Ready in 45 minutes
This is one of those soups that people tend to love. I often put leftover turkey or chicken in it. It is also good with beans or chick peas, if your diet allows. The idea is that it has vegetables from all the "color groups", so lots of antioxidants and other nutrients. If you have any fresh herbs around, feel free to throw them in
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Top-ranked recipe named "Rainbow Soup"
1. In large soup pot, put oil, onion, and celery. Cook on low heat for 5-10 minutes to develop more sweetness in the onion.
2. Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant - another minute or so.
3. Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked.
4. Adjust seasonings.
Makes approximately 9 cups of soup, each with 6 grams of effective carbohydrate plus 3 grams of fiber and 53 calories
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kelliejojo 7 years agoMakes approximately 9 cups of soup, each with 6 grams of effective carbohydrate plus 3 grams of fiber and 53 calories [I posted this recipe.]