Recipes

If there is anything in here you can’t eat, (or can’t stand), you can leave it out without much consequence. If the container has more or less of something, that won’t matter much either. This delicious soup is filling and satisfying, and you will probably notice a drop in weight if you enjoy it 2-3 times a week.

1 can (14.5 oz) vegetable broth, low sodium
1 can (15 oz) chick peas, drained (Garbonzo beans)
2 cans (15 oz. each) chopped or diced tomatoes with the juice
2 large red potatoes (with skins) diced
1 zucchini, diced
1 large onion, diced
3 large stalks celery, diced
1 can (11 to 15 oz) corn, drained  (I use a 12 oz bag of frozen corn)
1 package (10 oz) frozen spinach
2 cups of chopped kale
2 cups chopped cabbage (outer leaves preferred)
Half of a 16 oz package of frozen peas (or the whole thing if you like peas)
2 tablespoons extra virgin olive oil
2 tablespoons Worcestershire sauce
Sea salt and pepper to taste

Dump all ingredients into a large pot and mix well. (I use a lobster pot)

Bring soup to a boil, then reduce heat, cover and simmer for four or five hours, adding a small amount of water as needed. (You can safely add 1-2 cups of water to stretch it out and keep things from boiling dry.)

For a hearty meal, serve with your favorite whole-grain bread.
Leftover soup can be kept in the fridge for up to three days, (or divide into portions for one or two and freeze for later.)

Optional: For extra spice, try one can of regular diced tomatoes and one can with green chilies.