This is one of those soups that people tend to love. I often put leftover turkey or chicken in it. It is also good with beans or chick peas, if your diet allows. The idea is that it has vegetables from all the "color groups", so lots of antioxidants and other nutrients. If you have any fresh herbs around, feel free to throw them in.
- 1 medium onion (2 1/2 inches in diameter), chopped
- 2 large stalks celery, chopped
- 4 cloves garlic, pressed
- 1 medium red bell pepper
- 1 cup chopped carrot (you can use chopped pumpkin, if available)
- 1 heaping Tablespoon sweet paprika
- 3 teaspoons turmeric
- 1/2 teaspoon cinammon
- 1 bay leaf
- A little hot sauce
- 1 15 oz can tomatoes, chopped
- 1 large leaf of chard, about 1 and 1/2 cups - can use spinach or other dark leafy green - cut into thin strips
- 10 oz frozen green beans (or fresh)
- Salt and pepper
- 5 cups stock or broth (I like vegetable or chicken Better Than Boullion - but watch the saltiness)
- 1 T olive oil
Preparation:1. In a large soup pot, put oil, onion, and celery. Cook on low heat for 5-10 minutes to develop more sweetness in the onion.
2. Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant - another minute or so.
3. Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked. If adding cooked cubed meat such as chicken or turkey, add at this time.
4. Adjust seasonings.
Nutritional Analysis: Makes approximately 9 cups of soup, each with 6 grams of effective carbohydrateplus 3 grams of fiber and 53 calories