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

Pierogi with Curried Cabbage

Pierogi's have always been a big hit with Bubba and the crew, combined with Curried Cabbage and you have a Meatless Monday meal that will please even the most manly, man. For a regular meal you can substitute meat-filled pierogi. The great thing about this recipe is no-one has a clue that they are eating healthy.

The creamy yogurt sauce is a wonderful accompaniment to the pierogi and the cabbage. Quick and easy, you'll be serving a really great meal in 35 minutes.

Ingredients:

• 1/2 cup plain Greek yogurt
• 2 scallions, chopped
• 2 tablespoons fresh lime juice
• kosher salt
• 4 tablespoons unsalted butter
• 1/2 teaspoon paprika
• 2 {1 pound} packages frozen potato-and-onion pierogi
• 1/2 onion, thinly sliced
• 3/4 head cabbage, shredded {about 12 cups}
• 1 1/2 teaspoons curry powder

Directions:

1. Preheat the oven to 400 degrees. Combine the yogurt, scallions, lime juice and 3 tablespoons water in a small bowl; refrigerate until ready to serve.
2. Combine 2 tablespoons butter with the paprika in a large microwave-safe bowl; microwave until the butter melts, about 30 seconds.
3. Add the frozen pierogi and toss to coat. Spread pierogi on a foil-lined baking sheet and bake, flipping halfway through, until golden, 20 to 25 minutes.
4. Meanwhile, melt the remaining 2 tablespoons butter in a wide pot over medium-high heat. Add the onion and cook, stirring, until golden brown, about 8 minutes.
5. Add the cabbage, curry powder, 3/4 teaspoon salt and a splash of water and cook. stirring occasionally, until the cabbage is tender, about 12 minutes. {add another splash of water if necessary} Season with salt.
6. Divide the cabbage and pierogi among plates; serve with the yogurt sauce.

ACTIVE TIME: 20 MINUTES

TOTAL TIME: 35 MINUTES

SERVES: 4