steam for a short time. Pour in two or three cans of chicken broth (unsalted), and two or three cans diced canned tomatoes (I prefer Hunt's). I use a minimum of one cup chopped vegetables of my own selection. The last soup I made included the onions and carrots, tomatoes and broth, celery, zucchini, carrots, green pepper, and a huge bag of chopped collard greens. I've also used yellow squash, pumpkin, turnips, parsnips, celery root, etc. Anything you truly love as a vegetable can go in this. Remember that the green peppers are a natural diuretic (they make you pee).

I have made Italian soup by adding fresh basil and sprinkling with grated Parmesan cheese, parsley, sage, rosemary and thyme.

Make it Spanish (Tex-Mex) by adding a jar of salsa (your strength choice) instead of a can of diced tomatoes).

I have eaten the soup ice-cold with a splash of Balsamic vinegar or fat-free salad dressing.

Remember most vegetables, unadorned, are very low in calories and combined together, allowed to simmer all afternoon, the flavors meld and are truly delicious as well as being healthy.

Here's to weight loss. And, don't forget to keep those muscles working to prevent bat wings and droopy boobs. I have elected to let mine sag though as the weight pulls the wrinkles out of my face. People really think I am 20 years younger.