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A Cure-All Vegetable Soup

Posted Dec 04 2012 7:02pm
Why is it that when things start to really gear up for a busy time, exams and lots of extra things on our plates, we, or at least someone in the family, comes down with a bug?  I think it might have something to do with that stress stuff I posted about on yesterday.  However, my day began nursing one of my sons, as well as continuing to fight the fog of vertigo on myself.  I'm not exactly sure what it is, maybe being from the South, but there's nothing better for healing than a big pot of soup!  I love nothing better than nourishing those sickies with really good, fresh, wholesome food.  I continue to think there's so much that happens to our bodies as a direct result of what we put into them!  
I made a trip to Whole Foods today to get lots of good vegetables to put in a "cure-all" vegetable soup.   I confess I do not shop at Whole Foods regularly.  The drawbacks are that it is over 3 minutes from my house, and is more expensive.  If I go in the afternoon, I'm always the lone loser in the store still in workout clothes while everyone else looks like they just stepped out of Saks.  However, the pluses are that I can go in the morning and be one of many in workout clothes and it's all good. Even better is that the minute I walk in I immediately feel healthier!  There are all sorts of healthy goodies that I cannot get at my normal grocery so, at times,  it's worth the trip.  

This morning I went with a list of vegetables, salt free beans and sodium free chicken stock, teas and juices. I also looked for some "cleanse" stuff to get all the salt out of my body (that helps with Meniere's) More about that later . . . 
I came back armed with "gear" to fight my son's bug, but a little lighter in the wallet.  

Here's my "Cure-all" Vegetable Soup.  I wish you could smell my kitchen right now!  It's pretty awesome!

CURE-ALL VEGETABLE SOUP

Ingredients
  • 1 (15-ounce) can low-sodium canellini beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1/2 large onion, diced (about 1 cup)
  • 2 carrots, diced (about 1/2 cup)
  • 2 stalks celery, diced, (about 1/2 cup)
  • 1 small zucchini, diced (about 1 1/2 cups)
  • 1 cup diced sweet potato
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
  • 2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 32 ounces low-sodium chicken broth or vegetable broth
  • 1 (14.5-ounce) can no salt added diced tomatoes
  • 2 cups chopped baby spinach leaves
  • 1/3 cup freshly grated Parmesan, optional
Directions In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

I doubled the recipe, omitted the salt and used shredded collards tonight as I had them on hand.  

I HOPE YOU ARE STAYING WELL THIS SEASON!
What is your go to meal when  you are playing nurse?

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