All-You-Can-Eat Soup Diet Basic Recipe

By nlhartman

This recipe requires a large stock pot. You can split it between two large pots. After cooking soup, you can freeze 2 cups of the soup in separate containers to be used with several variations including minnestrone, mexican chicken soup, southwest chili and goulash.

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

Preparation

Step 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.

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.

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