Sacred heart fat burning veggie soup

Yield: 1 Servings

Measure Ingredient
6 larges Green onions; chopped
2 \N Green peppers; chopped
2 larges Cans tomatoes; include juice
\N \N Plus 2 tomato cans full of cold water
2 \N Cloves garlic; finely chopped
1 large Head cabbage; chopped
2 \N Cubes beef or chicken bouillon; dissolved in hot water
2 \N Summer or winter squash; chopped
2 \N Zucchini; chopped
2 cups Sliced carrots
2 cups Sliced mushrooms
2 cups Diced celery
4 tablespoons Fresh chopped parsley

This recipe was inspired by the Sacred Heart Memorial Hospital Diet and their "Basic Fat Burning Soup" with several low-fat, low-calorie vegetable and seasoning additions for added flavor and complexity.

Season with salt, pepper, etc., if desired. Cut up all the ingredients, boil rapidly for 10 minutes, then simmer until tender.

Eat this every day or whenever you are hungry. Eat as much as you desire, it will not add calories, the more you eat the more you lose. Don't eat this exclusively, you'll malnourish yourself.

It will clean out the impurities in your system and give you energy. You will have a feeling of well-being. After a few days you will feel lighter and feel an abundance of energy. The secret is that you burn more calories than you take. This diet was originally taken from the Sacred Heart Memorial Hospital in North Carolina, and is used for the overweight heart patients that need to drop weight fast. You will feel the energy from the cleansing of the system and the weight loss.

Peg's Notes: This recipe made too much to fit into my crockpot -- you would need *two* crockpots. I added black pepper and 4 tbsp. apple cider vinegar for seasoning. We ate it for two days then I strained the broth out. I put the vegetables back into the crock pot and covered them with water. I added more pepper and apple cider vinegar. Then I strained the second broth and mixed it with the first. It's a wonderful full bodied vegetable broth. I froze it to use in future recipes.

Recipe by: Sacred Heart Memorial Hospital Posted to recipelu-digest by Peg Baldassari <Baldassari@...> on Mar 4, 1998

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