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BrianB
Posted: Sep. 12 2006, 21:11 ET


I adapted this soup from the "Romano Vegetable Medley Soup" (recipe #14 in the book), but it is adapted so much that it really isn't the same recipe anymore and I think it is fair for me to post it.  I really enjoyed this creation.  If you want to eliminate any trace of "heat", substitute 3 oz of cabbage (or any other permitted vegetable) for the jalapeņos.

2 oz onion, chopped
4 oz celery, chopped (finely)
8 oz broccoli, chopped (1" chunks)
8 oz cauliflower, chopped (1" chunks)
3 oz fresh spinach, chopped
5 oz fresh zucchini, chopped
6 oz red or green bell pepper, chopped (discard seeds)
5 oz fresh mushrooms, sliced / chopped
3 oz jalapenos (or cabbage or other to eliminate the "heat")
4 oz fresh green beans (cut off ends and cut into 1.5" pieces)
1/2 oz garlic, crushed
16 oz canned crushed tomato
4 Tbsp tomato paste
1 tsp black pepper
2 tsp Vegit (optional)
2 14 1/2 oz cans of Campbell's 25% less sodium chicken broth
1 1/2 cups of water

Combine all ingredients in a 6 quart pot.  Bring to a boil.  Simmer for 2 hours.

Yield: 8 vegetables, 4 Miscellaneous:Seasonings (as tomato paste - limit 1 Tbsp tomato paste per day)

Note: If you want lower sodium, use a total of 6 cups of water and leave out the chicken broth and tomato paste.

Since this recipe makes 8 servings you're going to want to divide it up into separate containers so you know how much one serving is, and so you can freeze some.  I bought a couple packages of the Glad (brand) 24 oz. soup and salad containers (the ones you find in the section of the grocery store with the ziplock bags).  Using a ladle, and paying attention to broth vs. vegetable ratio, I ladled all of the soup I just made into 8 containers such that each had about the same amount.  Then I put the lids on and put 5 in the freezer, 2 in the refrigerator, and ate the last one.  When reheating, put about 2 ounces of hot water in with the soup if you want to thin it out a little (it's pretty thick) to make more volume.  I also put a couple dashes of my own ground habanero powder in for a super kick.

BrianB
Posted: Sep. 24 2006, 13:15 ET


I've started making this soup almost exclusively (over the one with the chicken already in it).  If I want a quick and easy vegetable portion, I just pull one of these out of the freezer and nuke it.  If I want a complete 1 Protein, 1 Vegetable, then I add 1 portion of canned chicken breast to it during the last minute of microwaving.  Easy!

Shawn
Posted: Oct. 4 2006, 07:09 ET


I am going to try this one this week, Brian.  I will leave the jalapenos in the recipe since I am a great fan of spicy foods.  I love the fact that one container is 1 Vegie portion--makes it easy.

Michelle
Posted: Oct. 4 2006, 10:11 ET


Made my pot of soup last night with the Low Sodium Beef Broth for a change - I think it's going to be yummy.  I have to adapt mine a bit from Brian's recipe as my crock pot will only hold 6 servings.  :)

BrianB
Posted: Oct. 4 2006, 13:06 ET


Quote (Shawn @ Oct. 04 2006,07:09)
I am going to try this one this week, Brian.  I will leave the jalapenos in the recipe since I am a great fan of spicy foods.

I added a habanero last time I made it.  It still isn't hot enough and I have to add two healthy shakes of pure ground habanero to each bowl when I eat it (now that's HOT!).

chale
Posted: Jul. 25 2007, 11:41 ET


Made this soup in front of the tv last week (chop chop) instead of the old sit and snack habit.  It's great! Love the jalapenos - makes me feel like I'm really eating something! Thanks Brian!