The new and improved all-you-can-eat soup diet
By Delia Hammock, M.S., R.D.  <>   Good Housekeeping  Feb 2001
Our first one was such a smash, we're back with an even tastier soup recipe and lots of new ways to prevent diet boredom.
Last year, we figured a new millennium deserves an epic diet, and so we created Super Soup. Our seven-day meal plan and recipe for a hearty vegetable soup ran in the January 2000 issue, and the response was, well, "souper." We got mail from more than 100 readers, many of whom were ecstatic over dropping pounds so painlessly.

For this encore, we've jazzed up the soup a little, adding some new vegetables. It's still easy, convenient, nutritious, delicious, and filling, so you can slash calories - to as low as 1,200 per day - without being constantly hungry. Expect to lose as many as five pounds the first week, followed by one to two additional pounds each week you stay on the diet. To lose weight even faster, add exercise, aiming for 30 minutes of vigorous activity per day.

You can get the "Good Housekeeping  Feb 2001 issue" to see the Seven-Day Diet Plan, but this soup is really delicious no matter if you are on a diet or not.
The All-New Basic Soup

5 medium carrots, peeled and cut into 1-inch slices
3 medium celery stalks, sliced
3 large onions, chopped, or 3 medium leeks, each cut into 1-inch slices
1 large garlic clove, minced
2 cans (28 ounces each) tomatoes in juice
1 small head Savoy cabbage (about 1 1/2 pounds), thinly sliced
2 medium parsnips, peeled and cut into 1-inch slices
2 packages (5 ounces each) baby spinach leaves
1/2 cup chopped fresh parsley
2 chicken-flavor bouillon cubes or envelopes (substitute vegetable broth and less water if you don't want meat flavor)
1 teaspoon salt (optional)
1/2 teaspoon freshly ground pepper
12 cups water (minus vegetable broth if you are doing the "no meat" thing)

1. Coat 8-quart saucepot with non-stick cooking spray. Over medium-high heat, add carrots, celery, onions, and garlic. Cook 5 minutes.
2. Stir in tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, remaining ingredients, and 12 cups water. Heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer, stirring occasionally, 15 minutes, or until vegetables become tender. Add more salt and pepper if desired. Makes about 25 cups.
To retain freshness and nutrients Keep a 2-day supply of Basic Soup in the refrigerator. Store remaining soup in 3-cup portions in airtight containers, leaving some headspace to allow for expansion. (If you plan to reheat soup in microwave, use a microwave-safe container.) Freeze.
To reheat frozen soup Microwave: Loosen lid on container. Heat on High (100% power) 8 to 12 minutes until bubbling, stirring twice. Top of stove: Place container under running cold water to loosen frozen soup from sides. Heat frozen soup in covered saucepan over very low heat about 3 minutes until soup begins to thaw. Increase heat to medium; heat about 15 minutes longer until heated through, stirring occasionally.

Note: If using frozen soup to prepare Super Soup, add ingredients during the last 5 minutes of heating. For microwave heating, use a container large enough to hold add-ins.