Weight Loss Soup

As an update to this recipe, look below to find a variation of this basic recipe for making Veggie Broth.

​This highly nutritious and delicious soup is a vital component to any detox program. As a transitional food working up to a fast it is ideal. Rich in alkalizing vegetable such as carrots, cabbage, tomatoes, onions and garlic it helps detox the body without feeling like you are starving. Most Americans are undernourished and overfed. This soup helps pave the way to healthier eating by giving you a warm bowl of goodness to help you move past the S.A.D. addiction!

Use only organic vegetables, if possible

This soup is a bit of a free for all with a basic foundational recipe to which you  can add any leftover veggies you have that need using up!
Spicing this soup you can go in any direction your pallet prefers. Italian seasoning work well, as do a Hispanic twist with lots of cumin and a few spicy peppers. See variation below.

Use an 8 quart stock or soup pot 
Start with your chopped vegetables:
            1/2 a head of green cabbage - chopped
            1 large or two medium onions, yellow or white - medium dice
            1/2 a bunch of celery, include the leafy  tops - 1/4" slices or diced if you prefer
            4 to 5 red potatoes depending on the size - diced
            4 - 8 ounce cans of stewed tomatoes - organic is best, with all the veggies
           10 cloves of garlic minced
           1 - 2 Bay leaves depending on size
           1/2 teaspoon celery seeds

Beyond the basic veggies you can add....
           Bell Peppers
           Zucchini
           Mushrooms
           Green Beans, fresh not canned
           Broccoli 
           Kale, always a good choice
           Spicy Peppers, such as Wax Peppers, Poblanos, Pasilla which are milder, or go hot and spicy with....
           Jalapenos, Thai Chilis, just make sure you don't get it too hot & spicy to enjoy!

Place your selection of vegetable in your large pot
         Add the canned tomatoes
         Vegans will fill with water or vegetable stock. Bone broth from chicken or beef is a good stock to add.
         ​See the Recipe Blog for making your own Bone Broth

Allow to simmer until the cabbage and onions begin to get translucent. At this time you are going to add whole salt to taste, some mixed spice seasoning, like 12 Salute or Mrs. Dash and/or any of the combos below to taste. Take your time, add a little of this and a little of that until the flavor makes you go yum! A bit or organic soy sauce, tamari or Worcestershire sauce will add a rich umami* flavor. Tomatoes are also rich in umami components and are high in lycopene which is more readily available when cooked. To deeply enhance the tomato flavor add 1 can of tomato paste or Organic V-8 type juice.

Additional Spice Combos:
Cumin, cilantro, and oregano
Rosemary, thyme and parsley
Curry Spice with lime

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Making this soup in large batches allows for freezing portions to have readily available for a quick meal.

I prefer using pint or 24 ounce freezer jars to avoid contact with more plastic, but Ziplocks work well too!

Veggie Broth - Alkalinizing and high in minerals. Good for adding to recipes whenever broth is called for. Frequently used when fasting to provide minerals and that yummy warm feeling for the tummy!

Follow the recipe above with a few additions...

• Garlic - anti-microbial, a whole head unless you are garlic shy
• Dulse - added minerals, about 2 tablespoons
• Burdock root - Powerfully detoxifying, supports the liver and spleen.

          Fresh if it's available, 1 whole root sliced thin. Dried root two tablespoons. 

• Test for flavor. The goal here is to end up with something that is rich and flavorful. Make sure it's a bit salty and has some spice, to the level you like. Don't skimp culinary/medicinal herbs, but watch out for more pungent ones such as rosemary and oregano. Too much of these can give your broth a bitter taste.
• Use only organic vegetables, if possible
  

Here's where things will be different. You are going to simmer your veggie brew until all the veggies are breaking down to mere pulp. This over cooking releases minerals from the vegetables into the broth. This will take the better part of a day. You can start the night before, let your brew cool down with the lid off, cover with a dish towel and cook it down in the AM.

Strain through a larger holed colander into a big pot or bowl. The strain again with a finer mesh sieve to remove the remaining medium particles. If you do not have a fine mesh sieve, you can strain through your colander a second time, lining it with cheese cloth. Cheese cloth can be purchased at most hardware stores, in the housewares or sometimes the paint department!

Pour your broth into Mason freezer jars for storage. Freeze what you will not be using right away.