"Fat Burning Soup" (OAMC) Stove top or Crock Pot


We all remember this recipe from the 80's, don't we?  I was going through my recipes the other day and came upon this and thought it was worth revisiting this holiday season.  It is actually quite tasty for something very low calorie.

I have updated this recipe by adding 4 cloves of garlic and a bit of good parmesan cheese.  It really enhances the flavor without altering the calorie count very much.

This makes about 20 cups of soup.  You can freeze any leftovers.

Ingredients:
6 large green onion
2 green peppers
1-2 cans of diced tomatoes or (1) 28 ounce can of crushed tomatoes
1 bunch of celery
1 package Lipton Onion Soup Mix
1 head of cabbage (I prefer to use savoy or napa cabbage, but the regular kind is fine too).
Salt, Pepper and Parsley to taste
4 cloves of garlic (optional)
1/3 cup of parmesan cheese (optional, but it really enhances this soup)

Stove Top Directions:
Cut veggies into small pieces.  Place them in a soup pot with the soup mix and fill with water until the veggies are just covered.  Boil on high heat for 10 minutes and then reduce to a simmer and cook until veggies are tender. After cooking, remove pot heat and stir in parmesan cheese.

Crock Pot Directions:  (I made this in my 6 quart slow cooker)
Cut veggies into small pieces. Place them in the crock pot with the soup mix and fill with water until the veggies are just covered. Cook on low for at least 5 hours or until veggies reach desired tenderness. After cooking, turn the crock pot off and stir in the parmesan cheese.

Lets talk about cooking!

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Copyright 2013 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a link back to the original recipe on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

15 comments:

  1. I made this yesterday, but before I read your revised recipe. I will have to try your way next time. I love this soup, and it's very filling.

    ReplyDelete
  2. I scramble up ground deer meat and add it to this recipe

    ReplyDelete
  3. Would this be considered low carb?

    ReplyDelete
    Replies
    1. It looks like the only carbs would be from the onion soup mix.

      Delete
  4. Would it still be considered "fat burning" soup if you added beef,Chicken or Vegetable stock/broth instead of Water ?

    ReplyDelete
    Replies
    1. I would suggest just watching the amount of sodium you are adding with the broth.

      Delete
  5. EXCELLENT!! I'd eat this even if I weren't trying to cut calories. So easy with a crockpot. All the work is done with the food processor. Huge return on the labor. Just as good after freezing. Thank you, thank you, thank you!!!

    ReplyDelete
  6. Did you use grated or shredded parm?

    ReplyDelete
    Replies
    1. I use grated. It tends to melt better into the soup instead of going to the bottom of the pan.

      Delete
  7. Made it on the stove top last night...big hit!!!

    ReplyDelete
  8. What are your thoughts on switching out the green peppers for a different veggie like carrots, or maybe zucchini? They give me terrible heartburn but I didn't know if maybe the green peppers make or break this recipe?

    ReplyDelete
  9. Any idea on what the caloric intake would be for this?

    ReplyDelete
  10. Are you to only eat this soup for a week - nothing else? What's the rules?

    ReplyDelete
  11. This looks so good! We will be making a big batch of this soon. I shared this on a Recipe Roundup on my blog!!! Annie @ Plus Size to Downsized

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

"Fat Burning Soup" (OAMC) Stove top or Crock Pot


We all remember this recipe from the 80's, don't we?  I was going through my recipes the other day and came upon this and thought it was worth revisiting this holiday season.  It is actually quite tasty for something very low calorie.

I have updated this recipe by adding 4 cloves of garlic and a bit of good parmesan cheese.  It really enhances the flavor without altering the calorie count very much.

This makes about 20 cups of soup.  You can freeze any leftovers.

Ingredients:
6 large green onion
2 green peppers
1-2 cans of diced tomatoes or (1) 28 ounce can of crushed tomatoes
1 bunch of celery
1 package Lipton Onion Soup Mix
1 head of cabbage (I prefer to use savoy or napa cabbage, but the regular kind is fine too).
Salt, Pepper and Parsley to taste
4 cloves of garlic (optional)
1/3 cup of parmesan cheese (optional, but it really enhances this soup)

Stove Top Directions:
Cut veggies into small pieces.  Place them in a soup pot with the soup mix and fill with water until the veggies are just covered.  Boil on high heat for 10 minutes and then reduce to a simmer and cook until veggies are tender. After cooking, remove pot heat and stir in parmesan cheese.

Crock Pot Directions:  (I made this in my 6 quart slow cooker)
Cut veggies into small pieces. Place them in the crock pot with the soup mix and fill with water until the veggies are just covered. Cook on low for at least 5 hours or until veggies reach desired tenderness. After cooking, turn the crock pot off and stir in the parmesan cheese.

Lets talk about cooking!

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2013 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a link back to the original recipe on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

15 comments:

  1. I made this yesterday, but before I read your revised recipe. I will have to try your way next time. I love this soup, and it's very filling.

    ReplyDelete
  2. I scramble up ground deer meat and add it to this recipe

    ReplyDelete
  3. Would this be considered low carb?

    ReplyDelete
    Replies
    1. It looks like the only carbs would be from the onion soup mix.

      Delete
  4. Would it still be considered "fat burning" soup if you added beef,Chicken or Vegetable stock/broth instead of Water ?

    ReplyDelete
    Replies
    1. I would suggest just watching the amount of sodium you are adding with the broth.

      Delete
  5. EXCELLENT!! I'd eat this even if I weren't trying to cut calories. So easy with a crockpot. All the work is done with the food processor. Huge return on the labor. Just as good after freezing. Thank you, thank you, thank you!!!

    ReplyDelete
  6. Did you use grated or shredded parm?

    ReplyDelete
    Replies
    1. I use grated. It tends to melt better into the soup instead of going to the bottom of the pan.

      Delete
  7. Made it on the stove top last night...big hit!!!

    ReplyDelete
  8. What are your thoughts on switching out the green peppers for a different veggie like carrots, or maybe zucchini? They give me terrible heartburn but I didn't know if maybe the green peppers make or break this recipe?

    ReplyDelete
  9. Any idea on what the caloric intake would be for this?

    ReplyDelete
  10. Are you to only eat this soup for a week - nothing else? What's the rules?

    ReplyDelete
  11. This looks so good! We will be making a big batch of this soon. I shared this on a Recipe Roundup on my blog!!! Annie @ Plus Size to Downsized

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine