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Ingredientes
- 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
- 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.
- 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.
- 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.
- Description: "Green beans, potatoes, onions, mushrooms, and tomatoes"
- Yield: "5 c."
- 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.
- 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% |
