Saute onions in the pot.
Cut veggies and saute harder veggies.
Put rest of veggies in the pot and add rest of ingredients. Bring to a boil and add soup mix. Gradually reduce heat to simmer and leave until vegetables are tender. Add seasoning and pepper to taste.
egetables are tender. This soup can be eaten antime you
In large pot coated with cooking spray, cook first 8 ingredients until crisp-tender, adding 3-4 tbs of broth if necessary, to prevent burning.
Add broth, tomatoes, onion soup mix, salt, and pepper.
Boil 10 minutes.
Reduce heat and simmer until veggies are tender (about 30 minutes), adding water to cover, if necessary.
Throw EVERYTHING into a big pot!
Cover everything with water and place on the stove. You want the water to be just covering all the vegetables by a half inch or so, unless you want it really soupy--then add more water.
Bring everything to a boil, then slightly turn down the heat so the soup boils gently for about ten minutes.
Cover and simmer until all the vegetables are soft. Season to taste.
Chop all vegetables; cover with water in a large pot.
Boil for 30 minutes.
Lower heat; simmer until vegetables are tender. Use garlic salt or bouillon for seasoning.
This soup may be eaten any time you feel hungry.
You may eat as much as you want; will not add calories.
oil.
Slice a whole cabbage as small as you'll
Cover with water and cook 10 minutes.
Turn on low heat and simmer until vegetables are tender.
Makes a large pot full.
Soup may be eaten at any time of day and as much as you want.
In a large saucepan, heat the butter and saute the onions, diced bacon and leek.
Combine all the remaining ingredients except salt and pepper in the saucepan.
Bring to a boil and then simmer partially covered for 90 minutes.
Remove the bouquet garni and season the soup with salt and pepper.
Serve the cabbage soup and garnish with fresh parsley leaves.
mins. Add the savoy cabbage and stir fry briefly. Pour
hin bite-size pieces; rinse cabbage lightly; drain and cut into
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
ute all veggie except for cabbage and tomatoes in vegetable oil
un substitute while on the Atkins diet.
Recipe makes 4-5 pancakes
he core out of the cabbage - it cooks down with everything
celery and carrots in your soup pot along with the spices
Cut up all ingredients and brint to a boil in a LARGE pot.
Boil rapidly for ten minutes and then simmer until all vegetables are tender.
Season to taste with salt, pepper and any other desired herbs.
Can be cooked in a large counter top roaster or in two large crock pots for ease of cooking.
This soup can be eaten as part of the Sacred Heart diet where you eat as much of the soup each day as you wish as well as other specific ingredients each of the seven days to help with weight loss.
Mix all ingredients.
Cook until vegetables are tender. Longer cooking improves flavor.
Meats can be added.
This recipe can be canned.
Cut the savoy cabbage into wedges, core and shred
alf of the pre-cooked cabbage & onion mixture w/the vegetable