Weight Reduction Soup (WRS) Program



This is my new favorite soup. I love everything about it. It’s simple, easy, doesn’t cost much and it makes a ton. This will be Steve’s and my lunch for the week. Today, for lunch he had 5 cups. This soup is definitely a keeper! I’m going to reduce my weight by eating this soup and lots of it. I just know it to be true, before I even start my WRS program! Ready? There is no part of any animal nor any fat in this soup! 

Makes approx. 45 cups

20 c. water

5 lbs. green cabbage – peel off outer bruised leaves, remove core plus extra thick white sections on leaves, then cut into  approx. 1-1/2 inch pieces

1 lb. yellow, red or white onion, cut into 3/4 inch squares

1 lb. carrots, peeled and sliced, about 1/4-3/8 inch thick

2 c. sliced celery, about 1/2 inch wide, also include some leaves if you have them

1/4 c. salt

1/4 c. dried tarragon

3 T. garlic powder

1 T. ground coriander

1 T. powdered ginger

1 T. turmeric

1 T. dry mustard

1 t. celery seed

2 t. ground allspice

fresh grind black pepper to taste

28 oz. can tomato puree

28 oz. can diced tomatoes including liquid

12 oz. can tomato paste

12 oz. bag froz. sweet white corn

12 oz. pkg. froz. petite peas

2 t. guar gum powder

In extra-large soup pot, over medium heat, combine all ingredients, except corn, peas and guar gum. Stir well to melt the tomato paste.

Bring to boil, reduce heat to low, cover, then cook for 1 hour, stirring occasionally. Or, cook till veggies are tender to your liking.

Add corn and peas then cook till tender.

Sprinkle guar gum powder over top of soup. Immediately whisk the powder into the top layer of the soup till completely dissolved, then whisk deeper and throughout till soup thickens just enough to make it velvety. Now cook for another 15 minutes or so, uncovered.

Notes: Eat this soup alone, or serve it over pasta, rice, potatoes, beans, or with toasted bread sticks.



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