My Diet Soup From Yahoo group member giggle_n_jiggle

Ingredients:

1 lb each,chopped; turnip greens, mustard greens, collard greens, Kale, spinach. 
You can use any or all of these greens. 
1 lg. onion, diced, or 2 leeks (for seasoning) 

Bring greens to a boil for 15 mins. Turn off and set aside, covered, for 1 hour. 
reheat and cook another 45 mins. with onion or leeks for flavor. Drain and set 
aside. You can add the cooking liquid to your soup if you are brave, but I didn't. 
also, leave the stems on for more fiber.

more ingredients:
2 cloves, minced, garlic
1/2 C. Green Onion, diced
1 lg. green pepper, diced
4 lg. carrots, diced or slivered
3 med celery stalks, sliced
2 cans low sodium low fat chicken broth
cabbage, turnips, beets, parsnips, or any other veggie that you may have.

Saute minced garlic, onion and green pepper in a little chicken broth. When half 
way done, add the carrots, celery, cabbage, turnips, beets or any other solid veg. 
(except corn). Continue cooking (with the lid on) until onions and green pepper 
are soft. The rest will cook up more in the soup pot. Mainly, you are trying to 
season them in the garlic sautee.

more ingredients:
2 cans low sodium diced tomatoes
1 bunch fresh parsley sprigs
3 tbsp homemade salsa

Put greens and sauted veggies in soup pot. Add tomatoes, parsley and salsa. Add 
enough water to the remaining chicken stock to equal 10 to 12 cups. You can adjust 
this amount to suit your own taste.

Cook on high simmer for about half hour (do not overcook). 

I freeze individual portions for my snacks instead of fresh salad. I usually eat a 
little over 1 cup along with my protien, which can be added after you heat your 
bowl of soup. This helps moisten dry chicken breast.

My calorie analyzer says that one serving is about 150 cals. without the protien. 
It is a little higher in carb. than plain salad, but I can live with that because 
I don't eat it for every snack.

Hope this is useful for someone. I really love it.