Let's see if the link Barbara gave us for "top 10 reasons to eat more" will work... I hope it's the same one...
natural101.com/2007/12/13/top-ten-reasons-
to-eat-more-fruits-vegetables/10 excellent reasons to increase the number of vegetables and fruits every day.
Today I'll eat zucchini, onions, tomatoes, grapefruit, greens and lots of vegies in my vegetable soup (onions, leek, carrots, celery, turnips)
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This is our newest favorite vegetable and bean soup.
Lots of vegetables in it!
Enjoy!
I've made this soup and it's so delicious and very low in calories.
I'll continue to eat this soup often, for lunch, dinner, or anytime snack.
Notes!
1. Less than 1 WW points per 1 cup serving! (using 1 TBS. butter instead of 3 TBS.)
2. So delicious!!! Light & aromatic soup with superb flavors.
3. I double the recipe because we eat a lot of it (or you can double the recipe and freeze half of it).
4. I add more vegetables than the recipe calls for. The more, the better.
CHARLES VIRION'S COUNTRY BEAN SOUP
From: Bean, Pea & Lentil cookbook by Maria and Jack Scott -Consumer Reports Books
Our friend, master chef Charles Virion, was a dedicated legume lover.
This soup was a favorite of his.
Note!
I chopped all vegetables in the food processor
Ingredients
3 tablespoons butter or margarine (I've used 1 TBS. butter)
4 medium-sized carrots, scraped and sliced
2 medium-sized turnips, scraped and diced
2 large onions, peeled and chopped
1 large leek, thoroughly cleaned and chopped, using all but the last inch of dark green
2 celery stalks, scraped and sliced
8 cups homemade chicken broth, or canned (I used store bought chicken stock)
One 16-ounce can cannellini beans (white kidney beans),drained, rinsed, and drained again
Salt and freshly ground black pepper to taste
2 TBS. chopped fresh chervil or parsley
Method
1. In a deep pot, over medium heat, melt the butter or margarine.
Add the carrots, turnips, onions, leek, and celery and cook, covered, stirring occationally, for 8 minutes. Do not brown.
2. Pour in the chicken broth. Over low heat, cook, covered, for 35 minutes, or until the vegetables are tender.
3. Add the beans, simmer, uncovered, for 5 minutes.
4. Taste for seasoning, adding salt and pepper to taste.
5. Lightly sprinkle with chervil or parsley.
Edited by: PERSISTENCEMIMI at: 6/2/2008 (07:09)
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