2cayenne pepperscrushed (substitute 1/2 tsp crushed red peppers)
64ounces2 cartons Swanson® Organic Free Range Chicken Broth
2Tbsptomato pasteI use the kind in the tube
1Tbspmild vinegarred or white
freshly cracked black pepper to taste
soup: allow a cup of chopped veggies per serving
red or white oniondiced
carrotspeeled and sliced
celerysliced, with inner leaves
winter squashpeeled and diced
green beanscut in 2 inch pieces
beatspeeled and chopped
cauliflower or romanescoseparated into small florets
small brussels sproutshalved or left whole
mushroomshalved, quartered, or sliced
Napa cabbageshredded (you can use baby spinach, or kale)
grated Parmesan cheese
To make the broth, heat the olive oil in a large soup pot and add the onion, celery, garlic, ginger, crushed peppers and bay leaves. Saute on medium low for 20 minutes, stirring often. Don't let it brown or burn, you just want to soften everything and get their juices flowing!
Add the turmeric, broth, pureed tomatoes, paste, and vinegar to the pot. Season with the salt and pepper, mix well and bring to a boil. Turn the heat down, cover, and simmer gently for 45 minutes. Taste now and adjust any of the seasonings.
Strain the broth and store in the refrigerator, or freeze, until needed.
When you're ready to make soup, bring the broth to simmer in a soup pan. Use approximately 1 cup per serving.
Add the veggies EXCEPT the cabbage, spinach, or kale, bring back to a boil, and then turn the heat way down, and cover. Let the soup sit for 20 minutes. It should barely be at a simmer. Stir once or twice. Stir in any leafy veggies like the cabbage last, after the soup has cooked. The heat of the broth will be enough to wilt them.
Serve hot with a sprinkling of cheese.
https://theviewfromgreatisland.com/weight-loss-soup-recipe/ January 9, 2017