Hot and Cold Soups

Tomato Bean Barley Soup

7 cups vegetable broth (low sodium)
1 cup water
1 cup dried barley
1 teaspoon olive oil
1 tablespoon water
1 cup chopped onions
1/2 cup chopped organic celery
3 medium carrots, chopped
6 cloves garlic, chopped
1 14 1/2-ounce can chopped tomatoes (no or low salt)
1 15-ounce can kidney beans (no or low sodium), drained
1/4 teaspoon crushed red pepper flakes
8 packed cups organic baby spinach
1/4 teaspoon black pepper

In a large soup pot, bring vegetable broth, water, and barley to a boil. Reduce heat, cover and simmer for 20 minutes or until barley is tender. Meanwhile, heat oil and 1 tablespoon water in a pan. Add onions, celery, carrots, garlic, tomatoes, beans, and red pepper flakes. Cover and simmer over low heat for 15 minutes or until vegetables are tender. Add vegetable/bean mixture to barley pot, stir in spinach and pepper and simmer an additional 5 minutes or until spinach is wilted. Serves 6.

Hearty Ginger Lentil Soup

8 cups carrot juice
4 cups water
1 cup dried lentils (do not soak)
1/2 cup uncooked brown rice
2 zucchini, finely chopped
2 carrots, chopped
1 red bell pepper, finely chopped
1 onion, finely chopped
6 cloves garlic, minced or pressed
3 tablespoons grated fresh ginger root
3 tablespoons Dr. Fuhrman’s VegiZest
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon ground allspice
2 sweet potatoes, peeled and cut into 1" cubes
2 bunches Swiss chard leaves and stems, chopped
1/2 cup chopped fresh parsley

Place cucumbers and fresh red bell peppers in a food processor. Pulse until chopped in small pieces. Add canned tomatoes and roasted red peppers. Pulse a couple of more times until finely chopped. Add tomato juice and rest of ingredients and pulse until well mixed. Cover and chill for at least 2 hours for flavors to mingle. Before serving, garnish with cucumber slices, if desired. Serve chilled. Serves 7.

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Comments (4) Read through and enter the discussion with the form at the end
Courtney - August 22, 2008 1:09 PM

The directions for the hearty Ginger Lentil Soup don't really seem to match the ingredients. I'm assuming there's going to have to be some cooking of the lentils and rice, and there's no mention of cucumbers as an ingredient. Sounds more like gazpacho :)

kh - November 8, 2008 5:08 PM

Ditto Courtney's comments- wrong directions

Wolf - March 28, 2010 2:37 PM

The hard copy book 2 of Eat For Health also has this major typo. My assumptions about how to cook it might not be the intention. Any guesses?

Wolf - March 28, 2010 2:52 PM

Maybe I can kinda get an idea of how to cook the "wrong directions" recipe by looking at this similar one?
http://allrecipes.com/Recipe/Wild-Rice-Soup-II/Detail.aspx

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