All-You-Can-Eat Vegetable Soup

From the Good Housekeeping website - I would give the exact page but they seem to have taken it down. I've modified it some from the original anyway. The point of this soup is that you can eat as much as you want of it because it requires more calories to digest than it has in it (also it's pretty high-fiber and very good for you). (In Weight Watchers terms, it has "no points".) Of course you'll find yourself adding noodles or chicken or something, which makes it not so virtuous, but it's still low-fat, high-fiber, and all those good things, and tastes better than you'd expect from that description.

There's a whole diet based on it, which you can also find on the Good Housekeeping website. I've modified this recipe somewhat from the original.

  • 5 medium carrots, cut into 1-inch slices
  • 3 medium celery stalks, sliced
  • 3 large onions, chopped, or 3 medium leeks, each cut into 1-inch slices
  • 1 large garlic clove, minced (or 6 garlic cloves are better)
  • 1/2 medium cauliflower, cut into bite-size pieces
  • 12 oz. green beans, each cut into thirds
  • 3 medium zucchini (6 oz. each) cut into 1-inch slices
  • 2 packages (5 oz. each) baby spinach leaves
  • 1 can (28 oz.) tomatoes in juice
  • 1/2 c. chopped fresh parsley
  • 2 chicken-flavour bouillon cubes or envelopes (or use 2 tbsp Vegeta - LB)
  • 1 tsp salt (not if you used Vegeta though)
  • 1/2 tsp freshly ground pepper

N.B. To this you can add, or substitute, cabbage, and I've put in parsnips or broccoli or both, used vegetable broth or varied the vegetables otherwise, and it comes out pretty well.

  1. Coat an 8-quart pot with nonstick cooking spray (or use a little oil). Add the carrots, celery, onions and garlic. Stir occasionally and saute 5 min.
  2. Add all the vegetables except the tomatoes and parsley, and put in 1 c. water. Bring to boiling and then cook over medium-low heat, covered, for about 15 minutes, until the vegetables are tender.
  3. Add the tomatoes, parsley and 11 more cups of water (or broth). Add the bouillon or Vegeta now. Bring to a boil and simmer for a few minutes more. Serve.

Freeze most of this recipe for later use. If you're going to add noodles or potatoes or anything starchy, add them in small quantities just before you serve - don't freeze the soup with noodles or potatoes. It's best if you cook starchy things separately and put them into the soup just before you serve it. That way the starch doesn't take over and the vegetables don't get overcooked.