Good Housekeeping The Amazing Soup Diet: Eat all you want and still lose weight!

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It all began a few years ago with a taste test in the Good Housekeeping Research Institute kitchens. Susan Westmoreland, Good Housekeeping Research Institutes food director, and Delia Hammock, then its nutritionist, had been working for months to fine-tune our Amazing All-You-Can-Eat Soup Diet, and theyd invited staffers to sample the results.

The seven of us who gathered around the oval table expected something just fine... for diet food. But none of us bargained for what we got: bowl after bowl of deliciously rich, stew-like soupsfrom sausage-and rice-filled jambalaya to cheese-laced minestrone with pasta and beans. Each dish tasted so different from the next, it was hard to believe they were all based on the same easy recipe (you just add a few ingredients each night, and voil! a new main course). And it was even harder to believe that these hearty meals could help anyone lose weight. They tasted too good. The portions were too big.

Then somebody at the table said, I wish I could go on this diet. Several others seconded the motion. We all looked at Susan and Delia, who smiled nervously. The kitchens were in the middle of developing recipes for our Thanksgiving and Christmas issuesit was the busiest time of the year. We were preparing to shoot our next wave of how-to cooking videos for GoodHousekeeping.com . Plus, we had a new cookbook in development. Not the ideal moment to be whipping up meals for seven hungry editors.

They said yes, anyway. Each day, Good Housekeeping Research Institute Food Associate Beverlie Sinclair made a large batch of the all-you-can-eat for us to have as snacks during the day, and a new special soup that we took home for dinner. Some of us followed the weeklong meal plan to the letter (a big favorite: the lunchtime giant roast beef sandwich with horseradishsour cream spread). The rest of us ate our usual diet-friendly breakfast and a salad with protein for lunch, and we all had the soup for dinner every night.

The results? After two weeks, we had collectively dropped a whopping 50 pounds. I lost 3 in the first week alone; another dieter finally broke through her weight-loss plateau. The soups were so satisfying, I didnt crave my usual late-night snack, she explained. Someone else raved, These are delicious enough to serve to guests.

In short, we succeeded. And you can, too.

Happy eatingand losing.

ROSEMARY ELLIS
Editor in chief, Good Housekeeping

INTRODUCING
THE AMAZING
SOUP DIET

Eat as much as you want... and lose 20 pounds fast. Bonus: The dinners are hearty, deliciousand ready in 20 minutes.

If you like food, youll love our new diet. Every meal is packed with flavorfrom hefty sandwiches (yes, you can have carbs) to superfilling soups and stews (we even added cheese).

So how can you inhale as much food as you like and still slim down? Heres the trick: For breakfast, lunch, and dinner, youll eat a portion- controlled 1,200-calorie-a-day meal plan. But at any time of day, you can have bowl after bowl of our nutrition-packed ; since its only 45 calories per cup, you can knock back as much of it as you like and still lose weight.

The diet is simple: The day before you start, youll cook up a big batch of our .

HEARTY VEGETABLE
BASIC SOUP
RECIPE

Our recipe yields such a large quantityto make sure you have enough to enjoy all weekthat it calls for a 12-quart stockpot for preparation. If you dont have one, not to worrythe ingredients divide in half easily and the soup can be prepared in two large saucepans or Dutch ovens, depending on what you have in your kitchen cabinet.

Once youve prepared the , try these seven simple variations:

If you want even more delicious options, try the versions created for us by seven star chefs:

HEARTY VEGETABLE BASIC SOUP

Active Time: 40 minutes Total Time: 1 hour, 10 minutes Makes: 28 cups

Ingredients

1 pound carrots, sliced

3 medium onions, chopped (1 pounds)

4 stalks celery, sliced

2 large cloves garlic, crushed with a press

2 cans (28 ounces each) whole tomatoes in juice

small head green cabbage, thinly sliced (1 pound)

pound green beans, each trimmed and cut into thirds

1 can (48 ounces) chicken broth

6 cups water

1 teaspoon salt

teaspoon ground black pepper

3 medium zucchini, sliced into half-moons (1 pounds)

2 bags (6 ounces each) baby spinach leaves

Directions

Coat a 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Place over medium-high heat, and add the carrots, onions, celery, and garlic; cook for 8 minutes or until the vegetables soften, stirring occasionally.

Add the tomatoes with their liquid, breaking up the tomatoes with the side of a spoon. Add the cabbage, green beans, broth, water, salt, and pepper; heat to boiling over high heat, stirring occasionally.

Reduce the heat to low; cover and simmer for 10 minutes, stirring occasionally. Increase the heat to high; stir in the zucchini and spinach and heat to boiling. Reduce the heat to low; cover and simmer for 10 minutes or until all the vegetables are tender.

Nutritional Information (per 1-cup serving) Calories 45; Total Fat 1 g; Saturated Fat 0 g; Cholesterol 0 g; Sodium 410 mg; Total Carbohydrate 9 g; Dietary Fiber 4 g; Sugars 0 g; Protein 2 g; Calcium 0 g

We guarantee satisfaction if...

... you keep it fresh. Store a two-day supply of in the refrigerator. Freeze the rest in airtight microwavable containers (in 3-cup portions), leaving space for expansion.

... you reheat it properly. To microwave frozen soup, loosen the container lid. Heat on high (100 percent power) for 8 to 12 minutes, until boiling, stirring twice. To heat frozen soup on the stove top, place the container under cold running water to loosen the frozen soup. Place the soup in a covered saucepan and heat on low for 3 minutes, until the soup begins to thaw. Increase the heat to medium; heat thoroughly, about 15 minutes longer, stirring occasionally.

... you know when to add ingredients. If youre using frozen soup to prepare the , add the ingredients during the last 5 minutes of heating. For microwave heating, use a container large enough to hold the soup and the add-ins.

For more tips on how to store soup, see our helpful video .

SEVEN SIMPLE
SOUP VARIATIONS

MINESTRONE SOUP

To , add cup rinsed and drained canned white kidney beans (cannellini); heat to boiling. Stir in cup whole wheat fusilli or rotini, cooked as label directs; heat through. Stir in 2 tablespoons freshly grated Parmesan or Romano cheese and 1 tablespoon chopped fresh basil. Sprinkle with 1 tablespoon additional Parmesan or Romano to serve.