Classic Vegetable Soup


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Metabolic Medical Center - Metabolic Recipes

Serves 6-8    Cook Time 5-7 hours on low
Ingredients
4 Tbsp
canola or vegetable oil
2 Cups
leeks, chopped (white parts only)
2 Tbsp garlic, minced
Kosher Salt
2 Cups
zucchini, chopped
2 Cups
yellow squash, chopped
2 Cups
fresh green beans, cut into 3/4 inch pieces
2 Qts
low sodium vegetable broth (or chicken broth)
4 Cups
fresh tomatoes, peeled, seeded and chopped
1/2 tsp
fresh ground pepper
1/4 Cup
fresh parsley leaves
1-2 tsp
fresh lemon juice

Directions:

    1. Heat the oil in a large skillet or stock pot over medium-low heat. Once the oil is hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, (7-8 minutes). Add zucchini, squash and green beans and continue to cook for 4-5 minutes, stirring occasionally.
    2. Pour into the slow cooker, add the tomatoes, and pepper and cook on low for 5-7 hours. Just before serving, add the parsley and lemon juice and season with a little more Kosher salt.

Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center RecipesMetabolic Medical Center
Metabolic Recipes

Classic Vegetable Soup


Follow Me on Pinterest
Pin It

Metabolic Medical Center - Metabolic Recipes

Serves 6-8    Cook Time 5-7 hours on low
Ingredients
4 Tbsp
canola or vegetable oil
2 Cups
leeks, chopped (white parts only)
2 Tbsp garlic, minced
Kosher Salt
2 Cups
zucchini, chopped
2 Cups
yellow squash, chopped
2 Cups
fresh green beans, cut into 3/4 inch pieces
2 Qts
low sodium vegetable broth (or chicken broth)
4 Cups
fresh tomatoes, peeled, seeded and chopped
1/2 tsp
fresh ground pepper
1/4 Cup
fresh parsley leaves
1-2 tsp
fresh lemon juice

Directions:

To Freeze Ahead:

  1. Heat the oil in a large skillet or stockpot over medium-low heat. Once the oil is hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, (7-8 minutes). Add zucchini, squash, green beans and continue to cook for 4-5 minutes, stirring occasionally.
  2. At this point, if you are planning to freeze this, wait for the vegetables to cool down completely to room temperature.
  3. In a large gallon size freezer safe ziploc bag (this may take 2 bags), pour the cooled vegetables, broth, tomatoes, pepper, parsley and lemon juice all the ingredients in the bag.
  4. Squeeze the air out of it and label (last about 6 months).

To Cook Immediately:

Follow Step 1.

Pour into the slow cooker, add the tomatoes, and pepper and cook on low for 5-7 hours. Just before serving, add the parsley and lemon juice and season with a little more Kosher salt.

Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center RecipesMetabolic Medical Center
Metabolic Recipes

Super Easy Super Bowl Pulled Pork


Metabolic Super Bowl Pulled Pork

Serves: 6 Cook Time: 6-8 hours

Ingredients:

1-3 lbs Boneless Pork Loin (trimmed of fat)
12 oz can of Coke Zero
½ to 1 Cup Reduced Sugar Ketchup (Heinz)

Directions:

  1. Place all ingredients in Crockpot and cook on low for 6-8 hours or until it falls apart (for large loin, you may want to cut into 2 pieces).

    *Serve with Super Bowl Slaw*

Metabolic Medical Center
Metabolic Medical Center Recipes