Looking for something to curb your appetite when you are dieting? This works! This is a staple for dieting or just cutting back and even for a good general quick veggie soup.
Good Housekeeping has this and several variations of the diet at their website. If you like your soups spicy or sweet, you can add your favorites to spice them up and/or use Splenda for that little sweet that is needed in soups with tomatoes. Delish whether you are “on” diet or “off” diet.
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
Prep: 20 minutes
Cook: 50 minutes
Makes: 28 cups
1 lb. carrots, sliced
3 med. onions (1 1/2 lbs.), chopped (4 c.)
4 lg. stalks celery, sliced
2 lg. cloves garlic, crushed with press
2 cans (28 oz. each) whole tomatoes in juice
1/2 sm. head green cabbage (1 lb.) thinly sliced (6 c.)
3/4 lb. green beans, trimmed and each cut into thirds
1 can (48 to 49 oz.) chicken broth
6 c. water
Salt and pepper
3 med. zucchini (1 1/4 lbs.), sliced into half-moons
2 bags (6 oz. 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, 1 teaspoon salt, and 1/4 teaspoon ground black 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.
Each cup: About 45 calories, 2 g protein, 9 g carbohydrate, 1 g total fat (0 g saturated), 4 g fiber, 0 mg cholesterol, 410 mg sodium.
Recipe Source: GoodHousekeeping
Photo: Jay&Jacy Photography “Soup, What’s in the Pot”