Diet Soup

  • Prep Time: 15 mins
  • Total Time: 45 mins
  • Yield: 24Cups
  • About This Recipe

    “Alternative “diet soup” that does not include cabbage. Recipe is from Good Housekeeping. To retain freshness and nutrients keep a 2 day supply of Basic Soup in the refrigerator. Pack remaining soup in 3 cup portions in airtight containers, leaving some room for expansion. Freeze.”

    Ingredients

  • 5mediumcarrots, cut into 1 inch slices
  • 3mediumcelery ribs, sliced
  • 3large onions, chopped or 3mediumleeks, each cut into 1 inch slices
  • 1garlic clove, minced
  • 1 (28ounce) cans tomatoes( in juice)
  • 1/2 mediumcauliflower, cut into bite sized pieces
  • 12ouncesgreen beans, each cut into thirds
  • 3mediumzucchini, cut into 1 inch slices
  • 2 (5ounce) packages baby spinach leaves
  • 1/2 cupchopped fresh parsley
  • 2chicken bouillon cubes
  • 12cupswater
  • 1teaspoonsalt
  • 1/2 teaspoonfresh ground pepper
  • Directions

  • Coat pan with nonstick cooking spray.
  • Over medium high heat add carrots, celery, onions, and garlic.
  • Cook, stirring occasionally, 5 minutes.
  • Stir in tomatoes with their liquid, breaking up tomatoes with side of spoon.
  • Add cauliflower, remaining ingredients and 12 cups of water.
  • Heat to boiling over high heat, stirring occasionally.
  • Reduce heat to low, cover and simmer, stirring occasionally, 15 minutes or until vegetables become tender.
  • Add more salt and pepper if desired.
  • Reviews

  • “Great! I love all these veggies. I even added a few frozen peas and a cup each of turnip and rutabaga. I didn’t have leeks, so I used onion and that worked out good. I also added 2 cans of beef broth and used beef boullion, just because my husband will eat it better if it’s got a beefy taste. It has a lot of veggie flavor, we really liked it! Thanks Jo Ann, for another keeper!”

  • “This soup is excellent!!The only changes I made were:I substituted some of the water for low fat vegetable broth and one can of Tomato soup.It was easy to make.I take one cup of this to work and have it for my lunch.Really delicious.”

  • “Very good.I didn’t have all the fresh ingredients but I put some frozen vegetables and it turned out excellent.”

  • “Easy and inexpensive, makes a lot so halve the recipe or be prepared to freeze.Very forgiving.I made as written then added some basil.Good basic veggie soup recipe.I plan on eating as is this time, then with a handful of bulgur cooked into it once, maybe white beans once, maybe diced chicken or beef, you could have one soup with many variations easily.”

  • “This soup is Awesome!!!! My husband and I both love it! The only thing I added was sliced baby portobella mushrooms. How can this be so tasty and so low-cal? Thanks!”

  • “I LOVED THIS>>I even added more veggies!!!Great way to get your veggies in for the day!!!WONDERFUL”

  • “Wow! Thanks for a super soup we enjoyed for our supper tonight that’ll for sure be a regular on our table.I omitted the cauliflower and didn’t use zucchini as I didnt have that on hand. I substituted the spinach leaves with shredded cabbage.I substituted the chicken cubes with Maggi Veg. stock cubes and I made sure to omit the extra tsp. of salt or the soup would get too salty for us. All of us had 2 bowls each:) – After all, its “All you can eat fat soup diet”, right!?! :)”

  • “This diet actually works. I did it a nd lost 100 lbs. I did variations, though. I added tofu, soy sauce and chinese veggies (bean sprouts, bamboo shoots, cabbage and the like) to vary the taste. A little cayenne pepper works too.I have used just cabbage instead of the spinach and added curry powder to give me some variety. The soup really has very little calories so I could “pig out” on all of the flavors.”

  • “Fantastic! Extremely easy to prepare, love all the veg in it, and I like the fact that it isn’t cabbage-based. The garlic and seasoning give it a wonderful flavour so you don’t have to worry about it becoming bland. I missed out both the cauliflower and zucchini and it was still brilliant. I also blended it because I’m not a fan of lumpy soup, however it did go a horrible colour so I wouldn’t recommend doing so if you’re looking for top presentation.”

  • “I was looking for something filling that would help me drop a couple of pounds.I just made it yesterday for the first time and it was yummy!I did not use spinach but threw in some asparagas.It made a huge pot, probably makes 10 big bowls at least.Definitiely will be making this alot.”

  • “I think this is a 5 star recipe. I made a pot ( it makes a huge pot) which we ate for dinner. I took it all week for lunch and still had enough to freeze for another dinner at a different time. I added a can of peas and a few mushrooms. Used tomatoes with Jalepenos and doubled the pepper.It was spicy but very tasty. Next time , not quite as much pepper as my husband thought it was a little too spicy . I will also omit the spinach as I think it will be just as good without and be a little easier to eat with out it. Very good and economical . Plus , super low in calories and great for you too.”

  • “I made this soup today, and the only thing I did different was to add the cabbage instead of spinach..I just don’t personally like it, but the cabbage, I’m sure won’t change the taste much, if you want to try something different..This is an excellent update, from the original “cabbage soup diet” I tried many years ago..It has much more flavor, and my oldest son even enjoys it occasionally!!!”

  • “Made as directed and LOVED it! My teenage daughter and I have been eating this for five days and following a Med-Rim diet: olives, olive oil, hummus, almonds, avocadoes,–healthy monounstaturated fats and lean proteins. We’ve lost 11 pounds in five days: she lost 7 and 4 for me! I can easily fit this into my eating and cooking routine and maintain a healthy lifestyle. Thanks for the great recipe.”

  • “Made this today and love the taste.I did, however have to make a few adjustments because my pantry was not as full as I had thought, but it worked out great!Thanks for the great recipe that is also so helpful!”

  • “I’m currently entrolled in the Jenny Craig Weight Loss Program — and they have a very similar soup that is “free”. I have made it severalt times and it’s really good. This soup even has a bit more to it — so I’m sure it is fantastic. The recipe from Jenny Craig calls for “low sodium” ingredients (i.e. the tomatoes and broth/bouillon). V-8 Juice is also a “free” food on my diet — as long as it’s low sodium, so I always use some of the V-8 juice in place of the water called for in the recipe. It really adds to the flavor. I prefer beef broth/bouillon in place of chicken. I also add fresh asparagus and brussell sprouts! Of course if you don’t care for those two veggies, leave them out. If it’s used as a true diet soup — those suggesting to use peas, corn, potatoes, etc. — well, those are not considered “free” foods. But if it’s strictly for flavor and one is not concerned about the diet aspects of the recipe — GO FOR IT! ADDED NOTE:This is really tasty — and very satisying.”

  • “Excellent soup, chuck full of stock, just really wonderful.I make a half batch for just the two of us about once a week and have it for lunch one day, dinner another and the left over becomes one of those “stop gap” meals for when the days activities go haywire. Thank you JoAnn for a yummy, filling soup!”

  • “Wonderful soup!I made a batch last week and am now making a new batch for this week.It’s great if your trying to diet and need something to help fight off those hunger pains.I froze 5 one gallon bags with soup and would take one out the day before so I would always have fresh soup.Sometimes I added leftover meat, and found that a small handful of instant rice changed it up.I woke up the next day not feeling bloated or guilty!! Thank You!”

  • “Love this!It is so filling for being a diet soup, and has great flavor.Surprising because you don’t even add any broth.Thank you.”

  • “I’ve tried the cabbage soup diet before and just couldn’t stand it.This is so much better tasting and you practically need a fork to eat all the veggies.I left out the spinach (I don’t like wilty things in my soup) and I added white beans, curry and red pepper for a kick (sooooo good!).I can easily add cooked lean ground beef, chicken, or noodles to “beef up” individual servings.I plan to eat this for the next 2 weeks for lunch and snacks while eating a sensible b-fast and dinner.Hope to loose some weight!Excellent tasting for 35 calories a serving that’s for sure.I think I’m going to have another bowl…”

  • “I love soups even more so when they are full of veges. I have also added brocolli ,mushrooms, 4 bean mix and corn kernels to this … Great! If I want a more substantial meal I thicken this with cornstarch and add a handful of pasta.Or for a change I’d bake a piece of battered fish fillet ,cube it place it at the bottom of the soup bowl then pour the soup over it.”

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