All You Can Eat Soup Basic Recipe |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
|
I have heard of this diet but have not tried it yet. 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. Read more . 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. Ingredients:
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 |
Directions:
1. DIRECTIONSCoat 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.
4. Nutritional information is based on 1 cup of soup
5. Calories 45
6. Total Fat 1g
7. Saturated Fat -
8. Cholesterol -
9. Sodium 410mg
10. Total Carbohydrate 9g
11. Dietary Fiber 4g
12. Sugars -
13. Protein 2g
14. Calcium -
|
|