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.
ERVE and ENJOY!
This recipe makes 16 1-1/2
In a medium soup pot or stockpot, boil the
Combine all ingredients in a large pot (3 qt or more).
Bring soup to a boil, stirring several times so bottom doesn't burn.
Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.
low cooker.
Cook on low for 8 - 9 hours.
he parsnips, potatoes, carrots and Recipe #476612 or broth, cover and
celery and carrots in your soup pot along with the spices
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.
In a suitable sized saucepan, whisk together all the ingredients until thoroughly blended and smooth.
Taste, and adjust seasonings to taste.
Cook over low heat, stirring frequently, for 25 minutes or until desired consistency is reached.
Refrigerate unused portion in airtight covered containers.
ixture over medium heat. Stir vegetable juice, beef broth, tomatoes, Italian
br>Enjoy your guilt free soup!
add in the creamy tomato soup and turn down the heat
Cook meat and onion in a Dutch oven over medium heat until beef is browned, stirring until it crumbles.
Drain beef mixture and pat dry with paper towels.
Wipe drippings from Dutch oven with a paper towel.
Return beef mixture to Dutch oven.
Stir in vegetable juice and remaining ingredients.
Bring to a boil; cover, reduce heat and simmer 1 hour.
This soup is ready in minutes.
Heat oil in large saucepan over medium-high heat. Add cauliflower and white parts of scallions, and saute 5 minutes or until vegetables start to brown.
Add curry paste and saute 1 minute more.
Add broth and tomatoes with their juice. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes.
Add coconut milk and green beans, and simmer 5 minutes, or until beans are tender.
Stir in the lime juice and remaining scallions, Season with salt and pepper, if desired.
Saute the onion, celery and ground beef in 1 T of Olive Oil until the beef is brown and the onion transparent. Pour off grease.
Add the rest of the ingredients, (use less salt if the broth is not low sodium,) cover and bring to a boil.
Reduce the heat and simmer for 1-2 hours.
In a large soup pot, combine broth, carrots, potatoes, onions and rice; cover and bring to a boil.
Reduce heat, simmer for 20 minutes.
Add broccoli, cauliflower and zucchini; simmer for 20 minutes or until veggies are tender.
Cool slightly.
Puree half of the mixture in a blender or food processor then return to soup pot.
Add milk and pepper; mix well.
Heat through but DO NOT boil.
Add bouillon to water according to package directions, heat until cubes are dissolved to make broth. Set aside.
Spray another pot with cooking spray. Saute onions, garlic, celery, carrots, and bell pepper together until onions are translucent. Add small amounts of water to prevent drying while sauteing.
Add broccoli, cauliflower, mushrooms, spinach, lemon juice and the broth. Stir, bring to a boil.
Reduce heat to low. Cover and simmer, stirring occasionally until vegetables are tender. Salt and pepper to taste.
Heat coconut oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, 4 to 5 minutes. Pour in vegetable broth and tomato sauce; bring to a simmer, about 5 minutes. Stir in stew vegetables, corn, and green beans; simmer until tender, 15 to 20 minutes. Season with black pepper and salt.
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.