Miracle Soup

We all know how important and sometimes difficult it is to get our daily servings of fruits and vegetables; difficult, but not impossible. Charlotte Richert shares her recipe for Miracle Soup.

Wednesday, February 25th 2009, 1:39 pm

By: News On 6

6 cups water
4 cups low-sodium vegetable juice
3 large onions
1 green bell pepper
6 celery stalks
10 carrots
2 cans diced tomatoes (no salt)
4 cups shredded cabbage
1T Italian Seasoning
1 envelope dry onion or vegetable soup mix
5 dashes hot sauce (or to taste)

Heat the water and vegetable juice over medium high heat. Chop vegetables into bite-size pieces. Toss vegetables and other ingredients into the pot. Simmer unit the vegetables are done, about 20 minutes. Serve hot with a grilled cheese sandwich and fruit.

This makes a large pot of soup which lasts in the refrigerator for up to 5 days, or you can freeze into portions and date the product for later use.

This is a "negative" calorie food which means it is filling and actually requires more calories to digest than to consume. Each 1 ½ cup serving of the Miracle Soup will help you have two servings of vegetables for the day.

Recipe source: Lickety-Split Meals, page 211.