Soup Diet (Page 3 of 4)

Phase 2: Three-Day  Soup Diet

You should follow the  Soup Diet protocol for no longer than 3 days. The soup is nutritionally balanced and incorporates ingredients that have been found to speed up metabolism.

Many nutritionists have used this soup recipe with great success. Many studies have found that people who eat soup regularly before lunch and dinner lose more weight and they keep their weight off longer than dieters who eat other types of snacks.

Soup Ingredients

• 56 oz– No salt or low sodium canned tomatoes. As an option you can use fresh tomatoes, chopped or blended
• 3 each – Onions, chopped
• 3 each – Carrots, chopped
• 3 each – Green, red, or yellow bell peppers, chopped
• 3 each – Medium-sized zucchini or yellow squash, chopped
• 28 oz – Water

Seasoning – Season to taste with hot spices. Some spices that increase metabolic rates are ginger, cayenne pepper, hot chili peppers, and Tabasco Sauce.

Substitutions: Cabbage can be substituted for zucchini or yellow squash.

Cooking Instructions

• Prepare the soup ingredients by cleaning and chopping.
• In a large (8 quart) stock pot, use medium heat to cook the soup ingredients until vegetables are almost tender; usually about 30-45 minutes.
• Let summer on low heat for 30 additional minutes.
• Refrigerate the soup in a plastic container while the soup is still warm.
• You can store soup safely in the refrigerator for up to 10 days. You may want to divide the soup into 12 ounce containers for transportability.

Daily Eating Instructions

• Eat one serving of a bran cereal of your choice (Fiber One, All Bran, Crude Bran) with 6 ounces of skim or 2% milk. The correct serving size is given on the cereal box.
• For the balance of the day, eat as much soup as you desire (hot or cold).
  Up to 4 cups of coffee is allowed.
• Do not eat fruit, drink fruit juices, or add sugar to cereal.
• Drink 6 to 8 glasses (8 oz) of ice cold water.
• Follow your vitamin and mineral prescription.

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