LoCal "Zero Points" Diet Soup

LoCal "Zero Points" Diet Soup Ingredients

48 ounces Vegetable juice cocktail Like V8, 1 large can	1/4 cup Worcestershire sauce - to taste
1/2 head Cabbage, green coarse chopped	1 tablespoon Tabasco sauce - to taste
4 cups Celery coarse chopped	1 cup Broccoli - stems are fine
1/4 cup Lemon juice - to taste	1/2 cup Onion -chopped

Instructions for LoCal "Zero Points" Diet Soup

This is a basic guide. You might think of this as "clean the vegetable tray" soup. It''s a "Musgovian" dish. You look in the fridge and say, "This must go and that must go". =;)

Cut up the vegetables and buzz them in the food processor until they are fairly fine. Gradually blend in the vegetable juice cocktail (I usually buy the "house brand") and seasonings. Taste as you go along until you get a nice tangy-spicy flavor.

Rmember that cold foods don''t taste as strong as when they are warm so you may want to "under shoot" on the seasonings at first. You can always add more later.

This will make about 1/2 gallon (64 oz) of "soup". Store it in the refrigerator or freeze it in 6 oz containers to be thawed out later.

If you are watching salt intake use the "low sodium version of vegetable juice. You can also use canned tomatoes rather than the mixed vegetable juice. The mixed juice has a fair amount of carrots and beets in it which are higher in carbs that many other vegetables.

Each (6 fl oz) serving contains and estimated:
Cals: 54, FatCals: 3, TotFat: 0g
Chol: 0mg, Na: 985mg, K: 582mg
TotCarbs: 12g, Fiber: 3g, Sugars: 6g
NetCarbs: 9g, Protein: 3g


Main Ingredient: Tomato JuiceCuisine: American

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