It seems like every Thanksgiving I vow that I won’t over-indulge. I’m not going back to fill up my plate a second time. I’m not going to plop that over-sized spoonful of mashed potatoes/gravy/stuffing/cranberry sauce on my plate. I’m not going to _____ (fill in the blank).
But I always do and there’s always a price to pay. Somehow between Thanksgiving and the next day of snacking on leftovers, I managed to put on three pounds. Typical……
And that’s why I made this soup. With two pounds of greens, one pound of tomatoes and all of the other veggie goodies, it magically strips away my face-stuffing indiscretions. The more I eat this soup, the faster the weight comes off. Of course it never comes off as fast as it went on, but in a few more days, I’ll be back on track. And somehow feeling like I got the best of both worlds!
For those following Dr. Fuhrman’s Eat To Live program, this recipe complies with both the Weight Loss and Life Plans. It’s has most of the G-BOMBS except berries and seeds.
Ingredients (serves 12+)
1 bunch of kale – chopped
2 bunches of chard – chopped
1 bunch of parsley – chopped
1 medium onion – diced
3 medium tomatoes – diced
1 large carrot – sliced
2 celery stalks – sliced
6 oz. of mushrooms – sliced
1 14-oz. can white kidney beans – rinsed & drained
1 quart low-sodium vegetable stock
1 ½ cups low-sodium tomato sauce
2 cups water
2 tsp. garlic powder
1 – 2 tsp. salt
½ – 1 tsp. freshly ground black pepper
Directions
1. Place mushrooms and onions in a large soup pot over medium heat with 3 tablespoons of vegetable broth and cook about 5 – 7 minutes until onions become translucent and mushrooms are half-way cooked. Stir occasionally and add more broth if needed to prevent burning or sticking.
2. While mushrooms and onions are cooking, chop the tomatoes, carrot and celery.
3. Add all ingredients except the kale, chard, parsley, salt and pepper to the pot. Bring to a full boil, then cover and reduce heat to low. Cook for 20 – 25 minutes.
4. While vegetables are cooking, chop parsley, kale and chard.
5. After vegetables finish cooking, turn off the heat. Add the greens about 3 cups at a time and, using a spoon, push the greens down into the liquid and stir. Continue this process until all greens are added. The heat of the soup will cook the greens, leaving them bright green. If you like the greens cooked more, turn the heat back on and cook until desired bite is achieved.
6. Add salt and pepper to taste.
7. Serve hot.
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