| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Italian |
Veg01 |
6 |
servings |
INGREDIENTS
| 1 |
tb |
Canola oil |
| 1 |
md |
Onion; chopped |
| 1 |
lg |
Celery stalk; chopped |
| 2 1/2 |
ts |
Dried Italian herb blend |
|
|
Salt and ground black pepper |
| 28 |
oz |
Whole tomatoes with basil; chopped |
|
|
Juices reserved |
| 4 |
c |
Vegetable broth |
| 1 |
lb |
Sweet potatoes; peeled and diced |
| 4 |
md |
Carrots; peeled |
|
|
And thinly sliced |
| 6 |
oz |
Green beans; cut |
|
|
Into 1-inch pieces; (about 1+1/2 cups) |
| 5 |
md |
Garlic cloves; minced |
INSTRUCTIONS
DIRECTIONS:
1. Heat oil in soup pot over medium-high heat. Add onion, celery, herb
blend, a few pinches of salt, and several grinds of pepper. Saute until
vegetables soften a bit, about 5 minutes.
2. Stir in tomatoes and their juices, vegetable broth, sweet potatoes,
carrots, green beans, and garlic. Bring to boil, reduce heat, and simmer,
stirring occasionally, until vegetables are tender, about 30 minutes. Ladle
soup into bowls and serve hot.
(Soup can be covered and refrigerated for up to 2 days. Reheat before
serving.)
PER SERVING: 235 cals, 6 g protein, 4 g fat, 47 g carbs 9 g fiber, 371 mg
sodium, 406% vitamin A, 117% vitamin C. - estimated by publisher
*Recipe from "Eating for a Healthy Glow," By Victoria Abbott Riccardi in
Natural Health Magazine, March 1999.
NOTES : This soup is a nutritional powerhouse. The sweet potatoes and
carrots contain an extraordinary amount of vitamin A, which is also
plentiful in the tomatoes and green beans. The sweet potatoes additionally
are a good source of vitamins E, B6, and vitamin C, which is also found in
the tomatoes and green beans. The garlic is a good source of selenium. 15%
cff
Recipe by: Natural Health, March 1999*
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #11 by alan@atoc.demon.co.uk on May 27, 1999
A Message from our Provider:
“To ignore our Creator is the height of selfishness”