There is theory floating out there that some foods, most all fruits and veggies, take more calories to burn than they have in them. I don't know if true but just in case.....Also including The 7 Day Cabbage Soup Plan.....MaryCarol

FRUITS

Apples
Cranberries
Grapefruit
lemons
mangos
oranges
pineapple
raspberries
stawberries
tangeines

VEGGIES

Asparagus
bell peppers
beets
broccoli
cabbage - green
cauliflower
celery
chili peppers
cucumbers
garlic
lettuce
onions
papayas
spinach
turnip
zucchini


Eat as much soup as you desire for seven days and you can lose 10 to 15 pounds. The recipe varies slightly, but includes a variety of low-calorie vegetables such as cabbage, onions, and tomatoes, flavored with bouillon, onion soup mix, and tomato juice. Each day of the seven-day program has specific foods that must be eaten, including potatoes, fruit juice, many vegetables, and on one day, beef.

Day One:
    •    Eat only fruit, all the fruit you want except banana.
    •    Drink unsweetened tea, black coffee, cranberry juice, and water.
    •    Eat as much soup as you like.

Day Two:
All you want - fresh, raw, or cooked vegetables of your choice. Stay away from dry beans, peas, and sweet corn. Reward yourself with a big baked potato with butter for dinner. Eat as much soup as you like but no fruit for today.

Day Three:
Combine days one and two, eat as much fruit, vegetables, and soup, as you like but no baked potato.

Day Four:
Eat as many as eight bananas and drink as many glasses of skim milk as you would like on this day, along with your soup. This day is supposed to lessen your desire for sweets.

Day Five:
You may have 10-20 ounces of beef (300-500g) and a large tin or up to six fresh tomatoes. Drink at least 6 to 8 glasses of water this day to wash the uric acid from your body. Eat your soup at least once today. You may eat broiled or baked chicken (skinless) instead of beef. If you prefer, you can substitute broiled fish for the beef.

Day Six:
Eat beef and vegetables today. You can even have two or three steaks if you like, with fresh vegetables or salad. NO BAKED POTATO. Eat your soup at least once.

Day Seven:
Eat all you want of brown rice, unsweetened fruit juices, and vegetables. Be sure to eat your soup at least once to day. No bread, alcohol, or carbonated beverages, not even diet soda.

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2 or 3 large cans of  Tomatoes - chopped Add water for soupier consistency.
3 or 4 large onions
1  head of Cabbage
1 bunch of Celery
6-8  Carrots
3 large green/red or yellow Peppers
1 bunch of Italian or regular Parsley
1 bunch of Basil or Cilantro
3 large Bay Leaves whole
1 head of Garlic (15-20 cloves?), finely chopped
1 package of Lipton Onion Soup mix
4 chicken or beef Bouillon Cubes
Black Pepper, Rosemary, Tarragon, Red Crushed Pepper, added to suit your taste.

Pour the large cans of Tomatoes into a big soup pot. Fill a tomato can with water and add it also. Add chunky cut up onions, Cabbage, Celery, Carrots, sliced Peppers and start to cook on medium to low flame.

Clean, chop and add Parsley followed by the Basil or Cilantro.

Add 3 large whole Bay Leaves to the soup mixture. Never include the Bay Leaves in any serving of the soup, they get thrown out when you're finished with the pot of soup.

Add the garlic, the onion soup mix, and the chicken or beef bouillon cube.

Keep stirring! Stir the soup regularly and adjust the flame so it slowly boils or simmers. The soup should be cooked for about 1 1/2 hours.

Add Black Pepper, Tarragon and Rosemary to suit your taste and Crushed Red Pepper if you like.....or whatever spices you like

Taste the soup as you cook it, adjust cooking time to suit your taste. Add more water if you like or the 3rd can of tomatoes. The soup may be eaten hot or cold. Enjoy the new soup recipe.
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*In a large roasting pan, place some cut-up onions, celery, carrots, leeks, turnips, mushrooms, peppers, & any other aromatic vegetable. The more you use the more savory your stock will be.

*Roast at 400 degrees for about 40min. or until slightly browned. Mix up veggies every once in a while so the ones on the bottom can brown too.

*Place roasted veggies into a stock pot with about 1-1/2 gallons of water (water should be packed with veggie blend). Add a can of tomato paste & a bunch of fresh parsley &/or other fresh herbs, bring to a boil, then lower heat to med-low and simmer for about an hour.

*Strain veggie stock and place in new or same stockpot. You can eat or discard veggies.

*In veggie stock place fresh diced veggies of your choice and a finely chopped head of cabbage (red or green or both). Simmer this for about an hour or until veggies are soft.
The key to any good soup is the pure homemade stock or broth.
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