HCG Diet Recipes: Soups

All HCG diet recipes require you to weight the meat to 100 grams raw per serving. The remaining of the 500 calories are made up of the vegetables and allowed fruit. They need to be cooked without adding any oil or fat. Grilling, baking, broiling are all good ways to cook these meats.

Italian Wedding Soup

Meatballs (recipe under Beef)
chopped Spinach- allowed amount
minced garlic- to taste
diced onions- as a flavor enhancer
1 tsp each of thyme, oregano, basil- and any other Italian spice that you like
salt and pepper
2-3 cups of broth

1. Add onions, garlic and about 3tbsp- 1/4 cup of broth to a small soup pot. Cook until onions start to wilt. Add spinach and stir until spinach start to wilt.
   
2. Add spices and herbs. Stir until liquid is almost cooked off. Add meatballs and rest of broth. Bring to a boil. Boil for a few minutes. Add salt and pepper to taste.
   
3. This can be served with a small helping of gremolata. Gremolata can be made with chopped parsley, lemon rind and minced garlic.

French Onion Soup

Whole onion, thinly sliced
broth
roasted garlic
100g beef, thinly sliced
1/2 grissini
salt and pepper

1. Put onions into an oven-proof saucepan. Add enough broth to cover half the onions. Cook until onions are tender. Salt and pepper to taste.
   
2. Preheat broiler. Add thinly sliced beef to the onions. Top with mashed roasted garlic and grissini. Broil for 5 minutes until grissini/garlic mixture starts to brown.

Mexican Tomato Chicken Soup

1 small can Mexican style tomatoes – blended
1 small can petite dices tomatoes
1 small can chicken broth (or beef)
1 small can green chilies
14 oz diced chicken breast (cooked)
4 oz diced onion
4 oz diced celery
Cilantro – chopped to taste
1 jalapeno or serano chili without seeds – unless you like it hot
Cumin to taste
Chili powder to taste
Salt and pepper to taste

1. Add all ingredients and let simmer until veggies are tender.
   
2. Beef can be substituted for the chicken if desired, but you will need to adjust the calories.

Tomato Soup

tomato, allowed amount
broth
roasted garlic
salt and pepper
1 tbsp fat free milk, optional

1. Either broil the alloted tomatoes for 5-10 minuted until the skin blackens or use Muir Glen fire roasted tomatoes. Put tomatoes into a saucepot with enough broth to cover.
   
2. When the tomatoes and broth boil, add the roasted garlic. With an immersion blender or regular blender, puree the mixture. Add salt and pepper to taste.
   
3. Once off heat, add optional milk.
   
4. Add meatballs to the soup if I have some available in the fridge/freezer.
5. You can usually get 8 very small meatballs from 100g of beef. Bake several portions of the meatballs and keep them in the fridge/freezer. Then I add them to lost of different dishes.

Savory Chicken Soup

100 g chicken breast, cubed
1-2 cups chopped celery (may use tomatoes instead)
2 cups chicken broth (may substitute 1 cup water for 1 cup broth)
1 Tablespoon minced onion
2 cloves garlic, crushed and sliced
1 bay leaf (OR ground sage)
1/2 teaspoon poultry spice blend
Cayenne pepper to taste
Salt and black pepper to taste

1. Bring chicken stock to a boil.
2. Add onion, garlic and spices.
3. Add chicken and vegetables and simmer on low heat for 20 minutes or more until chicken and celery are tender and fully cooked.
4. Serve hot.
5. Sprinkle with chives or parsley if desired.

Cabbage Soup

100 grams organic or lean ground beef per serving: browned and rinsed of all fat
cabbage-chopped into chunks
onions
celery
Mushrooms
French style green beans
Zucchini
garlic
Tomato sauce or fresh tomato or can tomato or V-8 juice
Package onion soup mix if desired
Salt to taste

1. Mix all veggies and sauce/juice together and simmer til done.
2. Scoop out about 1c. and add 1 serving of ground beef.
3. Store remaining soup in fridge.
4. This can be processed in pressure canner and stored long term on the shelf or may be frozen.

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