Soup of the Day... Weight Loss Soup

Not an exact pic... but REAL close!!!

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Weigh Loss Soup

by Richard Moody 

The design of this program is to eat a healthy breakfast…. Weight loss soup for lunch and dinner. Eat healthy snacks in between to curve your hunger. 

Now to cold pack for canning… this is what I did….. Makes 7 qts… my canner full I put all of these together in pot or bowl to ladle… 

64 oz chicken broth 

6 cups of tomato juice 

2 tsp Italian seasoning 

4 cloves of minced garlic 

Dice these vegetables into separate containers… enough for ¼ cup for each quart 

Large Onion 

Zucchini squash (about 2 med to lg) 

Yellow squash (about 2 med to lg) 

I sliced and then quartered both Green beans… again enough for ¼ cup for each qt. 

Mushrooms… 1 8oz pkg was enough for ¼ cup each qt 

2 cans of red kidney beans… ¼ cup for each qt 

2 cans of Italian diced tomatoes… ¼ cup for each qt 

1 lb carrots sliced 

Shredded cabbage enough for about 1 and ½ cup for each qts 

I do sterilize the jars then let them cool down so they are not too hot to handle bare handed. I filled 7 qt jars with all these measured ingredients doing cabbage last …. Topping off each qt with packing the cabbage on the top. Then I ladled the broth mixture to 1 inch head space. I prefer to cold pack when canning… so I can control the ingredients into each jar, and I can plan a full canner. To ladle from a pot of all ingredients you may get more or less of some items into the jars. You will end up having too much ingredients… throw into a pot cook it up and you have tonight’s dinner and a full canner being processed. Put the seals and rings on the jars to finger tight and into a cold pressure canner. Bring to a steam for 10 minutes then process like you would for beans (same as meats) in your area. Again, I cold pack can to control the ingredients into each jar… and to me it’s much easier.

Tomorrow's Soup of the Day... White Bean and Spinach Soup Mix