Very Low Calorie Vegetable Soup
Per serving
All of these vegetables are considered by some to be "negative calorie." They're supposed to take more calories to digest than actually in the vegetable due to the high fiber content. This soup is made in a HUGE stock or lobster pot and really needs to be cooked for 8-10 hours to get the desired stew-like texture. I cook it about 5 hours the first day and then enjoy it as a vegetable soup. The next day it cooks another 5 or 6 hours and it becomes thick and more hearty. It's like having two soups in one. The amount of water you use depends on the size of your pot. I used at least a gallon of water. You can also use Knorr's cube of your choice or extra onion soup mix if you desire a more intense flavor in your soup. I ate this soup for three days with some additional fruit and vegetables dur…
Ingredients
20 serv.- whole scallions↗6
- cups fresh green beans, cleaned and cut into thirds↗2 cups
- cups fresh spinach or 2 cups escarole↗2 cups
- medium carrots, cut into 1 inch pieces↗5
- cups chopped tomatoes2 cups
- medium head of cabbage, chopped onto 2 inch pieces1
- bunch celery, cut into 1 inch pieces↗1⁄2
- garlic clove↗1
- red bell pepper, sliced and then cut in half again↗1
- head broccoli, cut into individual florets↗1
- cup brown rice (uncooked)↗1 cup
(uncooked)
- (1 1/4 ounce) packages onion soup mix2 packages
Step-by-step instructions
- 1
Cut all vegetables as directed and add to stock pot. Add onion soup mix and add enough water to cover all vegetables. If you have a smaller pot, you will have to half or quarter the recipe to fit your pot. As long as you have enough water to cover your vegetables, you will be fine. Bring to a boil and then add your uncooked brown rice. Add more water as needed during the cooking process.
- 2
This is best made the day before and allowed to "stew." The flavors will be more intense and less salt and seasoning will be needed. The servings listed is for the full amount of vegetables in a large stock or lobster pot.
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