Low-Calorie Healthy Diet: Nutrient-Rich Weight Loss Meal”

Ingredients:

  • 1 tbsp  olive oil
  • 1 cup diced onions
  • 3 ribs celery, sliced
  • 2 large carrots, peeled and sliced
  • 6 cups water
  • 2 tbsp Better Than Bouillon Vegetable Base
  • 1 bay leaf
  • 2 tsp Italian seasoning
  • 1 tsp black pepper
  • 1/2 tsp smoked paprika
  • Pinch of cayenne pepper
  • 2 tsp garlic powder
  • 1 tsp kosher salt
  • 4 cups chopped cabbage
  • 1/4 cup tomato paste
  • 1 (14.5 oz) can diced tomatoes
  • 1 (14.5 oz) can green beans, drained

Instructions:

Instant Pot Instructions:

  1. Sauté Vegetables:
    • Turn the Instant Pot to the sauté setting. When the display shows HOT, add the olive oil, onions, celery, and carrots. Sauté for about 5 minutes until the vegetables are softened.
  2. Add Water and Scrape:
    • Pour in the water and scrape the bottom of the pot to ensure nothing is sticking. Keep the Instant Pot on the sauté setting so the water starts warming up.
  3. Add Remaining Ingredients:
    • Add the Better Than Bouillon, bay leaf, Italian seasoning, black pepper, smoked paprika, cayenne pepper, garlic powder, kosher salt, cabbage, tomato paste, diced tomatoes, and green beans. Stir to combine.
  4. Pressure Cook:
    • Cover the Instant Pot and secure the lid. Ensure the valve is set to sealing. Set the SOUP button to 10 minutes. If you don’t have a soup button, use the pressure cook button set to low pressure for 10 minutes.
  5. Natural Release:
    • Once the cooking time is up, let the pot sit for 5-10 minutes before moving the valve to venting. Remove the lid carefully.
  6. Serve:
    • Stir the soup well, ladle into bowls, and serve hot.

Slow Cooker Instructions:

  1. Combine Ingredients:
    • Add all ingredients (except olive oil, which is not needed for the slow cooker version) to the slow cooker. Stir to combine.
  2. Cook:
    • Cover and cook on low for 8 hours.
  3. Serve:
    • Stir the soup well, ladle into bowls, and serve hot.

Enjoy:

  • This delicious and nutritious diet soup is perfect for a satisfying meal, providing warmth and comfort with every bowl. Enjoy!

Diet Soup

Ingredients:

  • 1 tbsp olive oil
  • 1 cup diced onions
  • 3 ribs of celery, sliced
  • 2 large carrots, peeled and sliced
  • 6 cups water
  • 2 tbsp Better Than Bouillon Vegetable Base
  • 1 bay leaf
  • 2 tsp Italian seasoning
  • 1 tsp black pepper
  • 1/2 tsp smoked paprika
  • Pinch of cayenne pepper
  • 2 tsp garlic powder
  • 1 tsp kosher salt
  • 4 cups chopped cabbage
  • 1/4 cup tomato paste
  • 1 (14.5 oz) can diced tomatoes
  • 1 (14.5 oz) can green beans, drained

Instructions:

Instant Pot Instructions:

  1. Turn Instant Pot to sauté setting. When the display says HOT, add in the olive oil, onions, celery, and carrots. Sauté for about 5 minutes.
  2. Pour in the water and scrape the bottom of the pot so that nothing is sticking. Keep the Instant Pot on the sauté setting so that the water can start warming up while you add in the rest of the ingredients.
  3. Add in Better than Bouillon, bay leaf, Italian seasoning, black pepper, paprika, cayenne, garlic powder, kosher salt, cabbage,  tomato paste, diced  tomatoes, and green beans.
  4. Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the SOUP button to 10 minutes. If you don’t have a soup button, set the pressure cook button to low pressure for 10 minutes. When the time is up, let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
  5. Stir and ladle into bowls and serve.

Slow Cooker Instructions:

  1. Add all ingredients (except olive oil) to the slow cooker.
  2. Cover and cook on low for 8 hours.
  3. Stir and ladle into bowls and serve.

Enjoy this delicious and nutritious diet soup as a satisfying meal option!

Ingredients

  • 1 Tbsp olive oil
  • 1 cup diced onions
  • 3 ribs of celery, sliced
  • 2 large carrots, peeled and sliced
  • 6 cups water
  • 2 Tbsp Better Than Bouillon Vegetable Base
  • 1 bay leaf
  • 2 tsp Italian seasoning
  • 1 tsp black pepper
  • 1/2 tsp smoked paprika
  • Pinch of cayenne pepper
  • 2 tsp garlic powder
  • 1 tsp kosher salt
  • 4 cups of chopped cabbage
  • 1/4 cup tomato paste
  • 1 (14.5 oz) can diced tomatoes
  • 1 (14.5 oz) can green beans, drained

Instructions

Instant Pot Instructions: 

  1. Turn Instant Pot to sauté setting. When displays says HOT add in the oil, onions, celery and carrots. Sauté for about 5 minutes.
  2. Pour in the water and scrape bottom of pot so that nothing is sticking. Keep the Instant Pot on the sauté setting so that the water can start warming up while you add in the rest of the ingredients.
  3. Add in Better than Bouillon, bay leaf, Italian seasoning, pepper, paprika, cayenne, garlic powder, kosher salt, cabbage, tomato paste, diced tomatoes, green beans.
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. If you don’t have a soup button set the pressure cook button to low pressure for 10 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
  5. Stir and ladle into bowls and serve.

Slow Cooker Instructions:

  1. Add all ingredients (except olive oil, you don’t need it for slow cooker version) to the slow cooker.
  2. Cover and cook on low for 8 hours.
  3. Stir and ladle into bowls and serve.