Dukan Vegetable Soup

You're going to think I'm crazy, but it's cold here in Florida. This weekend we've had a cold snap. I'm not used to the cold. It's been a couple of years since my migration from NYC to Sarasota, Florida and waking up to 31 degrees is not something I enjoy. So, today I decided to make a big pot of soup. And boy, was it a welcomed treat.

As many of you know, I've been on the Dukan Diet since the end of last June and it's taken me a bit longer to lose the weight I need to because I MAKE CANDY. And test candy. And taste candy. And, I'll admit, I just sometimes eat candy. So, I'm now 15 pounds away from my goal weight and this soup is helping me over this hurdle to the next phase. It's called Miracle Soup in the Dukan Diet book, but I've added my own twist.


Miracle Soup

  • 1 pound of organic low-fat ground beef or turkey
  • 6 large onions
  • 1/2 head of cabbage, sliced
  • 3 carrots, peeled and sliced
  • 1 green pepper, chopped
  • 4 stalks of celery, chopped
  • One can of Muir Glen organic fire-roasted diced tomatoes
  • 3 low-sodium beef bouillon cubes
  • 3 tsp Better Than Broth chicken stock

Put the ground meat and onions in 1 Tbsp of olive oil and cook until slightly browned. Add in carrots, green pepper, celery, tomato, and cabbage in a soup pot and add water until all veggies are covered. Then add the stock and bouillon cubes. Bring the soup to a boil and cook for 10 minutes. Then reduce heat to a simmer and cook another 15 minutes until vegetables are soft.

Ladle out into bowls and top with a couple tablespoons of plain, non-fat Greek yogurt to cool it down and add some creaminess.

This soup is so hearty and warming and delicious. I have enough to last me half a week! Yummy way to reduce meal-time planning woes. (I'm great with dessert and terrible at dinner plans. I mean, hey, I make candy. You get the picture.)


Jenny DeWitt

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