My husband loves this soup. Me, not so much. But that doesn’t mean it’s not good. I just need more zing, pizzazz or maybe more substance. I don’t know. You may love it, you may hate it. Either way, let me know what you think.
1 cup lentils (rinsed)
4 cups organic vegetable broth
1/4 teaspoon red pepper flakes
Juice of one lemon
Sea salt and black pepper
Place lentils, broth and red pepper flakes in pot. Bring to a boil and immediately reduce heat to simmer. Simmer covered, stirring occasionally, until lentils are soft (about 30 minutes, depending how soft you like your lentils.) Add more broth if soup seems to thick. Add lemon juice and spinach just before serving. Taste and adjust seasonings with salt and pepper. Serve immediately.
A great marriage is not when the ‘perfect couple’ come together. It is when an imperfect couple learns to enjoy their differences.
– Dave Meurer
Picture: In Georgia, 2003.
Recipe: Spark People. I’ve slightly revised it.
As I was preparing this post, my husband politely said to me “Instead of writing about this recipe, how about you make it?” I wasn’t about to remind him that we just had it for dinner, three days ago. Why ruin a good thing. This soup is so easy to prepare and absolutely delicious.
3 14-ounce cans vegetable broth (preferably organic)
1 15-ounce can of tomato sauce
1 15-ounce can Great Northern beans, drained and rinsed
½ cup uncooked brown rice (I used a little bit more than a ½ cup)
1 teaspoon dried basil
¼ teaspoon sea salt
¼ teaspoon black pepper
3-4 garlic cloves, sliced finely
1 bag of fresh spinach
Combine all ingredients except spinach in slow cooker.
Cover; cook on low-heat setting for 5 to 7 hours or on high setting 2 ½ to 3 ½ hours.
Around 5-10 minutes before serving, stir in spinach.
Original recipe (and picture) from fitnessmagazine.com. I’ve slightly revised it.
Actually, you could make this soup for lunch, dinner or a healthy snack, but I personally think it should be called “Breakfast of Champions.” My husband and I had it last Sunday morning and we felt quite satisfied (okay, we were full). I made this “sweeter” than my Indian Sweet Potato Soup. http://devitamin.com/2012/01/02/my-indian-sweet-potato-soup/ which makes it perfect for breakfast.
1 medium Sweet Potato
1 medium Apple
Handful of Baby Carrots (I used thawed out frozen baby carrots)
1-2 teaspoons Cinnamon
1/8 cup of Maple Syrup (raw organic, if you can find it)
2 tablespoons Nutritional Yeast
2 cups Vegetable Broth (organic, low sodium, if you can find it)
Place all ingredients in high-speed blender (Vita-Mix) or a food processor.
If using a Vita-Mix blend for around 6 minutes on 10 and high-speed.
If using a food processor, blend until smooth and then warm soup in a pan.
Sprinkle pecans on top (optional).
*Sweet Potatoes: Oldest vegetable known to man. High in fiber and rich source of antioxidants.
*Cinnamon: Studies have shown that just 1/2 teaspoon of cinnamon per day can lower LDL cholesterol. Cinnamon is known to have a regulatory effect on blood sugar and it has an anti-clotting effect on the blood.
*Nutritional Yeast: http://devitamin.com/2012/01/08/nutritional-yeast/
This is for those of you that love Black Bean Soup as much as I do. I haven’t been able to eat it in ages because the canned soups on the market have ingredients that I’m intolerant to. My friends let me borrow the cookbook “Peas and Thank you” and I came across a version of the below recipe. Of course, I had to tweak it and I will continue to narrow down the ingredients but I wanted to share ASAP.
1 16-ounce can Black Beans, rinsed and drained (organic, if possible)
1 16-ounce can Refried Black Beans (lowest sodium you can find)
*It actually called for two cans of Black Beans, but I ran out, so I replaced it with the Refried Black Beans and it turned out super creamy. I will try it again with the regular beans and see what I like better.
1-2 cups baby Carrots
2 cloves Garlic
1-tablespoon ground Cumin
1-teaspoon dried Oregano
1-teaspoon dried Basil
1/2-teaspoon Chili powder
4-5 cups vegetable Broth
½-1 cup tomato sauce
Place ingredients in high-speed blender or food processor.
If using a Vita-Mix start on 1 and quickly switch to 10 and then high.
Blend for 5-6 minutes until steam appears.
If using a different kind of blender or food processor, adjust accordingly.
Don’t forget to sprinkle some Nutritional Yeast on top!
If you are doing the “detox” diet or not, this is a delicious, creamy, spicy and super healthy soup.
I absolutely LOVE creamy soups but can’t eat traditional cream based soups because of my intolerance to lactose and dairy. I’m not missing out on anything with this recipe except for a belly ache. :)
INDIAN SWEET POTATO SOUP
1 medium sweet potato (cooked)
2 green onions
Handful of baby carrots
2 teaspoons cumin
1-2 teaspoons curry (depending on your taste)
2 teaspoons Nutritional Yeast
2 cups 100% Natural Organic vegetable broth (more may be needed depending on consistency)
Place ingredients in high-speed blender or food processor in order listed.
Start on 1 (or low) and quickly turn to 10 and then to high. (It all depends on what kind of blender or food processor you are using).
If using a Vita-Mix blend for 5 minutes.
If using a blender or processor that doesn’t heat up then blend until desired consistency and heat in a pan if desired.
Recipe by: Vitamin De