Health Insurance & Group Health Insurance ad
s
 
o
u
 
p
s
 

Autumn Vegetable Soup

5 servings

This is a good opportunity to experiment with some of those fringe vegetables you may have been reluctant to try. Consider using slices of turnip, rutabaga, kohlrabi, parsnip or sunchoke.

  • 2 Tablespoons Vegetable Broth,
       or vegetable oil
  • 1 1/2 cups chopped (about 2) leeks
  • 1 1/2 cups quartered Brussels sprouts
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 1 large potato, chopped
  • 1 cup acorn squash, peeled, chopped
       (or butternut, pumpkin, sweet potato)
  • 3/4 teaspoon salt, to taste
  •    fresh ground black pepper, to taste
  •    cayenne pepper, to taste
  • 2 cloves minced garlic
  • 3 cups Vegetable Broth, or water
  • 1 cup (packed) chopped Swiss chard or
       collard greens
  • 1 firm, peeled and chopped large tomato
  • 1 chopped sweet red or green bell pepper
  • 1 1/2 teaspoons dried dill weed
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon dried basil
  • 2 teaspoons soy sauce, or to taste
  • 1 Tablespoon fresh lemon juice
  • 1/2 cup nonfat sour cream, or nonfat yogurt
  •    dry roasted sunflower seeds, for garnish
  •    fresh parsley, minced for garnish

In a dutch oven, cook the first 11 ingredients (everything through the garlic) over medium heat, covered, for 10 to 15 minutes; stirring intermittently.

Add stock or water. Bring to a boil, lower to a simmer. Cover and let it cook slowly until everything is tender, another 15 to 20 minutes.

Add swiss chard or greens, tomato chunks, and chopped bell pepper. Simmer about 5 more minutes.

Add herbs, soy sauce, and lemon juice and contimue to simmer another 3 to 5 minutes.

Serve in bowl and stir in 1 or 2 TBS sour cream or yogurt in each bowl. Garnish each bowlful with a sprinkle of sunflower seeds and parsley

Peeling Tomatoes: Cut out the stem; plop tomatoes into boiling water for about 1 minute; remove from water with a slotted spoon and immediately drop into a bowl of cold water and ice cubes (to stop the cooking process); peel should practically slide off easily with the help of a paring knife.

About leeks: Choose those with crisp, brightly colored leaves and an unblemished white portion. Avoid any with withered or yellow-spotted leaves. The smaller the leek, the more tender it will be. Refrigerate leeks in a plastic bag up to 5 days. Before using, trim rootlets and the darkest portion of the green tops (the whole leek is edible, but the darker green portions have a stronger, less pleasant flavor). Slit the leeks from top to bottom and wash thoroughly to remove all the dirt trapped between the leaf layers.

 
Nutrition Facts
Amount Per Serving: Calories 158 - Calories from Fat 6
Percent Total Calories From: Fat 4%, Protein 11%, Carbohydrate 85%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1678mg, Total Carbohydrate 34g, Dietary Fiber 3g, Protein 4g, Vitamin A 7028 units, Vitamin C 84 units, Calcium 0 units, Iron 3 units

Bon appetit!

Health Insurance & Group Health Insurance ad

Site Links
Home Page   Cool Links   Jokes & Games   Recipe Search   E-Mail
Recipe Links
Beverages    Breads    Desserts    Eggs    Grains/Rice   Meats    Pastas
Poultry   Salads   Sauces/Spices   Seafood   Soups/Stews  Vegetables
Vegetarian  Vegetarian Soups/Stews  Yogurts  All Recipes - Superlinks

Barricks Insurance Services
276 N El Camino Real #6, Oceanside, CA 92058
Phone (760) 433-0300  |  Fax: (760) 433-0304
Toll-Free 1-877-Look4Life  (1-877-566-5454)

©1995  Barricks Insurance Services. CA License #0383850
Licensed in AL, AR, AZ, CA, CO, CT, FL, GA, IA, IL, IN, KS, KY,
                   LA, MD, MI, MO, MS, NC, NE, NH, NM, NV, NY, OH,
                   OK, OR, PA, SC, SD, TN, TX, UT, VA, WI, WV