This is a delicious way to lose weight! There are three variations so you never have to get tired of the same old thing! Adopted from "Moosewood Restaraunt New Classics" cookbook. Enjoy!
- 4 cups nonfat vegetable broth or 4 cups vegetarian chicken broth
- 2 cups diced onions
- 1 cup diced celery
- 1 cup peeled and diced carrot
- 1 cup green beans (or asparagus, brussel sprouts,eggplant, cauliflower)
- 1 1⁄2 cups finely chopped green cabbage (or try spinach, swiss chard, or other greens)
- 1 cup diced red bell pepper (may sub green peppers, okra, summer squash)
- 4 garlic cloves, minced
- 3 cups diced tomatoes with juice (28 oz. can)
- 2 tablespoons soy sauce
- 1 tablespoon cider vinegar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon ground black pepper
- Heat the broth in a soup pot.
- Add the first seven vegetables one at a time.
- Stir in the tomatoes, soy sauce, vinegar, basil, oregano, dill, thyme, and pepper.
- Simmer for 15 or 20 minutes, until the vegetables are tender.
- add salt to taste.
- Variation 1:.
- For Mexican Zero Soup,add zucchini and minced chiles and replace the herbs with cumin, coriander, and cilantro.
- Use lime juice instead of vinegar.
- Variation 2:.
- For Hungarian Zero Soup, add mushrooms and replace the basil, oregano, and thyme with paprika, marjoram, and more dill.
- Top with nofat sour cream.
- Variation 3:.
- For Asian Zero Soup, replace the cabbage with bok choy and add straw mushrooms.
- Replace the herbs with grated fresh ginger root and minced scallions.
- Top with mung bean sprouts.
- To freeze: Prepare soup as directed. Allow to cool and place in freezer containers or bags. Freeze.
- To serve: Thaw in fridge and reheat on stovetop until hot.