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2
Easy
Published 1973
This is cheap, quick, healthy, and low-calorie—commendable attributes to nearly everyone but me. I invented it in desperation while on a dieting kick, and although it isn’t great, it’s passable. Certainly it’s more satisfying than most diet junk.
Prepare the soup according to basic directions. Peel and slice the carrot and onion thinly. Add them and all remaining ingredients, cover the pot, and simmer it slowly for about 10 minutes—15 if you aren’t ravenous.
Unfortunately, this cooked salad has the Chinese-dinner syndrome, so something has to be done to quiet the nattering stomach. Cottage cheese au naturel nauseates me,
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