Mix all ingredients except cabbage in large pot; cook about 15 minutes, then add cabbage and cook until cabbage is tender.
If you eat this twice a day, there can be weight loss of 5 to 8 pounds per week.
The more soup you eat, the more weight you will lose.
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.
akes a large batch of soup. If you would like to
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
Boil fryer tender the day before; place in refrigerator and skim fat off the broth.
Bring to boil; remove chicken and cool. Add vegetables to the boiling broth and cook until just tender. Add the tomatoes and chicken.
Again bring to a simmer for a few minutes, adding bouillon cubes and pepper to taste.
She says the \"pepper makes the soup.\"
ooker.
Prepare the cabbage leaves according to Recipe #305376. Remove the
Heat oil in large pot over medium-high heat. Saute carrots, onions, celery and garlic, about 8 minutes or until vegetables soften, stirring occasionnally.
Add tomatoes with their liquid. Add all remaining ingredients. Heat to boiling over high heat, stirring occasionally.
Reduce heat to low; cover and simmer 20 minutes or until all vegetables are tender.
Chop all the vegetables. Put into soup pot and cover with water. Boil 10 minutes. Makes 6 quarts.
Brown veal or turkey, drain if necessary.
Bring to boil tomato juice plus 3/4 can of water.
Add bouillon, cabbage, celery, parsley and meat.
Simmer until cabbage is tender (about 1/2 hour). Add vinegar and serve.
Cut cabbage as for stir-fry.
If you like your cabbage tender, cook for a while before starting your casserole.
Place cabbage in casserole dish.
Mix celery soup with 1 can of water; pour over cabbage.
Crumble corned beef over cabbage and celery soup.
Mix mushroom soup with 1 can of water; pour over corned beef.
Make cornbread batter according to your recipe, adding a little more milk to make batter thinner.
Pour over casserole; bake until bread is as brown as you like it, about 30 to 40 minutes at 425\u00b0.
To make the soup, heat 1 tbsp butter in a large saucepan, add the cabbage and onions and saute for 4-5 mins. Add the potatoes and 4 1/4 cups water then season and stir in the vegetable stock and cumin. Bring to a boil and simmer for 15 mins.
Meanwhile, to make the croutons, heat 2 tbsp butter in a frying pan, add the bread and fry for 4-5 mins, turning, until crisp.
Puree the soup with an immersion blender. Mix in the Parmesan, cream and chili pepper. Divide the soup between 4 bowls and sprinkle with parsley and croutons to serve.
In a large pot, cook bacon until it renders its fat, about 5 minutes. Add butter, onion and leek; saute until softened, about 6 minutes.
Add cabbage, salt and pepper; cover and cook, stirring until cabbage is tender, about 10 minutes.
Add stock and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
Add cream and simmer, stirring until soup achieves a creamy texture. Process with stick blender or food processor, leaving some chunks.
mall potatoes approximately 450g total weight.
Slice the sausage length
Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.
ight golden color. Add the cabbage and continue to saute for
In a pan, saute onions in butter.
Add to pan with all the other ingredients.
Cover and cook about 10 minutes or until cabbage is tender.
Serve with sour cream saltines.
Can be eaten without cream.
You can add more cabbage and beets to recipe.
Fry beef; drain.
Combine all the other ingredients, except macaroni; bring to full boil.
Add ground beef; cook 1/2 hour. Add macaroni.
Turn on low and let simmer.
Makes a large kettle of soup.
In large pot or dutch oven, brown beef and onion.
Add all ingredients except parsley.
Bring to boil.
Reduce heat and simmer, covered, for 1 hour.
You may add extra water if you like a thinner soup.
Garnish with parsley to serve.
Separate cabbage leaves then wash and drain. Stack leaves together and cut lengthwise into halves. Cut leaves again, into 2\" long pieces.
Bring stock to boil in a pot then add ginger, rice wine, salt and cabbage. Cook over medium heat for 15 minutes with lid.
Add tofu, stirring softly to prevent it sticking. Cover. Cook for another 2 minutes over medium heat.
Transfer to serving dish, garnish with green onion and cilantro and sesame oil.