some old recipe
1. cut veggies in small pieces and add to put. Cover with water
2. Boil for 10 minutes
3. Reduce to simmer and continue cooking until veggies are tender
4. Season with salt, pepper, parsley (and hot sauce if desired).
Eat the soup at any time and:
day one: Any fruit (except banana) and soup
day two: All veggies (no fruit, corn or peas) At dinner also have potato with butter
day three: soup, fruit, veggies (no potato)
day four: bananas (at least three) and skim milk and soup
day five: Beef and tomatoes for supper and soup
day six: beef and veggies (no potato) at three meals (if want) and soup
day seven: brown rice, unsweetened fruit juice and veggies and soup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (178g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3 (7%)|
|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 12.5mg||0 %|
|Potassium 366.8mg||10 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 6.3g|
|Protein 2.4g||3 %|
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: 46
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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