This was posted by a fellow SBDer, Mamacita, in the 3 Fat Chicks on a Diet boards. It's a wonderfully delicious, simple, vegetable soup. It originally called for zucchini, but I leave it out as I dislike summer squash. Feel free to add some in if you like, though. I sometimes add in a can of navy beans, rinsed and drained, with the tomatoes. For South Beach Diet, make sure your tomatoes have no added sugar. It makes quite a bit, but it reheats fairly well--or you can cool and freeze it. Don't be afraid of the garlic--it mellows out a lot during cooking.
- 2 quarts chicken broth or 2 quarts vegetable broth
- 1 small head green cabbage, shredded (I use angel hair shredded cabbage) or 1 (10 ounce) bagshredded cabbage for Coleslaw (I use angel hair shredded cabbage)
- 1 head celery, washed and sliced
- 1 leek, rinsed, trimmed, and sliced thinly
- 5 garlic cloves, peeled and minced
- 1 cup fresh green beans, cut into 2-inch lengths
- 1 medium zucchini, cut into 1/4 inch rounds (I leave out)
- 1 medium summer squash, cut into 1/4 inch rounds (I leave out)
- 1 (15 ounce) can diced tomatoes, drained
- 1 (14 1/2 ounce) can navy beans, rinsed and drained (optional)
- shredded parmesan cheese, optional garnish (optional)
- basil pesto, optional garnish (optional)
- Combine broth, cabbage, celery, leek, garlic, and green beans in an 8-quart soup pot. Bring to a boil, reduce heat, and simmer until green beans are just tender.
- Add tomatoes, zucchini, and squash (and navy beans, if using) and cook an additional 45 minutes.
- Serve hot, sprinkled with Parmesan cheese or with a spoonful of pesto stirred in, as desired.