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.
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Love this soup
ReplyDeleteI 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.
ReplyDeleteI scramble up ground deer meat and add it to this recipe
ReplyDeleteWould this be considered low carb?
ReplyDeleteIt looks like the only carbs would be from the onion soup mix.
DeleteWould it still be considered "fat burning" soup if you added beef,Chicken or Vegetable stock/broth instead of Water ?
ReplyDeleteI would suggest just watching the amount of sodium you are adding with the broth.
Deletemake your own broth then you control the sodium
DeleteEXCELLENT!! 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!!!
ReplyDeleteDid you use grated or shredded parm?
ReplyDeleteI use grated. It tends to melt better into the soup instead of going to the bottom of the pan.
DeleteMade it on the stove top last night...big hit!!!
ReplyDeleteWhat 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?
ReplyDeleteAny idea on what the caloric intake would be for this?
ReplyDeleteAre you to only eat this soup for a week - nothing else? What's the rules?
ReplyDeleteThis 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
ReplyDeleteWould you recommend covering the pot of soup while it simmers if you are cooking it on a stove top?
ReplyDeletethanks
ReplyDelete