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Old Saybook, CT 

(860) 339-3138

Nutrition - Exercise -

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INDIVIDUAL RESULTS MAY VARY

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Vegetarian

Cabbage Soup

Lunch

Coat 12-quart stockpot with nonstick cooking spray.

Over medium-high heat, add onions, celery and garlic. Cook for 8 minutes or until vegetables soften, stirring occasionally.

 

Add tomatoes with their liquid, breaking up tomatoes with side of spoon.

 

Add cabbage, green beans, broth, water and heat on high to a boil, stirring occasionally.

 

Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally.

 

Increase heat to high, stir in zucchini and spinach and bring back to a boil.

Reduce heat to low.  Cover and simmer for 10 minutes or until all vegetables are tender.

 

3 medium onions, chopped

4 stalks celery, sliced

2 large cloves garlic, crushed

2 28-oz cans whole tomatoes in juice

1/2 small head green cabbage, thinly sliced

3/4 lb. green beans, trimmed and cut into thirds

6 cups of water

3 medium zucchini, sliced into half moons

2 bags 6-oz. baby spinach leave

*Use organic when possible.

What you will need

Directions

Please discuss variations of recipes with

our nutritionist/nurse to

 personalize for you.

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