I am looking for an IP friendly homemade vegetable soup that does not use any IP soup packets in it. I am thinking something that uses chicken or vegetable broth. Also...would you need to "count" it towards any of your meals or would it be a "free or unlimited" food? I have tried to search for one but I am not finding anything! Thanks!!!

Hi WUV....what do you use as your broth base??

Chicken or beef broth

Does the frozen mixed vegetables have carrots and corn? Is that okay in P1?

Carrots and corn aren't allowed in Phase 1.

I haven't been able to find any 0/0/0 broths. What brand did you find?

I just made this the other day. I found this recipe somewhere on the recipe stickies in the site, but I haven't been able to find it again--just wanted to give credit where credit is due.

Vegetable Soup
3 c. chicken or beef broth
2 garlic cloves
1/2 c. celery
1 T tomato paste
2 c. chopped cabbage
1/2 c. frozen or fresh green beans
1/2 c. chopped zucchini
1/2 t. dried basil
1/2 t. dried oregano
sea salt and pepper to taste

Spray the bottom of a medium sauce pan with olive oil cooking spray. Saute the garlic and celery on medium-low heat until celery starts to soften. Add 1/2 c. of the stock, cabbage and zucchini and saute for a few more minutes. Add the tomato paste and stir around. Add the rest of the stock, green beans, onion, basil, and oregano. Let simmer for 10-15 min. Sea salt and pepper to taste.

I divided it into 2 servings, and considered that my veggies for that meal. Keep in mind that it does have green beans and tomato paste, so I counted that as 1/4 c. of restricted veggies for that day.

I used College Inn Beef Broth in the carton. It was 0/0/0. I'm on the East Coast, so if it's a regional brand, it may not be available elsewhere. I don't know if that's the case or not.

I'm on the east coast too.... I thought I checked college... Nice. Thanks for opening my eyes!!!

It's been a long time and I must have mistaken the 0/0/0. It's not carbs cal and fat. It's cars, fat and sugar right?

Correct. No calorie counting

I made a soup over the weekend that was delicious. I used a carton of the college inn chicken. First I threw a crushed clove of garlic in the pan along with 4 small chopped red and orange bell peppers, a cup of cauliflower and a cup of mushrooms. I poured the broth over it and added about a quarter teaspoon of powdered ginger and same amount of crushed red pepper. I also added chicken, but you could easily do the soup without it.

I let it simmer on medium low for about 45 minutes, then squeezed half a lemon and added about a half cup of chopped fresh cilantro.

It has a similar flavor to the spicy lemongrass thai soup.

I like to divide my 8oz of protein between dinner and lunch, so that's why I had chicken in the soup.