Low Calorie Soup Recipe, Grandma Style
Grandma's soup
By some of the comments I have received, I am getting the impression that a few of you are looking for ways to cut calories rather than add them. This recipe was one that my mother altered to suit her needs when she was trying to eat healthier. I hate the ‘D’ word so I refuse to use it, but if you are on a strict one, check out the ingredients in this! You may find it’s right up your alley! When we were around, Mom had to double the recipe to accommodate the kids eating it. Yes, they begged for it! She discovered this when making it for herself only to find they had eaten it all, leaving none for her.
I refused to write this down, because I always wanted my mother around to make it. My mother was a wise woman, she wrote it down and gave it to my daughter. So in order for me to share it with you I called my daughter to get this. Accolades should be directed to Catherine in her foresight for accepting and saving this.
Ingredients:
1 16 oz can chicken broth (mom used Swanson) low sodium or veggie broth can also be used
2 Cups water
2 carrots chopped (depending on size, Catherine likes carrots so the bigger the better)
2 celery stalks chopped (Catherine says any more and you will have celery soup)
1 small onion chopped
½ head fresh cauliflower - broken into bite size pieces
½ head cabbage - chopped
2 small yellow squash - sliced then halved
2 small zucchini squash - sliced then halved
16 oz tomatoes (diced, crushed, whole)
1 small clove garlic - minced
½ tsp dried basil
Utensils:
Large stock pot
Measuring cups and spoons
Knife for chopping
Cutting board
Large spoon for stirring
Instructions:
Add celery, carrots, onions and chicken broth and water to bottom of the pan, over medium heat, add cauliflower and cabbage bring to boil. Let boil for 10 minutes with lid on (you want to keep liquid), add squash and zucchini cook for another 10 minutes or until carrots are tender (with lid on). Then add tomatoes garlic and basil last. Bring to boil again. Heat fully then serve! Add salt and pepper to taste.
This makes 6 - 1 cup servings, and freezes well (mom did this to hide it from the kids)
