Fast Start Soup

This is the soup that is included in the Cathi Graham's Fresh Start Metabolism Program. Its a large recipe, so I will freeze serving portions and take it to work with me to thaw and heat in the mic. On this program, the fast start part, you eat this soup every day, plus other stuff they suggest for two weeks, etc. It tastes pretty good for a "diet soup". If you want a more creamy texture, you can blend 1/2 of the soup in your blender and add it back into the remaining soup. Don't spice up soup too much at first. Then when you reheat individual bowls, you can add different fresh or dried herbs, spices or hot sauces. That way you can add a different fabulous flavor to every bowl.

• Ready In: 1 hr 10 mins
• Serves: 15

Ingredients

• 1 (900 ml) carton low sodium beef broth or 1 (900 ml) carton chicken broth
• 1  bunch celery
• 1  bunch kale, spinach or 1  bunch swiss chard, cut up
• 2  teaspoons  minced garlic
• 2 (28 ounce) cans tomatoes, undrained,diced
• 1 (17 1/2ounce) can tomato sauce
•  equal amounts water, to desired consistency
• 1  package  vegetable soup mix (Knorr or Lipton)
• 6  cups  mixed vegetables (fresh or frozen , green beans, carrots, broccoli, bok choy & zucchini)
• 1  cup pearl barley
• 1  cup  peeled cubed sweet potatoes or 1  cup  yam
• 1  tablespoon Worcestershire sauce, hot sauce to taste
• 1  bay leaf
• 1  tablespoon  ground thyme
• 1  tablespoon black pepper
• 1  lb  lean ground turkey

• Spices to taste

•  ginger
•  chili powder
•  paprika
•  marjoram
•  cayenne

Directions

1. Fry up ground turkey and set aside.
2. Combine all other ingredients in 2 large pots.
3. You can substitute other vegetables of your choice other than corn, dry beans or peas.
4. Be careful not to overcook the garlic as it will turn bitter.
5. Bring to boil.
6. Reduce heat to med-low.
7. Cover and simmer for 25 minutes, until potatoes are tender.
8. Add turkey to soup mixture.
9. Remove bay leaf before serving.
10. Da-Licious!