Gather all your ingredients for the High-Protein Weight Loss Soup. Dice two large yellow onions and mince four teaspoons of garlic. Chop the carrots, celery, sweet potatoes, and green beans into bite-sized pieces.

In your large soup pot, heat three tablespoons of avocado oil over medium heat until it shimmers, about 1-2 minutes.

Add the chopped onions and minced garlic to the pot, sauté for about 3-4 minutes until translucent.

Next, introduce four pounds of ground turkey or chicken to the pot and cook for 5-7 minutes until browned.

Stir in four tablespoons of Italian seasoning, four teaspoons of sea salt, paprika, and cayenne pepper; mix well for 1-2 minutes.

Pour in sixteen cups of chicken broth, stirring gently to combine, raising heat to bring the mixture to a gentle boil.

Add the chopped carrots, celery, green beans, sweet potatoes, and shredded cabbage to the pot and stir.

Reduce heat to low, cover the pot, and let the soup simmer for 20 minutes.

After 20 minutes, add two cans of drained chickpeas and 2-3 cups of quartered zucchini; stir and simmer for another 10-15 minutes.

For final touches, squeeze the juice of one lemon into the soup and add a teaspoon of turmeric; adjust seasoning as needed.