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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is the basic soup recipe that is the basis of Good Housekeeping's soup diet. It sounds like a great soup, although I'll leave out/substitute for the zucchini as I hate zukes. For vegetarians, use vegetable broth instead of chicken. The idea of this soup is to make it ahead and use it all week, either by itself between meals or as a supplement to meals, or as the basis of soups/stews for dinners. I would think it would freeze well, too. Ingredients:
1 lb carrot, sliced |
4 cups chopped onions (about 1 1/2 lbs or 3 medium) |
4 large celery ribs, sliced |
2 large garlic cloves, minced |
2 (28 ounce) cans whole tomatoes with juice |
6 cups thinly sliced green cabbage (about 1/2 small head or 1 lb) |
3/4 lb green beans, trimmed and cut into bite-size pieces |
1 1/2 quarts reduced-sodium fat-free chicken broth |
6 cups water |
salt and pepper, to taste |
3 medium zucchini, cut into half-moon slices (about 1 1/4 lbs) |
1 (12 ounce) bag baby spinach leaves (or other greens such as kale) |
Directions:
1. Spray a large (12 quart or larger) stockpot with nonstick spray. Heat over medium-high heat. Add carrots, onion, celery, and garlic; saute 8 minutes or until tender.
2. Add tomatoes with juice, breaking up tomatoes in pot with spoon. Add cabbage, green beans, broth, water, and a little salt and pepper (according to taste). Increase heat to high and bring to boil, stirring often.
3. Reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally.
4. Increase heat to high again, and add zucchini and spinach leaves. Return to boil, and again reduce to low, cover, and simmer for 10 minutes or until all the vegetables are tender, stirring occasionally.
5. Correct seasoning if needed; serve hot or cool rapidly and refrigerate.
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