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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 1 |
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Directions: Cut the vegetables into bite-size pieces. Place vegetables in a large, 6
quart pot and add enough cold water to cover.
Boil for 10 minutes, uncovered, then cover the pot and simmer over low heat
until all the vegetables are soft. This will take about one hour.
While the soup is simmering, cook 1 1/2 cup of brown rice according to
package directions. Add cooked rice to soup when the soup is almost
finished. Add salt and pepper to taste when the soup is fully cooked.
Day 1:
Cabbage soup
unlimited free fruits
1 8-oz serving of plain, low-fat yogurt or skim milk
tea or coffee, plain
1 T low fat dressing
Day 2:
Cabbage soup
unlimited free vegetables
1 8-oz serving of plain, low fat yogurt or skim milk
1 large baked potato
tea or coffee, plain
1 T low fat dressing
Day 3:
Cabbage soup
unlimited free fruits
unlimited free vegetables
1 8-oz serving of plain, low fat yogurt or skim milk
tea or coffee, plain
1 T low fat dressing
Day 4:
Cabbage soup
3 to 6 bananas
8 8-oz servings skim milk OR
1 8-oz serving plain, low fat yogurt and 7 8-oz glasses skim milk
Day 5:
Cabbage soup
unlimited broiled or grilled fish or chicken
up to 6 fresh tomatoes
1 8-oz serving skim milk or plain, low fat yogurt
tea or coffee, plain
1 T low fat dressing
Day 6:
Cabbage soup
unlimited broiled or grilled fish or chicken
unlimited free vegetables, including tomatoes
1 8-oz serving skim milk or plain, low fat yogurt
tea or coffee, plain
1 T low fat dressing
Day 7:
unlimited free vegetables
unlimited free fruits
1 8-oz serving plain, low fat yogurt or skim milk
1 T low fat dressing
Contributor: Cabbage soup diet
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