The more you eat the more weight you lose.
|3 28-oz. cans||Tomatoes, canned|
|2||Green Bell Peppers, large|
|2 1-oz. envelopes||Onion Soup Mix, dry|
|2 cups||Tomato Juice, (optional)|
Drain the canned Tomatoes, saving the juice in a 4 cup measuring cup. Core the Cabbage Head and discard it. Remove the green stalks from the Celery, discarding the last few yellow ones attached to the base. Peel the Onions. Remove the center and seeds from the Green Bell Peppers.
Cut the tomatoes, cabbage, celery, onions and green peppers into bit sized pieces and place into a large pot, Dutch oven or crock pot. Sprinkle the dry Onion Soup Mix over the top.
If necessary, add enough water to the juice drained from the tomatoes to bring it up to 4 cups, then pour it over the ingredients. If using the additional 2 cups of Tomato Juice, pour it followed by 2 cups of water over the ingredients. Otherwise, pour 4 cups of water over the ingredients.
Bring to a slow simmering boil, reduce the heat to the lowest setting and simmer covered until the vegetables are tender but crunchy, about 3 and a half hours. Serve.
How the hell did this get into the "Healthy My Ass" cookbook? Well in spite of its false claim that it takes more calories to digest it than or in it, it actually tastes pretty good.
This soup freezes well.
I use the optional Tomato Juice.
If using a crock pot, either keep on high the entire time or once it comes to a slow simmer, reduce the heat to low for 5 to 7 hours.
Source: Betty Langeneckert, my mother.
Yield: 6 quarts
Nutrition Facts per Serving:
1g Fat (6.7% calories from fat)
5g Dietary Fiber
Exchanges per Serving:
Copyright 2006-2019 by Keith Langeneckert. All rights reserved. Contact WebMaster.