Cabbage Soup Diet Recipe - Soup I 5 LARGE SCALLIONS 1 GREEN PEPPER 1 OR 2 CANS TOMATOES 1 BUNCH CELERY 1 LARGE CABBAGE 2 PKGS BEEF/ONION SOUP 3 CANS OF WATER SEASON WITH SALT, PEPPER, CURRY, PARSLEY. IF DESIRED, BOUILLON OR HOT SAUCE. Cut vegetables in small to medium pieces and cover with water. Boil fast for 10 minutes. Lower heat to simmer and continue cooking until vegetables are tender. This soup can be eaten any time you are hungry. Eat as much as you want, whenever you want. This soup will not add calories. The more you eat, the more weight you will lose. Fill a thermos in the morning if you will be away during the day. Cabbage Soup II 6 large green onions 2 green peppers 1 or 2 cans of tomatoes (diced orwhole) 3 Carrots 1 Container (10 oz. or so) Mushrooms 1 bunch of celery half a head of cabbage 1 package Lipton soup mix 1 or 2 cubes of bouillon (optional) 1 48oz can V8 juice (optional) Season to taste with salt, pepper, parsley, curry, garlic powder, etc. Slice green onions, put in a pot and start to saute with cooking spray. Cut green pepper stem end off and cut in half, take the seeds and membrane out. Cut the green-pepper into bite size pieces and add to pot. Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot. Clean carrots, cut into bite size pieces, and add to pot. Slice mushrooms into thick slices, add to pot. If you would like a spicy soup, add a small amount of curry or cayenne pepper now. You can use beef or chicken bouillon cubes for seasonings. These have all the salt and flavors you will need. Use about 12 cups of water (or 8 cups and the V8 juice), cover and put heat on low. Let soup cook for a long time - two hours works well. Season to taste with salt and pepper.