[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]THIRTY CALORIE SOUP[/title][fusion_text]Week of January 6th-10th 2014
(Thanks to Syl Wiczek from her family cookbook)
1 Large Onion, chopped 3 Carrots, sliced 3 Ribs Celery, sliced
1/2 Head Cabbage, shredded 48 oz. Can Tomato Juice 6 Beef Bouillon Cubes
3 Cups Water, or more if needed 1 Bay Leaf Salt and Pepper, to taste
Put all the ingredients in a kettle or crock pot and cook until all vegetables are tender.
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