Weight Watcher members know this as Garden Soup and know that it can be a life saver. Having a big pot of it on hand this week may be all it takes to make it through the holiday without packing on a few extra pounds. It’s so low in calories and high in healthy vegetables that it’s considered a “free food”. Enjoy a bowl of it for lunch while you take a break from baking pies for Thanksgiving day. You can use any mixture of low calorie vegetables you like, just stay away from corn, peas, potatoes, yams, and beans. And while I normally shy away from them, you can significantly cut down on the prep time by purchasing any precut vegetables you local market may offer.
Solar Practically No Calorie Soup
(adapted for the Sun Oven from Moosewood Restaurant New Classics)
1 carton (32 ounce) nonfat or 99% fat free broth, vegetable or chicken
2 onions, diced (about two cups)
4 to 5 stalks celery, diced (about 1 cup)
2 carrots, peeled and diced (about 1 cup)
1 cup frozen cut green beans
1 1/2 cups shredded green cabbage
1 bell red bell pepper, seeded and diced (about 1 cup)
4 cloves garlic, minced
1 can (28-ounce) diced tomatoes with their juices
2 tablespoons soy sauce
1 tablespoon cider vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried dill
1/2 teaspoon dried thyme
Set Sun Oven out to preheat.
Combine all the ingredients in a large pot. Cover and cook in the Sun Oven until the vegetables are tender, about 1 hour. Season to taste with salt and pepper. Serve as is or use an immersion blender to puree.
Makes 4 to 6 servings.