1 lb. carrots<\/p>\n
3 medium onions<\/p>\n
4 stalk celery<\/p>\n
2 large cloves garlic<\/p>\n
2 can whole tomatoes in juice<\/p>\n
1\/2 small head green cabbage<\/p>\n
3\/4 lb. green beans<\/p>\n
1 can chicken broth<\/p>\n
6 c. water<\/p>\n
1 tsp. salt<\/p>\n
1\/4 tsp. ground black pepper<\/p>\n
1\/2 tsp. ground turmeric or 1 1\/2-inch piece fresh turmeric, grated<\/p>\n
3 medium zucchini<\/p>\n
2 bag baby spinach leaves<\/p>\n
<\/p>\n
Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, salt, pepper and turmeric; heat to boiling over high heat, stirring occasionally. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.<\/p>\n
<\/p>\n
45 calories a Cup (yields: 28 cups)<\/p>\n
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Variations<\/p>\n
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Alphabet Chicken Noodle<\/strong>: To 2 C. Basic Soup, stir in 2 T. Tomato Paste until dissolved.\u00c2\u00a0 Add 3oz. cooked chicken chunks, \u00c2\u00bd C. cooked Alphabet shaped pasta, and thyme to taste.<\/p>\n <\/p>\n Creole Super Soup:<\/strong>\u00c2\u00a0To 3 cups Basic Soup, add 3 ounces skinless chicken breast, cut into 1\/2-inch dice; 2 ounces sliced fully cooked fat-free\/low-fat smoked sausage or kielbasa (60 to 70 calories per 2 ounces); 1 cup diced frozen okra; 1\/3 cup cooked white rice; and 1 teaspoon Emeril’s Original Essence spice blend. Heat to boiling, then reduce to simmer for 5 minutes. Turn off heat and stir 1\/4 teaspoon gumbo file (an optional seasoning) into soup. Serve immediately. Note: Don’t boil the soup once gumbo file has been added, or it may become bitter.<\/p>\n <\/p>\n Far Eastern Super Soup<\/strong>:\u00c2\u00a0 To 2 cups Basic Soup, add 4 ounces firm bean curd (tofu), cut into 3\/4-inch dice; 1 tablespoon oyster sauce; 1 teaspoon Asian sesame oil; and 1\/2 teaspoon chili paste with garlic (optional). Heat to boiling and serve.<\/p>\n <\/p>\n Goulash<\/strong>: In nonstick saucepan, cook 4 oz. ground turkey, \u00c2\u00bd tsp. paprika, pinch caraway seeds, and pinch salt 4 minutes or until turkey is browned and cooked through, stirring to break up turkey. Stir in 2 C. Basic Soup; heat to boiling. Reduce heat; cover and simmer 5 minutes to blend flavors. Stir in cooked \u00c2\u00bd C. egg noodles. Remove saucepan from heat; stir in 2 T. sour cream.<\/p>\n <\/p>\n Italian Super Soup<\/strong>:\u00c2\u00a0 In small nonstick saucepan over medium-high heat, cook 2 ounces crumbled turkey sausage 5 minutes or until it loses its pink color. Add 3 cups Basic Soup, 1\/2 cup thinly sliced zucchini, 1\/4 cup drained and rinsed canned butter beans, and 1\/4 teaspoon dried basil; heat to boiling, then simmer until zucchini is tender (about 2 minutes). Pour into bowls. Sprinkle with 2 tablespoons Parmesan cheese and serve.<\/p>\n <\/p>\n Lentil and Rice Super Soup:<\/strong>\u00c2\u00a0 To 3 cups Basic Soup, stir in 1\/2 cup cooked or drained, canned lentils and 1\/2 cup cooked white rice. Heat through. Sprinkle with 2 tablespoons grated Parmesan cheese and coarsely ground black pepper to taste. Serve with 1 tangerine.<\/p>\n <\/p>\n Mexican Chicken Soup<\/strong>: To 2 C. Basic Soup, stir in 3oz. chicken chunks, \u00c2\u00bd C. corn, and \u00c2\u00bc tsp. cumin; heat to boiling. Reduce heat; cover and simmer 3 minutes or until chicken is cooked through, stirring occasionally. Stir in3 T. crumbled tortilla chips. Sprinkle with 1 T. cilantro. Serve with lime wedge.<\/p>\n <\/p>\n Ming Tsai’s Hot-and-Sour Super Soup<\/strong>:\u00c2\u00a0 In 1 teaspoon hot oil, saut\u00c3\u00a9 2 teaspoons minced, peeled fresh ginger and 2 green onions (white part only), thinly sliced, until soft, about 2 minutes. Add 3 tablespoons rice vinegar and 2 tablespoons soy sauce, and heat to simmering. Stir in 1\/4 teaspoon ground white pepper, 1 teaspoon Asian sesame oil, and 4 ounces firm bean curd (tofu), cut into 1\/2-inch dice. Add 3 cups Basic Soup and simmer. Garnish with green part of green onions, thinly sliced.<\/p>\n <\/p>\n Mussel Super Soup<\/strong>: To 3 cups Basic Soup, add a pinch of saffron and 1 pound scrubbed and debearded mussels. Heat to boiling, then simmer, covered, 3 minutes, until mussels open.<\/p>\n <\/p>\n Napa-Style Minestrone Super Soup<\/strong>: To 2 cups Basic Soup, add 1\/2 cup drained and rinsed canned white kidney beans (cannellini) and 1\/4 teaspoon each dried basil and oregano. Heat to boiling. Stir in 1 ounce ditalini or tubetti pasta, cooked as label directs. Top with 2 tablespoons grated Parmesan cheese, 1 teaspoon extra-virgin olive oil and freshly ground black pepper to taste.<\/p>\n <\/p>\n Oriental Super Soup<\/strong>:\u00c2\u00a0 In small saucepan, over medium-high heat, heat 1\/2 teaspoon vegetable oil. Add 1\/2 cup sliced shiitake mushroom caps (discard stems) and cook 3 minutes until wilted. Stir in 1 teaspoon sambal olek or hot pepper sauce. Add 3 cups Basic Soup and 5 or 6 ounces small shrimp, shelled and deveined. Heat to boiling. Stir in 1\/2 cup snow peas, cut diagonally in half, and simmer just until shrimp turn opaque.<\/p>\n <\/p>\n Red Bean and Rice Stew<\/strong>:\u00c2\u00a0 In saucepan coated with nonstick cooking spray, cook 2 oz. kielbasa with thinly sliced green onion (white part only; reserve green part for garnish), until sausage browns lightly. Add 2 C. Basic Soup, \u00c2\u00bd C. rinsed cooked red beans, \u00c2\u00bd C. cooked brown rice, and a tsp. Cajun seasoning; heat to boiling. Reduce heat; cover and simmer 5 minutes to blend flavors. Sprinkle with reserved green onion. Serve with hot sauce.<\/p>\n <\/p>\n Southwest Chili<\/strong>:\u00c2\u00a0 In nonstick saucepan, cook4 oz. ground turkey, \u00c2\u00bd tsp. chili powder, and \u00c2\u00bc tsp. cumin 3 minutes or until turkey is browned and cooked through, stirring to break up turkey. Stir in 2 C. Basic Soup, 1\/2 c. drained and rinsed canned beans, and \u00c2\u00bc C. salsa; heat to boiling. Reduce heat; cover and simmer 5 minutes to blend flavors. Sprinkle with 2 T. shredded Cheddar cheese to serve.<\/p>\n <\/p>\n Southwestern Super Soup<\/strong>: To 3 cups Basic Soup, add 1\/2 teaspoon ground cumin, 2 teaspoons fresh lime juice, 3 ounces smoked or roasted skinless chicken breast, cut into 3\/4-inch cubes, and 1\/2 cup drained canned hominy. Heat through. Meanwhile, cut 1 corn tortilla into 1\/4-inch-wide strips and heat on High in microwave oven on microwave-safe dish until crispy (about 1 1\/2 minutes). Garnish soup with tortilla strips, 3 tablespoons chopped ripe avocado, and chopped fresh cilantro to taste.<\/p>\n <\/p>\n Spicy Taco Beef<\/strong>:\u00c2\u00a0 To 8 Cups basic soup, add 3\/4 lb. browed ground beef, 1 C. Corn, 1 chopped Bell Pepper, 2 C. Salsa<\/p>\n <\/p>\n Super Energy Kale & Sweet Potato Soup<\/strong>:\u00c2\u00a0 To 2 Cups Basic Soup, add 3 cups kale, rinsed, stems removed and chopped very fine, \u00c2\u00be C. cooked, diced Sweet Potato, and 2 tsp. each dried thyme and sage.<\/p>\n <\/p>\n Supreme Pepperoni Pizza<\/strong>:\u00c2\u00a0 To 4 cups basic soup, add 1\/4 C. chopped Pepperoni, 1 C. sliced Mushrooms, 1 Bell Pepper, chopped, Oregano, Basic, Thyme, pinch Red Chili Flakes<\/p>\n <\/p>\n Thai Shrimp Soup<\/strong>:\u00c2\u00a0 In bowl, cover 1 oz. rice noodles with hot water. Let stand 10 minutes; drain. Heat 2 C. Basic Soup to boiling. Stir in 4 oz. cleaned shrimp, 12 halved snow peas, a pinch red pepper, and soaked noodles; heat to boiling. Reduce heat; cover and simmer 2 to 3 minutes or until shrimp turn opaque, stirring occasionally. Remove saucepan from heat; stir in \u00c2\u00bc C. light coconut milk, \u00c2\u00bd tsp. grated lime peel, and 2 tsp. lime juice.<\/p>\n <\/p>\n Vegetable Curry Soup<\/strong>:\u00c2\u00a0 In saucepan, combine \u00c2\u00bd C. coarsely chopped cauliflower and 1 C. water; cover and cook until cauliflower is tender (do not drain). Stir in 2 C. Basic Soup, \u00c2\u00bd C. drained and rinsed chickpeas, \u00c2\u00bc C. frozen peas, \u00c2\u00bc tsp curry powder (paste?), and \u00c2\u00bd tsp. grated ginger; heat to boiling. Reduce heat; cover and simmer 4 minutes to blend flavors. Top with 2 T. plain Greek yogurt to serve.<\/p>\n","protected":false},"excerpt":{"rendered":" 1 lb. carrots 3 medium onions 4 stalk celery 2 large cloves garlic 2 can whole tomatoes in juice 1\/2 small head green cabbage 3\/4 lb. green beans 1 can chicken broth 6 c. water 1 tsp. salt 1\/4 tsp. ground black pepper 1\/2 tsp. ground turmeric or 1 1\/2-inch piece fresh turmeric, grated 3 medium zucchini 2 bag baby spinach leaves Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions,…<\/p>\n