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Receta Carrot Juice Soup With Tomatoes And Vegetables

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Raciónes: 2

Ingredientes

Cost per serving $2.23 view details
  • 3 c. water
  • 1 c. cut green beans (fresh) 1-inch lengths
  • 1 lrg russet potato peeled and sliced
  • 1/3 x -inch
  • 1 tsp light extra virgin olive oil
  • 3/4 c. minced onion garlic salt and pepper
  • 1 tsp minced parsley
  • 1/2 tsp dry oregano
  • 1/4 tsp dry chervil
  • 1/2 tsp dry basil
  • 1/2 c. sliced mushrooms
  • 2 c. Carrot Apple Juice with Ginger see recipe
  • 1/2 c. minced tomatoes liquid removed
  • 2 tsp tomato bouillon dissolved in
  • 1 c. water used to cook the beans and potatoes
  • 2 Tbsp. Brewer's yeast may omit
  • 1 tsp honey if you like

Direcciones

  1. Heat 3 c. water in a saucepan to a boil. Add in the cut green beans and cook for 4 min. Add in the potato sliced and cook for 4 min. With a slotted spoon, remove the beans and potatoes from the water to ice water to stop the cooking. Reserve the water.
  2. In a soup pan, heat the extra virgin olive oil and saute/fry the onion over medium-high heat till soft; season with garlic salt and pepper. Add in the mushrooms and saute/fry briefly; season with the herbs.
  3. Add in the carrot juice, tomatoes, dissolved bouillon, liquid removed potatoes and beans, and yeast (if using). Bring almost to a boil. Cover (vented) and reduce heat to a simmer. Cook for about 15 min or possibly till flavors have blended. Adjust seasonings and add in honey to balance the apple juice. Serve warm with a roll or possibly two.
  4. Description: "Green beans, potatoes, onions, mushrooms, and tomatoes"
  5. Yield: "5 c."
  6. NOTES : We've been experimenting. using vegetable juices instead of broths. Very potent cocktail - in taste and vitamins. This soup is a familiar one but we turned the tables: instead of tomato base, this is carrot base. I thought this soup needed a bit of sweetening, so I added the honey to my portion. Bob liked it as is. This is a fast soup - it would probably mellow nicely if we let it steep a little longer.
  7. Instead of tomato soup with carrots and vegetables, this is a carrot soup with vegetables. It's a tonic: high in potassium and vitamins C and A. (We add in the Brewer's yeast as a protein supplement; it adds a peanutty taste.)

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Nutrition Facts

Amount Per Serving %DV
Serving Size 698g
Recipe makes 2 servings
Calories 337  
Calories from Fat 33 10%
Total Fat 3.78g 5%
Saturated Fat 0.52g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 38mg 2%
Potassium 1484mg 42%
Total Carbs 64.21g 17%
Dietary Fiber 14.0g 47%
Sugars 5.23g 3%
Protein 15.68g 25%
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