The particular vegetable soup I am most fond of is one that is called (by some) The Fat-Burning Vegetable Soup. I will let you know right now if you are not a fan of onions or cabbage, this iteration of the fat-burning soup is not for you. I would still suggest trying your own version of this mouth-watering recipe, but for me the best parts are the cabbage and onions!
Now, being a guy that loves meat and protein it was a little strange at first how much I loved this soup and just how much I ate of it. The great thing about this recipe is that it yields a TON of soup! I would say at least 15-20 normal size bowls of chunky goodness. It is also extremely low in calories, fat and sodium. The sodium part is huge for me because it is the number one thing I look at when I’m trying a new food/recipe. This is also probably the easiest thing I have ever made. It is as simple as: chop the veggies, open a few cans, fill up the pot and simmer on the stove until the vegetables are tender.
While supplements like Leptigen help with weight-loss and inch-loss, getting into the habit of healthy eating will cause your results to skyrocket. Having a steady flow of new and easy recipes to choose from helps cut down on the monotony that comes with healthy eating. I can only eat boiled chicken and broccoli so many times in a week before I want to go insane. So, try out the Fat-Burning Vegetable Soup and let me know what you think on our Facebook page! (Don’t forget that one of the many great applications for Citrocillin is washing fruits and vegetables!)
What you will need:
- 3 onions, chopped
- 1 large head cabbage, chopped
- 5 carrots, chopped
- 10 stalks celery, chopped
- 2 green bell peppers, diced
- 2 (16 ounce) cans whole peeled tomatoes
- 1 (1 ounce) envelope dry onion soup mix
- 2 quarts tomato juice
- 1 (14 ounce) can beef broth (or vegetable)
- 1 (15 ounce) can cut green beans, drained
- Place onions, cabbage, carrots, celery, bell peppers, green beans and tomatoes in a large pot. Add onion soup mix, tomato juice, beef broth and enough water to cover vegetables.
- Simmer until vegetables are tender.
May be stored in the refrigerator for several days.