Zero Fat Soup Recipes

Steps:

• In a large cooking pot, measure water, add onions, carrots, potatoes, green peppers, mashed tomatoes, chicken bouillon powder, black pepper, and curry powder. Boil for 20 minutes or until carrots are tender.
• Add shredded cabbage, chopped celery, cauliflower florets, and dill weed, and cook an additional 10 to 15 minutes. If soup is too thick, add more water and bring to boil. Adjust seasonings to taste.

Steps:

• Heat the broth in a soup pot.
• Add the first seven vegetables one at a time.
• Stir in the tomatoes, soy sauce, vinegar, basil, oregano, dill, thyme, and pepper.
• Simmer for 15 or 20 minutes, until the vegetables are tender.
• add salt to taste.
• Enjoy!
• Variation 1:.
• For Mexican Zero Soup,add zucchini and minced chiles and replace the herbs with cumin, coriander, and cilantro.
• Use lime juice instead of vinegar.
• Variation 2:.
• For Hungarian Zero Soup, add mushrooms and replace the basil, oregano, and thyme with paprika, marjoram, and more dill.
• Top with nofat sour cream.
• Variation 3:.
• For Asian Zero Soup, replace the cabbage with bok choy and add straw mushrooms.
• Replace the herbs with grated fresh ginger root and minced scallions.
• Top with mung bean sprouts.
• To freeze: Prepare soup as directed. Allow to cool and place in freezer containers or bags. Freeze.
• To serve: Thaw in fridge and reheat on stovetop until hot.

Steps:

• Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.