I'm looking for a really tasty negative calorie soup

Question

i make a pretty tasty one myself but Im just looking to try something new....thank you

Answer 1

This isn't negative calorie, since that would be impossible, but this does have a 0 point value for Weight Watchers. (it's pretty delicious, and I've eaten it many times)

2/3 cup sliced carrot

1/2 cup diced onion

2 garlic cloves

3 cups broth (beef, chicken, or vegetable)

1 1/2 cup diced green cabbage

1/2 cup green beans

1 tablespoon tomato paste

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon salt

1/2 cup diced zucchini

Put everything in a pot, and let simmer (for about 15 minutes) until all veggies seemed cooked. I sometimes add beef stew meat, but that would increase the calorie and fat content, so you might want to stay clear of that. Chicken would be a healthy alternative and it would add a good source of protein.

Answer 2

try some of these recipies

LOW-CALORIE "CREAM" OF VEGETABLE SOUP

Create your own delicious "cream" soup with your favorite vegetables and skim milk instead of cream. To keep calories, fat, and cholesterol low, use 2 cups defatted chicken broth or use 2 chicken bouillon cubes and 2 cup water. Add 3 cups of cut up vegetables of your choice, 1 cup cooked rice (omit if using potatoes), and 2 cups skim milk.

In a 3 quart saucepan over high heat, bring broth and prepared vegetables to a boil. Reduce heat to low and simmer until vegetables are tender. Spoon half of mixture in blender and blend at low speed until smooth. Pour mixture into a bowl and continue until all vegetables are pureed in the broth they were cooked in. Return pureed mixture to saucepan. Stir in milk and heat through to serving temperature. Do not boil. Yield: approximately 6 servings.

2. 30 CALORIES A CUP SOUP

6 bouillon cubes

6 c. water

3 carrots, chopped

1 med. cabbage, chopped

2 stalks celery, chopped

1 onion, chopped

#2 1/2 can tomatoes (3 1/2 c. fresh tomatoes)

In a saucepan, dissolve bouillon in 1 cup boiling water. Combine other ingredients (including remaining 5 cups water) with bouillon. Simmer 45 minutes, until soup thickens. A packet of beef stew seasoning or homemade or canned broth may be used in place of bouillon, but flavor and calorie count will differ. Serves 6. Calories per serving: 30.

3. LOW CALORIE HAMBURGER SOUP

2 lbs. ground chuck

1 c. stewed tomatoes

2 tsp. oregano

1 bay leaf

1 c. mushrooms

1 tbsp. garlic powder

2 c. sliced cabbage

1 c. sliced carrots

5 3/4 c. tomato juice

1 c. minced clams

2 tbsp. dried onions

2 tsp. basil

1 tbsp. Worcestershire sauce

2 c. chopped celery

2 c. green beans

Brown beef and drain. Combine with other ingredients. Simmer about 2 hours.

4.8 CALORIE NO - SALT SOUP

1 head cabbage, cut up

1 bunch celery, cut up

5 onions, cut up

1 lg. can tomatoes, mashed

8 beef bouillon cubes

Water to cover vegetables

Bring to boil all ingredients. Boil 10 minutes. Let simmer until desired tenderness.

5.LOW CALORIE ORIENTAL MUSHROOM SOUP

1/2 lb. fresh mushrooms, sliced

2 cans condensed chicken (or beef) broth

2 cans water

3 tbsp. soy sauce

1 c. thinly sliced diagonal celery

1 c. thinly sliced carrots

1/2 c. thinly sliced onion rings

2 c. fresh spinach leaves, coarsely cut

Heat broth, water, soy sauce, celery, carrots, and onion until red hot. Cover and simmer for 19 minutes. Add spinach and mushrooms; simmer 5-8 minutes longer or until vegetables are tender crisp.

6.LOW - CALORIE POTATO SOUP

2 c. diced potatoes

1/4 c. shredded carrots

1 tbsp. butter

1/4 c. chopped fine celery

2 tbsp. chopped onion

1/2 tsp. dill weed

1 c. boiling water

1/2 tsp. salt

2 c. skimmed milk

1 tbsp. flour

1 tbsp. water

Paprika for garnish

Add vegetables and dill weed to boiling salted water. Cover and boil gently until vegetables are tender (about 15 minutes). Stir to break up potatoes, add milk and butter. Heat to simmer. Mix flour and 1 tablespoon water until smooth, add slowly to mixture. Stir constantly. Sprinkle with paprika.

7.SKINNY STONE SOUP (LOW CALORIE)

1 tbsp. diet butter

1 sm. onion, minced

1 stalk celery, minced

1 clove garlic, minced

1 (10 1/2 oz.) can chicken broth, undiluted

2 (5 1/2 oz.) cans tomato juice

1 tsp. basil

1/4 tsp. thyme

1 tsp. salt

1/4 tsp. pepper

1 (10 oz.) pkg. frozen mixed vegetables

2 sm. cans tuna or salmon

Melt butter in saucepan. Add onion, celery and garlic. Cook until soft but not brown. Add broth, tomato juice, thyme, basil, salt and pepper. Bring to soft boil. Add mixed vegetables. Reduce heat and simmer 10 minutes. Add tuna or salmon. Serve hot.

something unique if you would like to try :)

BREAKFAST FRUIT SOUP (LOW CALORIE)

6 tbsp. quick cooking tapioca

Equivalent of 4 tbsp. sugar substitute (Nutra Sweet)

1 1/4 c. diet 7-Up

4 c. water

1 (12 oz.) can frozen orange juice concentrate

5 c. assorted canned fruit, drained

2 tbsp. lemon juice

Peaches, pears, pineapple, apricots, sweet cherries, etc.

Combine tapioca, sugar substitute and 2 cups water in a large saucepan. Bring to full boil, stirring constantly. Remove from heat. Add remaining liquid and orange juice concentrate; stir until thoroughly blended. Cool for 15 minutes, stir and transfer to refrigerator storage container with cover. Chill. When soup is lightly thickened, stir in fruits and lemon juice. Serve in dessert dishes or bowls. Serves 10.

I hope this helped and good luck :)

Answer 3

Progresso has joined forces with Weight Watchers to produce some really delicious soups.  Also the Weight Watchers website has recipes for healthy vegetable soups.

Answer 4

Cabbage soup from the cabbage soup diet can be made really tasty if you alter the basic recipe a bit.  Google the "cabbage soup diet" and the recipe will come up on many websites.  I avoid adding the lipton soup mix or bouillon cube due to the amount of salt but add many other items to flavor the soup.  Some suggestions include jalepeno peppers or chili powder, lots of minced up fresh garlic, chopped green onion, fresh cilantro or parsely ( or both)  and lots of seasonings such as salt, pepper, italian seasoning.  

Answer 5

There's really no negative calory food, not even celery.  However if you could make an emetic palatable and serve it as soup it could have a negative calory effect.

Answer 6

Zero POINTS®-Value Vegetable Soup  --



POINTS® Value: 0

Servings:  12

Preparation Time:  50 min

Cooking Time:  13 min

Level of Difficulty:  Easy  

Some say that this soup is the secret to their weight-loss success. It's a great midday snack or premeal hunger-buster.

Ingredients

2 medium garlic clove(s), minced

1 medium onion(s), diced

2 medium carrot(s), diced

1 medium sweet red pepper(s), diced

1 medium stalk celery, diced

2 small zucchini, diced

2 cup green cabbage, shredded

2 cup Swiss chard, chopped

2 cup cauliflower, small florets

2 cup broccoli, small florets

2 tsp thyme, fresh, chopped

6 cup vegetable broth

2 Tbsp parsley, or chives, fresh, chopped

1/2 tsp table salt, or to taste

1/4 tsp black pepper, or to taste

2 Tbsp fresh lemon juice, optional

Instructions

Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.

Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.

Notes

If you like thick soups, consider pureeing this recipe in the pot with an immersion blender.

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Italian-Inspired Zero POINTS-Value Soup ---



POINTS® Value: 0

Servings:  12

Preparation Time:  30 min

Cooking Time:  20 min

Level of Difficulty:  Easy  

Chockfull of vegetables, this is one heck of a snack or appetizer. Toss in white beans or chopped shrimp for a heartier soup; sprinkle on Parmesan cheese for extra flavor.*

Ingredients

2 cup escarole, chopped

2 medium garlic clove(s), minced

1 cup onion(s), chopped

2 cup spinach, baby leaves

2 small zucchini, cubed

1 medium sweet red pepper(s), chopped

1 medium fennel bulb(s), thinly sliced

6 cup vegetable broth

28 oz canned diced tomatoes, preferably fire-roasted

1/4 small tsp crushed red pepper flakes

2 tsp thyme, fresh, finely chopped

1 tsp fresh oregano, finely chopped

3/4 tsp table salt

1/4 tsp black pepper

1/4 cup parsley, fresh, chopped

1/4 cup basil, fresh, leaves

Instructions

Put escarole, garlic, onions, spinach, zucchini, red pepper, fennel, vegetable broth, diced tomatoes, red pepper flakes, thyme and oregano into a large soup pot. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.

Stir in salt, black pepper, parsley and basil. Serve. Yields about 1 cup per serving.

Answer 7

HI,I AM ARGENTINIAN,I AM TATI.HOW ARE YOU?

Answer 8

negative calorie?  oxymoron?  Can't wait to see the answers to this one.