Stjosephs Miracle Soup Recipes

Steps:

• Add water and Broth to large Stock Pot over medium-high heat.
• Toss in all your chopped vegetables and other ingredients. Bring to a boil, then lower to simmer.
• Cook until vegetables are tender, about 20 minutes.
• SERVE and ENJOY!
• This recipe makes 16 1-1/2 cup servings.
• With the optional salt added, each serving has 70 calories with 0 calories from fat. It has 0 g fat, 4 g Fiber, 0 mg Cholesterol. 470 mg Sodium, 2 g Protein, 16 g Total Carbohydrates, and 10 g Sugar.
• Before experimenting with the soup, I suggest you make the first batch exactly to get the nutritional values, and to also see how you really will not need to improve on it. It is delicious, it has some bite from the spices, it is filling and has no annoying cabbage taste, It is really comforting and full of flavor.
• For the Soup mix, I use Lipton's Recipe Selects. They come in a box with two 10 ounce envelopes. For the cabbage, use a food processor or buy in a bag pre-shredded. 4 cups is about 1/2 head of a large cabbage. Where I live it is hard to find the Tomato Juice, but it is made by Campbell's. Sacramento brand has too much sodium. However, I find that the Vegetable Broth/Stock works just fine and is easier to get. For the canned tomatoes, you can also use canned Stewed tomatoes if they're available in low sodium.
• Perfect for Lunch or Dinner when dieting with Low-Fat wheat crackers or a sandwich, and some sliced fruit.

Steps:

• 1. Cut vegetables in medium size pieces,cover with water,let come to a boil(add soup mix and any other herb seasonings you like now),after boilinng 10 minutes,lower heat to simmer till vegetables are tender.

Steps:

• Place the chickpeas and both beans in a large bowl, add water to cover by several inches, and refrigerate for several hours or overnight; drain.
• In a large pot, combine the chickpeas and beans, add cold water to cover by 1 inch and bring to a simmer. Cook for 1 hour, adding more water if needed. Add the lentils, split peas, fennel, tomatoes, onion, olive oil, and water to cover as necessary. Cook for 1 hour more. Add the greens and salt and pepper to taste. Cook for 30 minutes, or until the soup is thick and all of the legumes are tender. (The fava beans and split peas will break apart and thicken the soup.)
• Just before serving, heat the oven to 400 degrees F. Toss the bread cubes with the oil and spread them in a single layer in a roasting pan. Bake, stirring once, until toasted and crisp, about 10 minutes.
• Spoon the soup into serving bowls. Sprinkle the croutons on top.