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
nd add your Campbell's soup. Continue cutting veggies and adding
Over medium heat add oil, celery and onions to a large stock pot. Saute until tender.
Add garlic, salt & pepper, cook an additional 2 - 3 minutes.
Add tomatoe juice, bouillon cubes, water, onion soup mix and balsamic vinegar.
Add cauliflower and cook for approximately 5 minutes.
Stir in zucchini, cabbage. Cook for 5 - minutes.
Stir in spinach and green beans. Cook until desired doneness is reached.
You may add a bit of water to achieve the soupy consistency that you like.
ith side of spoon. Add cabbage, green beans, broth, water, 1
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.
n large soup pot.
With a whole head of cabbage, use
Break into pieces
Add cabbage to soup; simmer, covered, for 5
Shred cabbage and slice vegetables.
Mix all ingredients into large pot. Simmer slowly for 2 hours, adding water as needed. This is a good diet soup.
Wash and chop celery.
Put in a large pot; cover with water and boil until tender.
Add onions, green pepper, cabbage and V-8 juice; bring to a boil, then reduce heat and simmer until all vegetables are tender, approximately 2 to 3 hours.
Mix all vegetables in a large pot.
Add water to cover.
Boil until cabbage is tender (about 45 minutes).
Cut all vegetables in medium pieces and cover with water. Boil for 10 minutes. Add onion soup mix. Turn on low heat and simmer until vegetables are done.
Any meat chopped fine can be added, as long as it is lean. That would add some calories.
Simmer until cabbage is done.
Put all the soup ingredients into a large 8-
Cut cabbage into 1\" pieces, dice onion, green pepper, celery & garlic.
Mix all ingredience except cheese in a soup pot and bring to a boil. Turn heat down and simmer on low for at least 2 hours and up to all day.
Serve with cheese on top.
Cut up cabbage, onions and celery.
Add tomatoes, parsley and dill; boil 20 minutes.
Combine water, soup mix, and vegetables in a large stock pot. Bring to a boil. Reduce heat, and simmer until the vegetables are tender.
Cut vegetables and cover with water in a large pot.
Boil for 10 minutes. Cover.
Lower heat and simmer until vegetables are soft. Season with soup mix while boiling.
Chop vegies into small pieces. Place in pot with water, stock, canned tomatoes and spices.
Boil two minutes. Reduce heat and simmer one hour, or until tender. Add more water if needed.
Serve soup with parsley.
You can add any vegies you like. Try broccoli, brussels sprouts, asparagus, onion and leafy greens.
Prepare the vegetables by cleaning and cutting them up into medium size pieces and putting them in a large pot of water. Cover with water and let it come to a full boil.
(A small container of onion soup mix may be added at this point for additional flavor, if desired.)
After the soup has boiled about 10 minutes, lower the fire and let it simmer until the vegetables are soft.