I’ve been experimenting with four-ingredient soups for the HCG Diet: a protein choice, a vegetable choice, a can of broth, and a seasoning. The idea is to keep meal preparation as simple as possible so that it is not overwhelming. So far, it has been going well.
Broth should match the protein, if possible. If you are having chicken, then use a can of chicken broth. If you are having beef, then use beef broth. If a matching broth is not available, then use vegetable broth. When I choose tomato, I have been using a tablespoon of tomato paste as well. As for seasoning, I have been trying out seasoning blends so that I can get a more complex flavor without a lot of work.
Here are some combinations that have worked well.
Chicken, celery, curry powder
Chicken, cabbage, curry powder
Shrimp, celery, Singapore Seasoning from Penzeys Spices
Beef, tomato, thyme
Beef, tomato, Italian seasoning
Chicken, kale, Italian seasoning
Cod, celery, Fox Point Seasoning from Penzeys Spices
Cod, tomato, Creole Seasoning
Next time I go to the store, I plan to get some other vegetables to try.