Stone Soup By Dolly Parton Recipes

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DOLLY PARTON DIET

I have several friends that are successfully using this diet. One friend said that she has lost a lot of belly fat and is beginning to get her waistline back. She has been on this diet for about a month now. She's the one that gave me the recipe. My hubby's doctor wants him to drop about 20 pounds so we'll see if he succeeds. I...

Provided by Bea L.

Categories     Vegetable Soup

Number Of Ingredients 8



Dolly Parton Diet image

Steps:

  • 1. TO MAKE THE SOUP: Cut veggies in medium pieces, add soup mix, herb seasonings and boil, covered with water, for 10 minutes. Turn on low heat & simmer until veggies are soft. Refrigerate leftovers. Miracle Soup can be eaten at any time you feel hungry. Eat as much as you wish as often as you like any time of the day. This soup will not add calories so eat as much as you want. Lose 10-17 pounds and feel like a million in only 7 days. One of the secrets of the effectiveness of this -day plan is that the food eaten takes more calories to burn than they give to the body in calorie value so eat as much as you want. This 7-day plan can be used as often as you like without fear of feeling ill. As a matter of fact, if followed correctly it will flush out the system of impurities and give you a feeling of well-being you never thought possible. After 7 days of this program, you will begin to feel lighter because you will be lighter by at least 10-17 pounds and have an abundence of energy. Continue this plan as long as you wish and see the difference in both mental and physical disposition.
  • 2. DAY 1: All fruits EXCEPT bananas along with the Miracle Soup: Your first day will consist of all the fruit you want except bananas. For all you melon lovers, this is just the day for you. Two fruits, which are lower in calories than most other fruits, are watermelon and canteloupe. Should you eat only melons, your chances of losing 3 pounds the first day are great.
  • 3. DAY 2: All vegetables along with the Miracle Soup: Eat until you are stuffed with all the fresh, raw or cooked vegetables of your choice. Try to eat green leafy veggies and stay away from veggies such as dried beans, peas and corn. These veggies are good for you but not if you are trying to reduce your calorie intake, which you are. So eat as much of any other vegetables as you want. Surprise, you may also have a large baked potato with butter on your vegetable day.
  • 4. DAY 3: Fruits and vegetables along with the Miracle Soup: same as day 1 and day 2, EXCEPT today...no potato.
  • 5. DAY 4: Bananas and skim milk along with the Miracle Soup: Eat as many as 8 bananas and drink as many as 8 glasses of skim milk on this day, along with your Miracle Soup. Bananas are very high in calories and carbohydrates and so is milk. But on this particular day your body will need these essential carbs, proteins and calcium, which will lessen your craving for sweets.
  • 6. DAY 5: Beef and tomatoes along with the Miracle Soup: You may have 10-12 ounces of beef and 6 tomatoes on your fifth day. Try to drink at least 8 glasses of water in order to wash away the uric acid in the body.
  • 7. DAY 6: Beef and vegetables along with the Miracle soup: Eat until your heart is content of beef and veggies but NO POTATOES today.
  • 8. DAY 7: Brown rice, unsweetened fruit juice and vegetables along with the Miracle Soup: Again stuff, stuff, stuff!
  • 9. FYI: per Dee Stillwell, you can check out this website for more information...http://www.soupsong.com/rdiet.html

6 medium onions
2 large green bell peppers
1 large cabbage
1 medium celery bunch
1 or 2 large cans whole tomatoes, or fresh
1 pouch dry onion soup mix
herb seasonings (optional)
water to cover

DOLLY PARTON'S DIXIE STAMPEDE CREAM OF VEGETABLE SOUP

Make and share this Dolly Parton's Dixie Stampede Cream of Vegetable Soup recipe from Food.com.

Provided by GingerlyJ

Categories     Vegetable

Time 20m

Yield 2 pints, 2 serving(s)

Number Of Ingredients 12



Dolly Parton's Dixie Stampede Cream of Vegetable Soup image

Steps:

  • In a 3-quart sauce pot, melt margarine. Add onion, garlic, and corn syrup. Simmer 1 minute. Do NOT brown.
  • Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.
  • Add half-and-half. Simmer until desired consistency. Stir constantly - do NOT bring to boil.
  • Garnish with chopped parsley and serve.

Nutrition Facts : Calories 559.1, Fat 45.3, SaturatedFat 20.9, Cholesterol 88.8, Sodium 1163.5, Carbohydrate 28.6, Fiber 2.4, Sugar 3, Protein 11.5

3 tablespoons margarine
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon corn syrup
3 tablespoons all-purpose flour
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 cup chicken broth
1 1/2 cups water
3/4 cup canned mixed vegetables
1 pint half-and-half cream
chopped fresh parsley

STONE SOUP

After reading the "Stone Soup" story, our Test Kitchen enjoyed concocting this version of the folktale classic. It's chock-full of veggies and lots more ingredients...enough for everyone to bring something to add to the fun and flavor!

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 12 servings.

Number Of Ingredients 14



Stone Soup image

Steps:

  • In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are crisp-tender. , Stir in the chicken, beans and barley. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables and barley are tender. Add tomatoes; heat through. Serve with croutons and cheese.

Nutrition Facts : Calories 259 calories, Fat 8g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 523mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 20g protein.

4 cans (14-1/2 ounces each) chicken broth
4 medium red potatoes, cut into eighths
1 yellow summer squash, chopped
2 medium carrots, chopped
1 medium onion, chopped
2 celery ribs, chopped
1 teaspoon dried thyme
1/2 teaspoon pepper
4 cups cubed cooked chicken
1 cup frozen cut green beans
1/2 cup quick-cooking barley
1 can (14-1/2 ounces) diced tomatoes, undrained
4 cups salad croutons
1 cup shredded Parmesan cheese

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