We spent Father’s Day weekend at the Walt Disney World Resort here in Florida to celebrate my daughter’s 3rd birthday. Well as we all know, when vacation happens, life happens. You can do all the planning you want, but nothing seems to go as planned. You can only control so much of your food and plans, especially when toddlers and tantrums are involved, while on vacation.
On Friday, we were able to secure a last minute reservation at the infamous Chef Mickey’s and on Saturday we enjoyed lunch at the Chef Art’s Homecoming which we both deliciously amazing, but it left me feeling bloated. On Saturday night, I added flame to the fire by surprising my husband with a Father’s Day Dinner at his favorite steakhouse in Orlando Del Frisco’s Double Eagle Steakhouse.
So… talk about stuffed! Not necessarily from the choices in foods that I ate, because I TRIED to chose the better of the evils at each restaurant. But, unfortunately most restaurants use a ton of salt and fat in their food for flavor, and it is this that leaves us feeling heavy, bloated, and sick to our stomach (at times).
So, when I returned home on meal prep Sunday, I prepped a homemade Detox soup in addition to a southwest turkey skillet meal and grilled tilapia to detox from the weekend I had.
Detox soups can be a good way to rid your body of toxins that may have accumulated during your “eating festivities”, but here is the thing. Most soups can pack a ton of sodium in it, so it can be counterproductive and cause water weight; so be careful with the ingredients in detox soups or soups in general.
The soup I made does have 1000 mg of sodium per serving, which is pretty high, but I was strategic in the other meals that I prepped to be sure that I do not exceed my daily allotted sodium goal.
Why so much sodium? There is a lot of sodium in chicken broth and when you combine that with frozen/canned foods, and seasoning WALA, a dish that is higher in sodium. I did not want to detox at the expense of flavor, because honestly I may have simply tossed the tasteless soup.
But, if you are looking for a lower sodium option for this recipe, here are three ways to reduce the sodium content in this soup:
Use only one container of chicken broth and use 4 cups of water in place of the second container of chicken broth
Use fresh corn and tomato in place of canned, or remove corn all together
Use only 2 tbsp. of taco seasoning
I used the instant pot to make this soup, but you can use a stove-top pot or slow cooker to achieve the same soup.
I started by sautéing the celery, peppers, and onion in 1 tbsp. of olive oil until the veggies were fragrant or for approximately 3-5 minutes.
I then stirred in the black beans, corn, tomatoes, and seasonings into the mix of veggies. Be sure to mix into an even mixture.
You now want to pour in both containers of chicken broth and stir contents, then add in the kale.
Mix, mix, mix the soup so that all the seasoning and “goodness” can get into all contents of the soup.
Using my instant pot, I set it to the soup setting for 30 minutes and let it cook.
Please note that it does take about 30-45 minutes for the pot to reach a pressure to start the timer of 30 minutes, so please allocate time for this.
After the soup is finished cooking, I released the pressure of the instant pot at the end of 30 minutes.
And simply enjoyed my fresh, detox soup which was simply delicious.
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