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.

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Metabolic Recipes

Chicken with Leeks & Tarragon


Metabolic Medical Center - Metabolic Recipes

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Serves 6 Cook Time 3-4 hours (high) 6-7 (low)

Ingredients:
4 skinless bone-in chicken breasts (cut in half)
3 leeks, halved, white and light green parts
1 c dry white wine
1 tsp kosher salt
1 pkg frozen green beans
1/2 c fat-free plain greek yogurt
1 tbsp fresh chopped tarragon

Directions:

  1. Place chicken, leeks, wine, and salt in a 4- to 6-quart slow cooker.
  2. Cover; cook on high for 3–4 hours or on low for 6–7 hours until chicken is tender.
  3. Transfer chicken evenly to plates. Add green beans, and yogurt; cook for about 10 minutes or just until heated through. Spoon over chicken, and sprinkle with tarragon.

How to clean leeks

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

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Metabolic Recipes

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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