Good Housekeeping Soup Diet Basic Recipe

1 lb carrots, sliced
3 med onions (1 1/2 lbs) chopped (4 cups)
4 lg stalks, celery, sliced
2 lg cloves garlic, crushed with press
2 cans (28 oz each) whole tomatoes in juice
1/2 sm head green cabbage (1lb) thinly sliced (6 c.)
3/4 lb green beans, trimmed and each cut into thirds
1 can (48 to 49 oz) chicken broth/stock
6 cup water
Salt and Pepper
3 med Zucchini (1 1/4 lbs), sliced into half moons
2 bags (6 oz each) baby spinach leaves

1. Coat 12 quart stock pot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occationally.

2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, 1 teaspoon salt, 1/4 teaspoon black pepper; heat to boiling over high heat, stirring occationally.

3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increast heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.

Serving Size 1 cup.

Serving Size: 28 1 cup servings

Number of Servings: 28

Recipe submitted by SparkPeople user PNICOLET1.