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All You Can Eat Soup Diet Recipe Recipe

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This recipe for All You Can Eat Soup Diet Recipe, by , is from The Best Cookbook Ever - Family and Friend's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ronaye Madell
Added: Thursday, November 13, 2008


Calls for a 12 quart soup pot but you can divide the mixture in two soup pots - good for the week and can be frozen.

1 lb. carrots, sliced
3 medium (1 1/2 pounds) onions, chopped
4 stalk(s) celery, sliced
2 large cloves garlic, crushed with press
2 can(s) (28 ounces each) whole tomatoes in juice
1/2 small (1-pound) head green cabbage, thinly sliced
3/4 pound(s) green beans, trimmed and each cut into thirds
1 can(s) (48-ounce) chicken broth
6 cup(s) water
1 tsp. salt
1/4 tsp. ground black pepper
3 medium (1 1/4 pounds) zucchini, sliced into half-moons
2 bag(s) (6 oz.) baby spinach leaves

Coat 12-quart stockpot (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 occasionally.

Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, salt, and pepper; heat to boiling over high heat, stirring occasionally.
Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase 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.




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