Wednesday, 30 April 2014
WEIGHT LOSS SOUP
½ head of cabbage
1 bunch celery
salt and pepper
Italian blend seasoning
2 OXO beef packets
Add cabbage and celery to boiling water, along with all the seasonings.
Boil for ½ hour and then add carrots and cook for another 20 minutes.
I only add the broccoli and cauliflower towards the end.
minutes after I added a can of lentil soup, a can of tomato soup and a can of diced tomatoes.
Bring to a boil and add thin soup noodles.
Turn off the stove.
I usually make a big pot of soup and refrigerate up to 2 weeks (not that it lasts that long)
My favorite way to serve is with ¼ cup grated cheese melted on top, or with a few croutons added.
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