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March 7th, 2002
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves
3 cup broth (beef, chicken, or vegetable)
1 1/2 cup diced green cabbage
1/2 cup green beans (Chop in Food Processor)
1 Tbsp. tomato paste
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. salt
1/2 cup diced zucchini
1. In a large saucepan, sprayed with nonstick cooking spray
(I prefer olive oil, it's better for the pan), saute carrot,
onion, and garlic over low heat until softened, about 5 minutes.
2. In a pot, heat broth to boil cabbage. Lower
heat and simmer add beans, tomato paste, basil, oregano, and
salt, covered about 15 minutes or until beans are tender.
3. Stir in zucchini and heat 3-4 minutes. Serve
hot.
**Each serving provides: 0 POINTS!!**
NOTES:
You should really make sure that all of the vegetables
are soft before doing the following. Obviously, you can do this
by allowing the soup to cook on low heat for a while. Use an
emulsifier (Emeril Lugasse calls it a boat motor). I find that
it makes the soup more flavorful and makes it more like soup
rather than sauce over cabbage.
Also, instead of going to the chore of chopping
up cabbage, buy a bag of cole slaw (it's cabbage already chopped)
and dump that into the broth.
Use chopped garlic, from a jar, and use about
2 Tbsps of that.
For an extra kick, (bringing it up a notch) sprinke
either a pinch of Cayenne Pepper (be careful) and/or Taco Seasoning
to the mix while it's cooking. (What can I say? I like it spicy.)
Eat it any time you are hungry. It stays pretty
good in the fridge. I'll have some after a workout or any day
I am high on points. It fills you up and is good for you.
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