Need Non-Stinky soup (NSS) recipes

Search for Weight Watchers Vegetable soup recipes. There are tons and tons of recipes or different versions out there some with and with out cabbage. I will post some other recipes too.

soupspiceeverythingnice.blogspot.com/2014/03/hot-and-sour-vegetable-soup.html
soupspiceeverythingnice.blogspot.com/2013/03/italian-style-vegetable-soup.html
soupspiceeverythingnice.blogspot.com/2012/12/cauliflower-leek-soup.html
soupspiceeverythingnice.blogspot.com/2013/03/southwestern-style-vegetable-soup.html

This one is super easy: http://www.myrecipes.com/recipe/stuffed-green-pepper-soup

Minestrone: go light on the pasta, beans and potatoes, and heavier on lower-cal veggies like spinach, summer squash and zuchinni: http://www.seriouseats.com/recipes/2016/09/the-best-minestrone-soup-recipe.html

Not wild about the name or the web site but this is a tasty soup recipe

fat-flush-soup-recipe/

Chop up a load of pumpkin and/ or butternut squash, some carrot and onion, chillies if you like them (or any combination of those ingredients or other veggies) throw in some garlic. Roast, add stock and blend. Mmmmm. Last night I made this and then added some shredded chicken breast and some Tabasco sauce and it was so good and filling and pretty low calorie as it's just veggies and chicken breast...

The other day. I nuked a cup each of frozen chicken stock and frozen mixed veg until they were heated through and stirred in a couple ounces of herb & garlic chevre. Yummy!!!

If you like a lot of soup, make chicken or turkey stock. I just save bones, skin, etc., raw or cooked, even chewed on, in a gallon bag in the freezer next to another bag holding parsley stems. When the chicken bag is full, I'll throw the lump of frozen stuff into a pot, cover with water, add a couple bunches of parsley stems, a few bay leaves and a bunch of pepper corns and throw it in a 250F oven for several hours, covered. After 2 or 3 hours, it should taste more of chicken than of water. If it still tastes watery, I remove the cover and let it boil down for an hour or two more. I do it in the oven so I don't have to watch it on top of the stove.

I bought a sleeve of 40 1-cup deli containers for less than $15 so I can store measured cups easily. They're stackable and dishwasher safe so I keep reusing them. Here's a pick of my remaining stock of chicken broth -- which is getting low. I better make some more!

I did a version of this (didn't bake the cauli first, just threw it all in a soup maker) the other day and it was lovely.
http://www.lulabellaskitchen.com/search?q=spiced+cauliflower

I did a BNS and carrot to use up the rest of the carrots too.

12 Months of Monastery Soups is probably my most used cookbook! So many wonderful soups. A few incredibly rich treats but most are quite healthy, nourishing, and filling. If you really like soups and find them helpful for your weight loss (I certainly do) you might consider investing in it

Yep, what Karla24687 said! Cooking outside would help. Sometimes if I dont want my whole house to smell like onions and roast, I'll put my slow cooker on the porch or in the garage. You might have to get a portable cook-top, depending on what you're making. You can still eat cabbage! Or try having it raw/shredded salad style? Not as stinky! I love cabbage!