Fast and Easy Cabbage Soup
by Robyn
(Winterville NC)
Me, 20 pounds lighter at my daughter's wedding!
Use grocery store short cuts to make this soup faster, pre-packaged produce, frozen foods, grocery store salad bar finds.
1 medium onion, roughly chopped
(or 4 oz from salad bar, red onions are often offered in salad bars and add a nice flavor)
2 stalks celery roughly chopped
(or 4 oz celery slices fromt the salad bar
1 T dried parsley flakes
1 T poultry seasoning
1 T powdered chicken or beef boullion
1 bag cole slaw mix (OK if it has carrots in it)
8 oz. pack sliced mushrooms
(in produce department or salad bar)
1 lb. bag frozen California mix vegetables (cauliflower, broccoli and carrots)defrosted and roughly chopped
1 lb. frozen cut green beans or 1 lb. bag frozen yellow squash or zucchini
48 oz. can V-8 juice (can use low-sodium)
Additional water as needed
Salt & pepper to taste
Put the items in a 6 qt. crock pot in the order listed. Add water as needed to cover all the ingredients. Don't stir right away. Place crock pot on high for 2 hours, stir and re-set to low. Cook until cabbage is softened.
I make this after dinner, cook 2 hours, stir it down and set to low and leave it cook overnight. Then it's all ready to take a container for lunch, and refrigerate the rest for the rest of the week.
Try this with bok choy instead of cabbage, and add soy sauce instead of boullion.
The claim is this is a fat-burner, but a cup 20 minutes before every meal helps you to feel full sooner, and eat less at your meal. Pay attention to what your body tells you, put the fork down when your body says it's full, and you'll lose weight!
