This is a very easy recipe that I have changed over the years, but originally it came from a hospital I worked at and was used to help overweight patients lose weight before surgery. I make it because my whole family loves it and it is so low in calories it is pretty much a free food when I am dieting. I do not care for cabbage in soup so this suits us just fine! I have made it in the crock pot as well with great success. There is a 'diet meal plan' that goes with the original recipe if anyone is interested.. This freezes wonderfully, so I put some of it in small personal sized containers and thaw as required for my hubby and my self for lunches. Servings are estimated, it makes a large pot full. I hope you like it!

Ingredients

18 serv.

carrots, chopped (I often use the little baby carrots for quickness)↗2 lbs
green peppers, Chopped↗2
celery, Chopped↗1 bunch
green onion, Chopped↗1 bunch
green beans (I like french cut frozen green beans or 2 Cups fresh green beans, but you could use 2 cans of green )2 cups
cans tomatoes, chopped (I prefer 3 cups of fresh tomatoes peeled and chopped if I have time)↗2 cans
package vegetable soup mix (optional, can be added toward the end of simmering.. more calories, carbs and sodium and may not be )1 package
beef bouillon (optional... but can use vegetable flavor too)↗1 liter
water (or to quantity desired)↗4 cups
salt and pepper, to taste1 teaspoon
oregano↗2 teaspoons
herbs, and spices to your personal taste
Frank's red hot sauce (start with only a bit and add to taste!)↗1 tablespoon

Step-by-step instructions

1
Combine all ingredients in a large dutch oven except for soup mix and hot sauce --
2
Bring to boil for 5 min,
3
Reduce heat to simmer for 1 hour or use a slow cooker for about 7 hours.
4
Add soup mix and hot sauce to taste.
5
Simmer 10 more minutes.
6
If you are not dieting some Parmesan or Mozza on top is lovely.

Source: food.com

Original recipe ↗

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