Low Calorie Vegetable Soup Low Calorie Vegetable Soup 1/2 cup each of the following vegetables: celery, carrots, onion, cauliflower, green beans (fresh, frozen or canned if drained), cabbage. chopped fine. add as much as u like of this.. then I add 2 qts. of home canned tomatoes with the juice.. U

This soup is really delicious. I freeze this in individual portions for lunch during the week and serve with a toasted pita bread and salad. The pumpkin is what makes it so tasty I think! Prep time does not include overnight soaking of dried soup mix.

Lots of fresh mushrooms and frozen mixed stir fry veges... makes 5 one cup servings exactly.

Boil the beef shank in water until meat separates from the bone. (For more flavor, 1 beef cube and 1 or 2 small red chili peppers, with seeds removed, can be added with the salt.) When tender, remove meat from bone and cut it into desired serving pieces. All the meat and broth may be refrigerated

1 c. cabbage, shredded 1 c. tomato juice 1 tsp. onion flakes 1 c. water 1 c. celery w/leaves, sliced Salt to taste Pepper to taste Paprika to taste 1 can French style green beans