This is a good BASE recipe for those willing to experiment with different veggies and herbs. I "halfed" this recipe. I used 3 cloves of garlic (I LOVE garlic lol), 3 carrots, 1 medium onion, 1 (14.5oz) can of no salt added diced tomatoes with juice, 1 head of nappa cabbage (milder in flavor), 1 envelope of soup mix (beef), 2 cans (14.5oz each) of no salt added green beans, 1 jalepeno pepper (diced), 1 quart of low sodium V8, 1 green bell pepper, 1 box (4 cups) of no sodium beef stock, 2 cups of h2o, 2 large sprigs of fresh thyme (be sure to remove the stems after the soup cooks, the leaves will fall right off), 2 TBs of fresh chopped oregano and black pepper to taste. I first sauteed the garlic and veggies in about 1 TB of evoo and then added the remaining ingredients. I let it simmer for about 5 hours until everything was tender. This yielded 15.5 cups of soup for me. I was going to use a couple of bay leaves but I discovered I had none. Tasted great and yielded a low calorie, low sodium (~60 calories per cup and
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This is a good BASE recipe for those willing to experiment with different veggies and herbs. I...