If you’re a fan of soup and want to take off a few pounds or prevent excess
weight from finding your hips, thighs and stomach, then you may want to
eat more of it (soup).

If you’re wondering if it’s chicken noodle, tomato or split pea, it’s none of the
above, the soup that’ll help you lose the weight from those big Thanksgiving
and Christmas meals is a vegan-based soup made with plenty of vegetables.

That’s right, the soup comes from plant-based advocate- Doctor Joel Fuhrman,
M.D. trained nutrition expert and author of the best-sellers “Eat to Live”
and “Eat for Life.”
The good doctor says eating this soup and other plant-based foods will not only
help you lose weight effortlessly, it’ll also lower blood pressure, cholesterol,
make you bullet-proof to viruses (no more getting sick), reduce aches and pains,
give you sharper thinking, increase levels of happiness and something a lot
of people need and want: Reverse type 2 diabetes.

So, if you want better health and a chance of living well into your eighties
and nineties, then check out Dr. Joel Fuhrman online (youtube.com) and look
for his books at Amazon.com/kindle store and eat the healthy soup he recommends.

The Soup:
Dr. Fuhrman’s Incredibly Healthy Veggie Bean Soup!
Ingredients:
2 cups of diced onion
1 cup of diced bell pepper (yellow, red or green)
1 Tbs. of garlic (finely chopped)
2 cups of mushrooms, (white button or baby bella) thinly sliced
2 tsp. of chili powder
5 cups of low-sodium veggie broth *
1/2 cup of quinoa
2 cups of beans (use canned, make sure to rinse) or
buy fresh beans and cook up a pot an hour before or the day before
4 cups of spinach or kale (chopped)
* Veggie broth- make it yourself using up vegetables (especially the peels)
in the refrigerator. Look for videos on how to make veggie stock on youtube.
To make:
In a large pot, saute the onion and pepper using some veggie stock, 3 to 5 minutes.
Add the garlic; saute for 30 secs. Add mushrooms, tomatoes, and chili powder;
stir until softened. Add the broth; bring to a boil. Now, the quinoa, reduce the heat
to medium (or low) cover, let it simmer for 10 minutes. Add the beans and let cook for
another 10 minutes or until quinoa is tender. Add the greens and cook until tender.
Remove from the heat, and add some garnishes (parsley leaves, strips of carrots)
and serve with a green salad and a gluten-free crusty bread.
Soup should be enough for 4 servings.

Sources:
* Doctor Joel Fuhrman, M.D. and author of “Eat to Live”
* Cleveland Clinic, Researchers- Reverse Heart Disease With
a Plant-Based Diet
* Plant-Based News on Youtube.com

Please make sure to pass this article (and recipe) on to friends and relatives
who want to lose weight and/or get healthier for the new year-2023.
Share it over at Facebook, Tik-Tok, Snapchat, Reddit, LinkedIn, Pinterest,
Instagram and Twitter.