Monday, July 14, 2014

All-You-Can-Eat Soup Diet Basic Recipe

My recipe for the Basic Soup yields such a large quantity -- to make sure you have enough 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.

I use this All-You-Can-Eat Soup Diet Basic Recipe for all kinds of variations like: Minestrone Soup, Mexican Chicken Soup, Greek Fish Stew, Southwest Chili, Thai Shrimp Soup, Goulash, Red Beans and Rice Stew, and Vegetable Curry Soup.

Ingredients:

  • 1 pound carrots, sliced
  • 3 medium onions {1 1/2 pounds}, chopped
  • 4 stalks celery, sliced
  • 2 large cloves garlic, grated
  • 2 cans {28 ounces each} whole tomatoes in juice
  • 1 small {1 pound} head of cabbage, thinly sliced
  • 3/4 pound green beans, trimmed and each cut into thirds
  • 1 can {48 ounce} chicken stock
  • 6 cups water
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 medium {1 1/4 pounds} zucchini, sliced into half-moons
  • 2 bags {6 ounces each} baby spinach leaves

Directions:

  1. Coat a 12-quart stock pot with nonstick cooking spray. Over medium-high heat, add carrots, onion, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
  2. add tomatoes with their liquid, breaking up tomatoes with the side of a spoon. Add cabbage, green beans, stock, 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 untill all vegetables are tender.
PREP TIME: 20 MINUTES
COOK TIME: 50 MINUTES
TOTAL TIME: 1 HOUR 10 MINUTES