Here is another Dr. Fuhrman Eat To Live – friendly recipe. If you have read any of his books, you’ll know the acronym G-BOMBS which stands for greens, beans, onions, mushrooms, berries and seeds. His philosophy is that these types of foods are the foundation of a healthy diet that leads to a long and disease-free life, and should be eaten in large quantities every day. This soup is the G-BOMBS! Get it? (Okay, that didn’t come across nearly as funny or as clever as I thought it would…….)
This soup was the result of a clean-out-the-fridge session. We’re having company for the holiday weekend and I needed to clear everything out. I realized I had most of the G-BOMBS on hand but they were looking on the verge of going bad (not THAT bad, but you know what I mean). Thrifty me decided to make soup rather than toss everything. Usually at this time of year, hot soup is the last thing on my mind, but with the temperature in the 30s one day and almost 90 the next, I feel like l need to have a whole range of dishes ready.
One of Dr. Fuhrman’s principles is to keep everything as simple as possible. Done! I don’t have time for anything too fancy or involved right now, so this is just one of those throw-everything-in-the-pot meals that magically comes out delicious in no time. I plan to serve it to our company with a big chunk of sourdough bread (though I won’t be having that, of course!) and I’m willing to bet they’ll have no idea this is a no oil, no salt-heavy, no nonsense soup. Just good to the last slurp!
Ingredients (Serves 6 – 8)
10 oz. baby portabella mushrooms – sliced
1 sweet onion – medium dice
10 oz. Tuscan kale – roughly chopped (I used the bag of organic stuff from Trader Joes)
3 medium tomatoes – medium dice
1 can garbanzo beans – rinsed and drained
1 quart low-sodium vegetable broth
Seasonings
3 tbsp. garlic – chopped
½ tsp. red chili pepper flakes
1 tsp. fresh ground black pepper
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. sea salt
Directions
1. Place onions, mushrooms, garlic and red chili pepper flakes in a soup pot with about 1 inch of vegetable broth on the bottom. Cover and cook on medium high heat for 7 minutes.
2. Add tomatoes, kale, garbanzo beans, remaining broth, black pepper, onion & garlic powder. Bring to a boil, then cover and cook another 7 minutes.
3. Turn off heat and stir in sea salt.
4. Serve hot. This stores well and tastes great the next day!
Vicki@ Vee's Easy Vegan says
This looks so delicious and hearty. The photos are divine. Cannot wait to make this.
Amy says
Thanks, Vicki!
Maryann says
This looks delish for a freezing cold day! Will making this today.
Amy says
This really does hit the spot on a chilly day. Thanks for stopping by, Maryann!
Mike says
I tried it and loved it, although I cut back a bit on the red pepper on the second batch and increased the mushrooms and broth. My daughter in Utah also tried it and loved it.
Amy says
So glad you and your daughter liked it! I tend to like things on the spicy side, so I understand cutting back on the red chili pepper. Thanks for stopping by!