DAY OF RECKONING… SLENDER SOUP**
1 tablespoon extra-virgin olive oil
2 medium onions coarse chop
6 cloves of garlic minced
1 small bunch of celery chopped
1 cup vegetable broth or bullion cube dissolved in 1 cup hot water.
1 head red cabbage chopped
1 28 ounce can diced tomatoes
1 green pepper chopped
½ bunch of flat leaf parsley coarse chop
4 carrots coarse chop
5 cups of water
3 tablespoons cider vinegar
1 tablespoon maple syrup
1 tablespoon salt
½ teaspoon cayenne pepper
Gather all your ingredients.
Clean, peel and chop. This is where you need a bowl for garbage ala Rachel Ray, use any large bowl, it makes it easier.
In a large stockpot on medium heat add 1 tablespoon extra-virgin olive oil.
Sauté onions, add garlic, then add celery sauté until transparent.
Add vegetable broth or bullion water.
Add Cabbage, tomatoes, green pepper, parsley, carrots and water.
Mix vinegar, maple syrup, salt, cayenne pepper together and add to soup.
Bring to a boil, reduce heat and slow simmer for 1 hour.
This is what it will look like, the colors change during the cooking.
Eat until your heart’s content. **
Or divide into containers of 2 cup size portions, cool to room temperature and freeze.
**Add ½ cup cooked beans or lentils and ½ cup cooked barley, rice or whole grains for every 2 cups of soup for complete protein meal.
At the end of the first day I’m already experimenting with spices, I just mixed cinnamon, curry and a splash of coconut milk(lo-fat) and popped it in the microwave. I can’t type fast enough.