Peel A Pound Soup Recipe 345

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PEEL-A-POUND SOUP



Peel-A-Pound Soup image

A friend of mine told me about this recipe - she says that it is suppose to have so much fibre in it that it takes more calories to digest it than it supplies to the body. She says that when taken in conjunction with a regular exercise program it helps you loose weight - ergo "Peel-A-Pound"...Caution - this makes a lot of soup.

Provided by Diamond Dave

Categories     Low Cholesterol

Time 1h5m

Yield 1 cup, 20 serving(s)

Number Of Ingredients 10

4 teaspoons chicken bouillon
4 cups water (more as needed later to cover vegetables)
3 1/4 ounces green onions
8 1/2 ounces yellow onions
10 1/4 ounces celery
10 3/4 ounces carrots
19 1/4 ounces cabbage
14 ounces stewed tomatoes
11 1/2 ounces vegetable juice
26 1/2 ounces lean ground beef

Steps:

  • Wash and chop/slice up all the vegetables.
  • Brown meat, rinse well - set aside.
  • Dissolve bouillon cubes in 4 cups of boiling water.
  • Add meat to bouillon stock.
  • Add all the vegetables.
  • Add canned tomatoes, juice and all.
  • Add vegetable juice.
  • Add more water as needed to just cover the vegetables.
  • Bring to a boil and cook until veggies reach your desired doneness. (I usually undercook them and then scoop out a portion and microwave it - this way the veggies stay fresh and crisp).

Nutrition Facts : Calories 97, Fat 4, SaturatedFat 1.6, Cholesterol 24.6, Sodium 152, Carbohydrate 7.1, Fiber 1.9, Sugar 4.1, Protein 8.7

"PEEL A POUND" SOUP RECIPE - (3.4/5)



Provided by á-26084

Number Of Ingredients 16

1 head cabbage
4 lg. onions (can use up to 6)
1 lg. bunch celery
1 lg. green pepper
1 lg. can whole tomatoes
1 can chicken broth (Swanson, 1 lg. or 2 sm.)
water to cover
Carrots and/or zucchini, if desired
parsley
1 tbsp. oregano
1 tbsp. basil
1/8 tbsp. pepper
1/4 tbsp. garlic powder
2 tbsp. dried parsley, optional
8 to 10 water chestnuts, diced
12 to 16 mushrooms, sliced

Steps:

  • Clean vegetables and cut into medium size pieces. Add all to soup kettle and fill with water to cover vegetables. Let come to boil. After boiling for a few minutes, turn to simmer for 2 1/2 to 3 hours. Can be sprinkled with Parmesan cheese when served. Serves 10-12. This reducing soup can be eaten between meals as often as you wish and you will actually lose weight quickly because it takes more calories to digest these vegetables than they give your body in calorie value. So the more you eat of this "Peel-a-Pound" soup, the more you lose.

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