Basic Fat Burning Soup

6 large green onions
1 or 2 cans of fire roasted stewed tomatoes
32 ounces chicken broths
2 cups of water
3-4 bay leaves
1 tsp mince garlic
pepper to taste
curry powder to taste
Spike low sodium to taste
2 bell peppers of your choice. red ,green, yellow, orange
1 large cooking onion
fresh chopped cilantro to taste
nutmeg
dash of cumin

Cut vegetables in small to medium pieces with bay leaves and seasonings except the cilantro and curry powder. Boil fast for ten minute or until the veggies are crispy tender. Reduce to simmer for 10 minutes if you like you veggies to have some crunch, longer if you don't. Add cilantro and curry, then serve.

Serving Size: 10

Number of Servings: 10

Recipe submitted by SparkPeople user PAMJSB55.