CELEBRITIES' RECIPES

Raquel Welch's Weight Loss Wonder Soup I

  • onions, sliced thin
  • 1-2 Tablespoons olive oil
  • cooked beans
  • lentils or barley, soaked and rinsed
  • Beef, Vegetable, or Chicken Stock
  • cauliflower, chopped to bite-sized pieces
  • cabbage, shredded
  • tomatoes, crushed or cut up (from the can)
  • corn, fresh or frozen
  • carrots, chopped
  • Green peppers, diced
  • potatoes, cut in chunks
  • garlic, crushed
  • ginger, freshly grated or powdered
  • Chili peppers, chopped
  • Hot pepper sauce
  • Cayenne pepper
  • Salt and pepper

    In a large stock pot, heat the oil and saut� the onions until tender. Add
    the beans, lentils, and/or barley with stock to cover, bring to a boil, lower
    heat, and simmer 25 minutes. Add the rest of the ingredients, bring to a boil
    with more stock, reduce heat, cover, and simmer until the vegetables are cooked
    but not too soft--about 30 minutes or so.

    Raquel Welch's Lose Weight Wonder Soup II


    Good hot or cold. Makes about 6 cups of soup.

  • 1-1/2 quart water
  • 1 pound string beans, stringed
  • 3 celery stalks, stringed and chopped
  • 1 bunch parsley, stems removed and finely chopped
  • 5 zucchini, chopped

    In a large saucepan, bring the water to a boil. Add in the string beans, celery,
    and parley, and boil on medium heat for 6 minutes. Add zucchini and continue
    boiling for 3-4 minutes. Puree, solids first and add the cooking water until it
    is your desired consistency--should be like pea soup. If you haven't gotten rid
    of all the celery and bean strings, you can press through a sieve.

    Reagan Soup


    (yes, Ronald Reagan )

    Serve the soup to 4-6 people with lots of cornbread, cold milk, and maybe a
    big American pie for dessert. Here's the recipe verbatim--note the non-elitist
    allowance for canned foods and bouillon cubes.

  • 2 pounds lean ground beef
  • 3 Tablespoons butter
  • 2 cups diced onions
  • 2 cloves chopped garlic
  • 1-1/2 cups sliced carrots
  • 1/4 teaspoon ground black pepper
  • 10 ounces [canned] hominy
  • 1 cup diced green peppers
  • 3 quarts [12 cups] beef broth or bouillon cubes
  • 16 ounces chopped tomato (canned or fresh)
  • 2 cups sliced celery

    Step 1: Brown meat in butter in six-quart sauce pan. Add onions, garlic, carrots,
    celery and green pepper. Simmer 10 minutes with the pan covered.

    Step 2: Add beef broth or water with bouillon cubes. Add chopped tomato and pepper.
    Simmer soup on low heat for 35 minutes. Add hominy. Boil hamburger soup for 10
    minutes more. Makes 4 quarts.

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