Eat More Soup

Who loves soup? ME!



So, I am always throwing together tasty, spicy, herby yumminess. It's easy. Trust me.

Today's specialty:

About 8 cups of water (I filled my pot halfway to leave room for veggies)
1 russet potato, diced small, skin on
1 organic carrot, sliced, each piece cut in half
2 celery stalks, diced
1 large tomato, diced
Bean sprouts, placed in bottom of each person's bowl
Optional: 2 slices jalapeno (to kick it up a notch!)
Spices:
2 teaspoon veggie bouillon of your choice
1 heaping teaspoon each garlic, paprika, oregano, basil, onion powder.
1/2 teaspoon cayenne

OPTIONS:
Cube tofu and add about a half block
Sliced broccoli
Sliced cauliflower
Brown rice
Beans (black, red or any variety)

Don't be afraid to use what you have!


Step 1:

Boil water. Add potato + carrot. Boil for about 10 minutes. (These veggies need more time to cook.)

Step 2:

Now add tomato, celery (and any other veggie you'd like to add to your soup). Cook another 5 minutes. Now add all of your spices. Cook another 5-10 minutes. Fork your potatoes and carrots to make sure everything is cooked to your liking.

Add cooked rice and beans for 5 or more minutes at the end. They should already be cooked when you add them, so you're just re-heating them.

Step 3:

Put bean sprouts in bottom of bowls and spoon soup on top. Serve immediately. Yum!