Soup: 1 pt. Veggie Bean Soup
Source of Recipe
community recipe swap (tahjah)
List of Ingredients
one yellow squash
1 zucchini
1 bunch celery
5 large carrots
2 medium yellow onions
1 Leek
1 bulb fennel
4 garlic cloves
1/2 green cabbage
1 bag baby spinach
8 cremini mushrooms
1 large diced red pepper
1 14oz. can stewed tomatoes
1 12 oz can black beans
1 12 oz can white beans
2 large containers of veg. broth
red pepper flakes
three hot finger peppers.
1/2 Cup fresh basil
2 Bay Leaves Recipe
Pour the two large containers of broth into a large stockpot, salt and pepper to taste. Add canned tomatoes, bay leaves, and both cans of beans, including their liquids. Place on medium heat and let it come to a gentle boil as you prep your veggies.
Cube or dice all of your fresh vegetables about a quarter of an inch, and set aside. Shred cabbage, set aside. Keep baby spinach as whole leaves and set aside.
When your broth comes to temp, add all of the harder vegetables (the ones with the longest cooking times first. Onion, carrots, celery, red pepper, chili flakes, garlic, minced finger peppers, etc. Add 4 cups water, Let it come back to a boil, and reduce heat to medium low and cover.
Let simmer 15 minutes, then add cabbage and mushrooms. Cook an additional 15 minutes, and add baby spinach and basil. Cook for twenty more minutes, or until your veggies have the desired consistancy. Makes 16 servings.
Special Notes
Depending on serving size, this soup can have 0-1 point. It is also good with sliced baby white and red potatoes (their addition takes it to a full point per serving or more depending on the amount you add, and the portioning). This soup has a spicey finish and a wonderful taste, and is loaded with vitamins!!! It is excellent on its own, or with the addition of shrimp, chicked, ham, or lean beef. I keep it in the fridge and heat up a bowl for dinner with four oz. of shredded chicken breast, for a total of 5 pts.
|
|
member logon
