauce, tomato paste and beef broth.
  • Over med/high heat, bring mixture to a boil.
  • Reduce heat and simmer covered for 15 minutes.
  • Wash and rough chop carrots, celery (including tops), and green peppers into 1 inch cubes.
  • Wash, trim and cut green beans into 1 inch lengths.
  • Chop green onion into 1/4 inch lengths.
  • Add all vegetables to simmering pot.
  • Stir to combine.
  • Add chili powder, cayenne, mustard, salt, black pepper and paprika to soup mixture.
  • Stir and simmer on low for 60 - 90 minutes.
  • -------------------------------------------.
  • Soup Diet - Day #1.
  • Eat as much of any fruit you want EXCEPT BANANAS.
  • Eat only soup and fruit today but eat all you want.
  • ------------------------------------------.
  • Day #2.
  • All Veggies.
  • Fill up on fresh vegetables (salads etc).
  • Eat all the soup you want and have a large baked potato with butter at dinner time.
  • But NO FRUIT TODAY.
  • -------------------------------------------.
  • Day #3.
  • Eat all the soup, fruit and veggies you want, but NO POTATOES.
  • If you haven't cheated you will have lost.
  • 5-7 lbs by tomorrow morning.
  • -------------------------------------------.
  • Day #4.
  • Bananas and skim milk.
  • Eat at least 3 bananas and all the milk you want today.
  • Remember, you can have soup anytime you want.
  • --------------------------------------------.
  • Day #5.
  • Beef and Tomatoes.
  • You can have up to 20 ounces of beef and 6 tomatoes in any style you like.
  • Remember to eat soup too.
  • -------------------------------------------.
  • Day #6.
  • Beef and Vegetables.
  • Eat all the beef and veggies you want today.
  • You can have 2-3 steaks if you want, with green leafy vegetables.
  • But NO POTATOES.
  • Don't forget to have soup.
  • --------------------------------------------.
  • Day #7.
  • Brown rice, unsweetened fruit juice, and veggies today.
  • Eat all you want whenever you want and have soup as often as you can.
  • The soup is the key --
  • --------------------------------------------.
  • If you haven't cheated, you should have lost 10 - 17 lbs.
  • Prescription medications will not be affected by this diet, but check with you doctor before you begin the diet just to be sure.
  • Remember; The more soup you eat, the more weight you will lose.

WEIGHT-LOSS CABBAGE SOUP



Weight-Loss Cabbage Soup image

Loaded with cabbage, carrots, bell pepper, tomato and plenty of seasoning, this healthy cabbage soup recipe packs in lots of flavor and is ultra-satisfying. This easy recipe makes a big batch for lunches or veggie-packed snacks all week. If you want to bump up the satisfaction factor even more, top with a little cheese or avocado.

Provided by Carolyn Casner

Categories     Healthy Vegan Vegetable Soup

Time 55m

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
1 medium red bell pepper, chopped
2 cloves garlic, minced
1 ½ teaspoons Italian seasoning
½ teaspoon ground pepper
¼ teaspoon salt
8 cups low-sodium vegetable broth
1 medium head green cabbage, halved and sliced
1 large tomato, chopped
2 teaspoons white-wine vinegar

Steps:

  • Heat oil in a large pot over medium heat. Add onion, carrots and celery. Cook, stirring, until the vegetables begin to soften, 6 to 8 minutes. Add bell pepper, garlic, Italian seasoning, pepper and salt and cook, stirring, for 2 minutes.
  • Add broth, cabbage and tomato; increase the heat to medium-high and bring to a boil. Reduce heat to maintain a simmer, partially cover and cook until all the vegetables are tender, 15 to 20 minutes more. Remove from heat and stir in vinegar.

Nutrition Facts : Calories 133.3 calories, Carbohydrate 19.8 g, Fat 5.2 g, Fiber 7 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 451.1 mg, Sugar 11 g

DIET SOUP



Diet Soup image

There are hundreds of variations, but the main point of the soup is to be full and to get lots of natural fiber. Almost anything can be added or removed to your sense of taste - bell peppers, corn, tomato juice ..... Try substituting chicken soup mix for the onion soup mix.

Provided by PEGW

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 8

1 medium head cabbage, chopped
1 onion, chopped
3 large carrots, chopped
3 stalks celery, chopped
3 tomatoes, chopped
16 ounces frozen green beans
2 (1 ounce) packages dry onion soup mix
6 cups water

Steps:

  • Combine water, soup mix, and vegetables in a large stock pot. Bring to a boil. Reduce heat, and simmer until the vegetables are tender.

Nutrition Facts : Calories 94 calories, Carbohydrate 21 g, Fat 0.5 g, Fiber 6.6 g, Protein 3.6 g, SaturatedFat 0.1 g, Sodium 672.9 mg, Sugar 9 g

FORDE'S DIET SOUP



Forde's Diet Soup image

In theory, this burns as many calories to digest as it gives while adding some much needed veggies and fiber to fill you up when you're on a diet. Bonus is that it's delicious and comforting.

Provided by Yami Zuma

Categories     Low Protein

Time 25m

Yield 15 bowls, 15 serving(s)

Number Of Ingredients 8

6 green onions, large
2 green peppers
2 (28 ounce) cans low sodium diced tomatoes
1 bunch celery
1 (1 1/4 ounce) package onion soup mix
2 low sodium bouillon cubes
1 pinch pepper (to taste)
1 pinch parsley (to taste)

Steps:

  • Cut veggies into small pieces and cover with water or V8 juice.
  • Boil rapidly for 10 minutes.
  • Reduce heat and simmer until veggies are tender.

Nutrition Facts : Calories 45.5, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.2, Sodium 529.5, Carbohydrate 10.4, Fiber 2.6, Sugar 5.6, Protein 1.6

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