Yield: 6 servings
|1 tablespoon||Canola oil|
|1 medium||Onion; chopped|
|1 large||Celery stalk; chopped|
|2½ teaspoon||Dried Italian herb blend|
|Salt and ground black pepper|
|28 ounces||Whole tomatoes with basil; chopped|
|4 cups||Vegetable broth|
|1 pounds||Sweet potatoes; peeled and diced|
|4 mediums||Carrots; peeled|
|And thinly sliced|
|6 ounces||Green beans; cut|
|Into 1-inch pieces; (about 1+1/2 cups)|
|5 mediums||Garlic cloves; minced|
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@... on May 27, 1999