"PEEL A POUND" SOUP

By á-26084

Ingredients

• 1 head cabbage
• 4 lg. onions (can use up to 6)
• 1 lg. bunch celery
• 1 lg. green pepper
• 1 lg. can whole tomatoes
• 1 can chicken broth (Swanson, 1 lg. or 2 sm.)
• water to cover
• Carrots and/or zucchini, if desired
• parsley
• 1 tbsp. oregano
• 1 tbsp. basil
• 1/8 tbsp. pepper
• 1/4 tbsp. garlic powder
• 2 tbsp. dried parsley, optional
• 8 to 10 water chestnuts, diced
• 12 to 16 mushrooms, sliced

Preparation

Step 1

Clean vegetables and cut into medium size pieces. Add all to soup kettle and fill with water to cover vegetables. Let come to boil. After boiling for a few minutes, turn to simmer for 2 1/2 to 3 hours. Can be sprinkled with Parmesan cheese when served. Serves 10-12.
This reducing soup can be eaten between meals as often as you wish and you will actually lose weight quickly because it takes more calories to digest these vegetables than they give your body in calorie value. So the more you eat of this "Peel-a-Pound" soup, the more you lose.