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I have been making this soup for years. I got it from weight watcher about 13 years ago and it has morphed into magical soup for me. Every time I make it it comes out a little different- depending on what vegi's I can get that are fresh.
I usually add some hard cubed cheese to get the fat up, I have added black beans, cubed turkey, meat balls, ham, cubed steak, even fish-anything or nothing. Some times I add a dolop of sour cream before I eat it.
32 oz of chicken broth
1/2 cup chopped/sliced onion (for noodle effect slice the onion)
2 tspn garlic chopped
1 can of chopped tomatoes or 3 tbsp tomatoe paste
1/3 cup worechestershire sauce
__________________this is the base_______________________
Using 2 tbsp of evo sautee the onion and garlic for 5 minutes. Add the chicken broth, tomato, & worechestershire.
Start adding the longer cooking vegis that you want. No rules really. Keep in mind some vegis take longer to cook. Cabbage takes longer than mushrooms or squash.
Slowly bring the soup to a simmer - simmer 15 minutes.
Add the quick cooking veg and simmer another 5 minutes.
I add 2 oz of cubed cheese after I have served my self a bowl. The cheese will melt rapidly if the soup is to hot. I personally like mine when the soup has cooled a bit so the cheese is soft but not melted.
Add any fresh herbs at the very end when removing from heat.
__________________________________________________ _________
1 tsp salt (to taste)
Vegi's I have used.
chopped cabbage
kale or spinach chopped fresh
small zuchini- or yellow squash sliced either in chunks or noodles
diced cellery
small brocoli florets
small cauliflower florets
bean sprouts
mushrooms
I usually add some hard cubed cheese to get the fat up, I have added black beans, cubed turkey, meat balls, ham, cubed steak, even fish-anything or nothing. Some times I add a dolop of sour cream before I eat it.
32 oz of chicken broth
1/2 cup chopped/sliced onion (for noodle effect slice the onion)
2 tspn garlic chopped
1 can of chopped tomatoes or 3 tbsp tomatoe paste
1/3 cup worechestershire sauce
__________________this is the base_______________________
Using 2 tbsp of evo sautee the onion and garlic for 5 minutes. Add the chicken broth, tomato, & worechestershire.
Start adding the longer cooking vegis that you want. No rules really. Keep in mind some vegis take longer to cook. Cabbage takes longer than mushrooms or squash.
Slowly bring the soup to a simmer - simmer 15 minutes.
Add the quick cooking veg and simmer another 5 minutes.
I add 2 oz of cubed cheese after I have served my self a bowl. The cheese will melt rapidly if the soup is to hot. I personally like mine when the soup has cooled a bit so the cheese is soft but not melted.
Add any fresh herbs at the very end when removing from heat.
__________________________________________________ _________
1 tsp salt (to taste)
Vegi's I have used.
chopped cabbage
kale or spinach chopped fresh
small zuchini- or yellow squash sliced either in chunks or noodles
diced cellery
small brocoli florets
small cauliflower florets
bean sprouts
mushrooms
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