With the weeks that are ahead, I find it very helpful to have some good vegetable soup on hand. It is low-calorie and reheats easily.
I have been reviewing my recipe file, and this one came to my attention. It is a newspaper clipping from a number of years ago, though I cannot say exactly when - or which newspaper.
1/2 teaspoon garlic salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 celery stalks, chopped
1 (16-ounce) can kidney beans, undrained
1/2 large head of cabbage, chopped
1 (28-ounce) can chopped tomatoes, undrained
28 ounces water (use tomato can for measuring)
2 to 4 bouillon cubes, to taste
Chopped fresh parsley
- Combine all ingredients except parsley in a large stockpot. Bring to a boil, reduce heat and simmer, covered, for one hour. Garnish with parsley. Soup can be frozen. Makes 3 quarts, serves eight.
|Cooking time is done!|
You can easily tell that this is a good low-calorie recipe, just the thing to have around during this time of year - or anytime!:-)
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