Monday, July 13, 2009
Sacred Heart Soup Diet recipe Ingredients:
1 - 46 oz. can V8 juice
1 - 14.5 oz. can of diced tomatoes
6 medium stalks of celery (approx. 1 cup)
1/2 medium cabbage, red or green (approx. 6 cups)
1 medium onion (approx. 1 cup) (Lillie prefers the sweet onions such as Vidalia)
6 medium carrots (Or pre-sliced to equal 1 1/2 cups)
2 medium green peppers (approx. 2 cups) (red and/or yellow can also be used)
1 envelope of Lipton Beefy Onion Soup Mix
1 - 14 oz. can Swanson's Lower Sodium Beef Broth
1 beef bouillon cube or package
1 tsp. garlic powder
1/2 tsp. black pepper... or to taste –probably more
Chop and dice veggies. Add all ingredients into a large stock pot. Add water if necessary to bring liquids to almost twice the depth of the veggies in the pot. Bring to a boil, and stir as needed. Cook on low heat for about 2 hours... or until all the veggies are soft.
Other seasonings such as curry, parsley, or any other spices or herbs to suit your taste.
You may substitute Low Sodium V8 Juice and the resulting Sodium will be 321mg instead of 476mg per serving.
Recipe makes about 18 - 1 cup servings