Thursday, February 14, 2013

Another Great Soup

Soups are a great way to add vegetables to your diet.  Making soup at home produces the best flavor while limiting sodium and other preservatives. This recipe comes from my mother-in-law, Anita.  It is simple to make and tastes great.  I bet even kids will like it!  

Hearty Vegilicious Puree

Too many vegetable soups have little or no protein. I developed this recipe with the goal of combining ingredients that would be an excellent source of protein, carbohydrate and fat all in one bowl. The result is a colorful, tasty, full-bodied puree perfect for dinner on a cold winter night. Include a loaf of crusty Italian bread and watch it disappear!

Large Yellow Squash
1/2 Red Pepper
1/3 Sweet Onion
Granny Smith Apple cored
Medium Zucchini
2 Large Carrots
3 Cups Chicken Broth
1 Can Great Northern Beans or Cannelini Beans
Salt and Pepper
Extra Virgin Olive Oil
Plain Greek Yogurt
Minced Fresh Parsley


Cut first six ingredients into chunks, place in medium pot with 2 cups chicken broth. Cook gently until carrots are soft. Cool. Puree in batches and return to pot. Drain and rinse beans, adding them to blender with remaining chicken broth and puree. Add pureed beans to pot and stir to combine. Add salt and pepper to taste. Reheat mixture until hot. Ladel into bowls, drizzle with olive oil. Add 2 teaspoons of greek yogurt and chopped parsley. Serves 4.