Description
A collection of nutritious soups designed for bariatric patients.
Ingredients
Scale
- 2 cups low-sodium chicken broth
- 1 cup diced vegetables (carrots, celery, onions)
- 1 cup cooked chicken, shredded
- 1 cup pureed beans (cannellini or black beans)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- In a large pot, heat the chicken broth over medium heat.
- Add the diced vegetables and cook until tender.
- Stir in the shredded chicken and pureed beans.
- Add garlic powder, onion powder, salt, and pepper.
- Simmer for 10 minutes.
- Blend for a smoother texture if desired.
- Serve warm.
Notes
- This soup can be made in advance and stored in the refrigerator.
- Adjust the consistency by adding more broth if necessary.
- Feel free to substitute vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
Keywords: bariatric soups, healthy soups, low calorie soups