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REDUCING SOUP | |
2 qt. water 1 head shredded cabbage 4 lg. onions, chopped 5 ribs celery, chopped 1 lg. bell pepper, chopped 4 garlic buds, pressed 1 pkg. dry onion soup mix 1 fifth Bloody Mary mix 1 can beef broth 1 can chicken broth 1/4 tsp. cayenne pepper 2 zucchini, diced 2 yellow squash, diced 1 c. broccoli florets Use a 2 gallon pot. Mix all ingredients, except squash and broccoli. Bring to a boil; simmer 1 hour. Add squash and broccoli; simmer 15 minutes. (You can eat all you want because it is made with "free vegetables". Curb your appetite by eating this during the day if dining out at night. Remember, it takes more calories to digest than the soup contains; therefore negative calories. So, the more you eat, the more you lose!) Can be made ahead and frozen. Makes 1 1/2 gallons. |
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