Monday, December 28, 2009
So the other day, I was freezing here in NYC walking to the store near my place, its such a torture, wearing layer on top of layer, walk like a bear ready to hibernate Brrrrrrrrr… I am so glad I work from home, coming back I felt that a Hot & Hearty Vegan soup is in order, so I opened the frig ,checked what I have there and the freezer, and got my soup pot ready to go, I was ready for a nice hot dinner instead of a Cold Salad, the soup is fantastic and very quick to prepare. (I love soups)
2- Tablespoons good olive oil
1- Large Spanish onion cut to half and sliced
3- Stalks of celery cut to half lengthwise and sliced
2– Medium Carrots or half a small bag of baby carrots cut to half and sliced
3- Cloves of Garlic sliced
1- Half Butternut squash or 1 Yam cut to cubs
1- Handful fresh Green beans cut to half or half box frozen
1- Can Black beans, red beans or any beans you like drained and rinsed
1- Half jar of organic low sodium Spaghetti sauce
10-Cups of boiling water
2- Teaspoons Sea Salt
2- Teaspoons ground cumin
1- Teaspoons ground Turmeric
¼- Teaspoon Cayenne pepper
½- Teaspoon Ground Coriander
1- Half Cauliflower florets
1- Half Broccoli florets
½- Bunch Cilantro chopped
In 4 quarts soup pot sauté the onions in the olive oil on a medium –high heat for 10 minutes or until a little golden.
Add Celery and carrots and continue to sauté for another 10 minutes or until the carrots start to give a little color.
Add garlic and sliced Butternut squash and continue to cook another 5 minutes.
Add Zucchini, cook for 1-2 minutes, and add the Green Beans Black or red beans, Spaghetti sauce and water, bring to a boil, add spices and cook on a medium low heat almost covered for 15-20 minutes, and test for taste.
Add the broccoli and cauliflower florets, cook for another minute, shut the burner and sprinkle the cilantro mix, and cover the pot.
You can use any herbs and spices you like of course!
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