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In the Feb. 2001 Good Housekeeping magazine is the recipe for Souper Soup 
that follows.  There are some other good recipes and additions to the soup 
should you want to take a peek at that issue.  The article states you can 
pretty much have as much of this soup as you want daily without adding lots 
of calories and feel full, plus it is healthy.  

SOUPER SOUP  (Makes 25 cups)
 Keep a 2-day supply in the fridge. Store remaining soup in 3-cup portions in 
airtight containers, leaving some headspace to allow for expansion and freeze.

5 medium carrots, peeled and cut into 1-inch slices
3 medium celery stalks, sliced
3 large onions, chopped, or 3 medium leeks, each cut into 1-inch slices
1 large garlic clove, minced
2 cans (28 oz each) tomatoes in juice
1 small head savoy cabbage (about 1 1/2 lbs), thinly sliced
2 medium parsnips, peeled and cut into 1-inch slices
2 packages (5 oz. each) baby spinach leaves
1/2 cup chopped fresh parsley
2 chicken-flavor bouillon cubes or evelopes  (USE WHATEVER YOU USE FOR 
1 tsp. salt
1/2 tsp. freshly ground pepper

1. Coat 8-quart saucepot with nonstick cooking spray.  Over medium high heat, 
add carrots, celery, onions, and garlic.  Cook 5 minutes.
2. Stir in tomatoes with their liquid, breaking up tomatoes with side of 
spoon.  Add cabbage, remaining ingredients, and 12 cups water.  Heat to 
boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer, stirring occasionally, 15 minutes, 
or until vegetables become tender.  Add more salt and pepper if desired.

Barbara in FL