A Soup a Day

I have heard that if you eat soup one meal a day you'll lose weight. For the next few weeks I am willing to use my body as the experimental group to see if this hypothesis is accurate. (By default Mark will have to be in the experimental group with me)

To make this a fair experiment I decided that all the soups needed to be healthy. I asked Mark what his favorite soups were so he could feel like he had some input. All his choices were meaty, fatty and/or creamy. Since this is my experiment I threw out all his choices and we're going with the healthy ones.

I came up with a plan that highlighted a different soup every night for about 3 weeks.

First on the list is Rustic Italian Tomato Soup. I got this recipe from a Heart Healthy pamphlet I picked up at the doctor's office years ago. It has a robust flavor that I love.

I've started trying to rejuvenate my natural leavening starter so I paired the soup with Naturally Leavened Blueberry Muffins that I posted about last year.

Rustic Italian Tomato Soup

Serves 4 (1 cup per serving)

1 - 16 oz. package frozen mixed bell pepper strips (I use a mix of fresh peppers)

1 - 14.5 oz can diced tomatoes, undrained

1 - 14 or 14.5 oz. can low-sodium chicken broth

1 - 15.5 oz. can navy beans, rinsed and drained

3 Tbsp chopped fresh basil leaves

2 Tbsp snipped fresh parsley

1 Tbsp balsamic vinegar

½ tsp dried oregano, crumbled

1 medium garlic clove, minced

1/8-1/4 tsp crushed red pepper flakes

1 Tbsp olive oil (preferably extra-virgin)

Salt to taste (if desired)

In a food processor or blender, process bell peppers, undrained tomatoes, broth, beans basil, parsley, vinegar, oregano, garlic and red pepper flakes until smooth (or slightly chunky).

Pour mixture into a large saucepan; bring to a boil over high heat.  Reduce heat and simmer, covered, for 20 minutes, or until flavors are well blended.

Remove from heat and stir in oil and salt. Serve.

Per Serving:  136 calories; 3.5g fat; 215mg sodium; 22g carbohydrates; 12g sugars; 5g fiber; 5g protein