Rutabegas, Turnips, Parsnips, Leeks, Carrots (But we can't have them) Also not sure we can have the others too. Chop up cabbage in a chicken broth and wall la Cabbage Soup. I also make Ground Beef Meatballs and boil them in the water and broth before hand. But with the Meatballs you need eggs and breadcrumbs. I would just add some good vegetables to the cabbage and enjoy...
Bet a Medifast friendly version could be cooked up....hmmm....weekend is coming....anyone up for experimenting? LOL!.
I know in "regular" cooking soy flour and water can be substituted for egg in recipes....I did it in a cheesecake once and a lasagna and both turned out excellent..
Turkey ground for the balls...could work.
I'll look up the other veggies......
I'm investigating...this may be my project for the weekend...creating a recipe! I'll let you know what I find out...I like to do this kind of thing LOL!.
Now, I'm not familiar with the restaurants mentioned though, I must admit.... but I'll give it a try!..
Weight Watchers has a good one that I've made often. I don't have the recipe with me, but you could find it on the WW website - it's kind of "famous." No calories to speak of, and very filling. Good stuff!..
Actually to correct an above post, we can have turnips according to the TSFL sheets. I haven't had any yet but am looking forward to it one day! I totally forgot about the WW zero point soup... my Mom makes a veggie soup and the best part IMO is the cabbage! LOVE it...
Found the recipe. You'd have to leave out carrots.
Per Cup: 61 Cal (3% from Fat, 24% from Protein, 73% from Carb); 4 g Protein; 0 g Tot Fat; 0 g Sat Fat; 13 g Carb; 3 g Fiber; NetCarb10; NetCarb10; 52 mg Calcium; 1 mg Iron; 701 mg Sodium; 0 mg Cholesterol; Weight Watchers ... hmmm ... 1 point.
WEIGHT WATCHERS GARDEN VEGETABLE SOUP RECIPE.
Hands-on time: 20 minutes.
Time to table: 1 1/4 hour.
Makes 9 cups.
6 cups broth (today I used Light Vegetable Stock).
2 carrots, peeled and diced.
1 large onion, diced.
4 teaspoons garlic (from a jar or substitute four cloves minced garlic).
1/2 cabbage, chopped (or use a bag of slaw, the biggest chunks you can find vs the fine, don't skip the cabbage for it somehow makes the soup).
1/2 pound frozen green beans.
2 tablespoons tomato paste.
1 teaspoon dried basil.
1 teaspoon dried oregano.
1 teaspoon kosher salt.
1 large zucchini, diced.
Bring the broth to a boil in the microwave. (This is a time-saving tip that can be skipped if there's no hurry.).
Spray a Dutch oven with cooking spray and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!..
3/4 c. cabbage.
1/4 c. tomatoes.
1/4 c. celery.
1/4 c. green pepper.
2 c. water.
1 tbsp onions.
= Green, 3 condiments..
1/2 head cabbage.
1 small can of diced tomatoes liquid and all (make sure there is no sugar in it).
4 stalks of chopped celery.
1/2 cup diced brussel sprouts.
4 cups water.
1 or 2 bouillon cubes.
Cook over slow heat until all vegetables are tender.
Use 1 cup at a time for lean portion.
Have it with a turkey burger patty!!!..
This is my favorite cabbage soup recipe. Very simple and very good!.
Healing Cabbage Soup.
Prep Time: 10 Minutes.
Cook Time: 45 Minutes.
Ready In: 55 Minutes.
"Comfort food on a cold winter's night, cabbage simmered in chicken broth is also an age-old folk remedy for curing the common cold.".
3 tablespoons olive oil (I use less to avoid soup being "oily").
1/2 onion, chopped.
2 cloves garlic, chopped.
2 quarts water **.
4 teaspoons chicken bouillon **.
1 teaspoon salt, or to taste.
1/2 teaspoon black pepper, or to taste.
1/2 head cabbage, cored and coarsely.
1 (14.5 ounce) can Italian-style stewed.
Tomatoes, drained and diced.
** If I have a lot frozen I use chicken/turkey stock instead of water and bouillon.
1. In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes..
2. Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes..
3. Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often...