1. Chop veggies
2. Combine all ingredients in stock pot
3. Add enough water to cover the vegetables
4. Boil 10 minutes then simmer till desired tenderness of veggies.
Unless you have a real Stock Pot, you should cut the recipe in half or you will have to split the soup into 2 pots and you will have enough to feed half the state. However, you can freeze for quick meals later.
**Drink lots of water everyday
** Allowed Drinks: tea, cranberry juice, black coffee, water
Day 1 – Soup, fruit (as desired but no bananas)
Day 2 –All the fresh vegetables you wish (raw or cooked), soup as desired, baked potato with small pat of butter, NO FRUIT, PEAS or DRIED BEANS
Day 3 – Soup as desired, fruit and vegetables, NO POTATOES
Day 4 – Soup as desired, lots of skim milk, 8 bananas
Day 5 – 10-20 oz. beef, chicken or fish, 6 fresh tomatoes, 6 glasses of water, soup at least once.
Day 6 – Beef, chicken or fish as desired, vegetables (leafy greens), soup at least once, NO POTATOES
Day 7 – Brown rice as desired, unsweetened fruit juice, vegetables, soup at least once.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (244g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 3 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 282.6mg||10 %|
|Potassium 464.2mg||12 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 12.7g|
|Protein 2.9g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 76
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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