On Sunday, I was finally able to make my All-You-Can-Eat-Soup, which has a total of nine (9) vegetableses and 1 pound of extra-lean hamburger in it. Not only is this soup super good for you, it is SUPER GOOD!
If it wasn’t the fact that it takes awhile to make I would make it more often. But, don’t let me scare you away from making it though as it is very easy to make, just takes a bit of time cutting up all the veggies. So that is why I try to dedicate a few hours on Sunday afternoon to do just that, while watching my favorite t.v. channel, The Food Network.
- 1lb carrots – $.88
- 2lb sweet onions – $2.48
- celery – $1.18
- garlic – $.33
- green cabbage – $1.22
- 3/4 lb green beans – $2.13
- 3 med. zucchini – $3.15
- 1 bag spinach – $1.98
- 2 – 14.5 oz cans of whole tomatoes – $1.62 each
- 2 cans beef broth – $.76 each
- 1 pound lean ground beef – $3.18
If you divide the total spent to buy everything for the soup against the 28 cups it yields in all – – – 1 cup of this soup would cost $.75!
Not only is this soup SUPER good for you and SUPER yummy! It is also SUPER cheap to make!!! So have I sold you on it yet???
If not check out how I made it Step-By-Step below:
- 1st, I cook up the hamburger and set it aside.
- 2nd, I prepped/cut up all the veggies up so they are ready to put together when I start cooking.
- 3rd, I opened up all the cans.
Than, I started following the directions from the recipe that at the following link………All-You-Can-Eat-Soup-Diet @ Good Housekeeping for this recipe!
1) Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
2) Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, salt, and pepper; heat to boiling over high heat, stirring occasionally.
3) Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.
Last I let it simmer for about 30 minutes or so before turning the heat off so it could cool for transfer to all the Tupperware containers that will hold this huge 28 cup pot of soup.
The next day I had a big bowl of soup with some bread for dipping and it was just as yummy as I expected! =)
Now, I know you are thinking how good can a soup full of so many veggies and very little fat be, but believe me it is very tasty. The veggies come together to make a rather sweat tasting soup that is very hardy at the same time. The original recipe did not call for “hamburger”, but I found that it helped to add more flavor to the soup so I add it in and do not think the extra calories/fat make a big difference.
Try it out, I promise you will not be disappointed!!!