Healthy Soup and a Salad

Russian Corn Salad
5 ears of corn, steamed and cut off the cob
1 can black beans
3 red peppers
4 stalks celery, chopped
2 scallions
1 peeled orange
2 plum tomatoes, chopped
1 clove garlic
1 tsp. Mrs. Dash
1 pinch chili powder
2 Tbsp. spicy pecan vinegar
10 raw pecan halves, chopped
Roast peppers at 400 degrees for 15 minutes, then chop in small pieces. Blend the orange, tomatoes, scallions, garlic, Mrs. Dash, chili powder, and vinegar to make the dressing. Toss the corn, beans, pepper, celery, and pecans with the dressing.

Tomato Leek Greens Soup
20 oz. tomato juice, freshly squeezed
10 oz. celery juice
15 oz. water
1/2 cup lentils
1/2 cup adzuki beans
3 onions, diced
1 cup sun-dried tomatoes, soaked in water and then diced
4 plum tomatoes, diced
3 stalks leeks, stripped lengthwise and washed
3 zucchinis
3 parsnips, peeled and diced
4 large collard leaves
8 leaves (one head) bok choy
1/4 cup fresh chopped dill
2 cloves garlic, crushed
2 fresh basil leaves
1 tsp. dried oregano
1 Tbsp. Mrs. Dash or other vegetable seasoning
Cook all ingredients on a very low flame in a large covered pot. Remove the leeks, zucchini, collards, and bok choy when soft and place in a blender or food processor. Ladle in a little of the soup liquid, purée, and pour the entire mixture back into the soup. Continue cooking until the beans are soft, for about 2 hours. (The basic recipe can be made with any types of greens and beans.)
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