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Mom's
Vegetable Soup
submitted by MOM
Ingredients
1 onion chopped coarsely
3 carrots sliced
2 cups broccoli coarsely chopped
2 cups cauliflower coarsely chopped
1 turnip peeled and cubed
¼ head cabbage chopped
3 stalks celery thickly sliced
1 cup frozen green beans
2 cans salt-free diced tomatoes
4 cups fat free chicken or beef broth
Water (this amount can vary depending on how soupy you like your soup.)
Salt and pepper to taste.
Throw
everything in a big pot. Let simmer about 40 minutes (longer if you like
mushier vegetables. This makes a lot of soup but has next to no calories
and virtually no fat. I eat
this when I feel like I haven’t had enough food and it fills me up. It’s
a fabulous way to squeeze in those veggies. My family loves this soup and
it is amazingly versatile. Put
small portions in the freezer for lunches or a side dish for supper. The
possibilities are endless.
Try these
variations for a very filling meal:
Add a portion of diced cooked chicken.
Add a portion of cooked shrimp.
Add chunks of lean stew meat (browned before hand)
Add cubed firm tofu.
Add Creole seasoning and a small can of crabmeat (picked over for
cartilage).
Add zucchini the last 15 minutes of cooking time.
Puree a portion in food processor, add 2 Tbls. of tomato paste, add some
ground meat
(7% or less) and serve over a small portion of whole wheat pasta.
Nutrition Information: This soup is
mostly vegetables unless you add protein or
complex carbs. Eat as much as you want without additions, guilt free! |
