Substitute vegetables according to what is in your refrigerator or garden.
Fresh zucchini, garlic, and cilantro are great additions. You may shred a couple of chicken breasts and tossed them in. Serve with grated cheese, rolls, and sour cream. Very satisfying meal.
You may also substitute the water for chicken or vegetable broth.
HOMEMADE VEGETABLE SOUP RECIPE
6 cups water 3 cups carrots, chopped 2 potatoes, cubed small onion, chopped 2 celery stalks, chopped 1/2 head cabbage, chopped 14 oz can diced tomatoes 1-1/2 tsp basil pinch rubbed sage 1 tsp homemade garlic powder 2 tsp homemade onion powder salt and pepper taste
Place all ingredients in a slow cooker on low for 8 hours. You can also place on the stove in a dutch oven and simmer for 2 hours.
RECIPE FOR VEGETABLE SOUP
3 cups beef or chicken broth 1 (11.5oz) can V8 1 large potato, diced 2 celery stalks, diced 2 carrots, diced 1 small onion, diced 2 cups diced tomatoes 1 cup green beans, chopped 1 cup corn 1 tsp Italian seasoning 1/2 tsp garlic powder 1/2 tsp onion powder
Saute the potato, celery, carrots and onions together in olive oil until almost tender. Add the broth and V8. Put the remaining ingredients in and simmer for 1 hour, or until all vegetables are completely cooked.
3/4 cup homemade mayonnaise 1/4 cup homemade cherry conserve 1/2 tsp curry powder 1/4 tsp salt 12 ounces crushed pineapple, well drained and squeezed dry 1/4 tsp lemon juice 2 cups finely chopped cooked chicken 1 cup finely diced celery 1/2 cup sliced green onion
First combine the mayonnaise, chutney, curry powder and salt. Add remaining ingredients - chill before serving.
THINGS YOU NEED TO KNOW
I want to give you some examples of what is in the products you are eating from the grocery store.
David Zinczenko from "Eat This Not That" has posted some information that you really need to see.