created: 2007-04-15 15:43:29
This is a nutritious and actually good soup recipe and diet plan that I got from a magazine (I do not know which one because I wrote it on an index card). You can eat ALL the soup you want whenever you want while eating healthy balanced meals for breakfast and lunch. Eat soup for dinner with added lean meat or have soup along with a light healthy dinner. Have fruit or the soup for snacks. Supposed to help you lose 5 lbs. the first week and then 1-2 lbs. a week after that.
5 carrots, peeled and cut into 1 inch slices 3 celery ribs, sliced 3 large onions, chopped 1 clove garlic, minced 1 (28 ounce) can tomatoes with juice 1/2 medium cauliflower, cut into bite size pieces 12 ounces frozen green beans or fresh cut green beans 3 zucchini, cut into 1 inch slices 2 (5 ounce) packages spinach leaves 1/2 cup chopped fresh parsley 2 chicken bouillon cubes 1 teaspoon salt 1/2 teaspoon black pepper 12 cups water 1. Lightly grease or spray an 8 quart nonstick pot. 2. Over med-high heat, add carrots, celery, onions and garlic. 3. Cook, stirring occasionally, about 5 minutes. 4. Stir in tomatoes with juices, breaking up tomatoes with spoon. 5. Add remaining ingredients and water. 6. Heat to boiling over high heat, stirring occasionally. 7. Reduce heat to low; cover and simmer, stirring occasionally, for 15 to 20 minutes or until veggies are tender. 8. Taste and add more salt and pepper if needed. 9. To maintain freshness and nutrients, keep a 2 day supply in the fridge and freeze the rest in individual serving size containers.