Oh my goodness, I would never have imagined so many requests for a vegetable soup recipe! The original recipe is in the Curves diet book. This is an adaptation created by my sister:
Heat olive oil in a large pot.
Add chopped carrots, celery, onion, minced garlic, shredded cabbage, and sliced mushrooms and stir to coat. While softening, add a bit of Lawry's seasoning salt and three packets of no-sodium chicken bullion. (The brand I have is Herb Ox).
Add a large can of seasoned diced tomatoes, frozen peas, frozen corn, and enough no-sodium chicken broth or water to make soup consistency.
Truthfully, Dearies...you could make this any way you want to. I try to keep it as low in salt as I can, and will vary the amount of various veggies depending upon what sounds good at the moment.
That looks yummy indeed! So colourful. Here in South Africa we can buy Soup Mix in packets: more or less half is barley and the rest a mixture of lentils and dried peas. It takes half an hour to cook, or as long as you leave it for, tastes good and provides texture as well as adding extra protein. I put it in most soups, and also add a handful to the meaty part of a lasagne, stews etc. I know you're dodging carbs, but the dried legumes on their own might be a good addition as the weather gets chillier. Hang in there - the whole planet is cheering you on!
ReplyDeleteThank you! Looking forward to a nice simmering pot on the stove!
ReplyDeleteThank you for the recipe. This sounds tasty, and a great jumping off point to add other items like beans/lentils, different veggies (zuchini in summer?), meats (leftover turkey? shrimp?)...
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