Just the Vegetables Non-fat Vegetable Soup
When I've had it with eating out, sampling my own baked goods, and holiday merriment in general, I get out my big soup pot, buy some fresh winter vegetables and a big jug of V-8 and get to chopping and simmering. This soup is cooked without any oil. And I prefer V-8 as the stock with some water over chicken or other meat stock so this dish is as easy on the digestive system as can be. By all means use some oil or drizzle some extra virgin into a steaming bowl of this versatile healthy dish. This is a free form kind of recipe because it really doesn't matter what veggies you add or how much of each. It makes a big batch and I often add leafy greens like spinach or chard when I heat some up rather than cooking them in. I like my greens with some texture and a vibrant green color.
1 large onion - sliced into 1/4 inch slices
2 (or more) large cloves of garlic, sliced
2 stalks celery, cut into half moons
2 medium carrots, peeled and sliced
1/2 head of green cabbage, cored, sliced not too thinly
2 medium potatoes, skins on, cubed 1"
1/2 head of cauliflower, cut into florets
2 small yellow or green squash, cut into 1/2' half moons
1 Tablespoon seasoning like Mrs. Dash
2 bay leaves
1 to 2 quarts V-8 juice
2 cups water - (or more depending) to cover
salt and pepper to taste
Put all ingredients into a big pot with a heavy bottom.
Stir well, set flame to medium, bring to a boil, stir again.
Lower heat so soup will simmer and cook for about 35 minutes.
You may want to cook it longer, I like my vegetables to have some texture.
Taste to make sure it is seasoned to your liking.
Chop some herbs for the soup when you sit down to enjoy it.
Cilantro and a splash of hot sauce changes the whole experience.
This will keep in the fridge or freezer though I think it's so easy to make - and the kitchen smells so good - that I prefer it fresh.
Posted by LuAnn.
Source: Midlife With a Vengeance December 2008, by Gregory Anne Cox (email@example.com), 12/19/08