March 3, 2006, Newsletter Issue #95: Fill up on the Green Stuff

Tip of the Week

If you’re a fellow veggie lover then you can’t get enough of the stuff. There are countless vegetarian soup recipes out there but few are jam-packed with as many vegetables as vegetarian vegetable soup. If you want to get way more than your fix of vegetables and have leftovers to spare, try this fabulous recipe: 1 large onion, chopped 6 stalks of celery, chopped 2 tablespoons olive oil 1 small head broccoli, cut into florets 1 small head cauliflower cut in florets 3 large potatoes, peeled and cubed 3 large carrots, diced 1 medium zucchini, diced 1 medium yellow squash, diced 1 turnip, diced ½ head cabbage, shredded 1 parsnip, diced 1 small sweet potato, diced 1 20 oz. can of diced tomatoes and juice ½ cup frozen lima beans ½ cup frozen green beans ½ cup frozen corn ½ cup frozen peas 2 quarts water ½ teaspoons garlic flakes 1 teaspoon dried basil ¼ teaspoon dried thyme 1-teaspoon cumin powder 1-teaspoon chili powder ¼ teaspoon cayenne pepper ¼ teaspoon oregano 1-teaspoon parsley flakes 1-tablespoon honey 3 tablespoons soy sauce or tamari

In a large pot, sauté the onion and celery in olive oil until the onions are clear. Toss all of the vegetables in the water. Next, add seasonings and bring the entire mixture to a rolling boil. Then, reduce the heat and allow to simmer for about 2 hours (vegetables should be tender).

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