Tuesday, November 13, 2007

Eddie’s Vegetable Soup

1 carrot
1 onion
5 cloves garlic
1 can Beef Broth (15 oz.)
1 can tomato sauce (8 oz.)
8 oz can lima beans
8 oz can green beans
8 oz can green peas
8 oz chickpeas
8 oz dark red kidney beans
11 oz can white shoepeg corn
4 oz frozen spinach
Black pepper
Garlic powder

I can cook and eat this delicious soup within one hour, and it makes 4 or 5 servings, maybe more, so I have plenty to eat at lunch for most of the week.

Prepare one large carrot, chop it up and put in 3 qt. pot. I don’t particularly like crunchy carrot in my soup, so I put enough water with it (not much) so that I can boil it some while I’m cutting up the onion and garlic. Keep a close eye on the cooking carrot. Chop onion and garlic and add it to carrot, stirring often. I put some olive oil with this sometimes, but you could also just add a little more water so that you can cook it all until the onion is somewhat translucent. Then I add a 15 oz can of Swanson’s Beef Broth and an 8 oz can of Hunt’s tomato sauce (just the plain variety) with a little coarsely ground black pepper and some garlic powder on top, and increase heat under pot. While all that is heating, open and drain all your beans. Also, rinse the chickpeas and kidney beans, maybe to minimize gas? Then to the pot add an 8 oz can Del Monte lima beans, an 8 oz can cut Del Monte green beans (I cut some in half if they seem too long), an 8 oz can Lesueur very young small early peas, an 11 oz can Green Giant white shoepeg corn. Chickpeas and kidney beans usually come in 15 oz cans, so I add a half can of each to the soup and freeze the rest for next time. I use organic beans if they are available. Food Lion has started carrying a lot more organic beans lately. I add some frozen spinach to the pot. It thaws nicely as the soup heats. I bring all this to the point where it simmers, almost boiling, reduce heat, cover, and let it cook for little awhile before I eat it. I spoon a bunch of the soup into a bowl, sprinkle black pepper on top, and crumble up 3-5 Saltine crackers in it, then stir and eat. You could add a little elbow macaroni or maybe some orzo if you want, but the corn is your grain. Sometimes if I have something like blackeyed peas left over I might add it to the soup, but I try to be careful not to spoil the taste of this soup because I love it.

I think this soup is one of the healthiest things a person can eat. Look at all the vegetables, the variety of foods, etc. I think it might help you lose weight, too, but I’m not sure. I’ve lost a couple of pounds recently, and I’ve been eating a lot of vegetable soup for lunch. This is one reason, though, why I’m not a vegan. I do use beef broth occasionally. Other than that, and some occasional Locatelli cheese on pasta, I am a vegetarian.

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1 comment:

Raggedy said...

This sounds yummy!!!
I copied the recipe and can't wait to try it!
Have a wonderful weekend!
(=':'=) huggles
(")_ (")Š from
the Cool Raggedy one