Basic Fat-Burning Soup

 

6 large green onions or large red onion

1-2 cans of tomatoes

1 large head of cabbage

2 green peppers

1 bunch celery

Rosemary & tarragon for flavoring

Shitake mushrooms for flavoring

1 hot pepper

2 or 3 cloves of chopped garlic

1 4-inch piece of kombu seaweed

Vegetable bouillon

 

Cut vegetables in small to medium pieces, sauté in olive oil & cover with water. Boil fast for 10 (ten) minutes. Cut to simmer & continue cooking until vegetables are tender. Spices such as rosemary, sage, thyme, tarragon or oregano can be added as desired toward the ending of cooking. Season with salt, pepper, parsley, bouillon or hot sauce, if desired. However, with the bouillon added, it probably requires little or no salt.