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.
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.
Drain juice from pineapple into saucepan. Sprinkle gelatin into saucepan. Wait 1 minute until it is soft, then gently heat until gelatin melts.
Remove from heat and stir in crushed pineapple, thawed orange juice and low calorie sweetener.
Store in clean, covered jar in refrigerator.
o stock pot. Add onion soup mix and add enough water
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.
celery and carrots in your soup pot along with the spices
mins. Add the savoy cabbage and stir fry briefly. Pour
This soup is ready in minutes.
Combine all ingredients and simmer 2 to 3 hours.
You can add onions and celery to this.
It makes a very delicious, low calorie, low-fat soup.
Cook everything in a 10-quart pan.
Cook about 1 1/2 hours or until all vegetables are tender.
Use pepper and garlic.
This is a low-calorie soup.
In a large bowl, combine cabbage, carrots, green peppers, and onions.
In small bowl, combine remaining ingredients and mix well.
Pour over cabbage mixture and toss lightly.
Chill.
Combine cabbage, pineapple tidbits, apple, celery and raisins.
Toss with low calorie mayonnaise until well coated. Serve on lettuce lined bowl.
Garnish with apple.
Cook beef until it begins to get tender and add rest of ingredients.
Cook until tender, adding water as necessary. Cooking time about 2 hours.
This is a low fat, low calorie dish.
Bring chicken broth to a boil.
Add cabbage, onions, peppers, spinach, garlic, and tomatoes; simmer 20 minutes.
Add kidney beans, crumbles, if using and salt and pepper.
Combine tomato juice, water and cabbage in heavy saucepan. Bring to boil, then simmer, uncovered, until cabbage is tender. Add remaining ingredients and heat.
Keeps for a week in refrigerator.
Serves 6.
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.
On stove top in large pot, heat tomatoes and water, bring to boil.
Add bouillon, onion, carrots, cabbage, parsley and celery. Simmer approximately 20 minutes until carrots and celery cooked. Add frozen vegetables and simmer another 10 to 15 minutes and serve when ready.
Bring water to boil and add bouillon, garlic powder and pepper.
Add onion, celery, carrots, cabbage and potatoes.
Boil gently until vegetables are tender.
Add tomatoes and V-8 juice until heated through.
Cook in small amount of water until tender the carrots, cabbage and onions.
Add tomato juice, tomatoes, green beans, bouillon cubes, salt and pepper.
Simmer about 30 to 45 minutes. Water can be added any time.
Keeps well in refrigerator.
*Carrots, broccoli, spinach, turnips, cauliflower, cabbage, beans, legumes, onions, mushrooms, corn, etc., may be used.