Thursday, July 8, 2010

All-You-Can-Eat Soup Diet Basic Recipe

Our recipe for the Basic Soup yields such a large quantity -- to make sure you have enough to enjoy all week -- that it calls for a 12-quart stockpot for preparation. If you don't have one, not to worry -- the ingredients divide easily in half and the soup can be prepared in 2 large saucepans or Dutch ovens, depending on what you have in your kitchen cabinet.
 Nutritional Info:
Calories 45

Total Fat 1g
Saturated Fat 0
Cholesterol 0
Sodium 410mg
Total Carbohydrate 9g
Dietary Fiber 4g
Sugars --
Protein 2g
Calcium --

Yields: 28 cups
Total Time: 1 hr 10 min
Prep Time: 20 min
Cook Time: 50 min

• 1 pound(s) carrots , sliced

• 3 medium (1 1/2 pounds) onions, chopped
• 4 stalk(s) celery , sliced
• 2 large cloves garlic, crushed with press
• 2 can(s) (28 ounces each) whole tomatoes in juice
• 1/2 small (1-pound) head green cabbage , thinly sliced
• 3/4 pound(s) green beans , trimmed and each cut into thirds
• 1 can(s) (48-ounce) chicken broth
• 6 cup(s) water
• 1 teaspoon(s) salt
• 1/4 teaspoon(s) ground black pepper
• 3 medium (1 1/4 pounds) zucchini, sliced into half-moons
• 2 bag(s) (6 ounces each) baby spinach leaves


1. Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.

2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, salt, and pepper; heat to boiling over high heat, stirring occasionally.

3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.

Nutritional information is based on 1 cup of soup

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