My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, March 5, 2011

Healthy Vegetable Soup

National Soup Month is over, but that doesn't mean the cold weather is totally gone. I love soup anytime of the year. This recipe was adapted from one of my favorite cookbooks, Serving You Well Cookbook. This is perfect for everyone, vegetarian or vegan. You will not believe the fabulous flavors. Truly a no guilt, satisfying soup.

Healthy Winter Vegetable Soup
16 cups
1 1/4 cups +1 vegetable serving
100 calories per cup
print recipe

10 cups water or broth (about 6 13-ounce cans of broth)
3 large potatoes, peeled, cut into 2-inch chunks
nonstick cooking spray
3 cups onion, chopped
3 cloves garlic, minced
1 cup celery, diced
3 cups broccoli florets
2 cups carrots, diced
1 pound mushrooms, sliced
3 tablespoons soy sauce
2 tablespoons dried tarragon
2 tablespoons dried basil
1 teaspoon salt
3/4 cup white wine (optional)
15-ounce can white cannelloni beans, rinsed, drained
1 1/2 cups frozen green peas
10-ounce package frozen chopped spinach or kale
black pepper to taste

Boil 1/2 of the potato chunks in 2 cups of the water or broth until tender. Drain the potatoes and puree in blender or food processor. Set aside.

Spray a large soup pot with nonstick spray. Saute onions and garlic for 5 or 6 minutes. Don't burn the garlic. Add celery, broccoli, carrots, mushrooms, soy sauce, herbs, salt and the remaining 8 cups of water or broth. Mix in the pureed potatoes.

Bring to a boil, then simmer covered for 1 1/2 hours stirring occasionally. Add wine, cannelloni beans, green peas and spinach. Cook 10 minutes more. Add pepper.

COOK'S NOTE: I like replacing the spinach with fresh cabbage sometimes, 3-4 cups chopped and added with the celery, broccoli, etc.

1 comment:

  1. I love soups! This hearty vegetable soup is something I will definitely try and probably simmer it up in my slow cooker. Thanks for sharing!


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