Spicy Vegetable Soup
A very filling low calorie soup that gets more spicy the longer it sits.
1 tsp garlic powder
1 tsp red pepper flakes, crushed
1 tsp salt
2 <span class="measurestring" title="cube (6 fl oz prepared)">cubes</span> beef bouillon
1 packet onion soup mix
1/2 <span class="measurestring" title="head, small (about 4-1/2" dia)">head small</span> cabbage
3 <span class="measurestring" title="large (7-1/4" to 8-1/2" long)">large</span> carrots
6 <span class="measurestring" title="stalk large (11"-12" long)">stalks large</span> celery
10 oz mushrooms
6 large green onions
2 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> green peppers
27 oz tomatoes with green chilies, canned
48 oz vegetable juice
48 fl oz water
Slice green onions, put in a pot and start to sauté with cooking spray.
Cut green pepper stem ends off and cut in half, take the seeds and membrane out. Cut the green pepper into bite size pieces and add to pot.
Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.
Clean carrots, cut into bite size pieces, and add to pot.
Slice mushrooms into thick slices, add to pot.
Add small amount of red or cayenne pepper now (if you like it spicy).
Use beef or chicken bouillon cubes for seasonings. These have all the salt and flavors you will need.
Use about 12 cups of water (or 8 cups and the vegetable juice), cover and put heat on low. Let soup cook for a long time - two hours works well. Season to taste with salt and pepper.
in 1 serving of Spicy Vegetable Soup.
, 81% carbs, 14% protein.
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