bettina’s antioxidant vegetable soup
The beets give this low-calorie, energizing soup a deep fuschia color. If you like, add a cup of small pasta shapes to this soup during the last 10 minutes of simmering.
2 Tbs. olive oil
1/2 cup onion, chopped
3 cloves garlic, minced or chopped
3 stalks celery, chopped
1/2 large green pepper, diced
5-6 cups vegetable stock
2 large carrots, peeled and chopped
2 beets, peeled and diced small
2 large potatoes (white or red), peeled and chopped
1 cup green beans, trimmed and halved
1 14-oz. can kidney beans
1/4 cup chopped parsley
1/4 cup Bragg’s amino acids
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. tarragon
Salt and pepper to taste
1. Heat oil in a large stockpot over low-medium heat. Add onions; cover and cook until onions are soft (about 10 minutes). Add garlic, celery, and green pepper; stir well. Cover and cook for 5 minutes until vegetables are slightly softened.
2. Add stock, carrots, beets, potatoes, and green beans. Increase heat to bring soup to a boil. Reduce heat; simmer until vegetables are tender. Add remaining ingredients; stir to combine and heat through.