Description
A collection of 11 delicious low calorie high protein soups that are guilt-free, gluten-free, and dairy-free.
Ingredients
- Chicken breast – 1 lb
- Vegetable broth – 4 cups
- Carrots – 2, diced
- Celery – 2 stalks, diced
- Onion – 1, chopped
- Garlic – 2 cloves, minced
- Spinach – 2 cups, fresh
- Black beans – 1 can, drained and rinsed
- Quinoa – 1/2 cup
- Spices (cumin, paprika, salt, pepper) – to taste
Instructions
- In a large pot, sauté onions and garlic until translucent.
- Add carrots and celery, cooking until softened.
- Pour in the vegetable broth and bring to a boil.
- Add chicken breast and quinoa, simmering until chicken is cooked through.
- Remove chicken, shred it, and return to the pot.
- Add black beans and spinach, cooking until spinach is wilted.
- Season with spices to taste and serve hot.
Notes
- Feel free to add any other vegetables you like.
- This soup can be stored in the fridge for up to 3 days.
- For a vegetarian option, omit chicken and add more beans or tofu.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg