Vegetable Soups

Now that we’ve fattened up from the Holidays, it’s time to eat sensibly and healthy. Here’s a great versatile recipe that is healthy, hearty and quick to make. You can even make it in a crock pot, and come home from skiing and have it good, hot, and ready. This soup has no cream, the thickness is created from the fibers of the vegetables. You like your soup even thicker, you can add day-old bread.

Skill Level: Easy

• 3-lbs of a fibrous vegetable of your choice: broccoli, zucchini, carrots, spinach etc., you can use sweet potatoes or regular white potatoes. You can mix and match, the possibilities are endless.
• 1 can of beef stock, chicken stock or if you are vegetarian, vegetable stock with 3-cans of water.
• 3-4 slices of bacon. If you are a vegetarian, 3-tablespoons of butter, or if you are Vegan 3-tablespoons of extra virgin olive oil.
• 1 large onion chopped
• 1 tablespoon fresh lemon juice
• ½ teaspoon of cayenne pepper or more depending on how hot you want it.
• Seasoning: 1 tablespoon of any of the following or a combination depending on your likes and dislikes: oregano, parsley, ginger, thyme, cumin, coriander etc1/3 cup toasted and sliced almonds
• Add 2-3 slices of day-old bread about 5-minutes before it’s done (optional, depends on how thick you want it)
• Just before serving you can add a quarter cup of sherry or wine and garnish with fresh herbs, diced tomatoes and/or shaved parmesan cheese.

In a large stock pot or crock pot, combine all of the above ingredients, except bread. Bring to boil for 20-minutes, or let simmer in crock pot for as long as 8-hours. Serve with nice crusty bread.

NOTE: If you want to thicken it by using bread, add it 5-minutes before it is to be processed.