In 2 quarts of water, add cut up vegetables.
Do not use any starchy vegetables.
If desired, use 1 envelope onion soup mix, bouillon or low-fat broth.
Season to taste with Mrs. Dash seasoning or your own preference.
Cook until vegetables are tender.
One cup equals 25 calories.
If on low-sodium diet, use low-sodium soup base or low-sodium spices.
day.).
2. FINISH SOUP Remove bones from slow cooker
o stock pot. Add onion soup mix and add enough water
Chop vegetables. Combine with onion soup mix and water in a large pot.
Bring to a boil, cover, lower heat and simmer until vegetables are done.
Add can of vegetables and V-8 juice.
Season with salt, pepper, garlic and bouillon.
Blend yogurt and cottage cheese in medium bowl; stir in onion soup mix and chili powder.
Refrigerate, covered, for 3 hours. Place on tray with an assortment of crisp vegetables.
Yields 2 cups.
Blend yogurt and cottage cheese in medium bowl.
Stir in onion soup mix and chili powder.
Refrigerate, covered, for 3 hours. Place on tray with an assortment of crisp vegetables.
Put vegetables in a large saucepan and add 1 1/3 gallons of water. Bring to a boil, cover and simmer for 10 mins. Remove lid and simmer for 20 mins more. Add vegetable bouillon powder and season to taste.
Meanwhile, cook rice in salted boiling water according to directions on packet. Drain and add to the soup.
njoy.
Like most chili recipes, this one tastes better the
Pour one envelope of either soup mix and a container of sour cream substitute into a large bowl.
Stir well.
Let soup soften. When ready, use as a dip with raw vegetables or low calorie crackers, etc.
You can also spice up a plain sandwich using this instead of mayonnaise.
Contains 19 calories per tablespoon of dip.
dvance or used for other recipes calling for vegetable broth or
Boil potatoes until soft, add chopped onions, milk and broth. Cook over low heat 30 minutes.
Salt and pepper to taste.
A low calorie soup for a cold winter evening.
cook chopped onions with olive oil in a pot.
mix 1/4 cup hot water with bullion, add to onions.
put broccoli & remaining water in pot, cook for 25 minutes and sprinkle in the adobe seasoning.
take out the florets & blend soup, grind in the pepper and add the coconut milk while blending.
put the florets back in & serve.
Note: If using So Delicious Coconut milk, the calories come to 55 per bowl (four servings total). I like using this brand because it is low calorie and still gives a wonderful creamy texture to soups.
Boil chicken and take off skin.
Layer a greased casserole dish with sliced onions.
Combine soup, drained peas, drained corn, pinched-up chicken and pinched-up bread and mix well.
Put on top of onions and bake at 350\u00b0 until done.
Very good.
Low in calories and fat.
live oil. Use a large soup pot!
Cut the bell
\" pieces; set aside. To soup add celery, onion, garlic, and
NSTRUCTIONS:
In a big soup pot add 2 tablespoons of
br>Fill each dish with soup, about 1 1/2 cups
In a *VERY* large pot (I use a huge canning pot), put in 2 cups water.
Bring to a boil.
Start adding the vegetables, one at a time, adding water as needed to cover them.
Stir in the soup mix, bouillon, spices, and the rest of the water.
Bring to a boil.
Add the barley.
Let simmer, covered, for 1 to 2 hours.
For a \"stewier\" soup, let simmer for additional time, stirring occasionally, until it's to your liking.
Chop cabbage in large pieces and place in the bottom of a greased baking dish.
Brown meat and onion; pour off fat and stir in rice.
Pour meat over cabbage and cover all with soup and water.
Bake in preheated oven for at least an hour at 350\u00b0. Watch to see that it doesn't get dry and add a little more water if necessary.
This recipe can be varied by using sausage, chops, etc. and whatever seasonings you prefer, but in that case, forget the weight watching.
In most of these soup recipes \"stock or water\" appears on the list of ingredients.
You can get delicious soups using plain water as the vehicle, but vegetable stock lends a fuller, more vegetable-y flavor.
Stock-making is an old-fashioned approach to soup; it enriches the atmosphere of our modern, expedient kitchens.
Further, it makes good use of vegetable scraps which would otherwise be thrown away.