The Vegetable Soup Diet

The vegetable soup diet was developed for those who have trouble following other weight-loss plans. On this plan participants are allowed to eat vegetable soup as much as they'd like. The soup makes a decent low-calorie filler, but the plan itself is not substantial enough to be followed long term without potential health risks. It is, however, an effective diet for those seeking to drop a few pounds before beginning a long-lasting healthy eating plan.

The Plan

The vegetable soup diet is a weight-loss plan that has been designed for short-term use. The weeklong diet is based on portion-controlled, low-fat meals and a nourishing vegetable soup. Soup portions are not measured or restricted, so dieters can keep their hunger at bay by eating as much of it as they like. A large pot of the basic soup is prepared the evening before the start of the diet. Each day, the basic soup is modified in some way to keep dieters from becoming bored. Each meal contains 300 to 400 calories, for a daily total of 1200 calories on average. As a bonus for good behavior, twice a week dieters are encouraged to choose a 100 calorie snack of their choice. Additionally, dieters are allowed to have celery sticks, strips of bell pepper, cucumber wedges or carrot sticks any time they feel the urge.

The Soup

The original soup recipe makes 28 cups of basic vegetable soup. Begin by coating a large stock pot or soup kettle with nonstick cooking spray. Add 1 pound of sliced carrots, four peeled and chopped onions, five sliced stalks of celery, 1 pound of sliced mushrooms, three chopped bell peppers, and 2 tablespoons of minced garlic. Cook over medium heat, stirring frequently for about 10 minutes. Then add 48 ounces of undrained canned diced tomatoes, 1 pound of shredded green cabbage, 1 pound of fresh green beans, 64 ounces of chicken broth, and 2 quarts of water. Season to taste with salt and pepper, then bring the soup to a boil. Reduce the heat and cover the soup. Allow it to simmer for 10 minutes, then add 12 ounces of baby spinach leaves and 1 pound of sliced zucchini. Cover and simmer 10 minutes more. Customize the vegetables in the recipe, leaving out anything you don't care for and adding those you'd prefer, except potatoes, beans, corn, avocado or peas.

Variations

Once the soup has been made, it can be kept in the refrigerator for the remainder of the week. To alter the basic recipe, measure 2 cups into a medium saucepan, then stir in up to 1 cup of any of the following: cup cannellini beans, cup black beans, cup kidney beans, cup cooked pasta, 3 ounces of boneless skinless chicken breast, cup corn, 4 ounces of skinless fish fillets, cup salsa, 4 ounces of ground turkey breast or 2 ounces of turkey kielbasa. Top with 2 tablespoons of shredded cheese, crushed tortilla chips, or reduced-fat sour cream and season with basil, chili powder, cilantro, dill, paprika or any of your favorite herbs. For example, the make a Southwestern style soup, you might combine ground turkey that has been browned and drained with black beans, crumbled tortilla chips, chopped cilantro and a dash of cumin.