Weight Loss Soup
Use the following recipe to make a pot of this
amazing vegetable soup.
Makes about 18 - 1 cup servings
1 - 46 oz. can V8 juice
1 - 14.5 oz. can of diced tomatoes
6 medium stalks of celery (approx. 1 cup)
1/2 medium cabbage, red or green (approx. 6 cups)
1 medium onion (approx. 1 cup) (Lillie prefers the
sweet onions such as Vidalia)
6 medium carrots (Or pre-sliced to equal 1 1/2 cups)
2 medium green peppers (approx. 2 cups) (red and/or
yellow can also be used)
1 envelope of Lipton Beefy Onion Soup Mix
1 - 14 oz. can Swanson's Lower Sodium Beef Broth
1 beef bouillon cube or package
1 tsp. garlic powder
1 tsp. black pepper
Chop and dice veggies. Add all ingredients into a large stock pot. Add water if
necessary to bring
liquids to almost twice the depth of the veggies in the pot. Bring to a boil,
and stir as needed.
Cook on low heat for about 2 hours... or until all
the veggies are soft.
Other seasonings such as curry, parsley, or any other spices or herbs to suit
your taste.
Nutrition Facts - all values are per 1-cup
serving
Calories 50, Calories from fat 2, Total Fat 0.2g, saturated fat 0g, Cholesterol
0 mg, Sodium 476 mg, Total Carbohydrate 10.4g, Dietary Fiber 2.4 g, Protein
1.5g
You may substitute Low Sodium V8 Juice and the resulting Sodium will be 321mg
instead of 476mg
per serving.
Some values may vary slightly depending on products used.
You may safely keep prepared soup in your refrigerator for up to one week.
Start your diet in the morning and weigh before you eat anything.
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